Shaved Asparagus and Arugula Salad
Adapted from Canal House Cooks Every Day.
Be sure to use Pecorino in this salad for a nice, creamy dressing—other cheeses won’t work as well.
1 1/2 c. finely grated Pecorino Romano
1/2 c. extra-virgin olive oil
salt
pepper
1 lb. asparagus
4 oz. arugula
Directions: Place the Pecorino in a large bowl. While whisking, slowly drizzle in 1/2 cup of boiling water. Then, still whisking, slowly drizzle in the olive oil. Taste and season with salt and pepper.
Slice the tips off the asparagus and slice each one lengthwise in half. Use a vegetable peeler to shave each asparagus stalk into long thin ribbons (you’ll need to press hard – try placing the asparagus flat and peeling that way). Place the asparagus in a large bowl and toss with several tablespoons of the dressing. Add the arugula and toss to coat. Season to taste with more salt and pepper as needed.
Pan-Seared Sausage with Pink Lady Apples and Watercress
Adapted from www.bonappetit.com.
Arugula could be substituted for watercress in this simple, one pan meal.
1 Tbs. olive oil
1 lb. Pink Lady apples, cut in cubes
1 1/2 lb. sweet Italian sausages
1/2 c. dry white wine
2 Tbs. white wine vinegar
1 bunch watercress, leaves chopped
salt
pepper
Directions: In a large cast iron skillet, heat the olive oil over medium-high heat. Place the apples cut side down, and cook, turning occasionally, for 5-8 minutes, until golden brown. Add the sausages to the skillet with the apples, and prick with a fork. Cook, turning occasionally, for 10-12 minutes, until browned. Stir in the white wine and vinegar, and bring to a boil. Reduce heat to medium-low. Simmer until the pan sauce thickens, about 4 minutes. Fold in the watercress and season with salt and pepper.
Serve hot, drizzled with pan sauce.
Strawberry Soba Noodle Salad
Adapted from www.susanspungen.com.
When the weather turns warm, cold noodle salads always hit the spot. The unusual addition of strawberries here adds a welcome sweet-tart contrast to the salty miso dressing. Serve alongside anything grilled.
1 c. rice wine vinegar
1 Tbs. sugar
1 tsp. salt
2 Tbs. white miso
1 hot pepper, minced
2 Tbs. dark sesame oil
8 oz. soba noodles
4 oz. poblano pepper, sliced
1/2 large cucumber, sliced
1/2 lb. strawberries, sliced
2 scallions, sliced
1/4 c. mint leaves, sliced
1/4 c. cilantro, chopped
Directions: In a small bowl, whisk together the rice wine vinegar, sugar, and salt until dissolved. Whisk in the miso, minced hot pepper, and sesame oil. Set aside.
Cook the soba noodles according to package directions. Drain and rinse with cool water, then set aside to drain.
On a grill, grill pan, or in a cast iron skillet, grill the poblano whole until blistered and softened, 2-3 minutes per side. Allow to cool, then slice diagonally and discard the stem and seeds.
Place the drained soba noodles on a large serving platter. Toss with the dressing to coat. Top with the grilled peppers, cucumbers, strawberries, scallions, mint, and cilantro. Toss gently to combine, then serve.
Strawberry Icebox Cake
Adapted from www.thekitchn.com.
This stunning no-bake cake is surprisingly easy, and showcases spring’s delicious strawberries.
3 1/4 c. whipping cream
1/3 c. confectioners sugar
1 tsp. vanilla extract
1/2 tsp. rosewater, optional
19 oz. graham crackers
2 lb. strawberries, sliced
2 oz. dark chocolate, chopped
Directions: Using a hand mixer, whip 3 cups of the whipping cream until stiff peaks form. Gently fold in the confectioners sugar, vanilla, and rosewater (if using).
Spread a small dollop of whipped cream on the bottom of a 9×13-inch baking dish, and top with 6 graham crackers. Lightly cover the graham crackers with a layer of whipped cream, then a single layer of strawberries. Repeat with three more layers. Finish with a layer of whipped cream and the rest of the strawberries.
