Lemon Risotto with Roasted Cherry Tomatoes

lemon risottoHere’s a wonderful summery risotto filled with bright flavors of lemon that has roasted cherry tomatoes folded inside, it’s the perfect side dish for any type of grilled fish!
garden tomatoes Also a brilliant way to use up some of those cherry tomatoes you might have exploding in your garden like me. I’m guaranteed a bowl full everyday from my garden so I’m constantly thinking of different ways to use them up.

lemon risottoThat’s why I was thrilled when I came across this recipe from an old bon appetit  magazine. The original recipe folds in arugula at the end but I opted not to do that, I don’t think it needed it, also the original recipe includes rosemary and thyme, I eliminated those and just added more fresh parsley. While my tomatoes were roasting in the oven at 400 degrees I had a separate pan roasting thin lemon slices for garnish, (watch those they don’t take long!) I also added a little more lemon zest and grated parmesan to the risotto because my theory is, “more is better”. My suggestion to you is, taste as you go!
cedar planked salmon I served the risotto with cedar planked salmon, the bright citrusy flavors paired so well with the smoky salmon.

cedar planked salmonMy daughters favorite way of preparing salmon is brushing it with coconut oil and topping it with salt, pepper, lemon slices and fresh cilantro.
cedar planked salmon This one was brushed with olive oil, finely smashed garlic, salt, pepper, lemon zest, lemon slices and chopped fresh parsley. Soak your planks for a few hours beforehand then keep outdoor grill around 400 degrees, the time it takes will depend on the size and thickness of the fish.

This was such a perfect summertime meal!

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Sugar Sweet Cherry Tomatoes

I heart cherry tomatoes, especially with the different combinations of color. The possibilities are endless on what you can do with them. Like little jewels to accessorize your food!

Fortunately for me, now is the time that I’m guaranteed a big bowl full every time I step into my garden!

I’ve been stuffing them with creamy goat cheese, one bite wonders busting with flavor! Warning… Be careful they’re like eating candy you can’t stop!
I constantly roast them on sheet pans, bathing the tiny tomatoes in olive oil and shaved garlic, then I tuck them away in my fridge for later use.
Like when I toss them into my scrambled eggs for breakfast along with lots of green onions and serve it on top of crusty Italian bread toast. Simple, but out of this world!
When you roast them the juice seeps from the tomatoes into the garlicky oil and it becomes the perfect sauce for your pasta, add shaved Parmesan cheese and fresh basil. It’s as close to perfection as you’re going to get!
Thanks again to my friend Linda for sending me the seeds to grow these adorable round zucchini, after I roasted them I stuffed my pasta into it’s perfect edible bowl!
Buon Appetito!

 

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