Daily menu, November 15: tortellini salad, mushroom risotto and pear flambé

Sunday 15 November 2026 15:00 - Juliette Hess
Daily menu, November 15: tortellini salad, mushroom risotto and pear flambé

This daily menu for November 15 brings a pleasing mix of textures and flavors to the table, moving from a bright, colorful starter to a deeply comforting main course and a fragrant fruit dessert. It’s a lovely choice for a relaxed lunch or dinner when you want each course to feel distinct yet connected.

Begin with cheese tortellini, romaine, feta, pecans and dried cranberries, brought together with a tangy balsamic dressing. The centerpiece is vegetarian risotto with sun-dried tomatoes and mushrooms, where round-grain rice, broth, Parmesan and pine nuts make a creamy, savory dish with a little crunch. To finish, pear flambé pairs fruit with orange, lemon, cinnamon and a touch of nutmeg for a warm, aromatic finale. Together, these recipes balance crisp greens, rich comfort and gently spiced sweetness. The notes and shopping list below gather useful serving guidance and the ingredients for all three courses.

Cranberry, pecan and feta tortellini salad

This tortellini salad makes a colorful, satisfying opening course, combining tri-colored cheese pasta with crisp romaine lettuce. Feta brings a salty, tangy note, while dried cranberries and chopped pecans provide contrasting sweet and nutty accents. Its dressing blends balsamic and white wine vinegar with lemon juice, brown sugar, garlic and olive oil, creating a lively balance for the ingredients. Serve it as the starter to the menu’s creamy mushroom risotto, where the salad’s fresh greens and bright flavors offer a refreshing contrast.
Tortellini salad with cranberries, pecans, and fetaRecipe Tortellini salad with cranberries, pecans, and feta

Combine all ingredients except olive oil.

Creamy vegetarian risotto with tomatoes and mushrooms

The main course is a vegetarian risotto built around round-grain rice, dried mushrooms and dehydrated sun-dried tomatoes. Herbes de Provence adds an aromatic touch, while white wine and broth form the cooking liquid and grated Parmesan enriches the finished dish. Pine nuts bring a small but welcome crunch alongside the creamy rice. For the texture associated with a classic risotto, add broth gradually and stir frequently, helping the rice release its starch. This savory, comforting centerpiece follows the crisp salad and leads naturally into a fruit-based dessert.
Vegetarian risotto with sun-dried tomatoes and mushroomsRecipe Vegetarian risotto with sun-dried tomatoes and mushrooms

Craving an easy and comforting dish? Risotto will be your best ally! Here, a vegetarian version awaits, topped with sun-dried tomatoes and mushrooms and sprinkled with pine nuts for a little crunch in this creamy dish. Follow the steps to make this...

Warm, cinnamon-scented pear flambé

Pear flambé closes the menu with a warm, fruit-forward dessert. Lemon juice and water accompany the pear, while orange juice, brown sugar, cinnamon and a dash of nutmeg create a fragrant, gently spiced profile. Vanilla and maple extracts add further aromatic notes, and butter contributes richness. Warm vodka is included in the ingredient list for the flambé preparation, along with matches. The pear’s citrus and spice make an appealing finish after the savory risotto. Follow appropriate care when handling an open flame, and serve the dessert as a special final course.
Pear flambéRecipe Pear flambé

Peel the pear, ensuring to maintain as much of the original shape as possible. Slice the pear in half lengthwise, and scoop out the core of each half.

Frequently asked questions

How can I make the risotto creamy?
Add broth gradually and stir frequently so the rice can release its starch.

Can I make the risotto without white wine?
Yes. The provided recipe FAQ suggests replacing it with additional broth or lemon juice.

Which mushrooms work well in the risotto?
Dried mushrooms are included here; button mushrooms, porcini or shiitake are also suggested options in the recipe guidance.

How should I store leftover risotto?
Keep it in an airtight container in the refrigerator for 2 to 3 days, then reheat with a little broth to help restore its creaminess.

Can I add vegetables to the risotto?
Spinach, zucchini or peas can be added for different flavors and textures.

What should I take care with when making pear flambé?
The recipe uses warm vodka and matches; take care when handling an open flame.

What gives the tortellini salad its sweet-and-tangy flavor?
Dried cranberries and brown sugar bring sweetness, balanced by balsamic vinegar, white wine vinegar and lemon juice.

Shopping list for the complete menu

Tortellini salad with cranberries, pecans, and feta
  • 1 package organic romaine lettuce
  • 2 cups frozen tri-colored cheese tortellini
  • 1/2 cup feta cheese
  • 1/4 cup chopped pecans
  • 1/3 cup dried cranberries
  • 3 tbsp balsamic vinegar
  • 2 tbsp white wine vinegar
  • 1 tbsp fresh lemon juice
  • 2 tbsp light brown sugar
  • 1 tsp minced garlic
  • 5 tbsp olive oil
  • salt and pepper to taste
Vegetarian risotto with sun-dried tomatoes and mushrooms
  • 20 g dried mushrooms
  • 40 g dehydrated sun-dried tomatoes
  • 200 g round-grain rice
  • 1 tsp herbes de Provence
  • 10 g pine nuts
  • 1 tbsp olive oil
  • 1 small onion
  • 100 ml white wine
  • 400 ml broth
  • salt
  • pepper
  • 50 g grated Parmesan
Pear flambé
  • 1 pear
  • 1 tablespoon lemon juice + 1 cup water
  • 1/2 cup orange juice
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • dash nutmeg
  • 2 teaspoons each vanilla and maple extract
  • 1 tablespoon butter
  • book of matches
  • 1/2 cup warm vodka
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this article: