Shrimp and Asparagus Stir-Fry in Lemon Sauce

I've had two obsessions this spring (well, three if you count tequila, but that's a year round thing).  My NEW spring obsessions are shrimp and asparagus.  We've been eating them both at least once a week for the past month, and I recently decided to combine their forces for a really awesome dinner.

I'm not generally a fan of Chinese takeout, but I do like the flavors of Chinese food.  Is that weird to say?  Oftentimes takeout leaves me feeling heavy and tired, and honestly a little sick to my stomach.  But take-out fake-out?  I'm always game.   Having control over the ingredients and sodium level makes all the difference for me.

This particular stir-fry is an ode to spring produce and flavors, and it couldn't be any further from the greasy, heavy Chinese food you're used to.  The asparagus, carrots, lemon, and shrimp pair wonderfully together.  As is the case with most stir fries, this does take a bit of prep work, what with the chopping, mixing, etc.  But it can all be done well in advance, and the dinner itself is cooked really quickly.  However, even if you do it all at once, you're still looking at dinner on the table in about half an hour; which in my book qualifies as a pretty solid weeknight meal.

 

Shrimp and Asparagus Stir Fry in Lemon Sauce

adapted from ATK's Healthy Family Cookbook

serves 4

• 1 lb large shrimp, peeled, deveined, and tails removed
• freshly ground black pepper
• 2 tsp low-sodium soy sauce
• 2 tsp dry Sherry or dry white wine
• 3 scallions, minced
• 3 cloves garlic, minced
• 1 Tbs grated fresh ginger
• 5 tsp canola oil, divided
• 1 lb asparagus, woody ends trimmed, sliced on the bias into 2-inch pieces
• 2 medium carrots, peeled and cut into matchsticks
• Lemon Sauce (recipe follows)
• zest of 1/2 a lemon

In a large bowl, toss the shrimp with the pepper, soy sauce, and sherry.  Cover with plastic wrap and refrigerate for at least 10 minutes, or up to 1 hour.

As the shrimp marinates, prepare the lemon sauce (recipe below).  This is also a good time to trim and slice the asparagus, and peel and chop the carrots.

In a small bowl, combine the garlic, ginger, and 1 teaspoon of the oil.

Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over high heat.  Add the shrimp, arranging them into a single layer as best you can.  Cook about 1 minute, stirring halfway through.  They should be lightly browned but not fully cooked.  Remove to a medium bowl and set aside.

Return the skillet to high heat, and add the remaining 2 teaspoons of the oil.  Add the asparagus and carrots and cook 3 to 4 minutes, or until they are just barely tender, stirring constantly.

Stir in the garlic-scallion mixture and cook until fragrant, 30 seconds to 1 minute.

Return the shrimp, along with any accumulated juices, to the skillet.  Shake the sauce to recombine, then pour it over the mixture.  Simmer, tossing and stirring constantly, until the shrimp re cooked through and the sauce has thickened, about 1 minute.  Remove from heat and stir in the lemon zest.  Serve immediately .

Lemon Sauce

• 6 Tbs low-sodium chicken broth
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 2 Tbs mirin
• 2 Tbs dry sherry
• 2 Tbs low-sodium soy sauce
• 2 tsp sugar
• 2 tsp cornstarch
• 1/4 tsp pepper

Combine all the ingredients into a pint-sized jar, and shake to combine.  Use as directed above.

Pizza Primavera

Every year, around this time, I wax poetic about my love for spring.  You guys can all have fall, I'll take spring year round if I could.  I went for a run today in 85 degree weather, and it made me SO happy.  Despite the oppressive pollen counts, the kids and I have been spending as much time as possible outside, and again, it makes me SO happy.  And finally, what makes me most happy of all, spring produce!  I love incorporating spring veggies into as many of my meals and dishes as possible.  I'm a big fan of pasta primavera, so naturally, in my pizza-loving world, the next step was pizza primavera.

Y'all, this pizza.  It's really amazing.  It basically combines several of my favorite pizzas into one amazing, veggie-loaded pizza.  We start with a garlicky white sauce, then top it with shaved asparagus, roasted cherry tomatoes, onions, spinach, and mushrooms.  I used a combo of mozzarella and parmesan cheese, but I think fontina and/or goat cheese would be absolutely fabulous here too.  I sprinkled the finished pizza with fresh herbs, and this went down in history as one of my favorite pizzas ever.  Coincidentally, Caroline proclaimed it to BE her favorite pizza ever, and laid claim to the leftovers for her lunch.  This veggie pizza puts all other veggie pizzas to shame.  Served with a strawberry-spinach salad, you have spring dinner perfection.

Spring, we welcome you with open arms!  I hope you guys are as enamored with spring produce as I am, because I have a huge backlog of recipes, just waiting to be shared!

 

Pizza Primavera
makes 1 pizza

• 1 cup halved grape or cherry tomatoes
• olive oil
• kosher salt and freshly ground black pepper
• 1 Tbs butter
• 1 Tbs flour
• 3/4 cup milk (low fat is fine)
• 2 garlic cloves, smashed
• 1 cup Parmesan cheese, divided
• 1 lb pizza dough
• 4-5 thick spears of asparagus, shaved into ribbons with a vegetable peeler
• 2/3 cup chopped fresh spinach
• 1/3 cup thinly sliced vidalia onion
• 3-4 baby portobello mushrooms, sliced
• 1 cup freshly shredded mozzarella cheese
• 1 scallion, thinly sliced
• 1 Tbs fresh minced basil

Preheat the oven to 400 degrees.  Arrange the tomatoes in a single layer on a foil-lined baking sheet, and sprinkle lightly with salt and pepper. Bake 15-20 minutes, tossing halfway through.  Remove from the oven, place a pizza stone in the oven, and increase the temperature to 500 degrees.

