I borrowed these yummy spa recipes from
www.spafinders.com
Spring Grain Risotto
The Boulders
1 tsp. Olive oil
1 mediumRed onion, diced
1/2 cup Celery, diced
3 cloves Garlic, chopped
1 ear Corn, cut off the cob
1 Red bell pepper, diced
1/2 cup Wild rice, cooked
1/2 cup Golden lentils, cooked
1/2 cup Israeli couscous, cooked
3 cups Broth, flavor of choice
1 Green onion, sliced
2 tbs. Grated Kassari cheese (or Parmesan or Asiago)
2 tbs. Parsley, chopped to taste
Kosher salt and freshly ground black pepper
1/2 lb Assorted greens (baby kale, collard, spinach, chard)
1 recipe Golden tomato salsa (recipe follows)
6 sprigs Cilantro
1. Heat olive oil in a shallow, heavy bottomed skillet. Add the red onion and celery; sauté briefly. Add garlic, corn and pepper; cook an additional 2 minutes. Add the rice, lentils, and couscous.
2. Add the broth one cup at a time, waiting until each cup has been absorbed before adding the next. Stir constantly with a flat-tipped wooden spoon, scraping up the bottom of the skillet. After the last cup of broth has been added, toss in the green onion and cheese. Cook until most of the liquid has been absorbed. Add the parsley and adjust seasoning.
3. Toss in the greens and cook just enough to wilt. Divide into 6 bowls, and top with a spoonful of golden tomato salsa. Garnish each bowl with a sprig of cilantro.
Serves 6.
Golden Tomato Salsa
1 Golden tomato, seeded and diced
1/4 Red onion, diced
1 tbs. Cilantro, chopped to taste Kosher salt and freshly ground black pepper
1/2 Lime, juice of
Combine all ingredients and mix well.
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