Pour the remaining 1/4 cup of whipping cream into a small saucepan. Heat over medium-low heat until bubbles form at the edges. Turn off the heat and stir in the chopped chocolate. Whisk until it’s thick and glossy. Drizzle the chocolate sauce over the cake.
Refrigerate the cake for at least 4 hours, until the graham crackers have softened.
Chicken Stuffed with Goat Cheese and Spinach
Adapted from www.adventuresincooking.com.
This might turn into your new favorite dinner: really easy to put together and full of flavor.
1 lb. spinach
2 tsp. olive oil
2 chicken breasts
8 oz. herbed goat cheese
2 green onion, sliced
1 tsp. basil
1/2 tsp. salt
1/2 tsp. black pepper
Directions: Preheat oven to 375˚F. Grease a casserole dish and set aside.
Place the spinach in a large pot and cover tightly. Cook over high heat for about 2 minutes, until the spinach begins to wilt. Using tongs, squeeze out any water. Toss with 2 teaspoons of the olive oil, then transfer to a large bowl and allow to cool.
When the spinach has cooled, add the goat cheese, green onions, remaining tablespoon of olive oil, basil, salt, and pepper, and mix to combine. Taste and add more salt and pepper as needed. Set aside.
Use a sharp knife to cut a pocket in the middle layer of the chicken breasts, making sure not to cut through the outer layers. Stuff each chicken breast with the spinach and cheese mixture, then place in the prepared casserole dish. Spread the remaining spinach and goat cheese mixture over the chicken breasts. Cover and cook for 45 minutes to 1 hour, until the chicken reaches an internal temperature of at least 170˚F.
Spinach, Avocado, and Grapefruit Salad
3 c. bulk baby spinach
1 smaller Rio Star grapefruit
1 haas avocado
1/2 c. red wine vinegar
1 1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
1 tsp. Dijon mustard
Directions: Prepare dressing by placing vinegar, olive oil, salt, sugar, black pepper, and mustard in a mason jar and shaking joyfully. Peel the grapefruit and segment it. Add juices to mason jar and shake again. Peel and slice avocado. Mix spinach, grapefruit, and avocado and dress with red wine vinaigrette.
Roast Chicken with Radishes
Adapted from Cooking for Jeffrey by Ina Garten.
With lemon, thyme and radishes, this roasted chicken is tender, comforting and far from boring.
1 roasting chicken
salt
pepper
1 lemon
5 fresh thyme sprigs
1 1/2 lb. radishes
3 Tbs. butter
Directions: Preheat oven to 425°F. Set the chicken in a small roasting pan and season the cavity with salt and pepper. Add the lemon and thyme to the cavity. Arrange the radishes around the chicken in the bottom of the pan. Brush chicken and radishes with melted butter, and season with more salt and pepper. Roast for at least 1 1/2 hours, until the juices run clear. Remove from oven and cover loosely with a sheet of aluminum foil; let rest for 10 minutes. Carve, then serve with roasted radishes and pan juices.
Kale Salad with Miso and Pistachios
Adapted from www.foodandwine.com.
Pistachios, sesame seeds, and a bright and vinegary miso dressing make this kale salad a bit different from the usual.
1 1/2 lb. kale, sliced
3 Tbs. lemon juice
salt
2 Tbs. apple cider vinegar
2 Tbs. sesame seeds
1 Tbs. brown miso
1 tsp. dark brown sugar
3 Tbs. olive oil
2 scallions
1/4 c. pistachios, shelled and chopped
Directions: Place the kale in a large bowl and toss with lemon juice and a good pinch of salt. In a small bowl, whisk together the vinegar, sesame seeds, miso, and brown sugar. While whisking, slowly drizzle in the olive oil. Pour the dressing over the kale and toss well to coat. Top with the scallions and pistachios, and serve.
