I'd like some vegetarian side dish help, please. (Feeling very unimaginative here.)

REC: Roasted Asparagus with Crisp Shallots

ROASTED ASPARAGUS WITH CRISP SHALLOTS

INGREDIENTS:

3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

DIRECTIONS:

Preheat oven to 450 F (425 F for dark pans).

In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.

Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.

Add orange peel to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots.

Makes 6 servings.

Adapted from meals.com

 
REC:

GRILLED ASPARAGUS WITH LEMON HERB BREAD CRUMBS

(Note: Randi suggests coating the asparagus with the lemon butter first, then topping with the breadcrumbs).

INGREDIENTS

2 slices of bread "(We used thick slices of a mini ciabatta loaf)"
2 garlic cloves
1 teaspoon salt
1 teaspoon thyme leaves
1/2 teaspoon chopped fresh rosemary leaves
1 organic lemon, zested and juiced
1 tablespoon olive oil
asparagus
1 3/4 oz unsalted butter
1 1/2 oz Parmesan cheese, finely grated

METHOD
Preheat oven to 400 degrees F.

Place the bread into a food processor along with the garlic, salt, thyme, rosemary, lemon zest, and olive oil. Pulse until roughly chopped into bread crumbs. I doubt store bought bread crumbs would work here. They are usually way too fine. Scatter the crumbs onto a shallow tray and bake in the oven until golden brown, which should only take a couple minutes or so.

Next, put the lemon juice in a small saucepan over a medium heat and whisk in the butter. Remove from the heat once the butter is melted.

Meanwhile, trim the woody ends of the asparagus. Drizzle with a tablespoon of olive oil and toss to coat. Season lightly with salt and a little pepper. Place on a grill pan over high heat and cook for a couple minutes, until the asparagus gets grill marks on them. Using tongs, flip the asparagus and cook the other side. If you don't have a grill pan, then go out and get one. You seriously NEED one. If for some reason you do not heed my advice, the asparagus can be steamed or boiled or roasted or micromwaved or however you prefer to cook them.

To serve, place the asparagus on a platter, sprinkle with the breadcrumbs and the Parmesan and then drizzle with the warm lemon butter sauce and serve immediately.

As perfect as plain grilled asparagus is, these herbed bread crumbs make it just little bit better. Okay, first of all, how can you not love anything with rosemary and thyme? The simple addition of the bread crumbs and the parmesan just coat each spear with a beautiful, crisp, light texture while the lemon butter enhances the freshness...

From "Zest" by Michelle Cranston
posted at wellfed.typepad.com

http://wellfed.typepad.com/well_fed/2006/04/grilled_asparag.html

 
REC: Citrus Green Bean Salad

CITRUS GREEN BEAN SALAD

INGREDIENTS:

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

DIRECTIONS:

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html

 
Absolutely, it is fairly easy~ and did I say delicious, because if not, let me tell you ~ it is smileys/smile.gif

I love recipe's with ricotta cheese, and orange too.

I have a question for you Joe, can you make candied lemon peels just like the recipe for candied orange peel, my lemon tree is producing like crazy and I thought this would be a good idea~ do you recommend it? (I hope so)

 
What an interesting take on layered dip-like things! smileys/smile.gif Would be interersting to try w/eggs, baked!

 
Will do, I'll probably start it on Saturday ~ I have a feeling it's going to be good, I'm toying

the idea of using lime ~ and this is way out there... but my ruby red grapefruit tree is over producing (I give most of them away to the food bank) and since I'll be doing lemon and orange ... I'm going to try a lime and one grapefruit... This should be interesting

 
If you like leeks perhaps this recipe is for you...

Potatoe Leek Pancake

Shred potatoes can hold to the side in bowl of cold water dry potatoes well when ready to use

chop leeks and gently saute till tender add some cream to bind, salt and pepper

in a 10" or 12" (depending on how many your serving) non stick pan coat with some vege oil
put a layer of shredded potatoes on the bottom
top with leek mixture to cover potatoes
put balance of potatoes on top
press down gently
fry until golden brown on the bottom
flip the potatoe pancake (I do this by putting a lg plate over the pan flip and slide back in)
fry until golden and done.

Since I've long lost the original recipe I hope my directions are clear.
This pancake will give you a crisp pancake with a wonderful creamy leek inside.

 
Broccoli with garlic....may sound boring but it's not!

From Ina Garten

I've made this countless times to rave reviews for something so simple.
Please note my changes.
Ingredients
1 head garlic, peeled (about 16 cloves) (I use about 8 cloves)
1 cup good olive oil (I use approx 1/4c)
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets (8 cups of florets) (1 large head)
2 tablespoons soy sauce
Directions
Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. (I leave in the pan) I do this while I'm blanching the broccoli

For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.

In a large bowl, toss the broccoli with 1/2 teaspoon salt, (I don't add any salt) 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

I pour the garlic and oil over the broccoli, add the soy and mix. The longer it sits the better.

 
Hey, I made this, and it's good! smileys/smile.gif I used chicken broth granules and a little garlic, too. Delish!

 
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