Torta de Risotto

I've made this once before and forgot about it - how could I?! It's delicious!! You can even make it ahead of time and keep it in the fridge, or freeze it. (It is a little time consuming, so think ahead - but I promise it's worth it.) Plus, you can add anything you like as the "surprise" in the middle. Yum!

Torta de Risotto

- 1 med. zucchini, cut lengthwise into 1/4-inch slices
- 1/3 C. EVOO
- 3 garlic cloves, chopped
- 16 oz. can plum tomatoes (or fresh!)
- 1/2 tsp. balsamic vinegar
- 1 tsp. dark brown sugar
- 2 handfuls fresh basil, leaves torn & coarsely chopped
- 1 C. arborio risotto rice
- 4 oz. mozzarella cheese, cut into 1/2 in. cubes
- 4 oz. Fontina (or other mature, hard cheese), cut into 1/4 in. cubes
- 2/3 C. freshly grated Parmesan cheese
- 1/4 C. toasted whole-wheat bread crumbs
- sea salt and freshly ground black pepper
- 9 x 5 x 3-inch loaf pan, lightly oiled

*Alternative suggestions for zucchini: eggplant, peppers, asparagus

DIRECTIONS:

- Grill/roast zucchini strips that have been brushed with 2 Tbsp. EVOO and sea salt/pepper.
- Add rest of oil to pan, and saute garlic until fragrant. Add the tomatoes, vinegar, sugar, salt, and pepper. Simmer 10 minutes or until sauce has thickened slightly. Stir in the basil.
- Add the rice to a saucepan of boiling, salted water (no need to measure water). Bring back to a boil, then reduce and simmer until the rice is tender but al dente, about 10 minutes. Drain.
- Add rice to tomato sauce and mix well. Stir in the cheeses.
- Sprinkle 2 Tbsp. of the breadcrumbs into the prepared loaf pan and coat sides. Spoon in half the rice mixture and smooth flat. Add the zucchini in a single layer, then top with remaining rice. Smooth flat, pressing down firmly. Sprinkle with remaining bread crumbs. (Torta may now be refrigerated for later, if desired.)
- Bake in a preheated oven at 425-degrees for 30-40 minutes or until golden and bubbling around edges. Let stand for 10 minutes, and run a bladed, sharp knife around edges, then turn onto a board or platter. Lift off the pan.
- Cut the torta into slices and serve with a mixed green salad, and enjoy!

Picnic Perfect Rice Salad

We had this salad at our Bradley (birthing classes) reunion this past week, and it was just so delicious!! The only disappointment is that I'm fairly certain it is from Paula Deen. It's rather easy to make and you can add/subtract anything you want, which I appreciate! Enjoy.

Picnic Perfect Rice Salad

Ingredients

• 2 cups long-grain white rice
• 1 teaspoon salt, plus more to taste
• 1/2 cup slivered almonds
• 1 tablespoon freshly squeezed lemon juice
• 2 1/2 teaspoons Dijon mustard
• 1/2 teaspoon pepper, plus more to taste
• 6 tablespoons extra virgin olive oil
• 1/2 pound thick cut cooked ham, diced
• 3/4 cup diced red bell pepper
• 1/2 cup pitted kalamata olives, thinly sliced
• 1/3 cup chopped fresh basil
• 1/3 cup finely chopped red onion

Baking Directions

1. In a medium pot, combine the rice with 3 cups water and 1/2 teaspoon of the salt. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes. Remove the pot from the heat and let stand, still covered for 10 minutes. Fluff the rice with a fork and let it cool, uncovered.

2. In a medium skillet over medium heat, toast the almonds until golden, tossing occasionally, 3 to 4 minutes.

3. In a small bowl, whisk together the lemon juice, mustard, the remaining 1/2 teaspoon salt, and the pepper. Whisk in the oil gradually, tablespoon by tablespoon

4. In a large bowl, toss the rice with the dressing, almonds, ham, red pepper, olives, basil, and onion. Taste and adjust the seasonings.

Serving Directions

Serve warm or at room temperature.