Zimmy's Nook

@zimmysnook

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Strawberry, Asparagus and Rhubarb Salad

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A top down image of a large Strawberry, Asparagus and Rhubarb Salad with dressing being poured on the salad.

Strawberry, Asparagus and Rhubarb Salad.

Celebrate National Fresh Fruit and Vegetables month this June with these colourful and tasty foods. 

Inside a farmers market with fresh asparagus and rhubarb for sale.
Ingredients laid out beside a range with the skillet, pan and lids ready.

This fresh spring salad is a delicious combination of ingredients found at local farmers markets in early June, including asparagus, rhubarb and strawberries. The dressing pops with a burst of orange zest, making it a perfect salad for al fresco lunches or paired with your favourite grilled protein for a satisfying dinner.

Asparagus cooking in a non-stick pan.
Rhubarb cooking in a saucier on a gas range.
A skillet and a saucepan on a range each covered with a universal lid.
A top down image of a large Strawberry, Asparagus and Rhubarb Salad with dressing, feta, pine nuts and rose glasses surrounding it.
A top down image of a large Strawberry, Asparagus and Rhubarb Salad with dressing being poured on the salad.

Strawberry, Asparagus and Rhubarb Salad

This fresh spring salad is a delicious combination of ingredients found at local farmers markets in early June, including asparagus, rhubarb and strawberries. The dressing pops with a burst of orange zest, making it a perfect salad for al fresco lunches or paired with your favourite grilled protein for a satisfying dinner.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Lunch, Salad, Side Dish
Cuisine North American
Servings 4 People

Ingredients
  

For the dressing:

  • 2 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon orange zest
  • 2 tablespoons honey
  • ¼ teaspoon kosher salt
  • ⅓ cup olive oil

For the salad:

  • 2 rhubarb stalks washed well, ends trimmed and cut into 1 to 1.5-inch pieces (approximately 8-ounces)
  • ½ cup orange juice
  • 2 tablespoons of brown sugar
  • 1½ inch piece of ginger
  • 8 asparagus spears ends trimmed (approximately 6-ounces)
  • 1 tablespoon olive oil
  • Salt & freshly ground pepper
  • 4-5 ounces of mixed greens washed and dried
  • 6-8 kale leaves washed, dried, spines removed, cut into bite size pieces
  • 12-16 small strawberries washed and halved
  • 3 ounces feta cheese cubed or crumbled.
  • 4 tablespoons pine nuts toasted
  • ½ cup microgreens optional

Instructions
 

Prepare the dressing:

  • Add the vinegar, mustard, orange zest, honey, and salt, to a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and shake vigorously. Set aside until ready to serve.

Prepare the rhubarb:

  • In a 2-Quart saucier (or saucepan), add the orange juice, brown sugar and ginger and heat over medium heat until the sugar is dissolved. Add the rhubarb, stir to coat, cover, reduce the heat to low and cook for 5-6 minutes until the rhubarb is just tender (not mushy). Remove the rhubarb to a plate and refrigerate until ready to assemble the salad. Discard the stewing liquid.

Prepare the asparagus:

  • Cut the entire tip off each asparagus spear, then cut the stems into 1.5-inch pieces. Heat the olive oil in a non-stick skillet over medium heat. Add the asparagus pieces to the pan and sprinkle lightly with salt and pepper (to taste). Cover the skillet and cook for 3-4 minutes.
  • Remove lid, toss the asparagus, and cook over medium-high heat for 3-4 minutes, tossing the asparagus 2 or 3 times. When the asparagus has just reached a crisp-tender stage, remove the asparagus to a small bowl add 2 teaspoons of the dressing, toss to coat. Refrigerate the asparagus until ready to assemble the salad.

Assemble the salad:

  • Toss the kale with 1 tablespoon of dressing. Cover a large platter with the mixed greens and nestle the kale throughout the greens. Spread the rhubarb, asparagus, strawberries around the platter. Sprinkle with pine nuts and feta cheese. Garnish with microgreens.
  • Serve and enjoy.
Keyword Asparagus salad, Rhubarb recipes, Rhubarb salad, Spring recipes, Spring Salad, Starwberry Rhubarb, Strawberry Salad
Tried this recipe?Let us know how it was!

