One of my favorite yet simple recipes from this book was the Lemon Orzo with Red Peppers and Scallions.  Orzo is a pasta shaped in the form of a grain of rice that cooks quickly which is a plus on a weekday evening. It seriously takes under 15 minutes and makes a great side dish for grilled fish or chicken.  I played with it a little reducing the oil and adding some fresh basil.

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This summer I have been looking for cherry recipes to try and Cherry Almond Couscous had been one I really wantied to try.  Every time I would go to make this I’d be missing one ingredient.  Yesterday, everything fell in place.
This dish is super quick and easy.  It is sweet from the cherries and the almonds give the dish a crunch to the bite.  It would be great served hot or cold as a salad.  In this 100 degree weather, cold sounds pretty good.
Cherry Almond Couscous
by Steve Petusevsky
Makes 6 servings

1 cup water
1 cup orange or apple juice
1 1/2 cups uncooked couscous
1 tablespoon extra-virgin olive oil
1/2 cup pitted cherry halves
1/4 cup dried cherries
1/4 cup sliced almonds
Juice of 1 lemon
Salt and fresh-ground black pepper, to taste

In a medium saucepan with a tight-fitting lid, bring the water and juice to a boil. Add the couscous and stir into the liquid. Turn off the heat, add the oil, cherries, almonds, lemon juice, salt and pepper. Cover tightly and let sit on the burner 10 minutes.
Remove the cover, stir to fluff the couscous. Stir in the parsley. Serve warm or chilled the following day.

Something about turning our clocks forward, longer daylight and warm spring days made me go looking for summer recipes. Simple dishes that can be put together. Mango Coconut RIce is a dish I discovered a few years back and make often in the summer. This is a great side dish for any type of grilled fish or chicken even a stir fry.

The coconut milk adds a rich depth to the rice and the lime brings a subtle tang to the dish. This rice is moist, light and flavorful. The mango is a great addition to rice.

Mango Coconut Rice

1 cup jasmine rice

3/4 cup coconut milk ( I used light)

3/4 cup water

Zest and juice of one lime

1/2 cup diced mango

1/4 teaspoon Kosher salt

Rinse the rice. Mix together rice, coconut milk, water, lime & salt. Cook rice as directed. I have a great microwave rice cooker that I use.

When the rice is cooked stir in the mango and serve.

Toasted Cashews are a great addition to this too! Stir in 1/4 cup of toasted cashews for a crunchy, salty, sweet combination.

Serves 4.

One of the ways I love to use them is in a Lemon Risotto. It is the mix of lemons, parmesan cheese and the fresh herbs that make it a great dish served with a salad or as a side to grilled chicken or beef. Last night I was teaching a cooking class and made it to serve with Bistecca di Fiorentina.

Based on a Patricia Wells recipe in her Trattoria Cookbook.

5 cups chicken stock

Sprig of fresh mint

Sprig of fresh rosemary

Sprig of fresh sage

Grated zest of 1 lemon

4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

2 shallots, minced

Kosher salt to taste

1 ½ cups italian arborio rice

½ cup good quality dry white wine

3 tablespoons freshly squeezed lemon juice

½ cup freshly grated Parmesan cheese

In a large saucepan, heat the stock and keep it simmering while you prepare the risotto.

Stem the fresh herbs. Combine the leave with the lemon zest and, with a large chef’s knife, chop finely. Set aside.

In a lg. saucepan, combine 2 tbsp of the butter, the oil, shallots, and salt over moderate heat. Cook, stirring, until the shallots are soft and translucent, about 3 minutes. Add the rice, and stir until the rice is well coated with the fats, glistening and semi translucent, 1 to 2 minutes.

When the rice becomes shiny and partly translucent, add a ladleful of the stock. Cook, stirring constantly, until the rice has absorbed most of the stock, 1 to 2 minutes. Continue adding ladlefuls of stock, stirring frequently until the rice is almost tender but firm to the bit, about 17 minutes total. The risotto should have a creamy, porridge like consistency.

Remove the saucepan from the heat and stir in the remaining butter, lemon zest and herbs, lemon juice, and the Parmesan. Cover and let stand, off the heat for 2 minutes, to allow the flavors to blend. Taste for seasoning.