Spinach and Strawberry Salad with Toasted Almonds and Balsamic Vinaigrette
- At April 29, 2012
- By Katherine
- In Recipes
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Photo: California Strawberry Commisssion
Spinach and Strawberry Salad with Toasted Almonds and Balsamic Vinaigrette
(recipe by Mike Gardner)
Balsamic vinegar is a perfect accompaniment to strawberries (try them on vanilla frozen yogurt). Add the spinach and you have a “salad” you will LOVE (and will love you back with health benefits)!
Serves 6
Vinaigrette:
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
Salt and Pepper to taste
Salad Ingredients:
6 Handfuls of fresh spinach, washed and torn into bite-sized pieces
2 Cups Fresh Strawberries, hulled and halved or quartered, depending on size
2 Ounces toasted slivered Almonds
½ Sweet Onion, peeled and sliced
In a large bowl, add the olive oil, vinegar, salt and pepper. Whisk together. Add the spinach, onion, almonds, and strawberries and toss together. Serve immediately.
Salad of New Potatoes and Asparagus with Lemony-Garlic-Herb Mayonnaise Topped with Poached Salmon
- At April 06, 2012
- By Katherine
- In Recipes
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Photo by Ali Eaves
Salad of “New” Potatoes and Asparagus with Lemony-Garlic-Herb Mayonnaise Topped with Poached Salmon
This “salad” features the best of spring-time food: asparagus, thin-skinned tiny new potatoes and salmon. It can be served warm as a great holiday dish, or enjoyed cold, for two to three days. The mayonnaise dressing brings out the flavor of any vegetable, especially if allowed to soak into still-warm, just cooked asparagus, haricots verts (the tender French green bean), delicate, small, thin-skinned “new” potatoes, or broccoli. The salmon can be poached, grilled, smoked or cured: your choice! The Washingtonian recommends this recipe…
Serves 6 to 8
Mayonnaise Dressing:
1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb such as Dill
Salt and Pepper, if desired (none needed)
Vegetables:
1 quart Asparagus, tough end removed, and cut into 2-inch pieces
1 pint small New Potatoes with skin, cleaned but not peeled (optional)
2 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half
1 Bunch (about 4 – 5) Green Onions, chopped
Salmon:
2 pounds of salmon fillet
1 Bunch Fresh Dill
1/2 Lemon, sliced
1/2 teaspoon Salt
Place the salmon in a frying pan large enough to hold it laid out flat, skin side down. Pour cold water over salmon until it is covered. Add salt, dill and lemon slices to the pan. Place lid on the pan. Bring to a boil, then turn off the heat and let sit about ten minutes in the hot water. Remove the fish from the water when the flesh is opaque when checked with a fork. Let cool, if desired.
Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
In a frying pan large enough to fit the asparagus end to end, steam or boil the asparagus slightly (in a small amount of water) for about 3 minutes, until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately toss in ice water to stop the cooking process. Place in the bowl of cold mayonnaise dressing. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10 minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and asparagus. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.
Serve the salad with about 4 ounces of salmon on top of each serving.
Chef Janis McLean’s Asparagus Frittata
- At April 01, 2012
- By Katherine
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Janis McLean’s Asparagus Frittata
This is one of Janis’s favorite quick spring suppers. “Serve this frittata with a loaf of crusty (whole grain) bread and a nice green salad and you can have dinner on the table in nothing flat!! Also lovely on a spring brunch table. It can be served room temperature, so it is perfect for entertaining, as it can be done ahead!” said Janis, Bistrot Le Zinc’s executive chef.
Serves 1
4 asparagus spears (2 oz)
1 scallion (spring onion)
1/2 tablespoon Canola or Extra Virgin Olive Oil
3 eggs
1 heaping tablespoon of ricotta cheese
1 pinch salt
1 good grind of the pepper mill
Preheat oven to 4000degrees
1. Wash the asparagus spears in cold water (rather than holding it under running water, dunk it in a pan of water so that you can clean the tight heads). Starting at the head — cut it into thin slices on the bias (angle), working your way down until you reach the woody end. Discard the bottom end which will be tough. Slice the scallion in the same manner (on the bias) starting at the white end and working up the onion until you reach the raggedy end (discard tippy-top dark green portion).