Hope you enjoy this Strawberry, Asparagus and Rhubarb Salad recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Thomas Keller Insignia 2-Quart Saucier and Thomas Keller Insignia TITUM™ 11″ Nonstick Sauté Pans on the Hestan Dual Fuel Range

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Pork Chops & Apple Slaw (with Creamy Polenta)

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An oval platter with three pork chops topped with apple slaw on a creamy bed of polenta.

Pork Chops & Apple Slaw (with Creamy Polenta)

True story… I grew up eating “Pork Chops & Apple Sauce.” It was one of the meals my dad would cook when mom wasn’t home. Thin boneless pork chops, pan fried until they were cooked right through! Unfortunately, this process left them quite dry and out of necessity created the classic paring of pork chops & apple sauce, that when combined added some much-needed moisture back into the pork.

Fast forward to the present and we now know that you do not have to over cook pork before eating it. So, for this Father’s Day, I reimagined the classic pairing of pork and apples. Starting with thick juicy, pink in the center chops, served over creamy polenta, with baby kale and a slightly spicy apple fennel slaw. This is legitimately one of the best meals I have ever eaten. The variety of texture, the brightness of flavours and the tenderness of the chops are mouth-wateringly good together! I am salivating just think about it!

Recipe created using the Hestan NanoBond 12.5-inch skillet and NanoBond 4-Quart saucepan NanoBond is perfect for the grill because it is heat tolerant to 1050°F and cleans up like new every time.

#HINT – Makes a perfect Father’s Day Gift!

Watch the process video.

An oval platter with three pork chops topped with apple slaw on a creamy bed of polenta.

Pork Chops & Apple Slaw (with Creamy Polenta)

For this Father’s Day, I reimagined the classic pairing of pork and apples. Starting with thick juicy, pink in the center chops, served over creamy polenta, with baby kale and a slightly spicy apple fennel slaw. This is legitimately one of the best meals I have ever eaten. The variety of texture, the brightness of flavours and the tenderness of the chops are mouth-wateringly good together! I am salivating just think about it!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Resting time 20 mins
Total Time 35 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 3 People

Ingredients
  

  • 3 thick cut frenched bone, pork chops (approximately 9 ounces each chop)
  • Salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 9 sprigs of fresh thyme
  • For serving
  • 3 to 4 cups creamy polenta recipe here
  • 3 cups apple slaw recipe here
  • 1 ½ packed cups baby kale washed and dried
  • 3 tablespoons apple slaw liquid
  • Fresh dill leaves

Instructions
 

  • Season the pork chops liberally with salt and freshly ground pepper and let sit at room temperature for 15 to 20 minutes before cooking.
  • Preheat half the grill on high heat and the other half on low heat.
  • In a bowl combine the kale with two tablespoons of the apple slaw liquid. Set aside until ready to serve.
  • Place a Hestan Culinary 12.5" NanoBond Skillet over the low heat, then add the butter and thyme. Let the butter absorb the thyme flavour while you grill the chops (ensure the heat is low so the butter does not burn).
  • Place the chops over the high heat and grill for about 4 minutes total. Turn the chops 90° at 1 minute, flip at 2 minutes, turn again at 3 minutes, then add to the skillet with butter & thyme at 4 minutes.
  • Using a BBQ glove or oven mitt, move the hot pan over the high heat. When the butter begins to sizzle, spoon the butter and thyme over the pork chops to bath them in the hot butter. Continue to bath the chops for 3-5 minutes until the chops reach an internal temperature of 140°F-145°F (when cut into, the meat should be blushing pink in colour, not white).
  • Remove to a plate and let rest while you prepare a platter (or individual plates).
  • Spoon the warm polenta onto platter. Add the pork chops on top of the polenta. Divide the kale equally between the chops (leaving any excess liquid in the bowl. Add a pile of the apple-fennel slaw, onto the corner of the chop and spilling onto the kale. Garnish with a few dill leaves and serve.
  • The ideal bite combines a little of each of the ingredients.

Video

Keyword Apple slaw, creamy polenta, easy pork chop recipe, Father’s Day meal, pork chop recipe, pork chops and apples
Tried this recipe?Let us know how it was!

Hope you enjoy my Pork Chops & Apple Slaw (with Creamy Polenta) recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Recipe created using the Hestan NanoBond 12.5-inch skillet and NanoBond 4-Quart saucepan and grilled on my 36″ Hestan freestanding Grill.

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Grilled Chicken Skewers

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A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.

