What’s Fresh at the La Jolla Open Aire Market
The La Jolla Open Aire Market is celebrating its 20th anniversary this year in October, founded to bring the community together for a common purpose: raising funds for programs within the three local elementary schools and middle school, which saw budget cuts that impacted special programs such as library, technology and physical education.
A gem within the Village of La Jolla, each Sunday at La Jolla Elementary, farmers, merchants and neighbors gather to sell the fruits of their labor amid musical entertainment and fun activities for the kids.
What’s fresh at the Open Aire Market right now? Beets, Brussels sprouts, eggplant and pomegranate to name a few. However, we have our sights set on cauliflower, mushrooms, asparagus, green peas and zucchini.
Here’s a hearty and healthy recipe taking advantage of what’s in season now!
Cauliflower & Mushroom Risotto
- 2 tablespoons olive oil divided
- + 1 cup mushrooms sliced (4 ounces)
- + 1/2 cup yellow onions diced, ¼ inch
- + 2 cloves garlic minced
- + 4 cups cauliflower grated or finely chopped (about 1 large head)
- + 1/4 cup dry white wine
- + 1/2 cup asparagus chopped, cut into ¼ inch coins
- + 1 cup zucchini grated
- + 1/2 cup green peas fresh or frozen
- + 1/2 cup vegetable broth
- + 1/2 cup milk (dairy, cashew or almond)
- + 1/2 cup Parmesan cheese
- + 1/2 teaspoon kosher salt
- + 1/4 teaspoon black pepper freshly ground
- + zest of 1 lemon
- + 1/4 cup Italian parsley chopped
- + 1/4 cup basil leaves thinly sliced
In a large Dutch oven, add 1 tablespoon olive oil and heat over medium-high. Add mushrooms and sauté until tender, about 3 minutes. Transfer to a plate and reserve. Reduce the heat to medium. Add 1 tablespoon olive oil. Add the onion and garlic, and cook until they are soft and translucent, 2 to 3 minutes. Add the cauliflower and stir thoroughly to make sure it is coated with the olive oil and onions. Cook the rice for an additional 1 to 2 minutes. Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated, about 2 minutes. Add the asparagus, zucchini and peas, stir to combine. Turn heat up to medium-high. Add the broth and milk, frequently stirring so the vegetables cook and the liquid begins to evaporate. Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan. Turn off heat and add cheese, 1/2 teaspoon salt and ¼ teaspoon black pepper. Add cooked mushrooms and lemon zest, stir to combine. Taste the risotto and add more salt and pepper as needed. Serve and garnish with parsley, basil and more cheese on top if desired.