Cheddar Risotto TILLAMOOK

4 tablespoons butter
1 cup chopped yellow onions
2 cups Arborio rice
5 cups hot tap water
1 large chicken bouillon cube
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups (8 ounces) shredded Tillamook* Sharp or Medium Cheddar Cheese
1/2 cup Black Forest-style smoked ham cut into
1/4-inch dice
4-6 cups lightly packed fresh spinach, coarsely chopped or whole baby leaves
Freshly ground black pepper
1. In a 4-quart saucepan,melt butter over medium-high heat. Cook until butter starts to brown, about 3 minutes.
2. Stir in onions and rice; cook for 2 minutes, stirring frequently.
3. Add hot water, bouillon cube, salt and nutmeg. Increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer for 12 minutes.
4. Remove pan from the heat. Stir in Cheddar and ham, then spinach.
5. Serve immediately, sprinkled with freshly ground pepper.
Makes 8 servings.
Tips: For perfect risotto, observe cooking times carefully. Times will vary slightly, depending on cookware and stovetops. Taste the rice a minute or two early to make sure it’s still somewhat firm. Finished risotto should be very creamy (almost soupy) and the rice al dente. It will continue to cook and absorb liquid as it sits. Also, smoked salmon can be substituted for ham.

Orange-Onion Mediterranean Salsa KINGS RIVER PACKING

2 large oranges
2 teaspoons grated fresh orange peel
1 cup thinly sliced red onion
1/4 cup chopped fresh parsley
1/2 cup kalamata olives, pitted and halved
1/4 cup finely chopped green bell pepper
2 teaspoons olive oil
1 teaspoon white balsamic vinegar
1/2 cup crumbled feta cheese (optional)
Salt and pepper
1. Peel oranges and remove pith. Working over a bowl to catch juice, cut between membranes to release segments. Cut each orange segment into 3 pieces.
2. Combine oranges, grated peel, onion, parsley, olives, bell pepper, olive oil, vinegar and feta; stir until blended.
3. Season to taste with salt and pepper.
4. Serve with halibut or other white fish.
Makes 4 servings.

Spinach Sauté POPEYE FRESH!

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves,minced
10 ounces Popeye Fresh!* spinach, rinsed and dried
(about 1/4 of 40-ounce bag)
Parmesan cheese, shredded
1. Heat olive oil in a skillet over medium-high heat.
2. Add onion and sauté until it starts to soften.
3. Add garlic and spinach. Sauté just until spinach is wilted.
4. Top with shredded Parmesan and serve immediately.
Makes 4-6 servings

Grape and Orange Chutney KIRSCHENMAN/CAL SALES

1 tablespoon canola oil
1 cup finely chopped red onion
1/4 cup cooking sherry
1/4 cup vegetable broth
1/2 cup Kirschenman* seedless red grapes, cut into pieces
1/2 cup Cal Sales* seedless orange sections, cut into quarters
1 teaspoon finely grated fresh ginger
2 teaspoons balsamic vinegar
1/2 teaspoon mustard seeds
Salt and pepper
1. Heat oil in a heavy skillet over medium heat. Add onion and sauté until softened, about 3-5 minutes. Add sherry and vegetable broth, and simmer until liquid is reduced to about 1-2 tablespoons.
2. Stir in grapes, oranges, ginger, vinegar and mustard seeds; continue to cook for 1-2 minutes.
3. Remove from the heat and let cool. Season to taste with salt and pepper.
4. Serve with pork or halibut.
Makes 4 servings.

Grilled or Roasted Asparagus VICTORIA ISLAND

1 bunch (2 1/4 pounds) fresh Victoria Island Farms asparagus, trimmed
2 tablespoons extra-virgin olive oil
Balsamic vinegar (if grilled)
Coarse salt
Freshly ground black pepper
TO GRILL
1. Preheat grill.
2. Fill a skillet with about 1 inch of water and bring to a boil.
3. Place asparagus in the boiling water and simmer for 1-3 minutes,or until nearly tender. Drain immediately and place in ice water to stop the cooking. Pat dry.
4. Brush asparagus with olive oil and grill over high heat for 2-4 minutes on each side. Remove from the grill, drizzle with balsamic vinegar and season to taste with salt and pepper.
TO ROAST
1. Preheat oven to 400°F.
2. Rinse asparagus under cold water and pat dry.
3. Place asparagus on a baking sheet covered with aluminum foil. Drizzle with olive oil, then toss to coat asparagus completely. Spread asparagus in a single layer and sprinkle liberally with salt and pepper.
4. Roast for 10-12 minutes, or until tender but still crisp.
Makes 6 servings.

Campari Tomato and Goat Cheese Tart WINDSET FARMS

1 sheet frozen butter puff pastry, thawed
1/4 cup Dijon mustard
10 large fresh basil leaves
20 Windset Farms* Campari tomatoes, cut in half
1/2 cup goat cheese, crumbled
Salt and pepper
3 tablespoons extra-virgin olive oil
1. Preheat oven to 400°F.
2. Remove pastry from container and perforate the surface with a fork. Place on a baking sheet and bake for 8-10 minutes, or until light golden brown.
Remove from the oven and let cool for 5 minutes.
3. Brush mustard over the entire surface of the tart.
4. Lay basil leaves on top and then arrange tomatoes over the basil.
5. Spread goat cheese over the tomatoes.
6. Season to taste with salt and pepper, and then drizzle olive oil over the entire tart.
7. Return the tart to the oven and bake for 8-10 minutes, or until golden brown. Serve immediately.
Makes 6 servings.