Watch the process video here

A close up of four chicken skewers on pita.
A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Marinade for 2-12 hours 2 hrs
Total Time 2 hrs 35 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 4 -6 Skewers

Ingredients
  

  • 24 oz chicken thighs boneless/skinless, cut into 20-24 cubes (makes 4-6 skewers)

Simple Chicken Marinade

  • 4 garlic cloves chopped
  • 1 rosemary sprig leaves removed, chopped
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • ¼ cup olive oil

Instructions
 

  • Add all the ingredients except the olive oil to a mini food processor and blend to combine. With the food processor on, slowly add olive oil until combined.
  • Pour marinade over chicken pieces and toss until the thighs are well coated.
  • Cover, and refrigerate for 2-12 hours.
  • Skewer with your favourite veggies and grill over medium heat until chicken is lightly charred and cooked through. 10-15 minutes, turning four times. Cook time varies with size of chicken pieces.

Video

Keyword grilled chicken recipe, grilled chicken skewers, healthy recipe, simple chicken marinade, simple marinade
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Chicken Skewers recipe!

We would love to here from you, please leave us your feedback or questions in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Skewers were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are my own.

Fiesta Chicken Chili

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A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili.

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip.

Use the Crockpot™ Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.

We are proud to have partnered with Crockpot™ as Ambassadors for 2022! However, opinions in this post are always our own.

Ingredients for slow cooker chicken chili with a portable 20 oz Lunch Crock and a copper 3 quart slow cooker.

Elaine and I love to take road trips, and while we are out, stop for picnics on-the-go. The @Crockpot Lunch Crock is ideal for carrying and warming leftovers. We plug it into the power outlet in the back of the car and now we no longer have to pack just sandwiches or charcuterie when hitting the road!

A mini black crockpot lunch crock filled with chilli ready to get the lids put on to take on a road trip.
A woman's hand is dipping a nacho in her mini black portable crockpot on her lap.

The 20oz size is perfect for individual meals, so I can also deliver chili, soup, pasta or even oatmeal to my mom & dad and they can help themselves to a hot meal at their convenience. When mom & dad are done, I just pop the storage container and inner lid into the dishwasher and it’s ready for the next meal delivery or adventure.

Not only is the Crockpot™ Lunch Crock™ Food Warmer convenient, but it is also darn freaking cute! The most difficult part is picking a colour! Check them out for yourself, they are available here on Amazon.

A black, green and pink Crockpot™ Lunch Crocks. They have a handle and two lids.
A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip. Use the Crockpot™
Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time: 4 or 8 Hours 4 hrs
Total Time 4 hrs 10 mins
Course Dinner, Lunch, Main Course
Cuisine Tex-Mex
Servings 3 – 4 people

Equipment

Ingredients
  

  • 1 ½ cups canned diced tomatoes
  • 1 cup chicken broth
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1-2 teaspoons hot sauce to taste
  • 1 red onion diced
  • 1 green pepper chopped
  • 1 red pepper chopped
  • ½ orange pepper chopped
  • 1 jalapeño diced
  • 1 cob of corn kernels removed (or 3/4 cup frozen)
  • 1 ½ pounds skinless boneless, chicken thighs, cut into 1-inch cubes
  • 1 x 14 or 15-ounce can butter beans rinsed and drained

Instructions
 

  • While you prep the vegetables and chicken, add the tomatoes, chicken stock, spices and hot sauce to the Crockpot 3-Quart Manual Slow Cooker. Turn to the Low setting for an 8 hour cook, or the High setting for a 4 hour cook.
  • As you prepare the vegetables and chicken, add them directly to the Crockpot. Finally add the butter beans, stir to combine, and cover.
  • Cook on Low for 8 hours or on High for 4 hours.
  • Serve with cilantro, jalapeño slices, guacamole, lime wedges and tortilla chips.
Keyword Chicken chili, Crockpot Recipe, healthy recipe, meal prep, Slow cooker, Slow cooker chili
Tried this recipe?Let us know how it was!

Hope you enjoy my Fiesta Chicken Chili recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots

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A close up image of a stack of dressed up smokies in a galvanized tray.

Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots.

Fire up the grill! Pour a cold beverage and take a few minutes to enjoy a good conversation, a few laughs and an incredibly tasty Sizzlin’ Smokie hot off the grill. Preparing the quick-pickled vegetables and crispy shallots ahead of time, will ensure a treat for your taste buds, yet free you up to enjoy your time with family and friends.

