What to Eat When It’s Supposed to Be Spring, But It’s Still Snowing Outside

What to Eat When It’s Supposed to Be Spring, But It’s Still Snowing Outside

It’s finally spring (yay!), but in reality, we’re stuck with winter weather. It’s snowing in some places and just plain cold in others. Which leads us to the big questions: Do we want comfort food? Do we want a big ol’ salad with fresh produce? Our taste buds are confused, so we found some options that satisfy everything.

Risotto With Yogurt and Peas

Ingredients

• 2 cups low-fat, low-sodium chicken broth
• 1 2-to-3-inch piece parmesan rind
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped shallots
• 1 cup arborio rice
• 1/3 cup dry white wine
• 1 cup frozen peas, thawed
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced fresh chives
• 1 1/2 teaspoons minced fresh marjoram or thyme
• 1/2 cup grated parmesan cheese, plus more for topping (optional)
• 1/4 cup nonfat plain Greek yogurt

Directions

Bring the chicken broth, 3 1/2 cups water and the cheese rind to a simmer in a saucepan over medium heat. Cover, reduce the heat to low and simmer 20 minutes; discard the rind. Keep warm.

Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, about 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Add the peas and stir until heated through, about 1 minute. Remove from the heat.

Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the grated parmesan and yogurt; stir vigorously until creamy, about 1 minute. Divide the risotto among bowls. Top with the reserved herbs and more parmesan.


Spicy Chard Soup

This warm, comforting soup is quick to make and full of good-for-you ingredients. Wilt Swiss chard in a spicy caraway and cumin-scented broth, then finish with protein-packed eggs, Greek yogurt and crisp pita chips.

Ingredients

• 2 bunches Swiss chard (about 2 pounds)
• 1 teaspoon caraway seeds
• 1 teaspoon cumin seeds
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon harissa or other hot sauce
• 4 cloves garlic, finely chopped
• 6 cups low-sodium chicken broth
• 1 lemon, halved
• Kosher salt
• 1/4 cup plain Greek yogurt
• 4 hard-boiled eggs, peeled and quartered
• 2 cups pita chips, coarsely crushed

Directions

Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.

Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice from 1/2 lemon and season with salt.

Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.


Spaghetti Squash Carbonara

It’s a little bit lighter than the standard comfort food classic, but still hits all of the savory notes you crave. Microwaving spaghetti squash is a clever trick that cuts down on cook time, allowing you to make this in just 35 minutes.

Ingredients

• 2 large spaghetti squash (2 1/2 pounds each)
• 3/4 cup grated Parmesan, plus more for serving, optional
• 1 large egg yolk
• Kosher salt and freshly ground black pepper
• 4 ounces pancetta, cut into 1/4-inch cubes
• 1 small clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• A green salad, for serving

Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.

Meanwhile, mix together the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl.

Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.

Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Divide among 4 plates and serve with more Parmesan, if using, and a green salad on the side.


source:https://www.foodnetwork.com