Zimmy's Nook

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Salads, Sides & Dips

Wedge Salad with a Gorgonzola Dressing

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A round platter with six wedge salads topped with dressing, cheese, tomatoes and a strip of bacon. Served with rose wine.

Wedge Salad with a Gorgonzola Dressing.

Damn, this was good! Cucumbers, bacon, tomatoes, radishes, chives, chive flowers and lotza Gorgonzola!

This crisp and refreshing steakhouse classic is delicious and so easy to assemble. It’s the perfect side to any grilled meat or as is on its own. Steak is obviously a perfect pairing but adding leftover grilled chicken and boiled eggs are also a great way to enjoy this salad.

A round platter with six wedge salads topped with dressing, cheese, tomatoes and a strip of bacon. Served with rose wine.
A round platter with six wedge salads topped with dressing, cheese, tomatoes and a strip of bacon. Served with rose wine.

Wedge Salad with a Gorgonzola Dressing

This crisp and refreshing steakhouse classic is delicious and so easy to assemble. It’s the perfect side to any grilled meat or as is on its own. Steak is obviously a perfect pairing but adding leftover grilled chicken and boiled eggs are also a great way to enjoy this salad.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Salad, Side Dish
Cuisine North American
Servings 6 people

Ingredients
  

  • 1 large iceberg lettuce
  • 6 slices bacon cooked
  • 1 cup cherry tomatoes quartered or sliced
  • 2 mini cucumbers thinly sliced lengthwise on a mandoline
  • 3 radishes thinly sliced on a mandoline
  • 2 tablespoons chives, thinly sliced
  • 2 ounces Gorgonzola cheese crumbled

Dressing:

  • ½ cup buttermilk
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 1 tsp apple cider vinegar
  • 2 ½ ounces Gorgonzola cheese crumbled

Instructions
 

Dressing

  • Add all of the dressing ingredients to a food processor and pulse to combine (should be chunky). Refrigerate until ready to use.

Build the Salad

  • Remove the outer leaves from the lettuce. Cut the lettuce in half through the stem. Then cut each half into three equal wedges. Cut the end to remove the stem from each wedge.
  • Layer the cucumber slices on a platter or 6 individual plates, then add the wedges. Top with the Gorgonzola cheese dressing, tomatoes, radishes, chives, more Gorgonzola cheese crumbles and a bacon slice per wedge.
  • Serve with extra dressing and enjoy!
Keyword Gorgonzola Dressing, iceberg lettuce salad, Quick salad recipe, Salad Dressing, steakhouse salad recipe, Wedge Salad, Wedge Salad dressing recipe, Wedge Salad recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Wedge Salad with a Gorgonzola Dressing Recipe!

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

You may also like these other salad recipes here.

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

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.

Apple Fennel Slaw

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A grilled pork chop with a pile of apple slaw on a bed of polenta.

Apple Fennel Slaw.

Move over pork chops with apple sauce, there is a new dish in town! I’ve elevated this classic dish with a slightly spicy apple fennel slaw and laid the chops on bed of creamy polenta. The variety of texture, the brightness of flavours and the tenderness of the chops are mouth-wateringly good together!

An oval platter with three pork chops topped with apple slaw on a creamy bed of polenta.
A close up of two pork chops & apple slaw on a bed of creamy polenta.
A grilled pork chop with a pile of apple slaw on a bed of polenta.

Apple Fennel Slaw

Move over pork chops with apple sauce, there is a new dish in town! I’ve elevated this classic dish with a slightly spicy apple fennel slaw and laid the chops on bed of creamy polenta. The variety of texture, the brightness of flavours and the tenderness of the chops are mouth-wateringly good together!
Print Recipe Pin Recipe
Prep Time 15 mins
Inactive time 1 hr
Total Time 1 hr 15 mins
Course Salad, Side Dish
Cuisine North American
Servings 3 -4 cups

