Recipe: 05.30.19

Recipe: 05.30.19

Fri, 05/31/2019 - 22:13

These are more like suggestions and guidelines than recipes. Right now you should be finding spinach, arugula, baby lettuces, radishes, asparagus, and kale at your local farmer’s market or your own garden.

 

Arugula, Spinach, Pear, Pine Nut, Basil, Parmesan Salad

I don’t recall where this recipe came from but it is perfect for your early spinach, arugula, and basil.

Makes whatever amount you wish.

For each serving have a big handful of arugula and baby spinach leaves. Layer onto salad plate. Top with about a quarter pear, thinly sliced, two tablespoons toasted pine nuts, two tablespoons coarsely shredded basil leaves, and some slivers of Parmesan cheese. Dress with a simple vinaigrette. 

 

 

Roasted Purple Asparagus

Purple and green asparagus are available everywhere right now. I got some purple stalks at Serene Green in Noyac and they were the sweetest I have ever had. Cut off the woody stems and peel back some of the fibrous outside so you can eat most of the asparagus.

Serves four. 

 

2 lbs. purple asparagus, washed, trimmed, and peeled if necessary

4 Tbsp. olive oil

Salt and pepper to taste

Arlotta blood orange olive oil

 

Preheat oven to 400.

Arrange asparagus in a single layer on cookie sheet or roasting pan. Drizzle with olive oil, salt, and pepper, and toss. Roast for 10 to 15 minutes, depending on thickness of asparagus.

Remove from oven and drizzle with a few tablespoons of Arlotta blood orange oil. This will magically transform the asparagus into something even more delicious. 

Serve.

 

 

 

Spicy Carrot Salad

Assuming that carrots will soon be popping up everywhere, here is recipe for Moroccan carrot salad that is excellent with sweet couscous, perhaps a chicken tagine, and mint tea.

Serves four. 

 

1 lb. baby carrots, trimmed and peeled (or just washed well), 

coarsely shredded

3 cloves garlic, grated or chopped

1/2 cup chopped cilantro with stems

1/2 tsp. salt

1/2 tsp. paprika

1 tsp. ground cumin

2 Tbsp. olive oil

3 Tbsp. wine vinegar

 

Place carrots in a serving bowl. Combine other ingredients in small mixing bowl and toss with carrots. Cover and let sit at room temperature or refrigerate for a few hours before serving.

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May 31, 2019 - 22:13
May 31, 2019 - 22:14