Side Dishes

Spinach and Asparagus Risotto
1 T Olive Oil

1/2 C Diced Onion

1/2 tsp Salt

1 C Arborio Rice

1/2 tsp Nutmeg

2 C Chicken Stock

8 oz Fresh Spinach

1/2 C Parmesan Cheese, Divided

1 Bundle of Asparagus (ends trimmed, cut diagonally into 1 inch pieces)

Grease a 13x9 pan and preheat oven to 400.

Heat olive oil over medium-high heat. Add onion and salt; cook until translucent. Add Arborio rice and toss to coat. Stir in chicken stock and nutmeg; bring to simmer. Add spinach one handful at a time until all spinach is wilted. Stir in 1/4 cup of Parmesan cheese.

Transfer to prepared pan, cover with foil and bake for 15 minutes. Remove from oven, stir in asparagus, top with remaining Parmesan cheese, cover and bake for another 15 minutes.

*Cook for an additional 5-10 minutes if you prefer a drier dish.
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New Potatoes and Green Beans

3 lbs Small Red Potatoes
2 tsp Salt
2 lbs Fresh Green Beans, ends trimmed and snapped into 1 inch pieces.
3 Cloves Garlic, chopped finely
1 Stick Butter


Bring large pot of water to full rolling boil, add salt, then potatoes.  Cook about 15 minutes until potatoes are fork tender, but skin is still firm and doesn't peel away.  Remove potatoes and place in large serving bowl.  Return water to full boil and add green beans.  Cook 3-5 minutes, strain and combine with potatoes.

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Israeli Couscous with Asparagus and Mushrooms

Meanwhile, in a small pot melt butter and remove from heat.  Stir in garlic and toss with potatoes and green beans.  If desired, add salt and pepper to taste.

8 oz. Israeli (pearl) couscous
6 oz. fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup extra-virgin olive oil, divided
8 oz. crimini mushrooms, sliced
2 garlic cloves, minced
1 pinch crushed red chilli flakes
1/2 cup dry white wine
3 oz. prosciutto, roughly chopped
1/2 cup finely grated Parmesan cheese, plus more for serving
1/4 cup (packed) chopped fresh flat-leaf parsley
Salt and pepper to taste


Bring a large pot of salted water to a boil. Add Isreali (pearl) couscous and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.


While the pasta is cooking, heat 1 tablespoon extra-virgin olive oil in a large skillet set over medium heat. Add mushrooms and cook until tender. Add 3 additional tablespoons olive oil to the skillet and stir in minced garlic and crushed red chili flakes. Cook, stirring, for 30 seconds. Add dry white wine and cook at a rapid simmer for 2 minutes.


Add prosciutto and simmer until just heated through, 1 to 2 minutes.


Add the couscous and asparagus and toss with the mushrooms and sauce. Add finely grated Parmesan cheese and chopped parsley, and toss again. Season to taste with salt and pepper. Serve immediately and top with additional grated Parmesan cheese