Broiled Asparagus with Balsamic Glaze and Parmesan Shards
Ingredients:
1pounds asparagus spears
1 tablespoon olive oil
Table salt and ground black pepper
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup shaved Parmesan cheese
Directions:
1. Adjust an oven rack to the uppermost position and heat the broiler.
2. Toss the asparagus with the 1 Tbsp olive oil and salt and pepper to taste, then arrange the stalks in a single layer on a heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 - 10 minutes.
3. Meanwhile, bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 c, 15 - 20 minutes.
4. Arrange the asparagus on a platter. Drizzle the balsamic glaze and olive oil over the asparagus.
Scatter the cheese shavings on top and serve immediately.
1pounds asparagus spears
1 tablespoon olive oil
Table salt and ground black pepper
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup shaved Parmesan cheese
Directions:
1. Adjust an oven rack to the uppermost position and heat the broiler.
2. Toss the asparagus with the 1 Tbsp olive oil and salt and pepper to taste, then arrange the stalks in a single layer on a heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 - 10 minutes.
3. Meanwhile, bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 c, 15 - 20 minutes.
4. Arrange the asparagus on a platter. Drizzle the balsamic glaze and olive oil over the asparagus.
Scatter the cheese shavings on top and serve immediately.
Strawberry Spinach Salad
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Kale Chips
Ingredients:
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Directions :
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Grilled Asparagus, Pepper & Mushroom Salad
8 oz asparagus
5 oz baby greens
6 oz portabella mushrooms
1 medium red bell pepper
1 oz Parmesan cheese
Dressing:
1/4 cup olive oil
2 Tbs white wine vinegar
1 Tbs Dijon mustard
1 tsp sugar
1/8 tsp salt and pepper
Mix together dressing and set aside
brush pepper, mushroom and asparagus with 3 Tbs of dressing and grill until tender, turning over every few minutes. Take off grill and allow to cool. Cut asparagus mushrooms and peppers into small pieces and add to baby greens. Add the rest of the dressing to salad and toss. Sprinkle with parmesan and serve
5 oz baby greens
6 oz portabella mushrooms
1 medium red bell pepper
1 oz Parmesan cheese
Dressing:
1/4 cup olive oil
2 Tbs white wine vinegar
1 Tbs Dijon mustard
1 tsp sugar
1/8 tsp salt and pepper
Mix together dressing and set aside
brush pepper, mushroom and asparagus with 3 Tbs of dressing and grill until tender, turning over every few minutes. Take off grill and allow to cool. Cut asparagus mushrooms and peppers into small pieces and add to baby greens. Add the rest of the dressing to salad and toss. Sprinkle with parmesan and serve
Kale with Tomato, Garlic and Thyme
Martha Stewart had several great Kale recipes on her website. Here is one that can be served in many ways.
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
- 1 tablespoons plus two teaspoons extra-virgin olive oil
- 2 cloves garlic
- 2 cups cherry tomatoes
- 1 1/2 teaspoons fresh thyme leaves
- 1 pound boiled, chopped kale leaves
- Coarse salt and ground pepper
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Mediterranean Summer Salad
Ingredients
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
- 8 ounces orzo pasta
- 2 cups halved cherry tomatoes
- 1 cup fresh basil leaves, chopped
- 1 teaspoon minced garlic
- 1/4 cup toasted pine nuts
- 1/2 cup Greek olives such as kalamata, pitted and halved
- 4 ounces feta cheese, broken into large chunks
- 2 cups baby spinach leaves
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt
- freshly ground black pepper
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
Baby Mizuna Greens with Potatoes and Shallot
Vinaigrette
Serves 4
3/8 pound potatoes, peeled and cut in irregular bite-size chunks
Sea salt
6 1/2 tablespoons extra-virgin olive oil
2 tablespoons
Champagne or white wine vinegar
1 large shallot, slivered
4 ounces baby
red mustard greens or mizuna, rinsed and dried
2 hard-cooked eggs,
peeled
1 teaspoon freshly crushed black peppercorns
Directions:
1. Place potatoes in a saucepan with cold water to cover. Season water liberally with salt. Bring
to a simmer, cook just until potatoes are tender, 6 to 8 minutes, then drain.
When potatoes stop steaming, transfer them to a wide bowl.
2. Combine oil, vinegar and salt to taste, and drizzle about one-third of
this dressing over potatoes. Add shallot. Fold together with a rubber spatula.
Dressing will pick up creaminess from potatoes. Set aside.
3. Place mustard greens or mizuna in a second wide bowl suitable for
serving. Toss with half of the remaining dressing. Add potato mixture, and fold
in gently. Halve eggs lengthwise, then cut in crosswise slices 1/8-inch thick.
Scatter over salad, add remaining dressing, and fold once or twice very gently.
Dust with crushed pepper, and serve.Ideas for serving up our fresh
3/8 pound potatoes, peeled and cut in irregular bite-size chunks
Sea salt
6 1/2 tablespoons extra-virgin olive oil
2 tablespoons
Champagne or white wine vinegar
1 large shallot, slivered
4 ounces baby
red mustard greens or mizuna, rinsed and dried
2 hard-cooked eggs,
peeled
1 teaspoon freshly crushed black peppercorns
Directions:
1. Place potatoes in a saucepan with cold water to cover. Season water liberally with salt. Bring
to a simmer, cook just until potatoes are tender, 6 to 8 minutes, then drain.
When potatoes stop steaming, transfer them to a wide bowl.
2. Combine oil, vinegar and salt to taste, and drizzle about one-third of
this dressing over potatoes. Add shallot. Fold together with a rubber spatula.
Dressing will pick up creaminess from potatoes. Set aside.
3. Place mustard greens or mizuna in a second wide bowl suitable for
serving. Toss with half of the remaining dressing. Add potato mixture, and fold
in gently. Halve eggs lengthwise, then cut in crosswise slices 1/8-inch thick.
Scatter over salad, add remaining dressing, and fold once or twice very gently.
Dust with crushed pepper, and serve.Ideas for serving up our fresh
Soba Noodle Salad w/ Mizuna
Ingredients2 cups Mizuna leaves, washed, stemmed, and
chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions,
white and green parts
½ cup of thinly sliced radishes
2 cups of cooked
Soba noodles
1 tablespoon of toasted sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds
Directions:
Combine Mizuna, carrots, scallions and noodles in a large bowl. In a
separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and
pour over noodles.
Top with sesame seeds and enjoy!!
Serves 3.
chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions,
white and green parts
½ cup of thinly sliced radishes
2 cups of cooked
Soba noodles
1 tablespoon of toasted sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds
Directions:
Combine Mizuna, carrots, scallions and noodles in a large bowl. In a
separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and
pour over noodles.
Top with sesame seeds and enjoy!!
Serves 3.