Asparagus doesn’t have to be treated with kid gloves and will actually stand up to aggressive flavors. Spice up your spring asparagus and serve as a main meatless dish.
INGREDIENTS
1 1/2 Pounds Trimmed Asparagus
2 Tablespoons Grapeseed Oil
6 Dried Red Peppers
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Teaspoon Chinese Chile Paste
2 Teaspoons Grated Garlic
2 Teaspoons Grated Ginger
1/2 Teaspoon Grated Orange Zest
1 Chopped Jalapeño Pepper
3 Teaspoons Sesame Oil
1/2 Cup Chopped Cilantro
4 Slivered Green Onions
2 Tablespoons Toasted Sesame Seeds
Wash and snap off the asparagus bottoms. Cut the asparagus into 2 inch pieces. Place a wok or a heavy sauté pan over a high heat. Add the grapeseed oil. Add the dried peppers and cook until they sizzle. Add the asparagus. Toss well to coat in the oil. Add the salt and pepper. Sauté for 1 minute. Add the chile paste, garlic, ginger, orange zest and jalapeño peppers. Cook for 1 minute or until the asparagus is cooked, but still firm. You don’t want to overcook the asparagus as it will continue to cook after removed from the heat. Remove from the heat and transfer to a serving platter. Drizzle the asparagus with the sesame oil. Sprinkle the top of the asparagus with the cilantro, green onions and sesame seeds. Serves 4
Steamed Baby Artichokes In Feta Vinaigrette
Baby artichokes are not really babies at all, but rather fully mature dwarf buds. They are plentiful from March through May. They are small enough to fit in the palm of your hand and fully edible. The fresh tang of the feta in the herb vinaigrette gives these artichokes a bright springtime character.
INGREDIENTS
1/2 Cup Dry White Wine
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Minced Shallot
6 Baby Artichokes (About The Size Of A Large Plum)
1/4 Cup Feta Vinaigrette
In a medium size saucepan combine the white wine, lemon juice and shallot. Snap off and throw away 3 or 4 outer leaves from each artichoke until the remaining leaves are pale green and tightly closed. Using a small paring knife, trim the base of the artichoke and peel the stem. Remove only a thin layer of tough outer skin and any discoloration. Cut the artichokes in half lengthwise and trim 1/2 inch off their tops. As you prepare them place the artichokes, cut side down, in the saucepan. Bring the wine liquid to a simmer over a medium high heat. Cover and steam the artichokes for 10 to 12 minutes until the flesh around the stem of each artichoke is easily pierced with the tip of a sharp knife. Drain the artichokes, arrange them cut side up on a serving platter and spoon a generous teaspoon of the vinaigrette over each artichoke half. Serve warm or at room temperature. Serves 4
For a beautiful salad use both pink and yellow grapefruit in this refreshing salad.
INGREDIENTS
2 Grapefruit
2 Peeled, Pitted & Chopped Avocados
1/4 Thinly Sliced Red Onion
1 Head of Bibb or Butter Lettuce
Carefully peel the grapefruit. Make sure to remove all of the white pith. Working over a large size bowl to catch any juice, cut along the side of each membrane to release the segments. Let the segments drop into the bowl. Add the avocados and onion and toss well. Arrange lettuce leaves on a platter. Spoon the grapefruit, avocado & onion salad over the top of the lettuce leaves. Dress the salad with any dressing that you prefer or eat without dressing as the grapefruit juice may be enough for you. Serves 4
I like to cook this broccolini recipe in my trusty grill pan. I don’t know what I would do without it. If you don’t have a grill pan then a sauté pan or skillet will do just fine.
INGREDIENTS
1 Pound Broccolini
4 Teaspoons Olive Oil
1/2 Teaspoon Kosher Salt
3 Sliced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
Slice off the stems of the brocolini. Cut the spears in half lengthwise. In a small size sauté pan heat 2 teaspoons of the olive oil over a medium heat. Add half of the broccolini. Cook for 4 minutes. Stir occasionally. Season with the kosher salt. Transfer to a plate and set aside. Add the remaining olive oil to the pan and cook the remaining broccolini. Add the sliced garlic cloves and red pepper flakes. Cook for 3 minutes. Stir constantly. Return the first batch of cooked broccolini to the pan. Toss and cook for 1 minute. Remove from the heat and transfer to a serving plate. Serve immediately. Serves 4
Spring is here and asparagus is in-season. Here are some ways to enjoy such a wonderful seasonal vegetable.
Quick Pickle: Combine vinegar, cumin, coriander, garlic and chile flakes and pour into a jar. Add the asparagus spears and place in the fridge for a few days. They should be nice and pickled. Eat them for a spicy snack or toss them into a salad.
Side Dish: Toss boiled slices of asparagus, leeks with mint and melted butter for a savory side dish.
Shave Raw: Shave raw asparagus spears and Parmigiano Reggiano, and then toss with tender asparagus tips, olive oil and lemon juice for a vibrant salad.
Grilled: Marinate the asparagus in olive oil and garlic for two hours before grilling. Grill alone or with other vegetables.
Roasted: Roast in the oven at 400º F drizzled with olive oil.
To Prepare For Cooking: Start at the base of each asparagus spear and work toward the tip. Bend the spear a few times until you find a place where it breaks easily. Snap off the woody base at that point. If you would like a clean, smooth look then use a vegetable peeler to scrape off the scales on the spears.
