Fennel Salad with Pears and Figs
This salad is very simple to make, and a great way to use figs without doing too much cooking.
Cut the top off of the fennel, and thinly slice the bottom.
Chop the figs in half and brown in a sautee pan with butter.
Add the warm figs to the fennel, along with sliced pears, basil, mint, and feta.
Top with a homemade dressing of lemon juice and olive oil.
Orechiette with Spicy Sausage and Broccoli Rabe
I love making this recipe for nights when I want to cook, but don't want to spend an hour in the kitchen. It's easy and quick. It was one of my go-tos in college.
Cook the sausage in a medium saucepan until browned, breaking up the pieces as they cook.
Meanwhile, boil a pot of water. Put the broccoli rate heads in for one minute.
Remove with a slotted spoon and set aside.
In the same water, add the pasta and cook.
I like to put chili flakes in the sausage to give it an extra kick.
When the pasta is finished, add everything together with the sausage and serve.
Risotto with Mushrooms and Squid
Risotto is one of those dishes that isn't hard, but is very time consuming. The claim juice mixed with water makes this dish very seafood-ey. This meal was even better as leftovers.
Heat oil in a medium saucepan and cook the shiitake mushrooms until browned. Remove and set aside.
In the same pan, cook the squid for 1 minute. Remove, with juices, and cover in a bowl.
Bring 3 cups of clam juice and 3 cups of water to a boil. Reduce to a simmer and cover.
In the same saucepan as before, add olive oil, garlic, onions, the risotto, salt & pepper, and a pinch of saffron.
Add a bit of clam juice, enough to just cover the rice, and reduce.
Repeat this step until the risotto is in a thick sauce, about 25 minutes.
Add in the mushrooms, squid, and tomatoes.
Top with basil and serve.
All photographs by Britta Lokting.