2. Heat a 7’ skillet over medium-high heat until hot, but not smoking (3 minutes). Toss in the oil – it should sizzle. When the foaming subsides, add the asparagus slivers and cook over brisk heat until tender (about 1 ½ to 2 minutes). Meanwhile break the eggs into a medium sized bowl, add the ricotta cheese, salt and pepper and whisk until thoroughly blended.
3. Turn the heat down to low, add scallions to the asparagus in the pan and tip in the egg mixture — it should sizzle when it hits the pan. Using a heatproof rubber spatula, gently draw in the base of frittata as it set — pulling in from the sides toward the center — working your way around the outside circle of the pan — in a clover leaf pattern — this will allow what is unset to flow to the bottom of the pan. Once you have made two complete passed around, stop or you will have scrambled eggs, not a frittata.
4. Place in 4000degree oven, and cook until the frittata is set through (about 3 minutes). Place a heatproof plate over the pan, and carefully tip it all upside over to remove the frittata (what was the bottom, is now the top!). Then carefully slide it back into the sauté pan — set it back in the oven for 1 minutes to allow the bottom side to set. (or turn on the broiler to finish the top)
5. Remove from the oven. Slide out onto a plate. This also makes a lovely snack if you cool it to room temperature and serve, cut into wedges.
(c) Janis McLean, all rights reserved
Puree of Asparagus Soup with Tarragon
- At April 01, 2012
- By Katherine
- In Recipes
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Puree of Asparagus Soup with Tarragon (by Mark Indre)
Puree of Asparagus Soup with Tarragon
This sublime, pale green soup may be served warm or cold.
Serves 8 to 10
Ingredients:
2 pounds Asparagus, cleaned, tough ends removed, cut into 1.5 inch pieces
1 Tablespoon Canola Oil
1 Leak, cleaned and sliced, white and light green parts only
1 medium Onion, chopped
1 clove of Garlic, mashed
Pinch of Salt and Freshly Ground Pepper
Vegetable Broth (see recipe) or Chicken Broth
2 Medium Potatoes, diced
1 Bay Leaf
A few sprigs of Fresh Thyme and Parsley
1 Tablespoon Fresh Squeezed Lemon Juice
Garnish: 1 Small Bunch Fresh Tarragon, chopped
Vegetable Broth:
Use the cleaned tough ends and scraps of the asparagus and leek. Add 1 onion, 1 garlic clove (or more), and 2 quarts of water. Other vegetables you happen to have could also be thrown in, such as a carrot and/or a celery stalk. Let simmer about 30 minutes and strain.
Soup Preparation:
Clean the asparagus, break off tough ends. If you wish, peel the stalks for a more tender vegetable. Slice the asparagus stalks into approximately 1.5 inch pieces.
Heat oil in heavy-bottomed pan. Add the leak, onion and garlic and cook over medium heat until softened, about 5 minutes. Add the broth, the potatoes, and herbs and simmer about 30 minutes. Add half of the asparagus and simmer another ten minutes. Remove the herbs.
Using an immersible hand blender (ie, Cuisinart’s Smart Stick), puree the soup, add the lemon juice and salt and pepper to taste.
Meanwhile, steam or broil the remaining asparagus for 5 minutes, until barely tender. Strain and cover in ice water to stop the cooking process and prevent limp, over-done asparagus.
Serve the soup, garnishing each bowl with the sliced asparagus and a pinch of chopped fresh tarragon.
Puree of Asparagus Soup with Tarragon is adapted from “The Vegetarian Feast” by Martha Rose Shulman, a cookbook I highly recommend.
Asparagus Salad in a Vietnamese-Style Dressing
- At April 01, 2012
- By Katherine
- In Recipes
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Asparagus Salad in a Vietnamese-Style Dressing
Serves 4 to 6
Ingredients:
1 pound Asparagus, cleaned, tough ends removed, cut into 2 inch pieces
1 large Tomato, seeded and diced, or 2 Cups Cherry Tomatoes halved or quartered
1 teaspoon Canola Oil
3 Scallions, chopped
3 Tablespoons roasted, unsalted Sesame Seeds
¾ Cup Vietnamese Salad Dressing (see recipe)
Ingredients for Vietnamese Salad Dressing:
1 teaspoon Canola Oil
1/3 cup White Vinegar
¼ cup Water
¼ teaspoon Salt
½ teaspoon freshly ground black pepper
1.5 Tablespoons Granulated Sugar
2 Garlic Cloves, Minced
1 Small Sweet Onion, thinly sliced
First make the dressing by mixing together the oil, vinegar, water, salt, pepper and sugar. When the sugar is dissolved, add the garlic and sliced onion. Refrigerate until cold.