Recipe created in partnership with Grimm’s Fine Foods. Opinions in this post are my own.

A flat lay of ingredients for Smokies with Kimchi, Pickled Veggies & Crispy Shallots
Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy-Shallots - on the grill
A summer spread with a tray of loaded smokies, toppings, dinnerware, wine and a pack of smokies.

Watch the process video here.

A close up image of a stack of smokies in a galvanized tray.

Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots

Fire up the grill! Pour a cold beverage and take a few minutes to enjoy a good conversation, a few laughs and an incredibly tasty Sizzlin’ Smokie hot off the grill. Preparing the quick-pickled vegetables and crispy shallots ahead of time, will ensure a treat for your tastebuds, yet free you up to enjoy your time with family and friends.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Game Day Snack, Lunch, Main Course
Cuisine American, Korean
Servings 8 -12 People

Ingredients
  

Instructions
 

  • Preheat the grill on medium-high heat.
  • Place the Sizzlin’ Smokies on the grill and cook until the exterior is lightly charred. About 8 minutes, turning every 2-3 minutes.
  • Using a sharp knife, make shallow to cuts in the smokie (a few diagonal cuts or create an “X” pattern).
  • Cook the smokies for 4-5 minutes more until the cut edges are crispy and the juices inside are sizzlin’.
  • Add the buns to the grill for the last minute to lightly char the exterior.
  • Place the Sizzlin’ Smokies in the warm buns, then top with Kimchi, pickled veggies, crispy shallots, and a squeeze of mustard. Enjoy

Video

Keyword affordable meal, bbq smokies, kimchi recipes, sausages, smokies, summer grilling, Summer recipe
Tried this recipe?Let us know how it was!

Hope you enjoy my Sizzlin’ Smokies with Kimchi, Pickled Veggies & Crispy Shallots recipe.

Did you try this recipe or have any comments? If so, we would love to here from you! Please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Asparagus Caprese (inspired) Salad

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An oval platter with grilled asparagus 'rafts' topped with roasted tomatoes, mozzarella, basil and balsamic vinegar. This platter is surrounded by a platted portion and more ingredients.

Grilled Asparagus Caprese (inspired) Salad

The asparagus was bathed in olive oil and balsamic vinegar before being grilled. The tomatoes are pan roasted, then combined with fresh mozzarella, basil, and a splash of balsamic.
I have skewered the asparagus to make “rafts” which are easier to flip on the grill and are the perfect size for individual servings. Use one raft per person as a side dish or two rafts for a delicious light lunch.

Ontario Asparagus is ready to eat and available now at local farmer’s markets, produce markets and grocery stores. Local asparagus is fresh, nutritious, healthy, and most of all, really tasty!
Did you know that asparagus has only 20 calories per 1⁄2 cup? It is a good source of dietary fiber, potassium, iron, manganese, selenium, and wide range of important vitamins. Asparagus is high in vitamin C and has more folate than any other veggie.

Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

Watch the video here.

An oval platter with grilled asparagus 'rafts' topped with roasted tomatoes, mozzarella, basil and balsamic vinegar. This platter is surrounded by a platted portion and more ingredients.

Grilled Asparagus Caprese (inspired) Salad

The asparagus was bathed in olive oil and balsamic vinegar before being grilled. The tomatoes are pan roasted, then combined with fresh mozzarella, basil, and a splash of balsamic. I have skewered the asparagus to make “rafts” which are easier to flip on the grill and are the perfect size for individual servings. Use one raft per person as a side dish or two rafts for a delicious light lunch.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Brunch, Entree, Lunch, Salad, Side Dish
Cuisine Italian
Servings 4 – 8 People

Ingredients
  

  • 40 Ontario Asparagus Spears medium thickness – approximately 1.2 kg stalks trimmed
  • 4 tablespoons extra virgin olive oil divided
  • 5 tablespoons good quality balsamic vinegar divided
  • salt and pepper to taste
  • 568 grams grape or cherry tomatoes
  • 125 g ball of fresh mozzarella
  • 24 small basil leaves or 16 larger ones, torn, for garnish
  • 16 x 10 cm 4-inch wooden skewers, soaked for at least 60 minutes

