Clay pot recipes for this Spring
So you’ve got your MEC pot and now that Spring is quickly approaching, cooking beef broth or baking turkeys doesn’t seem like the right way to go. Worry not, as there are plenty of healthy clay pot recipes that you can try out to enjoy the fresh flavour of the season.
Pasta and beans
Spring pasta and Fava beans are definitely a great choice for the season. All you need is 1 ½ cups of shelled fava beans and 6 ounces of bow tie pasta, 6 bacon slices and 8 gloves of garlic. If you want to add a little diversity to your dish, you can also use sliced mushrooms and green peas. The cooking process is dead simple. You don’t even have to wait for the water to boil. Just add the pasta and the fava beans to the water inside the pot and let it cook for about 20 minutes. Sauté the bacon separately with the garlic and sliced red onion. Then added it to the pot together with the mushrooms. Let it cook for another 3-5 minutes or until the mushrooms start to brown. That’s it! If you have grated cheese, top the plates with it and you can also tear some fresh basil for effect.
Radishes with butter and lemon
This is one of the simplest clay pot recipes for the Spring. Half 3 cups of radishes lengthwise and add them to your MEC pot filled halfway with water. You can also put in torn radish leaves. Add 1 tablespoon of butter, ½ teaspoon of grated lemon rind and 2 teaspoons of fresh lemon juice. Season the food with freshly ground black pepper and salt and bring the stove to medium heat. It will only take minutes to cook and it will be the lightest Spring dish you’ve ever tasted that’s not a salad!
The MEC pot is perfect for making fluffy and delicious risotto. If you don’t want it to be another dull, simple rice meal, you can add asparagus, chopped onions and even grated Parmigiano cheese. You’ll need about 4 cups of sliced asparagus, 2 cups of chopped onion, 1 cup of grated cheese and ½ cup dry white wine. Check your rice packaging for the right measure of water to grain and add the rice and the water to the pot. Also add all the other ingredients and season the risotto with 1 teaspoon of salt and half teaspoon of freshly ground black pepper. Place the pot on the stovetop and start on low, then bring it to medium gradually. The cooking time is about 25-30 minutes, but you can check and see when there is little to no water left. Turn the stove off and let the food sit for a couple more minutes to be fully done!