Equipment

  • 1 32oz Mason jar with tight fitting lid

Ingredients
  

  • 3 small apples halved, cores removed (use multiple crisp varieties or just your favourite type)
  • 1 small fennel bulb
  • 1 large jalapeño
  • ½ small red onion thinly sliced
  • 1 ½ cups pickle juice from an almost empty jar of pickles in the back of your fridge (or quick-pickling liquid)
  • Apple cider vinegar enough to top off the mason jar

Instructions
 

  • Pour the pickle juice into the clean 32oz mason jar.
  • Using a fine shredder on a V-shaped mandoline (alternatively, a coarse box grater, or coarse grater attachment on a food processor), carefully shred the apples until you have about 2 ½ cups. Place the apples directly into the pickling liquid to keep them from browning.
  • Then shred the fennel and jalapeno and add them to the jar. Add the sliced onions and top the jar off with apple cider vinegar. Close the lid and shake to combine all the ingredients.
  • Refrigerate until ready to use. Minimum 1 hour or up to 8 hours.
Keyword Apple and fennel recipes, Apple slaw
Tried this recipe?Let us know how it was!

Hope you enjoy this Apple Slaw 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

This Pork Chops & Apple Slaw (with Creamy Polenta) recipe was created in partnership with Hestan Culinary. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Creamy Polenta

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A close up of two pork chops & apple slaw on a bed of creamy polenta.

Creamy Polenta.

This popular Northern Italian dish is known for its simplicity and versatility. My indulgent version includes both Parmesan and crumbled stilton cheese!  A favourite way to enjoy this recipe is to nestle Pork Chops & Apple Slaw on top of a bed of this creamy polenta.

An oval platter with three pork chops topped with apple slaw on a creamy bed of polenta.
A grilled pork chop with a pile of apple slaw on a bed of polenta.
A close up of two pork chops & apple slaw on a bed of creamy polenta.

Creamy Polenta

This popular Northern Italian dish is known for its simplicity and versatility. My indulgent version includes both Parmesan and crumbled stilton cheese!  A favourite way to enjoy this recipe is to nestle Pork Chops & Apple Slaw on top of a bed of cheesy polenta.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine Italian
Servings 3 -4 servings

Ingredients
  

  • 4 cups water
  • 1 teaspoon salt plus extra for seasoning
  • 1 cup yellow cornmeal
  • 2 tablespoons unsalted butter
  • ½ cup freshly grated Parmesan
  • 3 tablespoons crumbled stilton cheese
  • Freshly ground black pepper

Instructions
 

  • In a large saucepan, bring the water to a boil over high heat. Add the salt, then whisk in the cornmeal.
  • Reduce the heat to low and cook, stirring often, until the polenta thickens. The cornmeal should be tender, about 20 to 30 minutes.
  • Remove the saucepan from the heat, then add the butter, parmesan, and stilton cheese. Stir until the butter and cheeses have melted and are thoroughly combined.
  • Season with salt and pepper, to taste.
Keyword corn meal, creamy polenta, easy polenta
Tried this recipe?Let us know how it was!

Hope you enjoy my 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

This Pork Chops & Apple Slaw (with Creamy Polenta) recipe was created in partnership with Hestan Culinary. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Quick-Pickled Vegetables

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A mason jar with sliced vegetables in a pickling solution.

These quick-pickled vegetables are inspired by the traditional banh mi toppings.

A favourite way to enjoy these quick-pickled vegetables is to top them on Sizzlin’ Smokies with Kimchi and Crispy Shallots.

Watch the process video here.

A close up image of a stack of smokies in a galvanized tray.
A mason jar with sliced vegetables in a pickling solution.

Quick-Pickled Vegetables

These quick-pickled vegetables are inspired by the traditional banh mi toppings.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 mins
Inactive time 2 hrs
Total Time 28 mins
Course Side Dish
Cuisine Asian Fusion
Servings 8 people

Ingredients
  

  • 3 mini cucumbers cut in half, seeds scraped out, then cut into matchsticks
  • 4 radishes cut into matchsticks
  • 1 jalapeño pepper sliced into thin rings
  • 1 cup of water
  • ¾ cup apple cider vinegar
  • 1 tablespoon white sugar
  • 2 teaspoons salt

Instructions
 

  • Add the jalapenos, cucumbers, and radishes, to the mason jar.
  • In a small saucepan, combine the water, vinegar, sugar, and bring to a boil. Cook for 2-3 minutes until the sugar is dissolved. Turn off heat and let the mixture cool for 2-3 minutes.
  • Pour mixture over the vegetables in the jar and screw on the lid. Let the jar cool at room temperature for 30 minutes, then refrigerate for at least 60 minutes before serving.

