Lobster Ravioli with Charred Corn, Pancetta, Tomatoes and Arugula

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With the dog days of summer in full swing, are you  looking for quick cook meals that get you out of the kitchen fast and don’t heat things up any more than necessary?  I know I am!   This dish is just as easy to throw together as a salad but is a little more substantial and still takes full advantage of the abundant summer garden produce.  We love lobster and went with lobster raviolis.  Plus they are so pretty with their red stripes and they pair perfectly with summer corn.  Any raviolis you enjoy are perfectly fine to substitute.

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Brussel Sprouts, Fava Bean and Leek Risotto with Planked Salmon

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When I stumbled upon this recipe from the fabulous blogger on Kitschnflavours I had to make it for my brussel-sprout-loving husband who also works in the rice industry.    A match made in heaven!  Please click on the link for Johnny Hepburn’s delicious recipe:
http://feedthepiglet.wordpress.com/2014/01/05/brussels-sprouts-broad-bean-and-leek-risotto/

Because my husband also loves fava beans, I made some substitutions to the original recipe.   I started the risotto by sautéing 4 oz of diced pancetta, swaped fava beans for the broad beans, used shreaded brussel sprouts and finished the risotto with the zest and juice of a lemon.  So delicious we made it twice in one week! The first time we had it alone as a meal and it was substantial and satisfying with complex flavours.  The second time we served planked salmon over the risotto.   I will write about planked salmon in another posting.

With fava beans coming into season soon, this is a lovely spring dish to add to your repertoire.  A very unique risotto that commanded rave reviews.  Enjoy!