Here’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!
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.
That’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!
I served the risotto with cedar planked salmon, the bright citrusy flavors paired so well with the smoky salmon.
My daughters favorite way of preparing salmon is brushing it with coconut oil and topping it with salt, pepper, lemon slices and fresh cilantro.
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!
Who knew you could grill kale? I didn’t. It wasn’t until I saw this technique done in a book called, Hero Food by Chef Seamus Mullen’s, that I got inspired to do it. Actually, the minute I saw it I knew I had to try it, why not, I grill everything else!
We grow a ton of kale, we have it all over our garden, three different varieties so I’m always thinking of ways to use it up, as it keeps growing well into the fall. I’ve made kale chips in the past and I have to admit I didn’t like them at all, but I’ve since realized it was the way I made them, they lacked flavor. With a little more seasoning and a little more olive oil I’ve come to love those crispy little chips, maybe it’s an acquired taste I don’t know, but they’re very addicting if they’re made right!
Our tomatoes are finally getting red, it’s exciting to walk out into the garden everyday to see what kind of loot we have vine ripened and ready to pick. 
Tossing the kale in a mixture of olive oil, balsamic, lemon zest and garlic gives you a nice base for a salad or just to eat as is.
The kale leaves hold up very well on the grill with the stems and all. Don’t walk away because it just takes one to two minutes per side. You could grill up a large platter in a few minutes!
Grilling brings out a rich smokey flavor with a texture that is crunchy and chewy at the same time, and it looks quite unique on a platter, something you don’t see often.
As I said you could eat it right off the grill as a side dish to fish, poultry, beef or pork or you might want to break it up and toss it into a salad like I did.
For my grilled kale salad I used vegetables that I had previously grilled, eggplant, zucchini, yellow squash, corn, yellow and red peppers. In addition to that I added fresh cherry tomatoes and goat cheese to the salad with an extra drizzle of my vinaigrette over the top. Summertime freshness that is so good for you!
As promised, I said I was going to post my Cherry Studded Ricotta Tart, so here it is! Creamy, light, slightly sweet and bursting with cherry flavor, all nicely baked into an almond crust. It’s the perfect summer dessert to have out on the patio with a cup of espresso!
Deep into summer cherries are bountiful here right now, so if you don’t mind pitting fresh cherries go right ahead, you’ll need around 23 or so for a 9 inch tart. I must confess pitting is not my favorite thing to do so I cheat a little bit and use these yummy dark Morello cherries I discovered from Trader Joe’s. All you have to do is open the lid, pour them into a strainer and drain them really good.
Normally I would make a graham cracker crust for this tart but I thought I would change it up this time and make an almond crust, since almonds and cherries go so well together.
It was a great choice if I do say so myself!
Just look at that crunchy, nutty crust!
Put the espresso on, grab a slice and enjoy!
This past weekend we had relatives from out of town visiting, they wanted to go into the city to see Millenium Park and “The Bean” so we drove down, parked our car and walked all over town.
It was a gorgeous summer day, the perfect temperature to dine outside and enjoy the views.
The river looked exceptionally beautiful that day, the sun was glistening on the water, even the buildings were shining! If your visiting Chicago take the architectural boat tours it’s one of the best ways to see the city.
We made it to “The Bean” then sat and people watched by the fountain, I highly recommend it!
Of course eating and drinking along the way makes it even more fun!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