Meanwhile, make the white sauce, melt the butter in a small saucepan over medium heat.  Add the flour, and cook, whisking constantly, until golden and bubbly, about 1 minute.  Whisk in the milk, and add the garlic cloves.  Cook, stirring often, until the mixture thickens and bubbles.  Remove from heat, season with salt and pepper, and stir in 1/3 cup of the parmesan cheese.  Discard the garlic.

To prepare the pizza, sprinkle a large square of parchment paper with cornmeal or semolina flour.  Roll and stretch the dough into a 14-15 inch circle or oval, and brush the perimeter with olive oil.  

Spread a thin layer of the white sauce over the dough, leaving a border all the way around (you will have some sauce leftover -- it's great for dipping the pizza into!).  Scatter the chopped spinach over the sauce, then sprinkle 2/3 cup of the mozzarella over the spinach.  Arrange the shaved asparagus over the cheese, then top with the roasted tomatoes, onions, and mushrooms.  

Finish by sprinkling the remaining mozzarella and parmesan cheese over the top.  Carefully transfer the pizza + parchment to the oven and bake 10-12 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.  

Sprinkle with the scallions and basil, slice, and serve.

Asparagus Noodle Skillet Lasagna

 Guys, I have such a fun post for you today!  Over the past few months, I've been loving zucchini noodles, and have been quite taken with my spiralizer.  I've even begun to branch out -- cucumber noodles are great in salads, sweet potato noodles make yummy curly fries… and beet noodles, anyone?

A few weeks ago I had planned to make skillet lasagna using zucchini noodles, but as I was buying groceries, I had the idea to use shaved asparagus instead.  It was a bit of a gamble, but it turned out to be one of the best meals I've cooked in a while!  The noodles were perfectly tender, without being mushy, and they imparted a wonderful mild and fresh flavor to the dish.  The texture was closer to that of fresh pasta than any veggie noodle I've had previously, and my kids absolutely devoured it.

I've been a bit hesitant to share recipes using the spiralizer here, since they do require a specialty kitchen tool.  But all you need for the asparagus noodles is a veggie peeler!  I was so excited by the success of this recipe, that I've been dreaming up other asparagus noodle ideas.  I never thought I'd be so excited about a vegetable, but with asparagus coming into season, get ready to see a lot of it around here!

Asparagus Noodle Skillet Lasagna
heavily adapted from Inspiralized, by Ali Maffucci
serves 4

• 1 lb asparagus
• 2 tsp olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• pinch of red pepper flakes
• 1/4 tsp dried oregano
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 oz tomato sauce
• salt and pepper
• 1/4 cup chopped fresh basil
• 1/4 cup freshly grated parmesan cheese
• 3/4 cup ricotta cheese
• 1/3 cup shredded mozzarella cheese, divided
• 1 egg, lightly beaten
• 3 cups baby spinach

Preheat the oven to 375 degrees. 

To prepare the shaved asparagus, Lay each spear flat on the cutting board and hold by the woodsy end.  Moving from the base of the stalk to the tip, shave thin slices using a vegetable peeler.  It's okay if they are different thicknesses. 

Heat the oil in a 12-inch nonstick, oven safe skillet over medium heat.  Add the shallot and cook until it's just softened, 3 minutes.  Add the garlic, red pepper flakes, and oregano, and cook until fragrant, stirring constantly, about 1 minute.

Increase the heat to medium-high and stir in the tomatoes plus their juices and the tomato sauce.  Season generously with salt and pepper and bring to a boil.  Reduce the heat and simmer for 10 minutes.  Stir in the basil.

Meanwhile, make the filling.  In a medium bowl, combine the parmesan cheese, ricotta, 1/4 cup mozzarella, and the egg.  Season with salt and pepper and stir to combine.

Remove half the sauce from the pan, and set it aside in a small bowl.  Stir the spinach into the remaining sauce, and cook over low heat until it is wilted.  Spread the sauce evenly on the bottom of the skillet.  Pile the shaved asparagus over the sauce, then pour the remaining sauce over the asparagus. Drop large spoonfuls of the filling over the top, then sprinkle the remaining mozzarella cheese on top.

Cover with foil and bake 15 minutes.  Remove the foil and bake an additional 5 to 10 minutes, or until the noodles are soft and cheese is melted.  Serve.

Skillet Asparagus Salad with Goat Cheese and Citrus

I know that a lot of people think salad is boring and ho-hum.  But if a salad is good, then it's hard to beat.  This salad?  It's GOOD.

To be honest, when I first ran across the recipe, it didn't jump out at me.  I have asparagus and goat cheese in salad quite often, so it was nothing new there.  But when I saw that it was created by one of my favorite Atlanta chefs, and that it used a cool technique to coax more flavor out of the citrus, I was intrigued.

Lemon and Orange rinds are microwaved in a cup of water, then drained and added to the dressing.  Doing this tames the bitterness of the rind, while also leaving you with a bright yet still mellow flavor.  The little bits of orange rind was one of my favorite parts of the salad.

The salad is finished off with goat cheese, toasted pecans, and a wine-spiked citrus dressing.  And since you just opened a bottle of white for the dressing, you might as well have a glass with dinner, am I right?

