Barley Risotto with Roast Squash and Parmesan
Have on hand
1 small butternut squash, peeled with a vegetable peeler, seeds discarded, cut into 1 inch cubes
1 tablespoon picked thyme
Kosher salt and freshly ground black pepper, as needed
½ cup extra-virgin olive oil
1 large yellow onion, small dice
2 cups pearled barley
1 teaspoon finely chopped rosemary
1 clove garlic, minced
1/8 teaspoon red pepper flakes, or to taste
½ cup dry white wine
1 pint vegetable stock
2 tablespoons freshly squeezed lemon juice
Parmesan, not pre-grated, peeled with a vegetable peeler, ½ cup
¼ cup chopped flat-leaf parsley leaves
Preheat oven to 350*F
In a large bowl, toss to combine the squash, thyme, ½ teaspoon salt, a few good cranks of pepper, and just enough extra-virgin olive oil to lightly coat the squash, approximately 1 tablespoon. On a parchment lined sheet pan spread out the squash in a single layer and bake, stirring after 10 minutes, until lightly caramelized and cooked through. Remove from the oven, and season to taste.
In a large pot over medium-low heat, add three tablespoons extra-virgin olive oil plus the onions. Stir, cover, and cook for five minutes or, until the onions are just transparent. Add the barley, rosemary, garlic and chili flakes. Stir and cook for one additional minute. Add the wine, stir, and continue cooking until almost no wine remains. Add the stock, stir, cover, and bring to a low simmer. The barley is properly cooked when pleasantly chewy. Add more stock, or water, if the barley isn’t quite cooked through, and continue cooking if necessary. Season to taste with lemon juice, salt, and pepper. Stir in butternut squash.Serve with shavings of parmesan, and parsley. Lightly drizzle with extra-virgin olive oil. Enjoy!
Here is a delicious recipe from Chef Nathan using fresh honey
Roast peaches with honey whipped vanilla ricotta
2 ripe peaches. halved, pits discarded
1 tablespoon unsalted butter, divided into 4 equal pieces
2 teaspoons granulated sugar
1/2 large vanilla bean (pod), or 1 teaspoon pure vanilla extract
1 teaspoon orange zest, grated on a microplane, optional
2 cups ricotta
1/4 teaspoon powdered cinnamon
1/3 cup clover, orange blossom, or wild flower honey
Pistashio nuts, or roasted almonds, chopped, garnish
Mint leaves, garnish
Preheat the oven to 400F
Cut a small 1/2-inch slice from the bottoms of each peach half so that they sit flat, without rolling around. Line a sheet pan with parchment paper, spray with non-stick spray, then place the peach halves, flesh side up. In each peach half (where the pit used to sit), place one piece butter, and sprinkle each half with 1/2 teaspoon sugar. Pop into the oven and roast until the sugar begins to melt, and the peach begins to soften nicely, approximately 20 minutes.
While the peaches are roasting, slice the half vanilla bean (pod) in half, lengthwise. Using the back of the knife, scrape the halves, thus removing the tiny seeds from the pod. (To make vanilla sugar: in an air tight container, combine used vanilla pod with 1 cup granulated sugar, shake to combine, and allow to sit for at least one week) Combine the ricotta, scraped vanilla bean (or extract), orange zest, cinnamon, plus honey then whisk together.
Serve the roast peach halves with a nice dollop of vanilla ricotta, some chopped nuts, and a mint garnish.