Standard Preparation: For 1 pound of asparagus (15 to 24 spears) Wash and snap off the woody bases where the spears break easily. If you like scrape off the scales. Leave the spears whole or cut into 1 inch pieces. You should get about 2 cups of asparagus pieces. Cook, covered, in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Or you can steam them for 3 to 5 minutes in a steamer insert. To microwave place in a baking dish or casserole dish with 2 tablespoons of water. Cover and microwave on high for 2 to 4 minutes or until crisp-tender.
Roasted Asparagus
INGREDIENTS
2 Pounds Asparagus
2 Tablespoons Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Shredded Parmesan or Asiago Cheese
Preheat your oven to 400º F. Snap off and throw away the woody bases from the asparagus. I you like, scrape off the scales. Please the asparagus in a medium size baking dish. Drizzle with olive oil and toss to coat. Spread the asparagus in a single layer. Sprinkle with the kosher salt and pepper. Place in the oven and roast, uncovered, for 15 to 20 minutes or until the asparagus are crisp-tender. Turn once halfway through the cooking process. Remove from the oven and transfer to a serving platter. Sprinkle with the shredded cheese. Serves 4
Healthy Puttanesca Pasta Dinner
This classic spicy Italian sauce satisfies with plenty of flavor without the oil or anchovies. If you want to make this pasta dish extra healthy then used whole wheat pasta.
INGREDIENTS
1/2 Cup Vegetable Broth
1 Cup Diced Onion
5 Minced Garlic Cloves
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Tomato Paste
6 Cups Diced Plum Tomatoes
1/4 Cup Chopped Kalamata Olives
3 Tablespoons Capers
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Fresh Minced Oregano
16 Ounces Cooked Pasta
In a large size skillet heat the broth for 1 minute over a medium high heat. Add the onions, garlic and red pepper flakes. Cook for 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomatoes, olives and capers. Turn the heat down to medium and cook for 20 minutes. Stir occasionally. Remove from the heat and stir in the parsley, basil and oregano. Serve over cooked pasta. Serves 6
Greens, Beans, Rosemary & Thyme
The dark leafy greens are dense with nutrients and pair with beans very well. This is a healthy and satisfying dish. If you’re short on time then use one 16 ounce package of frozen dark leafy greens instead of the fresh ones.
INGREDIENTS
3/4 Cup Vegetable Broth
1 Cup Chopped Onion
4 Cloves Finely Chopped Garlic
1 Pound Dark Leafy Greens Like Collards, Kale or Mustard Greens (1 to 2 Bunches)
2 Cups Cooked White Beans Like Great Northern
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Thyme
1/4 Teaspoon Crushed Red Pepper
1/8 Teaspoon Freshly Ground Pepper
Wash and remove the tough stems of the greens. Slice the leaves of the greens. In a large skillet bring the vegetable broth to a simmer over a medium high heat. Add the onions and garlic. Cook for 8 minutes until tender. Stir occasionally. Stir in the greens, beans, rosemary, thyme and crushed red pepper. Cover and turn the heat down to medium. Cook for 6 minutes. Stir only once. Uncover and cook for another 3 minutes or until the greens are tender. Stir in the pepper and then transfer to a serving dish. Serve warm. Serves 4
It doesn’t really take too long to make a nice and rich vegetable stock because the vegetables release their juices into the broth very fast. You can make it from almost any combination of vegetables. If you have parsnips, fennel, pea pods, bell peppers, mushrooms or leftover corncobs they will add great flavor to your stock. You can even use vegetable scraps and trimmings just as long as they are clean. You should avoid using broccoli, artichokes and any members of the cabbage family, however, as they will give your stock a bitter flavor.
INGREDIENTS
1 Large Chopped Leek
2 Large Quartered Spanish Onions
3 Large Chopped Carrots
5 Large Chopped Celery Ribs
3 Large Garlic Cloves
1 Cup Crushed Fresh Tomatoes
1 Small Bunch Fresh Parsley
3 Bay Leaves
1 Small Bunch Fresh Thyme
2 Quarts Water
2 Tablespoons Kosher Salt
Place the parsley, bay leaves and fresh thyme into a large square of cheesecloth and tie it up. In a large size stockpot add the water and kosher salt. Chop the leek, carrots and celery into large hunks. Chop the garlic into fairly large hunks as well. Add the leeks, onions, carrots, celery garlic, tomatoes and herb bundle into the pot of water. Bring to a boil over a high heat. When it boils turn the heat down to medium and let simmer, partially covered, for 1 hour. You will want the onions to be translucent and the other vegetable to be limp. Remove from the heat and let sit, completely covered, for another 45 minutes. Pour the contents of the pot through a fine mesh sieve or a colander lined with cheesecloth. Press the vegetable solids with the back of a spoon to extract the juices. Throw away the vegetable solids and let cool. Pour into large mason type jars and place in the refrigerator or the freezer. Makes 5 to 6 cups of vegetable stock.
Commercial chili powder can be used for making sauces for tacos or enchiladas, salsas and dishes like chili con carne. When using store-bought powder look at the labels to see what spices are included. You can also make your own chili powder. Here is a perfect version.
INGREDIENTS
6 Ounces Dried Chiles (Mild, Hot or a Combination)
2 Tablespoons Ground Cumin
2 Teaspoons Ground Paprika
4 Teaspoons Salt
2 Teaspoons Garlic Salt
2 Teaspoons Oregano
2 Teaspoons Onion Salt
2 Teaspoons Fresh Dried Cilantro
Cut off the stems of the dried chiles with a knife. Blend all of the ingredients with the chiles in a food processor or a blender until powdery. Makes 2/3 cup of zesty chili powder. Store in an air-tight glass jar.