I know the ingredient list is long, and there are a lot of directions, but this is really quick and easy. Less than 30 minutes, even.  And I'd venture to guess that you already have most of these ingredients on hand.

I kept it really light when we had this, simply serving it with some fresh bread.  Asparagus season is fast and fleeting, so make this special salad before it's too late!

Skillet Asparagus Salad with Goat Cheese
barely adapted from Cooking Light, May 2014
serves 4

• 6 tsp olive oil, divided
•  freshly ground black pepper
• kosher salt
• 1 1/2 lbs asparagus, woody ends snapped off (about 30 spears)
• 1 cup water
• 2 tsp julienne-cut orange rind*
• 1 tsp julienne-cut lemon rind*
• 1/4 cup freshly squeezed orange juice
• 1 tsp sugar
• 1 Tbs dry white wine
• 2 tsp freshly squeezed lemon juice
• 1/2 tsp Dijon mustard
• 4 cups mixed baby salad greens
• 2 oz goat cheese, crumbled (about 1/2 cup)
• 3 Tbs chopped pecans, toasted
• 1 Tbs fresh basil leaves, chopped
• 1 Tbs fresh parsley leaves, chopped
• 1 Tbs fresh mint leaves, chopped

Combine 1 teaspoon of the olive oil, 1/4 tsp of pepper, and a pinch of salt in a large bowl with the asparagus.  Toss to coat.  Heat a large cast iron skillet over medium-high heat, and add about one-third of the asparagus.  Cook until lightly charred and crisp-tender, about 4 minutes, stirring occasionally.  Remove from the pan and set aside, then repeat with the remaining asparagus.

Place 1 cup of water in a glass liquid measuring cup.  Microwave on high for 2 minutes, or until the water is just beginning to boil.  Add the orange rinds, and let stand for 20 seconds.  Drain the water and reserve the rind.  Repeat with the lemon rind, and set aside.

Combine the orange juice, rind, and sugar in a small saucepan.  Bring to a boil, then reduce the heat and simmer until the mixture has reduced to about 3 tablespoons (this will take about 5 minutes).  

Meanwhile, in a small bowl or jar, combine the wine, lemon juice, mustard, 1/8 teaspoon of salt, 1/4 teaspoon of pepper, and the lemon rind.  Slowly whisk in 5 teaspoons of the oil, then stir in the orange juice mixture.

Toss the salad greens with all but 4 tablespoons of the dressing, then divide among plates.  Top the greens with the asparagus, crumbled goat cheese, and pecans.  Sprinkle the fresh herbs over the top, then season with a pinch of salt and pepper.  Drizzle 1 tablespoon of the remaining dressing over each salad, and serve.

*To julienne the citrus rind, I used a vegetable peeler to peel off a strip of zest + rind.  Then I simply sliced it into thin strips.

Spring Vegetable Goat Cheese Dip

I wax poetic about this every year around this time, but gosh, I love spring.  There's a certain feeling of hope and renewal in the air, and a positive, excited energy all around.  The weather is gorgeous, everything blooms and blossoms... it really is the best time of the year.  Along with spring being my favorite season, Easter is probably my favorite holiday.  Both from the religious and cultural points of view, I love all that it stands for and symbolizes.  And from a totally shallow standpoint, I love the clothes. ;)  Seriously, I'm dying over my kids' Easter outfits this year!

There are a million and one things I love about spring, and I won't bore you with the list.  Instead, I'll hone in on the produce.  Don't get me wrong, summer produce is pretty much incomparable, but spring produce is so special in its own right.  It's the first green we've seen in months.  It's bright and fresh and sweet.  And I love it all.

So naturally, in order to elevate the veggie love, what did I do?  I mixed those beautiful green spring vegetables with a bunch of goat cheese and served it with bread.  Naturally.  Adding bread and goat cheese to anything basically makes it a winner in my book.

Let me run down the list of gorgeous ingredients in this dip:  asparagus, peas, artichokes, leeks, a whole mess of herbs, mozzarella, and goat cheese.  I mean, come on.  What's not to love there?  This is basically a spin on spinach-artichoke dip, so you still have that familiar cheesy flavor and texture, but it's just gussied up with some extra veggies and goat cheese.

If you're still finalizing your Easter menu, definitely add this as an appetizer.  Everyone will stand around eating it until its gone, and by then dinner will be ready and on the table!

Spring veggie and goat cheese dip.  Do it.

Spring Vegetable Goat Cheese Dip
adapted from Bon Appetit, April 2012
serves 4-6

• 1 cup 3/4-inch pieces asparagus, spears reserved (so only the stalks)
• 2 Tbs unsalted butter
• 2 medium leeks
• 2 Tbs all-purpose flour
• 1 1/4 cups milk
• 1-2 Tbs dry white wine
• 1 cup grated mozzarella
• kosher salt and freshly ground black pepper
• 1 (14.5 oz) can artichoke hearts, drained and chopped
• 1/4 cup fresh or frozen peas
• 2 Tbs chopped fresh chives
• 2 Tbs chopped fresh parsley
• 2 Tbs chopped fresh mint
• 2 Tbs chopped fresh basil
• 1/2 tsp lemon zest
• 1 Tbs lemon juice
• 4 oz crumbled goat cheese, divided

Preheat the oven to 425 degrees and lightly grease a 4 to 5 cup baking dish.  Set aside.

Bring a medium saucepan of salted water to a boil, and add the asparagus pieces (but not the tips).  Boil for 1-2 minutes, drain, and rinse with cold water.  Set aside.

