Winter Produce

Winter in Arizona means nice weather … and nice crops! As the weather cools down, things in the kitchen begin to heat up and we often turn to comfort-inspired meals featuring earthy goodness and citrus inspirations. While grocery shopping this season, use fresh, seasonal produce found all over in Arizona! Our winter produce includes:

  • Beets
  • Bok Choy
  • Broccoli
  • Broccoli Rabe
  • Brussels sprouts
  • Cabbage
  • Carrot
  • Celery
  • Clementine oranges
  • Greens (ALL kinds of dark, leafy varieties)
  • Garlic
  • Grapefruit
  • Green onion
  • Herbs (all varieties)
  • Kohlrabi
  • Leeks
  • Lemon
  • Oranges
  • Parsnip
  • Radish
  • Rutabaga
  • Sweet potato
  • Tangerine
  • Turnip

Try this healthy and easy to make risotto recipe!

(adapted from original recipe by Giada De Laurentiis)

Ingredients:

  • 1 lemon, large
  • 1 bunch curly kale (such as Jacinto)
  • 1 carrot, large
  • 1 parsnip, large
  • 1 shallot, medium
  • 1 sweet onion, med-large
  • 1 cp. Arborio rice
  • 3-4 cps. low-sodium vegetable broth
  • 1 pkg. (about 4 oz.) pancetta, uncooked
  • 1/2 cp. Parmesan cheese
  • 1 Tbsp. Black pepper, coarsely ground
  • 1 lb. wild caught shrimp, shelled and deveined

 

Preparation:

Wash kale. Cut off tough center stem and chop into bite-sized pieces, about 1-inch.

Scrub (but do not peel) carrot and parsnips, then dice and set in small bowl together.

Chop onion and shallot and set in small bowl together.

Place rack in the center of the oven. Preheat the oven to 425 degrees F.

In a large, heavy Dutch oven, braising pan, or saucepan, cook the pancetta over medium-high heat until just crisp, about 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.

To the pancetta grease, add the carrot and parsnip. Reduce the heat to medium-low and cook until they start to get tender, about 4-5 minutes. Add onion and shallot and continue to sauté until all veggies are fork tender. Add the rice and black pepper to veggie mixture and stir for 2 minutes. Add 3 cups vegetable broth and all juice from the lemon. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 minutes.

Remove the pan from the oven and return it to the stove over low heat. Remove the lid and stir in the kale, raw shrimp, and cooked pancetta.  Stir until the kale is wilted and shrimp just turns pink, about 5 minutes, adding extra broth along the way as needed so risotto doesn’t stick to the pan and it is creamy.  Sprinkle with parmesan cheese, stir, then serve in bowls immediately. Enjoy!

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