RECIPE: What to do with Homemade Bread Crumbs

[a tip from Ann] 

Everytime you have some leftover good bread, slice and lightly toast the leftovers in your toaster, oven or toaster oven. Real cooks recommend removing the crusts; I don't bother. (Honestly, I don't even toast it first. I just grind up the old bread.)

Pulse in food processor until the bread becomes crumbs. I store them in a ziploc bag in my freezer. These have many uses: you can saute them in a pan with a little oil and add any seasonings of your choice such as garlic, herbs, or a bit of grated cheese. Use them to top roasted vegetables (broccoli, asparagus), sauteed greens in garlic, gratins, or pasta dishes (especially good when made with garlic and parmesan and used to top pasta with pesto). You can also use them for coating meat or fish for sauteing or frying.

Being a midwestern cheapskate I had stored up bags of these in the freezer and they were driving my husband crazy. Once we knew we were moving this summer I started trying to use everything up and started putting bread crumbs on everything and now we are out! They taste great and the little bit of crunchy texture is a great complement to so many dishes.

RECIPE: Orzo with Lemony Leek Sauce

This pasta dish takes tender leeks out of the soup pot to use as a light pasta sauce. Because leeks can be gritty, slice them vertically before chopping so that you can rinse between layers.

Ingredient List
Serves 6
• 6 medium leeks, white parts only, halved lengthwise and chopped
• 2 Tbs. lemon juice
• 2 Tbs. parsley
• 1 Tbs. olive oil
• 16 oz. orzo pasta
• 1/2 lb. asparagus, sliced into 1/2-inch pieces
• 1/2 cup grated Parmesan cheese

Directions
1. Bring medium pot of salted water to a boil. Add leeks, and cook 10 minutes, or until tender.
2. Drain, and purée in blender with lemon juice, parsley and oil. Set aside.
3. Cook pasta according to package directions. Add asparagus to pasta water during last 2 minutes of cooking.
4. Drain pasta and asparagus, and transfer to large bowl. Top with leek sauce and cheese. Season with salt and pepper, and serve.

RECIPE: Risotto Primavera

Ingredients:

1 medium carrot, peeled
4 tablespoons olive oil
8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
4 1/2 cups (or more) low-salt chicken broth
1 large onion, finely chopped
1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice
3/4 cup dry white wine
8 small or baby carrots, peeled, tops trimmed to 1/2 inch
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup frozen peas, thawed
1/4 cup (1/2 stick) butter, cut into 1-inch pieces
1/2 cup thinly sliced fresh basil leaves
1/4 cup pine nuts, toasted
Additional freshly grated Parmesan cheese

Procedure:

1. Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.

2. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus and zucchini; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.

3. Bring broth to simmer in medium saucepan over low heat. Cover and keep warm. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes. Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.

4. Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.

Submitted by Laura Grund