Video

Notes

Cook’s Note:
Preparing these ahead and allowing them to pickle longer will result in even better tasting veggies. These will keep in the fridge for up to two weeks.
Keyword banh mi toppings, pickled vegetables
Tried this recipe?Let us know how it was!

Hope you enjoy this Quick-Pickled Vegetables 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

Crispy Shallots

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Shallots getting deep fried in a skillet of oil.

Crispy Shallots.

Crunchy, sweet, savory, salty… crispy shallots are a delicious topping for almost any recipe.

DISCLAMER: Be careful while heating oil, especially on a grill. Use a thermometer to ensure the oil reaches the desired temperature before adding the shallots to the oil or the results will be greasy, not crispy.

Slowly add a shallots a few at a time to keep them from clumping and avoid the oil from boiling over the pan because of too much moisture.

A favourite way to enjoy these crispy shallots is to top them on Sizzlin’ Smokies with Kimchi and Pickled Veggies.

Watch the process video here.

A close up image of a stack of smokies in a galvanized tray.
Shallots getting deep fried in a skillet of oil.

Crispy Shallots

Crunchy, sweet, savory, salty… crispy shallots are a delicious topping for almost any recipe.
DISCLAMER: Be careful while heating oil, especially on a grill. Use a thermometer to ensure the oil reaches the desired temperature before adding the shallots to the oil or the results will be greasy, not crispy.
Slowly add a shallots a few at a time to keep them from clumping and avoid the oil from boiling over the pan because of too much moisture.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish, Topping
Cuisine North American

Ingredients
  

  • 1½ cups vegetable oil
  • 4-5 shallots halved and thinly sliced
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper

Instructions
 

  • Heat vegetable oil in a skillet over medium heat, until a temperature of 350°F – 375°F is reached. Choose a pan that the oil covers ½” to ¾” of the bottom of the pan.
  • Add the flour to a small bowl and season with salt and pepper, to taste.
  • Coat the sliced shallots in the seasoned flour.
  • Carefully place the shallots in the hot oil, a few at a time to avoid clumps, then fry until golden brown.
  • Transfer the shallots to a paper towel lined dish then sprinkle with salt, to taste.
  • Serve immediately or store at room temperature in a food storage container, lined with a paper towel for up to two days.
  • Yield: 1cup

Video

Notes

Cook’s Note:
Be careful while heating oil, especially on a grill. Use a thermometer to ensure the oil reaches the desired temperature before adding the shallots to the oil or the results will be greasy, not crispy.
Slowly add a shallots a few at a time to keep them from clumping and avoid the oil from boiling over the pan because of too much moisture.
Keyword banh mi, crispy shallots, fried shallots
Tried this recipe?Let us know how it was!

Hope you enjoy this Crispy Shallots recipe!

Did you try this recipe or have any questions or 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

Roasted Garlic, Sour Cream & Chive Mashed Potatoes

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A bowl of mashed potatoes with a swirl of melted butter.

Herb Roasted Turkey with Roasted Garlic-Sour Cream & Chive Mashed Potatoes…. 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.

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 with Roasted Garlic-Sour Cream & Chive Mashed Potatoes

Watch the process video here:

A bowl of mashed potatoes with a swirl of melted butter.

