The most important part of high-quality cooking is using what is fresh. We happen to have acquired a hefty amount of fresh shitake mushrooms at the farmer’s market this week so, when it came time to make a mushroom risotto we used what we had. Fresh shitakes are much less pungent than their dried counterparts but still retain a thick meaty texture. If you do not have fresh shitakes for this recipe we would recommend using what is available to you be it portobello, cremini, porcini, or something fun you found at the local Asian market (these are some of my favorite mushrooms and some day I will figure out their English names). Another alternative is to reconstitute a large quantity of shitake mushrooms in the broth you use for the recipe. This will add a substantial amount of flavor to your liquid, but be warned that the mushrooms may never be as tender as their fresh counterparts.

Shitake Mushroom Risotto

Whatever mushroom route you choose, if you choose risotto you are in for some laborious cooking. The techniques behind risotto are not difficult. What is hard, even for the most dedicated home cook, is not breaking attention on the task at hand. Risotto is meditative work so when the recipe says “stir continuously” it does not mean take a minute to check your email or refresh your cocktail. Keep stirring and a tender, flavorful reward awaits.

Pickled Chioggia Beets

Ingredients

• 1 bunch (4 or 5) beets
• 1/4 cup cider vinegar
• 1 Tbsp sugar
• 1 Tbsp olive oil
• 1/2 teaspoon dry mustard
• Salt and pepper

Pickled Tomatillos

Ingredients

• 2 1/2 pounds tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups)
• 6 whole habanero peppers
• 3-6 whole large cloves garlic, sliced
• 1 tablespoon cumin seed
• 3 cups distilled white vinegar or cider vinegar
• 3 cups water
• 2 tablespoons plus 2 teaspoons sea salt
• 2 tablespoons sugar

Preparation

1. Divide tomatillos among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Divide the habaneros, garlic slices and cumin seed evenly among the jars.
2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the tomatillos completely. (Discard any leftover brine.)
4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

http://www.eatingwell.com/recipes/pickled_tomatillos.html

pickled jalapenios

Ingredients

• 1 cup white vinegar
• 1 tablespoon brown sugar
• 1 1/3 cups water
• 1 pint jalapeno peppers, washed and punctured with a fork

 Preparation

1. Sterilize one half-pint mason jar, a new lid, and a canning ring.
2. In a non-reactive pan bring vinegar, sugar, and water to a boil.
3. Once the liquid has started to boil place the peppers in the brine and continue to simmer over medium heat string occasionally. Simmer for about three minutes then remove from heat.
4. Carefully remove the sterilized jars from the hot water. Pack the sterilized peppers into the jars and fill with brining liquid.
5. Wipe the rims of the jars, affix the lid, and screw the canning ring in place.
6. Submerge the jar in a hot water bath and process for 10 minutes under boiling water.
7. Carefully remove from the hot water bath and allow to cool before storing in a cupboard.  Store for at least 2 weeks.  Refrigerate after opening.

If you need extra protein this is a good way to go.

Ingredients

Preparation

1. In a large bowl combine oats, soy flour, flax seed, blueberries, sugar, cinnamon, and salt. Stir in the lemon zest, lemon juice, and milk alternative. The resulting dough should be similar to oatmeal cookie dough.