Return the now empty saucepan to the stovetop and melt the butter over medium heat.  Add the leeks and 1/4 teaspoon of salt.  Cook, stirring often, until the leeks are soft, about 10 minutes.  

Whisk in the flour and cook, whisking constantly, 1 to 2 minutes.  Slowly whisk in the milk, and bring to a simmer, continuing to whisk frequently.  Cook until the mixture is slightly thickened, 3 to 4 minutes, and remove from heat.  

Stir in the mozzarella, artichokes, peas, all the herbs, lemon zest and juice, 1/4 teaspoon of pepper, and 2 ounces of the goat cheese.  Taste and season with additional salt and pepper as needed.

Spoon the dip into the prepared baking dish, and arrange the reserved asparagus spears over the top.  Sprinkle with the remaining 2 ounces of goat cheese, transfer to the oven, and cook 15 to 20 minutes, or until the dip is hot and bubbly and the cheese is beginning to brown.  

Allow to cool slightly before serving, and serve with toasted bread slices or crackers.

Prosciutto-Wrapped Asparagus Bundles

This is one of those embarrassingly easy recipes that I make dozens of times a year.  As soon as spring rolls around and asparagus comes into season, this becomes my go-to appetizer and pot luck contribution.  It's great straight out of the oven, at room temperature, and even chilled; so you really can't go wrong.

I love to drizzle these with a balsamic glaze, but it's certainly not necessary.  Just an extra little touch that makes them even more special.

Same deal with the Dijon mustard.  I brush each piece of prosciutto lightly with the mustard, and I think it imparts a nice little bit of spiciness, and it helps cut the rich saltiness of the prosciutto.  So while you could just simply wrap some asparagus with prosciutto and call it a day, the mustard and prosciutto are what elevate this dish to truly wonderful.

I hope everyone has a wonderful weekend - perhaps one that involves these little babies and a few glasses of wine?

Prosciutto-Wrapped Asparagus Bundles

• 1 lb asparagus, woody ends trimmed
• 4 oz thinly sliced prosciutto, halved horizontally
• 1-2 Tbs Dijon mustard
• extra virgin olive oil
• kosher salt and freshly ground black pepper
• balsamic glaze, for serving*

Preheat the oven to 400 degrees and lightly grease a rimmed baking sheet.

Brush each slice of prosciutto lightly with the Dijon mustard, and wrap tightly around 3-4 spears of asparagus.  Lay each bundle seam side-down on the baking sheet.

Drizzle lightly with oil, then sprinkle the asparagus VERY lightly with salt.  Season with freshly ground black pepper.

Bake 10-15 minutes, or until the asparagus is tender and cooked-through, and the asparagus is slightly browned and crispy.

Before serving, drizzle with balsamic glaze.

*To make a balsamic glaze, heat 1 cup of balsamic vinegar in a small saucepan over medium-high heat.  Bring to a boil and cook until it is thickened and reduced by half, 15-20 minutes.  Remove from heat and cool.

Foil-Baked Lemon-Garlic Fish and Asparagus

Lately I have been dealing with a lot of mom-guilt over the twins.  They take up SO much of my time, and it leaves me with little to no time to spend with Caroline and Smith.  So when I am just running out for some mundane errands (which sadly is the highlight of my week), I try and take Caroline along with me for some quality mother-daughter time.

Last week we were at Whole Foods, and Caroline asked if we could buy some fish for dinner.  She didn't have to ask me twice - I love the fish counter there, and the idea for this recipe had been rattling around in my brain for months.  I went with halibut because I like it so much, and it was on special that day.  But any white fish should work - just adjust the cooking time for the thickness.

As I was cooking dinner, Joey and Caroline had a funny little conversation:

Joey:  Mommy bought some nice fish for dinner tonight, are you excited?

Caroline:  Yes!  I love nice fish - it's delicous.  We don't eat mean fish though, they don't taste yummy.

That girl cracks us up to no end.  She's right though.  This fish was delicious.  I made a simple compound butter with lemon, garlic, and herbs, and slathered it on each piece of fish.  I then wrapped each portion in a foil-packet, along with some asparagus and lemon slices.  After a very brief stint in the oven, you have a super flavorful, healthy fish dinner.  The lemon butter melts over the fish and asparagus, and you have a tasty sauce to pour over the fish.  I served it over couscous, but it would be great over any number of grains - rice, quinoa, orzo, etc.

Foil-Baked Lemon-Garlic Fish and Asparagus

loosely inspired by this foil-baked fish

serves 4

• 4 (6-8 oz) skinless white fish filets, about 1-inch thick
• 4 Tbs unsalted butter, at room temperature
• zest and juice of 1/2 lemon
• 1/2 tsp dried herbes de provence
• 2-3 garlic cloves, finely minced
• pinch of red pepper flakes
• kosher salt and freshly ground black pepper
• 1 lb. asparagus, woody ends snapped off
• 4 lemon slices, plus more for serving.
• 4 Tbs dry white wine

Preheat the oven to 450 degrees.  Cut 4 pieces of foil, each measuring about 10x14 inches.  Divide the asparagus evenly between the foil sprinkle lightly with salt and pepper, top with a lemon slice, and set aside.  Pat the fish dry with paper towels, and season with salt and pepper.

