fridgetonight

Dinner tonight with corn, lemons and peas

Seen together on 3 of 30 photographed shelves in the pilot set. Two models each planned one dinner that uses all three. Pick the one you would cook.

Lemon corn and peas risotto

Uses corn, lemons, peas, rice, onion, garlic, oil, salt, pepper.

  1. Heat oil in a large pan and sauté diced onion and garlic until softened.
  2. Add rice and stir for one minute until lightly toasted.
  3. Pour in boiling water or broth, add corn and peas, and simmer stirring until rice is tender.
  4. Finish with lemon juice and zest, season with salt and pepper to taste.
  5. Stir well and serve warm.

Nothing to buy.

About 30 minutes.

Lemon pea and corn risotto

Uses corn, lemons, peas, rice, onion, garlic, oil, salt, pepper.

  1. Warm two tablespoons of oil in a wide pot and cook one chopped onion with a pinch of salt until soft.
  2. Stir in two minced garlic cloves and one cup of rice, and cook for one minute.
  3. Add three cups of hot water a cup at a time, stirring often, until the rice is nearly tender, about 15 minutes.
  4. Stir in one cup of corn and one cup of peas and cook for four minutes more.
  5. Add the zest and juice of one lemon, plus salt and pepper to taste, then serve hot.

Nothing to buy.

About 35 minutes.

This page lists in search once 20 different shelves have held the three together and 10 people have picked between the plans. Today it is seeded from 3 of the 30 pilot shelves, so it stays out of the index and says so.

Have these on your own shelf? Photograph it and the plans start from everything that is there.