I sure do love risotto.

Last Saturday night, I cooked an amazing three-course date night, pre-concert meal for under $15, and found inspiration in farmer's market showings that have seemed, well, monotonous lately. As much as I love leafy greens, I would also love to see some of those strawberries and asparagus I keep hearing will pop up in the market, any day now. On a beautiful Saturday morning, however, it was leafy greens and roots. Which, don't get me wrong, I do love. I'm just craving variety.

I'd enjoyed some curried kale (and wine, and candied almonds) at an Easter potluck the previous weekend, so I picked up a couple of bunches. Then, I noticed the last lovely bunch of fresh basil at a farmer's stall. Andy and I headed off to a tour of Depression-era architecture (sponsored by my work, btw), and I still had no idea what I was going to do with these ingredients.

And I still didn't at 4 p.m., a mere two hours before I was planning to serve dinner. Then, suddenly, it jelled. I was planning to serve kale as the main dish, with the basil as some type of garnish for a salad. Then I found this recipe for Meyer lemon risotto with fresh basil, and decided to switch things around.
A Meyer lemon is a cross between a lemon and a mandarin orange, with a slightly more orange-colored peel than a true lemon. Although I'd seen it quite often on fancy restaurant menus, I'd never cooked with it before. So glad I did! It lent the risotto a tart-sweet quality that complemented the fresh basil so well. Of course, I did make a couple of modificatiosn. I subbed veggie stock for the chicken stock, left out the celery ('cause I don't like it), and subbed crushed red pepper for the Thai chili ('cause I thought I had bought one, but it wasn't in my bag when I got home).As a side dish, I made a dish of my own invention. Kale, along with other leafy greens, is so often served in the Mediterranean with currants/raisins and pine nuts. I did my own variation on this theme with sour cherries and pumpkin seeds.For dessert, I served some whipped mascarpone with honey and strawberries. Then we danced the night away at a free Girl Talk show!

I've fallen head over heels for a new leafy green. Yes, chard, it's true. I encountered sorrel for the first time at last week's market. Brilliant green with subtle veins of red and a citrusy, bright taste, I knew I had to take it home. I learned that sorrel is considered more of an herb than a vegetable, and that it was once widely popular in England but is now considered "rustic." I also picked up some green garlic, which is young garlic that has been harvested before the cloves have matured. Its flavor is more delicate than regular garlic, and in appearance it resembles a scallion with a larger, pink-streaked bulb.Although both of these veggies would make a great salad, I had some extra eggs and pie crust to use up, so I combined them to make a sorrel, green garlic, and blue cheese quiche that I enjoyed for lunch the next couple of days!

Sorrel, green garlic, and blue cheese quiche
***
3 cups coarsely chopped sorrel
1 bunch sliced green garlic
1/2 cup blue cheese
a pie crust (pre-made, or make your own)
2-3 eggs (3 would work best, but I had 2 and it turned out just fine)
1 1/2 c milk
salt and pepper to taste
***
Preheat an oven to 375
First, sprinkle the blue cheese crumbles on the bottom of your crust. This will prevent it from getting soggy as it bakes.
Then, put the chopped sorrel and green garlic over the cheese.
Whisk eggs, milk, salt, and pepper, pour over vegetables.
Sprinkle the top of the quiche with parmesan.
Bake for 40ish minutes... voila!

This can be adapted using just about any greens (kale, chard, mustard, etc.) and any cheese. You can also sub scallions, regular garlic, or even shallots for the green garlic. Quiche will take you far.Next time, sorrel salad is definitely on the agenda. Any ideas for what to put in it? I was thinking strawberries and walnuts...