Using a fork, combine the butter, lemon zest and juice, herbs, garlic, pepper flakes, and salt and pepper to taste.  Spread 1 tablespoon of the butter on each piece of fish.  Carefully transfer each piece of fish to the foil, and pour 1 tablespoon of wine over each piece.  Wrap and seal the packets, and transfer to a baking sheet.

Bake until the fish is just cooked through and the asparagus is crisp-tender, 15-20 minutes.  Open very carefully, as the steam will burn!  Serve the fish and asparagus with the accumulated juices in the packet and extra lemon.

Grilled Asparagus Panzanella

I gave you fair warning yesterday that I'm obsessed with grilling.  Add that to my obsession with asparagus, and it should come as no surprise that this is one of my favorite spring dinners.  (As a side note, I really hope you aren't getting tired of asparagus recipes - I still have a few to share with you before it goes out of season)!  I think the combination of the grilled veggies is just perfect, the bread is crispy and garlicky, the vinaigrette is simple but flavorful, and the garnishes add just the right amount of crunch and flavor.  I especially loved the sprinkling of goat cheese on top.

Once you have the veggies and bread prepped, this comes together quite quickly  The vegetables and bread grill up in minutes, and then all you have to do is toss it all together and serve.  It is a wonderfully low-maintenance and fresh dinner for late spring, and I think it would also make a lovely lunch or addition to brunch.  If I were able to drink wine, I would have most definitely enjoyed this salad with a crisp Pinot Grigio.  There's always next spring....

I have also updated my Featured Recipes page with some of my favorite vegetarian dinners !


Grilled Asparagus Panzanella
adapted from Cuisine Tonight:  Grilling
makes 8 cups


For the Vinaigrette:

• 1/4 cup white wine vinegar
• 1/2 tsp Dijon mustar
• 1 garlic clove, minced
• 1 tsp honey
• 1/2 tsp dried oregano
• 3 Tbs olive oil
• salt and pepper to taste

For the salad:

• 6 slices Italian bread (1/2-inch thick)
• 1 lb asparagus, trimmed
• 1 yellow bell pepper, seeded and quartered
• 1/3 cup sliced red onion (about 2 "rings" each cut 1/2-inch thick)
• olive oil
• kosher salt and black pepper
• 1 garlic clove, cut in half
• 1 cup halved grape tomatoes
• 1/3 cup pitted kalamata olives, halved
• 2 Tbs pine nuts, toasted
• 1/4 cup chopped fresh basil
• 1/4 cup crumbled goat cheese

Preheat the grill to medium-high and clean the grates.

Whisk together the ingredients for the vinaigrette and set aside.

Brush the bread with oil and sprinkle with salt and pepper.  Toss the asparagus, pepper, and onion lightly with oil and season with salt and pepper.

Grill bread 1-2 minutes per side, until crisp and golden.  Remove from grill and when cool enough to handle, rub with the cut garlic clove.  Set aside.

Grill asparagus, pepper, and onion until charred and cooked through turning once.  Remove from grill and chop into bite-sized pieces.

Dice the bread into cubes and toss with the grilled vegetables, tomatoes, olives, pine nuts, and basil.  Toss with the vinaigrette (you may not need all of it -just add a little at a time until you're happy with the amount).  Season with salt and pepper if necessary.

Divide evenly among plates and sprinkle with goat cheese.  Serve warm or at room temperature.

Shaved Asparagus Pizza

Ever since she was probably 6 months old, I always find myself saying "Caroline is just at the best age right now."  It is true that every month seems to be better than the last.  And I really do think she is at the best age right now - for real this time!  Even though she's learned the meaning of the word "no," and has realized that she can in fact do what she wants instead of always listening to us, it is so amazing to see her little personality shine through.  She is definitely strong-willed and opinionated, and then right when I feel like I've reached my limit with her, she says something like "Mommy, I love you sooo much."  She is so funny and sweet, and I want to always remember every little thing she does and says - like being totally in awe of the "princesses" out at dinner a few weeks ago (high school girls going to the prom).  Or when she told me that daddy is her very best friend.  Or when she "calls" my grandpa on her play phone just to tell him she loves him.  Or most recently, when she kisses my growing belly every day and tells the baby good morning.

Though selfishly, I have to say my favorite thing that she does these days is help me cook.  Almost every night she pulls a chair up to the counter to help.  Even though sometimes she hurts more than helps - like when she dropped the rolling pin on a pan of rising rolls.  But I'll take it all because sharing this passion with her is truly one of the most rewarding things I've ever done. 

This pizza was one of our joint endeavors.  She helped me pat out and stretch the pizza dough, then we scattered the cheese, and finally, dropped handfuls of shaved asparagus on top.  She thought it was great fun to "drop it on the pizza," and what's better, she loved eating this! 

As did we.  I shaved thick asparagus spears into thin slices with my vegetable peeler, then tossed them with olive oil, salt and pepper, a pinch of red pepper flakes, and minced garlic.  The pizza is topped with Parmesan and mozzarella, and then finished with the asparagus.  After a brief stint in the hot oven, the asparagus gets nicely charred in spots, and a squirt of lemon juice and smattering of scallions brighten the whole thing up. 

We all really enjoyed this pizza, and with 10 minutes of prep followed by 10 minutes or so of cooking, it is perfect for a busy weeknight.  I served this with strawberry spinach salad, and we all loved this light and springy meal.  And Caroline still walks around saying "Drop it on the pizza."

