R. has wanted to make a risotto for a long time and when we finally saw this recipe in Vegetarian Planet we decided to go for it.  (R. is also a big fan of barley).  When we realized it was going to take about an hour to make, though, we decided to have a steak salad as a first course. The timing (and both dishes) wound up working out perfectly.  I wouldn’t say  the risotto was a particularly “summer” dish, but in Syracuse it’s often difficult to say what season it is, anyway. (more…)



In the summertime when our farm share is in full swing, we eat a lot of dinner salads.  The CSA hasn’t started yet but we didn’t feel like waiting, so this was an easy and really satisfying dinner salad. I only wish we would have had some carrots, red pepper or tomatoes to add a little color.  Oh well…plenty to look forward to once the veggies start rolling in.


  • 1/2 head lettuce (don’t use iceberg, it’s gross.)
  • handful baby arugala (que sustantivo!)
  • 1/2 green pepper
  • 1 small onion
  • 1-2 green onions
  • 3-4 stalks celery
  • 1/3 lb chicken breast, dusted with black pepper  and grilled
  • 1/2 cup shredded cheddar
  • sprinkle of parmesan


  • It’s a salad.