Summer Yummies

Here are some recipes I've been experimenting with - these will definitely make it into my recipe box!

Pimiento Cheese (from Garden & Gun magazine)
2 c sharp cheddar, grated
1/2 c mayo
1/2 c pimiento peppers, drained and chopped
1/4 c green onion, chopped
1 t black pepper
1/2 t salt
1/4 t cayenne pepper
dash of Tabasco
Mix well and refrigerate. Great on artisan bread.

Roasted Brussels Sprouts with Grapes (from Real Simple magazine)
1 1/2 lbs brussels sprouts, trimmed and halved
1 pound red seedless grapes
3 T olive oil
2 cloves garlic, sliced
1 T fresh thyme leaves
Kosher salt and black pepper
Heat oven to 375. On large baking sheet, toss all ingredients together. Turn sprouts cut-side down and roast till golden brown and tender, 20-25 minutes.

Roasted Potatoes and Lemon with Dill (Real Simple)
2 lbs new potatoes, halved
1 lemon, thinly sliced
2 T olive oil
Kosher salt and black pepper
2 T chopped fresh dill
Heat oven to 450. Toss all ingredients except dill on large baking sheet. Bake 25-35 minutes, till tender. Toss with dill before serving.

Low-maintenance Risotto (also from Real Simple)
3 T butter
1 medium onion, finely chopped
Kosher salt and black pepper
1 c Arborio rice
1/2 c dry white wine
3 1/2 c chicken broth, + more if needed
1/2 c Parmesan
2 T chopped fresh parsley
Melt 2 T butter in large skilled. Add onion, salt, and pepper and cook, stirring occasionally, till soft, 6-8 minutes. Add rice and cook, stirring, for 2 minutes. Add wine and simmer till absorbed. Add half the broth and simmer, stirring once, till absorbed, 8-10 minutes. Add remaining broth and simmer, stirring once, till rice is tender and creamy, 8-10 minutes more (if rice is not cooked through and mixture is dry, add more broth and continue to cook till tender). Stir in Parmesan and 1 T butter. Sprinkle with parsley and serve.