Instructions
 

  • Preheat the grill on medium-high (400°F-425°F)
  • Separate the asparagus into groups of five, equal thickness, spears.
  • Skewer each group of five asparagus using two skewers to create “rafts”. Slide the first skewer through all five spears, 3-4 cm from the bottom of each spear. Then slide the second skewer through each spear about 4 cm above the bottom skewer.
  • Place the asparagus rafts on a baking sheet in a row, drizzle the top of the asparagus with 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, then sprinkle with salt and pepper (to taste). Set aside.
  • Place a high-heat-tolerant skillet on the grill. Heat the skillet for a minute, then add 2 tablespoons of olive oil and the tomatoes. Sprinkle with salt and pepper (to taste) and toss to combine. Close the grill lid and cook the tomatoes for 5-6 minutes.
  • Add asparagus rafts and grill the rafts for 3-6 minutes until charred and just tender. The thinner spears will cook quickly, and the thicker spears will take a few more minutes.
  • Remove the asparagus and tomatoes from the grill and arrange the asparagus rafts on a platter or individual plates. Divide the tomatoes equally across the rafts, tear the mozzarella and sprinkle evenly over the platter (or plates). Add the basil and drizzle with 3 tablespoons of the balsamic vinegar. Enjoy!

Video

Notes

Ontario Asparagus is ready to eat and available now at local farmer’s markets, produce markets and grocery stores. Local asparagus is fresh, nutritious, healthy, and most of all, really tasty!
Did you know that asparagus has only 20 calories per 1⁄2 cup? It is a good source of dietary fiber, potassium, iron, manganese, selenium, and wide range of important vitamins. Asparagus is high in vitamin C and has more folate than any other veggie.
Recipe created in partnership with The Ontario Produce Marketing Association.
Yield: serves 4 as a primary dish or 8 as a side dish
 
Keyword asparagus, asparagus recipe, caprese salad, grilled asparagus, grilled caprese salad
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Asparagus Caprese (inspired) Salad recipe!

Did you try this recipe or have any comments? If so, we would love to here from you! Please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Slow Cooker Spring Risotto

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Two bowls of pea and asparagus risotto finished with basil, Parmesan and lemon.

Slow Cooker Spring Risotto.

Creamy, silky, flavourful risotto with asparagus, peas, green onions, parmesan and lemon.

Risotto, the delicious Italian dish made by cooking a starchy, short grain rice with broth until it becomes creamy. The traditional technique to create this dish is to slowly ladle in warm broth to a pot full of rice, then stir the broth until it is absorbed, then ladle in more broth and repeat. (I am exhausted just thinking of it! 😊) The goal is to take a few basic ingredients and coax them to a place that when served, the risotto spreads out into a silky, creamy flavourful pool.

This Crockpot recipe achieves a similar and very tasty result in about an hour, without all the painstaking stirring and pouring.

If you have the time, I encourage you to infuse your broth before making the risotto. The flavour of risotto is strongly defined by the broth, so the more flavour in, the more flavour out.

Elaine and I are proud to announce that we have partnered with Crockpot™ as Ambassadors for 2022!

For this post we used the Crockpot™ Design Series 3-Quart Manual Slow Cooker in Copper. A perfect size to create small meals and dips.

A plated bowl of a slow cooker spring risotto with asparagus and peas. With a rose copper Crockpot in the background.
A plated bowl of a slow cooker spring risotto with asparagus and peas get lemon zested on it. With a rose copper Crockpot in the background.
A close up of a bowl of asparagus and pea risotto.

Watch the video here

Two bowls of pea and asparagus risotto finished with basil, Parmesan and lemon.

Slow Cooker Spring Risotto

The traditional technique to create this dish is to slowly ladle in warm broth to a pot full of rice, then stir the broth until it is absorbed, then ladle in more broth and repeat (I am exhausted just thinking of it! 😊) The goal is to take a few basic ingredients and coax them to a place that when served, the risotto spreads out into a silky, creamy flavourful pool. This Crockpot recipe achieves a similar and very tasty result in about an hour, without all the painstaking stirring and pouring. If you have the time, I encourage you to infuse your broth before making the risotto. The flavour of risotto is strongly defined by the broth, so the more flavour in, the more flavour out.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 5 mins
Infused Broth (optional): 3 hrs 30 mins
Total Time 1 hr 15 mins
Course Dinner, Entree, Lunch, Main Course, Side Dish
Cuisine Italian
Servings 4 People