Shaved Asparagus Pizza
adapted from Smitten Kitchen

• 1 pizza dough
• 1/2 pound fresh asparagus
• 2 tsp olive oil + more for brushing
• 1/8-1/4 tsp red pepper flakes
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• freshly ground black pepper
• 1/4 cup freshly grated Parmesan
• 8 oz fresh mozzarella, cut into 1/2-inch cubes
• juice of 1/2 lemon
• 1 scallion, sliced thinly

Preheat the oven to 500 degrees, with the pizza stone, for at least 30 minutes.

Meanwhile, prepare the asparagus.  Lay each spear flat on the cutting board and hold by the woodsy end.  Moving from the base of the stalk to the tip, shave thin slices.  It's okay if they are different thicknesses.  In a medium bowl, toss the shavings with the olive oil, red pepper flakes, garlic, salt, and pepper.

On a piece of parchment paper dusted with cornmeal, shape the pizza dough into a 12-inch circle, leaving the outer edges a little thicker than the inside. Brush the outer edge with olive oil, then scatter the Parmesan over the crust, followed by the mozzarella.  Drop the asparagus over the pizza in small piles.  If there is any oil left in the bowl, drizzle it over the top of the pizza.

Transfer the pizza + parchment to the pizza stone, and bake until the crust is golden-brown and the asparagus is charred in spots, 10-12 minutes.  Remove from the oven, sprinkle with scallions, and allow to sit for 5 minutes before slicing and serving.

Grilled Asparagus with Rosemary and Goat Cheese

Now that it is spring, I am taking full advantage of all the beautiful produce that's starting to pop up in the grocery store.  I look forward to asparagus more than almost any other veggie, and I cook with it at least once a week in the spring.  Depending on what else we're eating, I either grill or roast it, as I think those preparations bring out the best flavor.  No matter what we're eating for dinner, chances are I'm serving it with some sort of roasted or grilled vegetable.

Normally, I wouldn't share such a simple recipe, but the rosemary dressing and goat cheese really make this special.  The asparagus is tossed in a mixture of olive oil, lemon juice, and rosemary, grilled, then topped with more of the rosemary vinaigrette and crumbled goat cheese.  The mild and creamy goat cheese mellows out the assertive flavors of the rosemary and lemon, and the crisp-tender asparagus has a nice smoky flavor thanks to the grill.

This is a quick and easy side, but it's elegant enough to serve to company.  I also think it would make a great addition to your Easter menu.  But I for one won't be waiting until Easter to eat this again!

More Asparagus Recipes:
Asparagus and Goat Cheese Pasta
Spring Vegetable Risotto
Pasta Primavera
Spring Vegetable Soup
Champagne Risotto

Grilled Asparagus with Rosemary and Goat Cheese
adapted from Cook's Illustrated, Summer Entertaining 2009

• 2 Tbs extra-virgin olive oil
• juice from 1/2 lemon
• splash of balsamic vinegar
• 1/2 tsp lemon zest
• 1 medium garlic clove, finely minced 
• 3/4 tsp minced fresh rosemary
• pinch red pepper flakes
• kosher salt and freshly ground black pepper
• 1 1/2 lbs asparagus, tough ends snapped off (avoid super thin or thick spears)
• 1 oz. goat cheese, crumbled

Prepare grill. 

In a small bowl, whisk together the oil, lemon juice, lemon zest, balsamic vinegar, garlic, rosemary, red pepper flakes, and salt and pepper to taste.  On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the dressing.

Grill the asparagus, turning once, until tender and streaked with grill marks, 5 to 7 minutes.  Transfer to a platter, drizzle with remaining dressing, and top with goat cheese. 

Serve hot, warm, or at room temperature.

Pasta Primavera

First of all, I'd like to thank everyone for the kind words in my pregnancy announcement!  Like I said, we are very excited, despite the 1st trimester nausea.  I really shouldn't complain though - overall it has been much milder than when I was pregnant with Caroline.  I'm pretty sure I didn't cook for 6 straight weeks back then!  This time around I felt marginally better, but more than anything I struggled to eat plenty of fruits and veggies, since the thought pretty much turned my stomach.  The best way to get around that?  Mix them up with carbs!

Pasta Primavera is aptly named for its plethora of spring vegetables.  While it's certainly not low-calorie, it is full of vegetables.  This particular version contains asparagus, green beans, peas, zucchini, mushrooms, and tomatoes.  While this dinner isn't challenging, it is a bit time and labor-intensive.  First, the vegetables are blanched (cooked briefly in boiling water).  The mushrooms are cooked with the tomatoes and cream to form a rich sauce, the noodles are cooked, and then finally, it's all combined and finished with basil, lemon juice, and Parmesan cheese.

This was a hit with our whole family - Caroline especially liked the noodles, but she ate the veggies with gusto as well.  So as I said, it's not necessarily a healthy dish, but any dinner that will get Caroline (and me) to eat this many vegetables is definitely a winner in my book!


Pasta Primavera
serves 6 as a main course
adapted from Cook's Illustrated, The New Best Recipe

• salt
• 6 oz green beans, cut into 3/4-inch pieces
• 12 medium asparagus spears, tough ends snapped off, halved lengthwise, and cut into 3/4-inch pieces
• 1 medium zucchini, cut into 1/2-inch dice
• 1 cup frozen peas, thawed
• 6 Tbs unsalted butter
• 8 oz mushrooms, sliced thin
• 4 large plum tomatoes (about 1 lb), cored, peeled, and chopped medium*
• 1/4 tsp red pepper flakes
• 2/3 cup heavy cream
• 1 lb dried fettuccine
• 3 medium garlic cloves, minced
• 1/4 cup shredded basil leaves
• juice from 1/2 lemon
• freshly grated Parmesan, for serving

Bring 3 quarts of water to a rolling boil in a large saucepan, and add 1 tablespoon of salt.  Fill a large bowl with ice water and set aside.  Add the green beans to the boiling water and cook 1 1/2 minutes.  Add the asparagus and cook 30 seconds.  Add the zucchini and cook 30 seconds.  Finally, add the peas and cook 30 seconds.  Drain the vegetables and submerge in the ice water to stop the cooking.  Let sit until chilled, about 3-5 minutes.  Drain well and set aside.

