Serves 4
1 lb Asparagus, trimmed and blanched
2 T Olive oil
1 large clove Garlic, minced
Salt and pepper to taste
Juice of 1 lemon
Parmesan shavings, optional
Preheat oven to 450 degrees.
Toss asparagus with olive oil and garlic; season with salt and pepper. Bake until asparagus are tender and lightly browned. Remove from oven and add lemon juice and stir; adjust seasoning to taste.
Here's another recipe;
ReplyDeleteStrawberry-Rhubarb Bread Pudding
6 cups stale bread cubes (about 1 lb)
1 cup sliced rhubarb
2 cups sliced strawberries
2-2 1/2 cups milk (or for non-dairy, rice, almond, hemp, soy)
3 tablespoons arrowroot powder or tapioca flour
3/4 cup maple syrup
1 teaspoon vanilla extract
Strawberry Rhubarb Compote
1. Preheat oven to 350F degrees and lightly grease a 9 by 5 loaf pan or a spring-form pan.
2. Place bread in a large bowl. In another bowl add 1 1/2 cups milk, maple syrup, and vanilla–whisk until combined. In a small bowl whisk together 1/2 cup milk and the arrowroot powder until no lumps remain, then add to other milk mixture and stir. Pour milk mixture over bread and stir to coat every piece; let sit for at least 15 minutes for liquid to saturate the bread.
3. If bread looks dry, depending on type and staleness, it might need more milk. If so, continue adding 1/2 cup milk at a time until all break is pretty soaked–it should be mushy. Fold in rhubarb and strawberries and put in pan.
4. Bake about 30 minutes, or until top is slightly browned and firm. Allow to cool a bit, then scoop, slice or unmold from springform pan, serve with strawberry rhubarb compote.
Makes 8-10 servings.
For a variation, you can try this compote. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.
8 cups diced rhubarb
1 cup sugar (or one of Care2’s recommended natural sweeteners)
1/2 teaspoon cinnamon
1 teaspoon vanilla
Recipe Steps:
1.Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat
2.reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes.
3.Remove from heat and stir in vanilla.
Yield: 8 servings, 1/2 cup each
This one is fairly simple, and tasty. You can get the asparagus at a Farmers' Market, and local feta.
ReplyDeleteAsparagus White Bean Salad
INGREDIENTS
1 pound asparagus, cut on an angle in 1-inch pieces (about 3 cups)
1 tablespoon virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon chopped fresh mint
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup cooked (or canned) white beans, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup thinly sliced radishes
2 tablespoons thinly sliced scallions
1. Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water, and cover. Steam until the spears are tender yet firm, 4 to 7 minutes depending on thickness. Drain and place in an ice water bath (or under cold water) for a moment to stop the cooking.
2. Put the olive oil, lemon juice, fresh mint, lemon zest, salt, and pepper in a small bowl and whisk until well combined. Drain asparagus.
3. Combine the beans, feta, radishes, and scallions in a large bowl. Add the asparagus pieces. Pour on the dressing and gently toss. Serve at room temperature or chilled.
Tired of looking at those dandelions in the yard? Try one of these;
ReplyDeleteSpring Cream of Dandelion soup
INGREDIENTS
2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish
1. If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside.
2. Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.
3. Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.
4. Puree mix in a tightly covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like.
5. Serve in bowls and garnish with flowers or buds.
Here's another dandelion recipe;
ReplyDeleteDandelion Green Fettuccini
2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 t Salt
This recipe also works for other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated Asiago cheese.
When making the pasta, adjust the amount of flour to the moisture of the greens.
1.In a blender put dandelion greens and eggs, blend until smooth.
2.Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
3,Turn out onto floured surface and knead until smooth (approximately 5 minutes).
4.Roll out with rolling pin to 1/8"-1/4" thickness or thinner.
5.Allow to stand and dry 1 hour, then, cut into strips.
6.Drop into boiling water and cook 1-2 minutes.
Having spotted zucchini at the market Saturday, I thought some might be interested in this variation for their cookouts;
ReplyDeleteZucchini Patties
Servings - 5
INGREDIENTS
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
DIRECTIONS
In a large bowl, combine zucchini, egg, and butter or margarine. Stir
in seasoned crumbs, minced onion, and seasoning. Mix well.
Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium high heat until hot. Fry
patties in oil until golden brown on both sides.