Equipment

Ingredients
  

Infused Broth

  • 6 cups vegetable broth (store bought or homemade)
  • 8 asparagus ends – woody pieces that you would normally discard (spears/tips will be used in the risotto)
  • 1 celery stock roughly chopped
  • 12 pea shells or snow peas (peas will be used in the risotto)
  • 4 green onions roughly chopped
  • ¼ teaspoon salt

Risotto

  • 3 tablespoons olive oil
  • 1 cup Arborio rice
  • ⅓ cup white wine
  • 4 cups of warm broth infused broth or regular broth, plus more if required
  • ¼ teaspoon salt
  • 8 asparagus spears 2-inch tips cut off, then stem cut in ¼” pieces
  • ⅓ cup peas plus 12 peas on the half pod (or ½ a cup if you are not using pods – fresh or frozen)
  • ½ cup fresh grated Parmesan

For serving

  • Lemon zest
  • Fresh parmesan
  • Basil leaves

Instructions
 

Infused Broth (make ahead):

  • Add all the stock ingredients into the slow cooker. Simmer on high for 3-4 hours covered, then 30 minutes uncovered. Measure 4 cups for risotto and reserve any extra for finishing if required.

Risotto:

  • Turn the slow cooker on high, add oil and heat for 5 minutes.
  • Add rice and stir to coat.
  • Add wine and cook uncovered for 5 minutes.
  • Add warm broth and salt. Stir to combine.
  • Cover and cook for 50 minutes.
  • The rice should be plump and there should be about 1 ½” of liquid on top. Place the asparagus pieces and shelled peas in the liquid, then add the half pods gently on top. Cook for 5-7 minutes.
  • Remove the half pods to a plate.
  • Mix the rice. It should be creamy not sticky, and the rice should be just tender. If the rice is hard or the consistency is not creamy add some of the reserved warm broth, 1/2 cup at a time. stir to combine until creamy consistency is achieved.
  • Add parmesan and stir to combine.
  • Plate portions in rimmed bowls or on plates. Add pea pods (if using) around risotto, then add a few basil leaves. Sprinkle with fresh parmesan and lemon zest, the season with freshly ground pepper.

Video

Keyword asparagus and pea risotto, Asparagus risotto, CrockPot Risotto, Slow Cooker Risotto, Spring recipes, Spring Risotto
Tried this recipe?Let us know how it was!

Hope you enjoy this Slow Cooker Spring Risotto recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Herb Roasted Turkey

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A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey.

No, it is not Thanksgiving or Christmas… this is the meal that my dear sweet mother requested for Mother’s Day!

I asked her what meal she considered to be a special treat and she responded, “a roast turkey dinner with mashed potatoes.” Growing up, her family only had turkey at Christmas, and she wished that she could have had it for her May 15th birthday as well. Since mashed potatoes are her favourite food (year-round), they were a must have.

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.

Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Watch the process video here

A turkey getting ready to go into the roaster.
Roasted Turkey in a roaster, in the oven.
A golden roasted turkey in a roasting pan in the oven.
A finished turkey in the roasted resting on the oven.
A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro. Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal. Which my mother gobbled down while smiling from ear to ear!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 People

Ingredients
  

Turkey:

  • 1 13-pound whole fresh young turkey, neck & giblets removed and reserved
  • ½ stick unsalted butter slightly softened
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro or flat leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 2-3 large carrots cut in half lengthwise
  • 2-3 large stalks celery
  • 3 cups no salt added chicken stock

Turkey neck stock for gravy:

  • 1 Turkey neck
  • 1 tablespoon olive oil
  • 1 carrot cut into 2-inch pieces
  • 1 celery stalk cut into 2 -inch pieces
  • 1 small onion roughly chopped
  • 6 cups of no salt added chicken stock
  • 1 sprig of rosemary
  • 3 to 4 sprigs of thyme
  • 2 bay leaves
  • ½ tablespoon black peppercorns
  • salt

Gravy:

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 4-5 cups warm turkey neck stock
  • Salt and freshly ground black pepper

Instructions
 

For the turkey:

  • Pat the turkey dry inside and out. Season it liberally with salt. Place on a rack over a sheet pan and place in the fridge uncovered for 12 to 24 hours.
  • Remove the turkey from the refrigerator 30 minutes before roasting.
  • Combine the butter, olive oil, cilantro, sage, rosemary, thyme, and chives in a food processor and process until smooth. Season with pepper.
  • Preheat the oven to 430°F convection roast (or 450°F no convection).
  • Put the 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Using a wooden spoon or your fingers, gently loosen the skin from the breast of the turkey (careful not to rip the skin). Rub the breast meat (under the skin) with the herb butter mixture (approximately 1.5 tablespoons/breast). Then use the remaining herb butter to rub the entire exterior of the turkey.
  • Place the carrots & celery on the bottom of a large roasting pan. Place the turkey on top of the vegetables, and place in the preheated oven. Roast until lightly golden brown, 30 to 40 minutes.
  • Reduce the heat to 335°F convection roast (or 350°F no convection). Continue roasting, basting with the warm chicken stock every 25 minutes, until an instant-read thermometer inserted in the thigh registers 165°F, about 1½ to 2 hours additional.
  • Remove the turkey from the oven, tent loosely with foil, and let rest 30 minutes before slicing.
  • Note: If you are making the garlic mashed potatoes, put the garlic in the oven the same time as the turkey.

For the turkey neck stock:

  • While the turkey cooks, add the olive oil to medium saucepan and heat over medium high heat. Add the turkey neck and brown both sides (2 to 3 minutes/side). Add the carrots, celery, onions, season with salt, cover and let steam for 3 to 4 minutes. Scrape the turkey neck bits off the bottom of the pan, add the stocks to the pan bring to a boil. Add the rosemary, thyme, bay leaves and peppercorn, lower the heat and let simmer uncovered, over low heat for 60 minutes. Strain and keep the stock warm while you make the gravy. Yields 4 to 5 cups of strained stock.

For the gravy:

  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Whisk in the warm turkey neck stock, one cup at a time, stirring frequently for 30 to 60 seconds between cups, until the all the warm stock has been added. Cook until thickened and smooth, about 5 more minutes. Season with salt and pepper.
  • Keep warm until ready to serve.

Video

Keyword Christmas dinner, comfort food, herb roasted, Mother’s Day, roasted turkey, spring turkey, Thanksgiving Turkey
Tried this recipe?Let us know how it was!

Hope you enjoy this Herb Roasted Turkey recipe!

We would love to here from you, please leave us your feedback in the comment box below.

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Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Hestan Culinary Provisions Stainless Steel Roaster in the Hestan Dual Fuel Range

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli

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An image of how to plate two plates of fried rice, eggs and broccoli with garnishes.

Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli.

Disclaimer… this is not your traditional take-out style, fried rice with eggs and broccoli! This is a meal perfect for date-night, a weeknight family dinner, or a Saturday evening with friends!

Cook the rice the day before and even choose to throw together the salad dressing in advance and you can have dinner on the table in 30 minutes with very little mess!

Ingredients laid out for this rice, egg and broccoli vegetarian dish.

The flavors are so surprising, they will keep you digging in bite after bite! Plus, the egg makes this a delicious, nutritious meal.

Roasting broccoli on parchment paper.
A skillet of stir fried black rice
An image of two perfect sunny side up eggs
A plate which shows how to layer the ingredients of this stir fry rice, egg and broccoli dish.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

A plate which shows how to layer the ingredients of this stir fry rice, egg and broccoli dish.

Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli

Disclaimer… this is not your traditional take-out style, fried rice with eggs and broccoli! This is a meal perfect for date-night, a weeknight family dinner, or a Saturday evening with friends! Cook the rice the day before and even choose to throw together the salad dressing in advance and you can have dinner on the table in 30 minutes with very little mess! The flavors are so surprising, they will keep you digging in bite after bite! Plus, the egg makes this a delicious, nourishing vegetarian meal.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine Asian Fusion
Servings 2 people

Ingredients
  

  • 1 broccoli crown florets divided (keeping some stems), large ones sliced in half (9 oz/3 to 4 cups)
  • 2 tablespoons avocado oil
  • 3 tablespoons grated parmesan
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 2 tablespoons extra virgin olive oil divided
  • 2 cups cooked black rice from about 1 cup uncooked
  • ¼ cup Peanut Sesame Dressing
  • 2 large eggs

Peanut-Sesame Dressing

  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sodium reduce soy sauce
  • 1 tablespoons lime juice fresh
  • 1 teaspoon fresh ginger minced
  • ¼ teaspoon hot Asian pepper flakes or ½ teaspoon red pepper flakes
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon peanut butter 100% natural
  • 1 tablespoon honey
  • ¼ cup extra virgin olive oil
  • 1 clove garlic clove minced

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Spread the broccoli pieces over a baking sheet and drizzle with avocado oil, then sprinkle with garlic, salt, and cayenne. Use your hands to toss everything together until the broccoli florets are well-coated. Bake on the center rack of the preheated oven 20 to 25 minutes, or until broccoli is golden-brown and crispy.
  • While the broccoli cooks make the dressing.

