Pink Risotto with Celery
1 largeish bunch of cutting celery
1 Tbs. extra virgin olive oil
3 green garlic stalks, cleaned as leeks and chopped, discarding the dark green leaves
1 Tbs. chopped Italian parsley
3 canned tomatoes, seeded and chopped
salt and freshly ground black pepper to taste
6 cups chicken broth or vegetable broth
3 Tbs. unsalted butter, divided
2 cups Arborio rice
1/4 cup freshly grated Parmesan cheese, plus additional for table
Finely dice the celery stalks and leaves, (reserving a few of the leaves), by cutting the stalks lengthwise into thin strips, then bunching the strips together and cutting them crosswise. In a small saute pan, combine the olive oil, garlic, and parsley. Cook over low heat for 2 to 3 minutes, until garlic is opaque. Add the tomatoes and salt and pepper to taste. Cover over medium-low heat for about 5 minutes. Set aside off the heat. Bring the broth to boil in a saucepan. Turn off the heat and keep on the stove with the lid on. Melt 2 tablespoons of the butter in a medium, heavy-bottomed saucepan. Add the diced celery and leaves, except for the reserved leaves, and toss in the butter. Cook over low heat for about 5 minutes. Add the tomato sauce and cook for another 5 minutes. Add the rice and stir to coat the grains. Let cook for 1 to 2 minutes. Add enough broth to just cover the rice and celery and bring to a simmer. Keep the lid partially on the saucepan and stir often, until the broth is absorbed. Continue adding broth, just enough to cover, and stir frequently, until the rice is al dente and the risotto is creamy and liquid. This should take approximately 18 minutes. In the final few minutes of cooking, stir in the remaining celery leaves. Off the heat, stir in the remaining tablespoons of butter and the grated Parmesan cheese. Taste for salt and add more if necessary. Grind a little black pepper over the top and stir again. Serve in shallow pasta bowls with extra grated Parmesan cheese at the table. Serves 4.
Easy Celery Soup
Take a bunch of smallage (cutting celery) and wash it. Roughly chop and set aside. Chop 4 stalks of green garlic (including some of the light green part) and sautee briefly in butter or olive oil. Add one cubed raw potato if you like. Add the entire bunch of roughly chopped smallage (cutting celery). Add 4 cups of vegetable or chicken broth. Cook for 15-20 minutes on medium heat. Puree with immersible blender or food processor. Thin with milk if you like. Season to taste with S & P.
2 pounds fingerling or yukon gold potatoes, boiled, peeled if desired, and cut into 3/4-inch cubes
2 tablespoons lemon juice
½ teaspoon each salt and pepper
2 hard-boiled eggs, peeled and cut into small dice
½ cup minced cipollini onion
½ cup chopped cutting celery
1/4 cup sweet pickle (not relish), cut into small dice
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1/4 cup minced fresh parsley
Layer warm potato cubes in medium bowl; sprinkle with lemon juice, salt, and pepper as you go. Refrigerate while preparing remaining ingredients. Mix in remaining ingredients; refrigerate until ready to serve.
Apple Fennel and Celery Slaw
1 tablespoon cider vinegar -
1 tablespoon molasses - or honey
1 teaspoon Dijon mustard -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1/4 cup olive oil -
1 fennel bulb - large -
4 apples - red, chopped, unpeeled -
1 c chopped cutting celery
Whisk together cider vinegar, molasses, Dijon mustard, salt and pepper.
Slowly whisk in oil, whisking constantly to combine.
Rinse fennel, trim stalks to within 1 inch of bulb. Discard hard outside stalks. Remove tough core from bottom of the bulb. Starting at one side, cut the bulb vertically into thin shreds.
Add fennel, apple and celery into large bowl, pour dressing over the top and mix to combine.
Cover and chill up to 4 hours. Toss well just before serving.
Cashew Chicken Salad
2-4 Chicken breast, cooked and diced
¼ c salad dressing
¼- ½ chopped cutting celery
½ c grapes, halved
2-3 Tablespoons Chopped Fresh Basil (any kind, I love this with Lime Basil
¼ c cashews, pieces work fine
Combine all ingredients, putting in cashews last. This can be served on a bed of lettuce, bulked up with cooked rice, and is a super summer treat in a pita pocket.