Tilapia, Rice, Asparagus - Dinner in 10 minutes!

Let's face it, there are times that Rachel Ray's 30 minute meals just aren't in the cards. You're lucky if you've got the 15minutes to bake a frozen pizza. I made a meal tonight that was simple, delicious, fresh, and with minimal chopping!

Ingredients
Tilapia fillets
1-2 tbsp butter
salt, pepper, any other dried spice (thyme, parsley)
squeezed fresh lemon
dash of white wine
capers (optional)
asparagus ends trimmed
trader joes frozen organic brown rice (takes 3 minutes in microwave!)
parmesan shavings

So basically, pop the rice in the micro and meanwhile saute asparagus with salt and pepper. Remove to plate and then in same pan melt butter, sear seasoned tilapia on both sides for a minute or two. Add lemon and white wine. Put lid on for another minute or two. Top with parmesan, capers, and even diced tomato if you have it on hand. And thats a wrap! Enjoy!

Oh and of course the perfect wine pairing... Chilean Sauvignon Blanc. This region creates a white with nice acidity and a slight sweetness that will balance well with the salty capers.

Lemon Shrimp Risotto

This past Saturday was the warmest day in months. As a result, my taste buds have instantly shifted toward spring flavors - fresh, zesty, and light. Lemons are a fruit I keep around through the warmer months. Whether I use them or not, they make such a beautiful centerpiece in the middle of the table. A wonderful ingredient to add to sauteed vegetables, vinaigrette's, and marinades.

Tonight I made a risotto with lemon flavored shrimp and fresh farm stand zucchini. Many times when we think of risotto, the creamy buttery fatty part doesn't seem like the healthiest option mid-week. I've omitted butters and creams and replaced them with olive oil, milk, and Parmesan shavings. I think the thyme and lemon zest add a concentration of flavors that add a nice dimension to the dish. Enjoy!

Ingredients

2 tbsp olive oil

2 garlic cloves minced

1 shallot chopped finely

2 tbsp lemon zest

1 tsp dried thyme

1 cup dry white rice

2 cups low sodium chicken broth

1/2 - 1 cup milk

1/4 cup Parmesan cheese

1/2 lb frozen raw shrimp

1 lemon juiced

1/2 cup dry white wine

salt and pepper

1 tbsp olive oil

sliced zucchini

salt and pepper

In a deep saucepan, saute garlic and shallot. Add rice and saute for a few more minutes. Add thyme, lemon zest, and add 1/2 cup chicken broth at a time over med-low heat. Cook slowly, continuously adding more liquid. Finish with milk and let absorb into rice. Add Parmesan, cooked shrimp, and cooked zucchini. Let warm up together for a few minutes.

To cook shrimp, put in saute pan still frozen and add lemon, wine, and spices. Cook until pink. Saute zucchini for a few minutes on each side until bronzed.

Serve with Vernaccia - a crisp white from the Tuscan region of Italy.