Peanut-Sesame Dressing

  • Place all dressing the ingredients except the olive oil in a blender and process until smooth.
  • Slowing add the oil with the blender running.
  • Five minutes before the broccoli is done, start the rice.
  • Heat a large skillet with 1 tablespoon of olive oil over medium-high. Add rice and cook, stirring occasionally, until grains no longer stick together, about 4-5 minutes. Add in ¼ cup dressing stir to combine.
  • Turn off the oven and leave the door open to cool a little while you divide the rice between plates and top with roasted broccoli.
  • Preheat a non-stick skillet over medium-high heat with one tablespoon of olive oil.
  • If your plates are oven safe, put them in the oven to keep the rice and broccoli warm.
  • Crack 2 eggs into the hot skillet and cook until whites are set, slightly golden around the edges, and the yolks are still runny, about 3 minutes.
  • Transfer one fried egg to each prepared plate and sprinkle with chopped cashews, and fresh cilantro leaves. Serve with the leftover dressing, and lime slices. Enjoy!
Keyword black rice recipe, fried eggs, Parmesan Roasted Broccoli, stir fry, vegetarian, vegetarian recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Charred Green Onion-Jalapeno-Lemon Lamb Chops

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A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops.

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop!

Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop.

Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade.

That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.

Two racks of lamb cut into individual chops.
A tray of lamb chops marinating in sauce.
A platter of lamb chops with a green sauce with someone holding a sauced chop.

Watch the video here

Side Suggestions for the Lamb Chops

Grilled carrots and asparagus, spicy fingerlings, charred lemons and finishing salt.

A close up of grilled lamb chops.
Charred Green Onion-Jalapeno-Lemon Lamb Chops - with roasted veggies
A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop! Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop. Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade. That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 6 mins
Marinating & Resting Time 2 hrs
Total Time 2 hrs 21 mins
Course Appetizer, Dinner, Entree, Main Course
Cuisine North American
Servings 4 People

Ingredients
  

  • 2 racks of lamb cut into 16 individual chops
  • 7 green onions
  • 1 jalapeño
  • 1 lemon halved
  • 3 tablespoons chopped cilantro
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • ⅓ cup extra virgin olive oil
  • Salt
  • Freshly ground pepper

For Serving

  • 2 lemons halved and grilled for 2-3 minutes while the lamb cooks
  • Cilantro
  • Finishing salt optional

Instructions
 

  • Preheat grill on high.
  • Place jalapeño on the grill and cooked until all sides are well charred (4 to 5 minutes). Place onions, and lemons (flesh side down) onto grill and cook until lightly charred (2 to 3 minutes).
  • When the jalapeño has cooled enough to manage, scrape off the charred skin, coarsely chop and place into a food processor or blender. Coarsely chop the whites and light green portion of the green onions and add to the food processor (discard the dark green pieces). Squeeze the juice from the lemon into the food processor (catching the seeds in a strainer or your hand, then discard he seeds and lemon pieces).
  • Puree the jalapeño, green onions, and lemon juice for 2 minutes until mostly smooth. Add the cilantro, vinegar, honey, and olive oil, then blend for a minute or two to combine. Taste and season with salt and pepper.
  • Reserve half of the marinade for serving.
  • Pour the other half of the marinade over the lamb, toss to coat well. Cover and marinate for 1 to 2 hours in the refrigerator.
  • Remove the lamb from the fridge 15 minutes before you are ready to cook. Preheat the grill on medium high. Grill chops for 2 to 3 minutes per side or until nicely charred and cooked to medium-rare.
  • Remove to serving platter and serve with reserve marinade.

Notes

Watch the video here. 
Keyword Easter dinner, Greek Easter, grilled lamb chop recipe, grilled lamb chops, Lamb chop marinade, lamb chops, sauce for lamb chops
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe. We would love to hear from you!

Please leave us your feedback in the comment box below.

You may also like –

Have a delicious day! James (aka Zimmy) & Elaine

Charred Green Onion-Jalapeno-Lemon Lamb Chops were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are always my own.