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Pea Risotto

Craving the Crunch: Making Salad and Risotto

On day 29 of a month of vegetarianism this was the first salad I’d had for dinner. I’ve had a few for lunch, but never as a main dinner entree. But, sometimes, on a hot day where you’ve spent a hard day working, you just crave something fresh and crunchy.

This salad should have been everything I hate about salads. If you know me you know how much I despise lettuce. In fact, salads are the only place where I can stand lettuce. But even then I rarely finish the lettuce. And I hate crunchy lettuce especially. And I hate crunch. And I never use whole tomatoes (I usually use small cherry tomatoes) and I didn’t think I liked radishes and I hate mustard.

Why I decided to combine all of these things I hate into one dish is beyond me. Why I actually loved a salad full of things I don’t even like is beyond me. But I liked it. And it was delicious. Crunchy and fresh and delicious.

Chopped Salad

And tonight was probably my final effort in cooking during my veggie month. I made a risotto, which I’ve never made before. I always have to remind myself that when I halve a recipe I usually never the whole amount of liquid. Because I had to heat up some more white wine and vegetable broth.

Mushroom risotto


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