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Menu Plan for the week of August 16, 2013:  Sunday's Recipes

Caprese Risotto
Fresh Peach and Berry Salad

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

      I don't normally make risotto in the summer, but this is one exception. Because the Condimenti is not heated, this is a 'warm' risotto, rather than piping hot - more suited to summer.

Caprese Risotto with Ham 

Total time: 25 minutes
   The Condimenti in this risotto is added at the last minute and not heated through.  We want to keep both the mozzarella balls and the tomatoes intact, and the basil leaves crisp and green.

Caprese Risotto with Ham Ingredients:


It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Fresh Peach and Berry Salad

Total time: 10 minutes
   Summer fruits are at their peak.  I used white peaches and fresh strawberries. ( My strawberries are the ever-bearing variety.)  Use whatever peaches and/or nectarines and berries are in season.  A bit of sugar, vanilla and Greek Yogurt finishes off this salad.  You could also add a bit of fresh mint or a tot of rum.....

Fresh Peach and Berry Salad Ingredients:


Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, 2 saucepans

Heat stock
Chop onion, sauté
Add rice, sauté
Add wine, stir, cook
Add 1/3 cup stock, stir, cook
Grate Parmesan
Stir rice
Cut cherry tomatoes
Add 1/3 cup stock, stir

Cut ham
Stir rice
Tend to the berries
Add 1/3 cup stock, stir
Tend to the peaches
Stir rice
Make fruit salad
Add 1/3 cup stock, stir
Tend to the basil
Add 1/3 cup stock, stir
Finish risotto
Add Parmesan, Condimenti
Serve, Don't forget the Fruit Salad

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