Pesto of arugula and garlic scapes

This was an interesting version of pesto.
Take a bunch of arugula and a large handful of garlic scapes and coarsely chop. Put in food processor with metal blade. Add a handful of toasted nuts, I used pine nuts, and a handful of grated parmesan cheese and a good dose of salt. Begin processing and then drizzle in olive oil to give it a good smooth consistency, but not runny.
This stayed a really nice bright green color. When it was tasted cold it had a nice sharp bite but then really tempered when tossed with hot pasta. I am thinking it would be great on grilled fish.


We also used ours in a chicken roulade that was stuffed with the pesto and goat cheese.

Roasted Beets

Delicious as is or in salad with Blue cheese and toasted nuts.

Put scrubbed beets in an oven proof baking dish. Add a few tablespoons water and drizzle with olive oil.
Cover with foil and bake at 425 until they can be easily pierced with a skewer or knife.
when cool enough to handle slip the skins and slice.

If your beets are really large, cut into halves or quarters before baking, still leaving the skins, tops and root ends intact.

Risotto with Prosciutto and Radicchio

I love risotto and it is so fast in the pressure cooker. I am posting a basic recipe with options for add- ins listed at the end.

For the prosciutto and radicchio recipe saute a couple ounces of thinly sliced, chopped prosciutto along with the onions. At the end stir in a small head of radicchio that has been very thinly sliced. cook until wlited and rice is al dente'.


6 minutes high pressure – 2 to 4 minutes additional cooking
2 Tb. Olive oil
1-cup minced yellow or white onion
1 1/2-cups Arborio rice
1/2-cup dry white wine
4 cups chicken or vegetable broth-divided
1 tsp. salt
3/4 c. grated Parmesan cheese

Set pressure cooker over medium heat and heat the olive oil, until it ripples. Add the onion, cooking until it is translucent, about 5 minutes. Add the rice, tossing to coat with the oil, and cook, stirring until it has a nutty aroma, about 1 to 2 minutes. Continue stirring and add the wine.
When the wine is completely absorbed, add 3 1/2 cups of broth, lock the pressure cooker’s lid in place and bring to high pressure over high heat. Lower heat to maintain temperature and cook for 6 minutes. Quick release pressure and remove lid, tilting away from you. Return to low heat, stirring constantly until rice is tender, but chewy and the sauce becomes creamy and thick. Add more broth, if needed. Stir in Parmesan. Serve immediately.

Stir-in options****
∑ 10 oz. frozen peas, rinsed, 3/4 C. Parmesan Cheese- drizzle with a couple teaspoons high quality balsamic vinegar.
∑ Drizzle with white truffle oil
∑ Steamed asparagus and sun-dried tomatoes
∑ Pesto
∑ Fresh chopped herbs
∑ Shrimp sautéed with garlic and plum tomatoes (use shrimp shells to make broth for the risotto)
∑ Leftover, cooked vegetables, chopped.