Clean the asparagus, breaking off tough ends. If you wish, peel the stalks for a more tender vegetable. Slice the asparagus stalks into approximately 2 inch pieces.
Add the asparagus to boiling water in a medium saucepan. Cook for about 3 minutes, dump into a colander and quickly rinse with ice water to stop the cooking process. Or, if the dressing is cold enough, toss the asparagus immediately into the cold dressing. Do not overcook the asparagus!
Meanwhile, heat the oil in a frying pan, sautee the chopped scallions for a few seconds and add to the asparagus and dressing. Add the chopped tomato and sesame seeds to the mixture and toss before serving.
About 400 calories for the entire recipe.
Vietnamese Asparagus Salad is adapted from “The Vietnamese Cookbook” by Diana My Tran, a cookbook I highy recommend.
Pasta with Pesto, Roasted Asparagus Spears and Cherry Tomatoes
- At April 01, 2012
- By Katherine
- In Recipes
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Whole Grain Pasta with Pesto, Roasted Asparagus Spears and Tomatoes
Serves 4 – 6
Ingredients:
1 pound Asparagus, trimmed
1 Tbsp Canola or Olive Oil
1 Quart Grape or Cherry Tomatoes
¼ Cup Basil or Tarragon Pesto
1 Pound Whole Grain Linquine or pasta twists, dry (My favorite brands are “Bionaturae” or “Barilla”)
Salt and Freshly Ground Pepper, to taste
Roast the asparagus and tomatoes:
Preheat oven to 425 degrees. Clean the asparagus, break off tough ends. If you wish, peel the stalks for a more tender vegetable. Slice the asparagus stalks diagonally into bite-sized or approximately 1.5 inch pieces. In a large bowl or plastic bag, toss the tomatoes and asparagus pieces in 1 Tablespoon of Canola or Olive Oil and a light sprinkling of salt and pepper until the asparagus is coated lightly with oil. Place on a baking sheet in a single layer and cook for 5 minutes in the middle of the 425 degree oven. Do not overcook!
When finished cooking, pour the asparagus and tomatoes into a large bowl containing the pesto and toss. Add the cooked pasta and mix all ingredients. Serve warm or chilled. About 200 calories per serving (1/6th of recipe).
Salad of New Potatoes and Asparagus with Lemony Garlic Herb Mayonnaise
- At April 01, 2012
- By Katherine
- In Recipes
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Salad of “New” Potatoes and Asparagus with Lemony-Garlic-Herb Mayonnaise
This salad can be served warm, for instance, as a great winter holiday side dish – with or without the potatoes – or enjoyed cold for spring. The mayonnaise dressing brings out the flavor of any vegetable, especially if allowed to soak into still-warm, just cooked haricots verts (the tender French green bean) or asparagus, delicate, small, thin-skinned “new” potatoes, or broccoli.
Serves 6 to 8
Mayonnaise Dressing:
1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb such as Dill
Salt and Pepper, if desired (none needed)
Vegetables:
1 quart Asparagus, tough end removed, slice diagonally in 1.5 inch pieces (or Haricots Verts)
1 pint small New Potatoes with skin, cleaned but not peeled (optional)
2 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half
1 Bunch (about 4 – 5) Green Onions, chopped
Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
Steam or boil the asparagus for about five minutes (in a small amount of water) until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately place in the bowl of cold mayonnaise. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10 minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and asparagus. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.
Eggs Scrambled with Onion, Garlic, Kale and Sweet Cherry Tomatoes
- At March 16, 2012
- By Katherine
- In Recipes
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Eggs Scrambled with Onion, Garlic, Kale and Sweet Cherry Tomatoes
This is a regular meal for me any time of the day – quick, easy, delicious, nutritious!
Servings: 1
Saute 1/4 sweet onion and a smashed garlic clove over medium high heat in 1 teaspoon canola or olive oil until almost soft. Add a handful of chopped kale and tomatoes to the pan (or any other vegetables you happen to have such as chopped spinach, kale, mushrooms, or peppers) and cook for another 5 minutes. Turn down heat to very low. In a separate bowl, whisk 2 eggs. Pour eggs into the pan containing the onion, garlic and tomato – add 1 ounce low fat cheese, if you wish. Stir continuously until eggs are cooked. Pour over toasted whole rye bread.
