Farm Direct Coop Recipesor. . . what you can do with your share!

This is a great one for a few of the veggies we got this week.  Use white balsamic vinegar to msintian color of veggies.  Orginaly found over at http://www.cookinglight.com/

• 3  tablespoons  white balsamic vinegar
• 1  tablespoon  chopped shallots
• 1  pound  baby carrots with tops
• 1  tablespoon  olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 12  fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
• 1  (6-ounce) bag radishes, halved (about 1 3/4 cups)
• 2  cups  (2-inch) slices asparagus (about 1 pound)
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1  tablespoon  chopped fresh chives 

1. Preheat oven to 500°.
2. Combine vinegar and shallots in a small bowl; set aside.
3. Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
4. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally.
5. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
6. Return pan to oven; bake 5 minutes.
7. Stir in parsley and chives.

From the FDC Newsletter archives (May 2007)…Originally from Julie Pottier-Brown (altered from risotto cakes from the A-Z cookbook)

• few teaspoons oil
• 1 small onion, chopped
• few cloves garlic
• 1 1/2 cups risotto
• pinch of saffron
• 3/4 cup white wine
• 1 lb asparagus
• 4-6 cups chicken stock, warmed
• 1 Tbl butter
• juice of half a lemon

1. Prepare asparagus.  Wash and snap off tough ends.  Steam for five minutes, until bright green.  Remove from steam and run under cold water to stop cooking.  chop into one inch pieces an set aside.
2. Heat the oil.  add the garlic and onion and cook 2 minutes, or until soft.
3. Add risotto and saffron.  Cook another 2 minutes.
4. Add white wine.  Cook until absorbed.
5. Continue adding 1/2 cup of warmed broth at a time, waiting until it is absorbed each time before adding more.  Test occasionally.
6. When risotto is plump and getting creamy, add asparagus, butter, and lemon juice.  Serve and enjoy!

From the FDC Newsletter archives (May 2007)…Originally from the New York Times, May 2006.

• 1 pound thick asparagus, trimmed and peeled
• 1 Tbl Dijon mustard
• 2 egg yolks, preferably organic
• 1 Tbl soy sauce
• 1 Tbl freshly squeezed lemon juice
• Extra virgin olive oil as necessary

1. Bring a large pot of salted water to a boil.
2. Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears.  Drain and immediately rinse with cold water.  Drain again and set aside (You can wrap asparagus and refrigerate for up to a day at this point.  Bring to room temperature before serving.)
3. Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing.  Toss with asparagus and serve.

Serve 4.