Bring a large pot of water to a boil for the pasta.

Heat 3 tablespoons of the butter in the new-empty saucepan over medium-high heat.  Add the mushrooms and cook until browned, 8-10 minutes.  Add the tomatoes and red pepper flakes, reduce the heat to medium, and simmer until the tomatoes begin to lose their shape, about 7 minutes.  Add the cream and simmer until slightly thickened, about 4 minutes.  Cover to keep warm and set aside.

Add 1 Tablespoon of salt to the boiling water and add the pasta.  Stir to separate the strands, and cook until al dente. 

As the pasta cooks, melt the remaining 3 tablespoons of butter in a large skillet over medium heat.  Add the garlic and saute until fragrant and very lightly colored, about 1 minute.  Add the vegetables and cook until heated through, about 2-3 minutes.  Season with salt to taste; set aside.  Bring the tomato-mushroom mixture back to a simmer over medium heat.

Drain the pasta and add it to the skillet with the vegetables.  Add the mushroom-tomato sauce, and over low heat, gently toss well to coat and distribute the vegetables.  Add the basil and lemon juice, and season with salt and pepper  to taste.  Toss well and divide the pasta among individual serving bowls.  Serve immediately, passing the cheese separately.

*to peel the tomatoes, cut a small "x" in the bottom of the tomato, and cook in boiling water 30 seconds-1 minute, or until the skin begins to crack.  Submerge in an ice bath, then peel the skin.

Pasta with Goat Cheese and Asparagus

So I recently wrote that we've been eating more and more vegetarian meals lately, and here I go adding meat to a meatless pasta dish.  Contradictory much?  I saw roasted garlic chicken sausage at Trader Joe's the day I made this, and I thought it would make a nice addition.  This is seriously one of the easiest dinners I've made in awhile, and its super flavorful to boot.  The asparagus and chicken sausage roast while the pasta cooks, and then its all tossed with a goat cheese simple sauce.

Joey wasn't the biggest fan of this dish, but I really loved it.  I'm pretty much obsessed with asparagus right now (not that you can tell, right?), and I'm always obsessed with goat cheese, so this was destined to be a winner in my book.  Easy, relatively healthy, and delicious.  What more can you ask for in a weeknight dinner?


Pasta with Goat Cheese, Asparagus, and Chicken Sausage
serves 4
adapted from Everyday Food:  Fresh Flavor Fast

• 2 bunches of asparagus (2 pounds), tough ends removed
• olive oil
• 3 Tablespoon unsalted butter cut into small pieces
• kosher salt and ground black pepper
• 4 links Roasted Garlic Chicken Sausage (optional)
• 12 ounces short pasta shapes
• 5 ounces fresh goat cheese, softened
• 2 Tablespoons freshly grated Parmesan cheese
• 2-3 Tablespoons snipped fresh chives, for garnish

Preheat oven to 450.  Toss asparagus with olive oil, salt, and pepper, and place them on a baking sheet.  Slice chicken sausage into 1-inch pieces, and place on the baking sheet alongside the asparagus.  Roast until tender, tossing the asparagus and turning the sausage, about 10-15 minutes.  Slice asparagus into 2-inch pieces.

Meanwhile, bring a large pot of water to a boil.  Add 1 Tablespoon of salt, and cook the pasta until al dente.  Reserve 1 1/2 cups of the cooking water, and drain the pasta. 

Whisk together the goat cheese, butter, Parmesan, and 1/2 cup of the pasta water.  Season with salt and pepper, and whisk until smooth.

Return the pasta to the pot, and toss with the goat-cheese mixture, asparagus, and chicken sausage.  Add pasta water a few tablespoons at at time, until a thin sauce coats the pasta. 

Divide evenly among shallow bowls, and garnish with chives.

Spring Vegetable Risotto

So I know I just posted another spring vegetable recipe last week, but I couldn't wait to share this one as well.  You all know I love risotto, and I've been looking forward to making a spring version since... well pretty much since last summer.  I've had my eye on Ina Garten's recipe, but then I saw this one from Cook's Illustrated.  Now Ina and Cook's Illustrated are probably my 2 favorite recipe sources, so I wasn't sure which one to use.  It pretty much came down to calories, and this version is lighter.  I also like how it uses the "refuse" of the veggies and herbs to create a flavorful broth.

Risotto is typically a very rich dish, but this risotto somehow still tastes light.  I added some seared scallops to Joey's, but I kept mine vegetarian.  It was without doubt the lightest and freshest tasting risotto I've ever made, and I was floored when Joey said it was his favorite.    And at under 400 calories per serving, I'll definitely be making this again and again this spring.