Deep Green Leafy Vegetables have the highest antioxidant content of all vegetables. High in fiber, they are rich in minerals, B-vitamins, beta-carotene, and lutein, a compound which may help reduce the risk of age-related macular degeneration (the leading cause of preventable blindness). Absorption of carotenoids, such as lutein, in your body is increased by cooking and by the presence of fat (so cook in a little healthy olive or canola oil!)
Roberto Donna’s White Beans, Kale and Shrimp Salad with Basil Dressing
- At March 16, 2012
- By Katherine
- In Recipes
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Roberto Donna’s White Beans, Kale and Shrimp Salad with Basil Dressing
excerpted from “Diet Simple”
4 servings
8 oz. Dry Cannellini Beans (or 24 ounces canned, rinsed)
1/2 bunch Kale, cleaned, tough stems removed, chopped
1/ 2 Peeled Onion
1 Celery Stalk
4 Fresh Sage Leaves
1/2 Medium Carrot
8 oz. Shrimp (optional, if using shrimp)
2 Cups White Wine (for cooking the shrimp, if using shrimp)
1 Tbsp Balsamic Vinegar
3 Tbsp Extra Virgin Olive Oil
10 Fresh Basil Leaves
Salt and Pepper to Taste
Optional step if starting with dried beans: Soak the cannellini beans in water for 12 hours; drain and place in a pot of water, add salt and pepper; cover and simmer for 45 minutes.
Optional step if using dried beans: Chop and add the onion, celery and carrot, cooking another ten minutes. Add the finely diced sage to the pot and drain the cooking liquid. Place in a cool location.
If using canned beans: Rinse the beans in a strainer, add to a large bowl. Chop all of the vegetables and the fresh sage leaves and add to the beans. Toss beans, vegetables and sage together.
If using shrimp: Wash and clean the shrimp and poach for three minutes, or until done, in the White Wine.
Add salt and pepper to taste.
Dressing: Finely chop basil and add the balsamic vinegar, salt, pepper and olive oil. Whisk until emulsified.
Presentation: Place a large, clean Kale leaf and 1/4 of the mixture on each plate. Top with 2 oz. of the shrimp and a drizzle of the basil dressing.
As a James Bread Award winning Chef and Restaurateur in Washington, DC, Roberto Donna is committed to introducing others to the real flavors of Italy, which he provides in his seven restaurants. Born in Torino, the Piedmont Region of Italy, Roberto Donna’s fervent mission is the promotion of his authentic Italian cuisine.
Carla Hall’s Hearty Greens Salad with Warm Balsamic Cherry Vinaigrette
- At March 16, 2012
- By Katherine
- In Recipes
- 0
Photo by Polly Weidmaier
Carla Hall’s Hearty Greens Salad with Warm Balsamic Cherry Vinaigrette
Excerpted from “Diet Simple”
8 servings
6 c (1 pound) Mixed Hearty Greens (Kale, Rape, Collards, and/or Mustard), washed well, stems removed, rolled and cut thinly (chiffonade)
4 T Canola Oil
2 T Balsamic Vinegar
1 T Dijon Mustard
2 t Honey
Salt and Pepper to taste
½ c Cherries, pitted and halved
¼ Red Onion, sliced thinly
1. In a medium saucepan, heat the oil over medium heat.
2. While the oil is heating, combine the balsamic, mustard and honey in a small bowl. Just before the oil starts to smoke, add the balsamic vinegar and stir to combine. Let the mixture come to a boil, and continue to stir.
3. If it is too thick or too strong with vinegar, add a dash of water. Season with salt and pepper.
4. Add the cherries to the mixture. Toss the greens with just enough vinaigrette to wilt the greens, then drizzle additional vinaigrette around the plate. Garnish the salad with rings of red onion.
Deep Green Leafy Vegetables have the highest antioxidant content of all vegetables. High in fiber, they are rich in minerals, B-vitamins, beta-carotene, and lutein, a compound which may help reduce the risk of age-related macular degeneration (the leading cause of preventable blindness). Absorption of carotenoids, such as lutein, in your body is increased by cooking and by the presence of fat (so cook in a little healthy olive or canola oil!).
Carla Hall, Top Chef finalist, is the owner and chef of Alchemy Caterers, a catering and private chef company in Washington, D.C. She teaches cooking classes at Culinaerie, as well as team building classes at different venues in the metropolitan area.
