Ozark Living

Hearty Pesto rice & Beans souP 6-8 servings • 1 small yellow onion, chopped • 2 medium carrots, chopped • 4 cloves garlic, chopped • 1/4 cup sundried tomatoes, finely chopped • 1 tsp dried oregano • 2 (15.5-oz) cans beans of your choice (such as butter beans and pink beans),... • Toasted pine nuts, for serving (optional) • Fresh herbs, for serving • 4 cup low-sodium chicken broth or water, divided • 1/2 cup short-grain brown rice, rinsed • 2 tbsp extra-virgin olive oil • 1/4 tsp red pepper flakes (optional) • Freshly grated Parmesan, for serving • 1 tsp kosher salt • 1/2 tsp freshly ground black pepper • 1/2 cup pesto 1. Add all ingredients through the chicken stock to a medium stockpot or Dutch oven to boil. 2. Add in brown rice and turn heat down to low to simmer til rice is tender. 3. Remove pot from stove and add in remaining ingredients. 8 servings 6 cups chicken broth, or as needed • 3 tbl olive oil, divided • 1 pound Portobello mushrooms, thinly sliced • 1 pound white mushrooms, thinly sliced • 2 medium shallots, diced • 1 ½ cups Arborio rice • ½ cup dry white wine • 4 tbl butter • 3 tbl finely chopped chives • ⅓ cup freshly grated Parmesan cheese • sea salt and freshly ground pepper, to taste 1. Have all ingredients ready and prepped. 2. Warm broth in a saucepan over low heat. 3. Meanwhile, warm 2 tbl olive oil in a large saucepan or pot over medium-high heat. Add Portobello and white mushrooms; cook and stir until so, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside. 4. Add remaining 1 tbl olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes. 5. Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes. 6. Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately. (Great with chicken or beef dishes as a side). Gourmet musHroom risotto 6 servings If you're cooking tuna steaks for this salad, marinate them in a little olive oil for an hour. Heat a large skillet on medium-high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through. vinaigrette • 1/3 cup lemon juice or red wine vinegar • 3/4 cup extra virgin olive oil • 3 tbl finely chopped shallot • 2 tbl finely chopped fresh basil • 1 tbl finely chopped fresh thyme • 2 tsp finely chopped fresh oregano or tarragon • 1 tsp Dijon mustard • Salt and freshly ground black pepper salad • 2 to 3 (5-ounce) cans tuna, drained, or 2 (8-ounce) grilled or otherwise cooked tuna • 6 hard boiled eggs, peeled and quartered lengthwise • 1 1/4 pounds small young red potatoes or fingerling potatoes • Salt and freshly ground black pepper • 2 medium heads Boston or butter lettuce, torn into bite-sized pieces • 3 small ripe tomatoes, cored and cut into wedges • 1 small red onion, thinly sliced • 8 ounces green beans, trimmed and cut into 2-inch pieces • 1/4 cup Niçoise olives, or Kalamata olives alternately • 2 tbl capers, rinsed and/or several anchovies, optional 1. Make the vinaigrette: In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste. 2. Marinate the onion slices in some of the 3 tsp of vinaigrette in small bowl to reduce their bite. 3. Cook the potatoes (boil in salted water til fork tender), cut while still warm, and dress with ¼ cup of vinaigrette in a large bowl. (Steps 1-3 can be made ahead, fyi). 4. Boil the green beans: While the potatoes are cooking, in another pot of salted water, about 3 to 5 minutes, then drain and shock beans in cold water or under tap to cool them. 5. Arrange the salad on a bed of lettuce: place tuna atop lettuce in center, then arrange each other ingredient in mounds around the lettuce. is is a composed, versus mixed salad. 6. Drizzle salad with dressing and serve cold. nicoise-style cHoPPed salad

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