Roasted Garlic, Sour Cream & Chive Mashed Potatoes

Herb Roasted Turkey with Roasted Garlic-Sour Cream & Chive Mashed Potatoes…. 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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine North American
Servings 8 People

Ingredients
  

  • 1 small head of garlic
  • Olive oil
  • 1½ to 2 pounds Yukon gold potatoes washed, skin on
  • 1½ to 2 pounds Red skinned potatoes washed, skin on
  • ½ stick ¼ cup unsalted butter
  • ¾ cup sour cream
  • ½ cup milk
  • 2 tablespoons chopped chives
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 430°F.
  • Slice off the very top of the garlic head. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, 30-40 minutes. Remove from the oven and let cool. Remove the cloves and mash with a fork.
  • Put the potatoes into a large pot, cover them with cold water. Add ½ tablespoon of salt. Bring to a boil then cook at a gently boil until the potatoes are fork tender, 30 to 40 minutes. Drain well.
  • Add the garlic, butter, sour cream & milk, then mash the potatoes until smooth. Fold in the chives.
  • Season with salt and pepper and serve.

Video

Keyword comfort food, mashed potatoes, mashed potatoes recipe, side dish
Tried this recipe?Let us know how it was!

HOPE YOU ENJOY THIS RECIPE!

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

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Niçoise Salad with Oven Roasted Coho Salmon

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A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise inspired salad with oven roasted Coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.

Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.

A close up of the salmon on a large platter of Niçoise salad.
On the top of a range is a pot boiling potatoes and a sheet pan with a portioned coho salmon ready to get roasted.
A sheet pan of portioned marinated coho salmon.

Watch the salmon bake and sizzle here

Niçoise Salad with Oven Roasted Coho Salmon: Frequently Asked Questions (FAQ)

Can I pan sear the salmon instead of roasting?

Yes, you sure can! I have two other Niçoise Salad recipes where I’ve pan seared the salmon.

A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise Salad with Oven Roasted Coho Salmon

Niçoise inspired salad with oven roasted coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.
Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Resting Time 20 mins
Total Time 1 hr 10 mins
Course Brunch, Dinner, Dressing, Entree, Lunch, Main Course, Salad
Cuisine French
Servings 4 -5 People

Ingredients
  

Salmon

  • 1 lemon zested and juiced
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 1.5 to 2-pound skin-on coho salmon fillet one inch thick, divided into 4 to 5 equal pieces

Salad Dressing

  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup good olive oil

Suggested Salad Ingredients:

  • 16 baby potatoes boiled, cut in half. While warm, lightly tossed in olive oil, salt, pepper, and a splash of white balsamic vinegar.
  • 8-10 hard boiled quail eggs halved (or 4 large chicken eggs)
  • 12-16 asparagus spears or 20-24 green beans blanched in boiling water for 2-3 minutes, removed to an ice water bath.
  • 20 cherry tomatoes halved
  • 2 stalks of celery sliced
  • 2 mini cucumbers sliced (or 1/3 of an English cucumber)
  • 2 mini dill pickles quartered into spears
  • ¼ cup assorted olives
  • 8-10 large lettuce leaves romaine or frisée
  • ½ red onion marinated optional
  • Lemon wedges

Instructions
 

Salad Dressing

  • In a small bowl whisk together the vinegar, mustard, honey, salt, and pepper. Then slowly whisk in the olive oil to thicken the dressing. Set aside until ready to serve.

Salmon

  • Preheat the oven to 400°F convection roast (or 425°F conventional bake)
  • In a small bowl, whisk together the lemon zest, juice, Dijon, garlic, olive oil and season with salt & pepper.
  • Place the salmon pieces on a sheet pan that has been lined with parchment paper. Pour the marinade over the salmon and let sit at room temperature for 10 minutes.
  • Place the salmon in the oven and cook for 10 to 12 minutes, until it is just cooked through.
  • Remove from the oven and let it rest for 10-20 minutes.
  • Serve on a platter surrounded by a selection of your favourite greens, vegetables, pickles, olives, hard boiled eggs, and salad dressing.

Notes

Watch the salmon bake and sizzle here
Keyword Coho Salmon recipe, roasted salmon, Salad Niçoise, Salmon salad
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.

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

Cooked on/in the Hestan Dual Fuel Range using the Hestan Culinary 4-Qt NanoBond Saucepan.

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