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Pumpkin Sage Risotto by Art Smith
1 small pumpkin
2 tbls extra-virgin olive oil
Salt and black pepper
6 cups chicken broth
2 tbls unsalted butter
1/3 cup chopped shallots
1 garlic clove, finely chopped
2 cups rice for risotto
1 cup dry white wine
1/2 cup freshly grated
2 tbls chopped fresh sage
Preparation: Spread the squash on a baking sheet and toss with one tablespoon of oil. Add salt and pepper. Bake until tender, ca. 35 min. Remove from the oven and cover with aluminum foil. Bring the broth to a boil in a saucepan and turn off the heat. Melt the butter and the oil in a casserole. Add the shallots and garlic and cook until softened. Add rice and cook, stirring often, until it turns from translucent to opaque. Add the wine and cook until almost evaporated. Stir the hot broth into the rice, one cup at a time. Cook, stirring almost constantly, until the rice absorbs almost all of the broth. Repeat, keeping the risotto at a steady simmer and adding more broth as it is absorbed, until you use all the broth and the rice is barely tender. Add the squash and cook until heated through. Remove from the heat and add cheese.
Baked Artichoke Casserole
2 medium Coastal California artichokes
2 tablespoons lemon juice
2 medium onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella or Monterey Jack cheese, sliced
Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice to prevent discoloration; set aside.
Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish. Cover dish with lid or foil. Bake at 375°F for 40 minutes. Makes 4 servings.
California Artichoke Advisory Board
lg. pinch saffron threads
2 ripe Fresh Coastal California Avocados
1 T. fresh lemon juice
1/4 c. white onion, finely chopped 1/8 c. fresh parsley, chopped
1 tsp. fresh thyme leaves, chopped
2 lg. cloves garlic
1/2 tsp. salt
Lightly toast saffron threads in a dry frying pan, taking care not to burn. Pulverize in a mortar and pestle. Reserve. Coarsely mash (do not puree) California avocados. Fold in remaining ingredients and reserved saffron. Serve with purple potato and sweet potato chips. Guacamole is best made as close to serve time as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.
California Avocado Commission