Spicy Shrimp and Cucumber Salad

Yuuuuummmm…. I’m sorry, I’m drooling over my own picture.

Sweet Cherry & Lemon Infused Water

Ok so this isn’t really a “recipe,” but I am obsessed with infused waters and am always looking for new flavor combos. These are a great alternative to sodas (or sweet tea… that’s my vice) and for me, an incentive to drink more water. I always struggle to stay hydrated because, quite frankly, I can’t stand plain ole boring water. *Yawn*

Here is my newest combination:

Spicy Lemon Chicken Wraps

These wraps were ridiculously easy, but also fresh and delicious.

Lemon Risotto with Asparagus

I love this dish! Its great with some grilled chicken on top or just on its own!

All you need is:

• 6 cups chicken stock
• 1/4 cup olive oil
• 1 small onion, chopped
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
• 1 cup thawed frozen peas
• juice and zest of 1 lemon
• 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
• Coarse salt and freshly ground pepper

First, bring the chicken stock to a boil.

Next, heat 2 T olive oil over medium-high heat. Toss in the onions and cook until translucent (6 or 7 minutes).

Then, add the rice. Cook, stirring constantly for 2 – 3 minutes, or until edges become translucent. Add wine and cook until evaporated, stirring.

Add the chicken stock 1/2 cup at a time, waiting until mostly absorbed before adding another 1/2 cup. Continue adding stock for 20 minutes or until sauce becomes creamy and rice is al dente. You may not need to use all the stock.

Add asparagus and cook until tender, stirring frequently. Add peas and remove from heat.

Stir in lemon juice and zest, cheese, and 2 T olive oil. Season to taste with salt and pepper.

Serve immediately with extra cheese.