Spring Vegetable Risotto
adapted from Cook's Illustrated, Light and Healthy

Gremolata

• 2 Tablespoons minced fresh parsley, stems reservd
• 2 Tablespoons minced fresh mint, stems reserved
• 1/2 teaspoon grated lemon zest

Risotto

• 1 bunch asparagus (about 1 pound), ends trimmed and reserved, spears cut on the bias into 1/2-inch pieces
• 1 pound leeks, greens reserved, white and light green parts halved lengthwise, sliced thin, and rinsed (about 4 cups)
• 4 cups low sodium vegetable broth
• 3 cups water
• 1 Tablespoon canola oil
• salt and pepper
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• 1 ounce Parmesan cheese, grated (about 1/2 cup)
• 1 Tablespoon unsalted butter
• 2 teaspoons fresh lemon juice

Combine the minced parsley, minced mint, and lemon zest in a small bowl; set aside.

Combine the vegetable broth and water in a medium saucepan, and turn to medium-high heat.  Chop the tough asparagus ends and leek greens into rough 1/2 inch pieces.   Add to the broth, along with the reserved mint and parsley stems, and bring to a boil.  Reduce heat to medium-low, partially cover, and simmer for 20 minutes.

Strain the broth through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible.  Discard the solids, and return the broth to the saucepan.  Set over low heat and cover to keep warm.

Heat 2 teaspoons of the oil in a large skillet or dutch oven over medium heat until shimmering.  Add the asparagus, 1/8 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring often, until crisp-tender, 4 to 6 minutes.  Add the peas, and continue too cook until heated through, about 1 minute.  Transfer the vegetables to a plate and set aside.

Combine the remaining 1 teaspoon of oil, leeks, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the pot.  Cover and cook over medium-low heat, stirring occasionally, until softened, 8-10 minutes.  Uncover and increase the heat to medium.  Stir in the garlic, and cook until fragrant, 30 seconds.

Add the rice and cook, stirring constantly, until the ends of the kernels are transparent, 2-3 minutes.  Stir in the wine, and cook, stirring often, until it has been completely absorbed, another 3 minutes.

Stir 3 cups of broth and continue to simmer, stirring every few minutes, until the liquid has been absorbed and the bottom of the pot is almost dry, 12 minutes.

Stir in 1/2 cup more broth every few minutes, as needed to keep the bottom of the pot from drying out.  Continue cook, stirring often, until the rice is al dente, 10-12 minutes.

Remove from heat, and vigorously stir in the cheese, butter, and lemon juice, then gently fold in the reserved asparagus and peas.  Season with salt and pepper if necessary, and serve immediately, sprinkling each portion with the gremolata.

Spring Vegetable Soup

Spring has (finally) sprung!  And it is my favorite season, so get ready to see tons of recipes that take advantage of all the produce - asparagus, peas, artichokes, strawberries... We had an unusually cold winter here in Atlanta, so I can't even begin to tell you how happy I was today when the high was 75.  Love it!  What I don't love, however, are the allergies that come along with the beautiful weather.  As a matter of fact, I have had some serious allergies over the past few days, and the day I made this soup I was so sick, and really just wanted comfort food.

I didn't have too high of expectations, for a couple of reasons.  For one thing, while I do like peas, I didn't know that I would like them as a main ingredient.  I also was a little unsure of the mint.  I love mint flavored desserts, but I was afraid it would overpower the delicate flavors of the vegetables.  On the contrary, I think it just gave the whole soup another boost of flavor, and it really just tasted nice and fresh.

This recipe is from Ina Garten, and its actually called Fresh Pea Soup.  However, I also added asparagus, and I topped it with some sauteed mushrooms.  I saw a similiar recipe in Better Homes and Gardens that had these as a garnish, and I loved the idea.

On a day when the temperature is in the 70's, I certainly didn't want a heavy soup with rich ingredients.  This soup was comforting and tasty, but still very light and fresh.  I gave a bite to Caroline, and she kept coming back more more!

And as shallow as it sounds, I think my favorite part of this soup is its gorgeous bright green color!


Spring Vegetable Soup
adapted from The Barefoot Contessa at Home
serves 6

• 2 Tablespoons extra virgin olive oil
• 2 cups chopped leeks, white and light green parts only (about 2 leeks)
• 1 cup chopped yellow or spring onion
• 1 pound asparagus, woody ends removed, and chopped into 1-inch pieces
• 4 cups chicken or vegetable stock
• 5 cups freshly shelled peas (or 2 10-ounce packages of frozen peas)
• 2/3 cup chopped fresh mint leaves, loosely packed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup nonfat Greek yogurt (or creme fraiche, or sour cream)
• 1/2 cup chopped fresh chives
• 2 teaspoons unsalted butter
• 4 ounces mushrooms, sliced

Heat a large saucepan or stockpot over medium-low heat.  Add the oil, and heat until shimmering.  Add the leeks and onion, and cook for 7-10 minutes, until the onion is tender.  After 2-3 minutes, add the asparagus, and stir often.

Add the chicken stock, and increase the heat to medium-high.  Bring to a boil, and add the peas.  Cook for 3-5 minutes, or until they are tender (if using frozen peas, they will only take 3 minutes).

Take the soup off heat and add hte mint, salt, and pepper.

Place 1 cup of soup in a blender, and puree on low speed.  With the blender still running, open the venthole and slowly add more soup, a few ladles at a time.  Continue to do this until the blender is 3/4 full.  Pour the soup into a large bowl and repeat until it has all been pureed.

Melt the butter in a small skillet.  Saute the mushrooms until they are brown and softened.

Whisk in the Greek yogurt and chives, and taste for seasonings.  Serve hot, topped with mushrooms, and sprinkle with additional chives.