Fields of Greens: Pasta and Risotto

Spike and I do not eat a lot of pasta. It’s just one more food group that can contribute to expanding waistlines. But we found real pleasure in sampling the vegetarian fare in this cookbook. The Linguini with Spring Vegetables and Orange-Saffron Butter was our favorite followed by the Chinese Noodle Salad and Chinese Noodles with Green Curry. The latter was visually stunning on our large Mexican serving platter.

chanterelle mushroomsI’d never met a chanterelle mushroom before starting the Fields of Greens cooking challenge. Whole Foods obliged in making our acquaintance. Turns out these little darlings are a bit peculiar looking and somewhat spendy. They’re also “delicate” in that bits of dirt must be removed with a brush or damp cloth. (If washed, they soak up the water and lose their flavor.) Bless their hearts, they sacrificed their lives for the Linguine with Chanterelles and Leeks.

Cannelloni and lasagna preparation proved to be familiar territory. While I’ve been making those dishes for years, I reaped the benefit of an introduction to fresh pasta sheets. They provide a more subtle pasta flavor and are much easier with which to work than dried noodles. Raviolis represented a new frontier and proved far less difficult than I’d feared. Nonetheless, I could use a bit of practice to master the technique.

The “home runs” for this collection of recipes were the risottos. While I’d never made risotto, the cooking instructions yielded perfect dishes every time. Keys to success included use of fresh tomatoes in the Tomato-Mushroom Stock and serving the meal immediately after the Arborio rice finished cooking.


Fettuccine with Tomatoes, Fennel, Olives, and Walnuts
linguini with spring vegetables
Linguine with Spring Vegetables and Orange-Saffron Butter
Linguini with Mushrooms, Red Onion, Capers, and Olives
pasta and white bean stew
Pasta and White Bean Stew with Summer Vegetables
spinach fettuccine with artichokes
Spinach Fettuccine with Artichokes, Sun-Dried Tomatoes, and Capers
fettucine with broccoli, roasted peppers, and olives
Fettucine with Broccoli, Roasted Peppers, and Olives
spinach fettuccine
Spinach Fettuccine with Tomatoes, Crème Fraîche, and Basil
buckwheat noodle dish
Buckwheat Noodles with Shiitake Mushrooms, Bok Choy, Ginger, and Scallions
fettuccini with swiss chard
Fettuccine with Swiss Chard , Currants, Walnuts, and Brown Butter
Linguini with Onion Confit, Goat Cheese, and Walnuts
linguine with chanterelles and leeks
Linguine with Chanterelles and Leeks
fettuccine with spring vegetables
Fettuccine with Spring Vegetables, Lemon, and Chives
mushroom, spinach, sun-dried tomato pasta
Spinach Fettuccine with Shiitake Mushrooms, Spinach, and Sun-Dried Tomatoes
pasta with roasted tomatoes, summer-squash, and basil
Pasta with Roasted Tomatoes, Golden Zucchini, and Basil
penne wiith marinated tomatoes
Penne with Marinated Tomatoes and Basil
Chinese Noodle Salad with Citrus and Spicy Peanuts
Chinese Noodle Salad with Citrus and Spicy Peanuts
chinese noodles with green curry
Chinese Noodles with Green Curry

Cannelloni, Ravioli, and Lasagne

spinach canneloni
Canneloni with Spinach, Goat Cheese, Walnuts, and Roasted-Garlic Tomato Sauce
fennel mushroom canneloni
Canneloni with Mushrooms and Fennel
eggplant ravioli
Ravioli filled with Eggplant, Roasted Garlic, and Romano Cheese
eggplant lasagna serving
Eggplant Lasagna with Basil
artichoke-leek lasagna
Artichoke-Leek Lasagna
mushroom lasagna
Lasagna with Mushroom-Port Sauce


spring risotto
Spring Risotto with Asparagus and Peas
beans, tomatoes, and peppers risotto
Risotto with Beans, Tomatoes, Peppers, and Basil
fall risotto with chanterelles and late harvest tomatoes
Fall Risotto with Chanterelles and Late Harvest Tomatoes
mushroom fennel risotto
Mushroom Risotto with Leeks and Fennel
artichoke tomato spinach risotto
Risotto with Artichokes, Tomatoes, Spinach, and Thyme