Asparagus Risotto with Lemon – serves 4

Adapted from California Home Cooking by Michele Anna Jordan

INGREDIENTS:
1 pound asparagus, trimmed of tough ends and cut into 1 1/2-inch pieces
1/4 cup olive oil
kosher salt
freshly-ground black pepper
1 small yellow onion, diced
1 shallot, minced
1 1/4 cups Arborio or Carnaroli rice
4 to 5 cups vegetable stock, hot
2 tablespoons fresh lemon juice
1 tablespoon minced lemon zest
1/2 cup (2 ounces) grated Parmigiano-Reggiano or dry jack cheese
1 tablespoon julienned lemon zest

METHOD:
1. Preheat the oven to 500F. Toss the asparagus with 1 tablespoon of the olive oil in a medium bowl until each piece is coated. Spread the asparagus evenly on a baking sheet, season with salt and pepper, and roast until just tender, 7 to 10 minutes.
2. Heat the remaining olive oil in a large saucepan. Add the onion, and saute it until it is soft and fragrant, about 8 minutes. Add the shallot and saute for 5 minutes more. Add the rice and stir with a wooden spoon until each grain begins to turn milky white, about 2 minutes. Keeping the stock hot over low heat, add it to the rice, ½ cup at a time, stirring constantly after each addition until nearly all the liquid is absorbed. Continue to add stock and stir until the rice is tender but not mushy, a total of 18 to 20 minutes.
3. Stir in the lemon juice, minced lemon zest, and cheese. Fold in the asparagus, and remove from the heat. Taste, and season with salt and pepper.
4. Transfer the risotto to a serving bowl or individual plates, garnish with julienned lemon zest and parsley, and serve immediately.

HELPFUL HINTS:
A delicious — in fact, heavenly! — use for seasonal asparagus, this recipe makes a flavorful and pretty side dish that will perk up any springtime celebration.
The combination of creamy rice, tender asparagus, and tangy lemon is irresistible, like a taste of Spring sunshine!

Red Bell Pepper and Broccoli Pasta Sauce – serves 4

Adapted from Real Stew, by Clifford A. Wright (Harvard Common Press, 2002).

INGREDIENTS
2 tablespoons extra-virgin olive oil
4 fleshy red bell peppers, seeded and cut into strips
1 medium-sized onion, thinly sliced and separated into rings
2 large cloves garlic, finely chopped
1 bunch fresh broccoli (about 1 pound), broken into florets and stems cut into 1/2-inch pieces
Salt and freshly-ground black pepper to taste
Grated cheese (optional)

Method:
1. In a large skillet, heat the olive oil over medium heat. Cook the red peppers, onion, and garlic until soft, adding small amounts of water to keep the skillet from drying out and stirring from time to time, about 30 minutes.
2. Meanwhile, bring a saucepan of water to a boil, salt lightly, and cook broccoli stems for a few minutes, then add florets. Cook broccoli until tender but still bright green, no more than about 10 minutes. Drain, break up slightly with a fork, and toss with the red bell pepper mixture. Season with salt and pepper, top with grated cheese, if desired, and serve immediately.

Helpful Hints: The secret to success here is not overcooking the broccoli. Make sure it remains bright green.

Simple Solution: If you're getting tired of the grayness of winter, this dish – with its bright and vibrant colors – will give you heart. It's another terrific use for a cancer-fighting cruciferous vegetable, with flavor so satisfying that it can be served on its own, although it works marvelously as a sauce for rice as well as pasta.

Silky Broccoli Soup – serves 4

Adapted from The 12 Best Foods Cookbook, by Dana Jacobi (Rodale Press, 2005).

Ingredients:
1 bunch broccoli
2 leeks, white parts only, coarsely chopped
1 medium onion, coarsely chopped
1 shallot, chopped
2 potatoes, peeled and diced
Salt and freshly-ground black pepper, to taste
4 cups water
2 tablespoons snipped chives for garnish

Method:
1. Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use.
2. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt, and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly.
3. Puree the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the chilled soup among 4 bowls and garnish each serving with one-quarter of the chives.

Simple Solution: When it comes to cancer-fighters, broccoli is right at the top of the list, and this silky-smooth soup is a delicious way to get your broccoli quota. Creamy without dairy, and made with flavorful, beneficial onions, leeks, and shallots, this easy-to-make soup is proof that healthy foods can be delightfully sensuous and appealing.