LEE'S WEEK OF EATS

Lee's Week of Eats is a Menu Plan I bring you every Friday.  Just a little slice of inspiration to get your weekend going.

Monday:

Salad Nicoise with butter lettuce, raddichio, blanched green beans, tomatoes, cucumbers, green olives, Boiled fingerling tomatoes and tarragon vinaigrette

Tuesday:

Winter vegetable risotto with white wine and lemon zest

Baby greens with pecans

Wednesday:

Mediterranean chickpea burgers with whole wheat buns

Apple, cabbage slaw

Thursday:

Smashed hazelnut and basil pesto pasta

Grilled zucchini

Spinach salad with strawberries and goat cheese

Friday:

Individual frittatas with cheddar cheese, green peas, onion

Sweet potato fries

Strawberry cake

Winter Vegetable Risotto

as pictured in my new red Le Crueset pot

(serves 4-6)

generous glug of good olive oil

6 cups vegetable stock

1/2 cup white wine

1 1/2 cups arborio rice

2 carrots, chopped

1 onion, chopped

6 cloves garlic, chopped

juice of one lemon

zest of half a lemon

4 leaves of curly kale, roughly chopped

1 crown broccoli, chopped

nub of grated parmesan cheese

fresh parsley, for garnish

In a large pot, sautee onion and celery in olive oil for about 2 minutes. Add aborio rice, cook for 2 minutes more. Add stock, cup by cup, stirring about 5 minutes (until liquid is absorbed) between cup fulls. Add white wine towards the end. At the last round of stock adding, throw in the rest of the veggies, lemon juice, zest and season with salt and pepper. Stir to combine and serve with a fresh salad. And the rest of the white wine!