Roasted Asparagus with Butrata and Proscuitto

Don’t feel like cooking, this is the perfect recipe for a fancy meal that requires very little work. The only cooking is hands off roasting of the asparagus.

Ingredients:
1 bunch of asparagus
2 tsp of olive oil
Salt and pepper
1 ball of burrata
2 slices of Proscuitto
Truffle or regular honey
Truffle salt

Preheat oven to 425.

In a roasting pan toss asparagus with olive, salt and pepper. Roast for about 10 minutes until they start to brown.

Divide among two plates top with proscuitto, burrata and drizzle with a little honey. Finish with a little truffle salt and Espelette pepper.

Chicken Shawarma with Chickpea Puree

This is delicious and healthy! Thanks Diana Henry for the inspiration.

Ingredients:
Chicken:
4 cloves garlic
1 tsp ground ginger
1 tsp allspice
1/2 tsp turmeric
2 tsp cumin
3 TBSP olive oil
Juice of one lemon
Salt and pepper
1 1/2 lb chicken thighs

Combine everything but chicken in a ziplock bag. Add chicken until nicely coated. Marinate overnight. Grill ok high heat 2 – 3 min per side until cooked thru and nicely charred.

Onions:
1 red onion sliced thin
Seeds from 1 pomegrante
1/2 tsp sumac

Soak onions in water for 15 minutes. Drain toss with seeds and sumac. Set aside.
Puree:
1 onion, sliced thin
1 TBSP olive oil
4 cloves garlic, minced
1 TBSP cumin
1/2 tsp allspice
15 oz drained chicks peas
2/3 c water
2 TBSP tahini sauce
Juice of 1 lemon

In a medium pan heat oil and sauté onions until soft. Add garlic and spices and cook for 1 minute over medium heat. Add chickpeas and cover, reduce to low and cook for 10 min. Place in a processor add remaining ingredients and Puree till smooth. Return to pan and keep warm.

Salad:
Iceburg, chopped
1/2 tsp red wine vinegar
1/2 tsp sherry wine vinegar
2 TBSP olive oil
Salt and pepper

Combine all ingredients except lettuce in a jar. This as with lettuce.

To serve: place Puree on plate, top with slices chicken and onions. Serve with salad.

Serves 4 – 6.

Fish Tacos with Avocado Crema

This is a light version of the classic fish taco – lots of veggies too.

Ingredients:
Slaw:
12 oz shredded green cabbage
1/4 c TBSP chopped cilantro
3 TBSP lime juice
1/8 tsp salt

Toss in a bowl and set aside.

Avocado Crema:
4 TBSP fat free sour cream
1 TBSP lime juice
1 avocado
1 jalapeno
1/4 c cilantro
1/4 tsp salt

Process in food processor until smooth.

Tomato Sauce:
1 onion sliced thin
4 cloves garlic smashed
1 14 oz can diced tomatoes, drained
1 4.25 oz diced green chiles
1 tsp cumin
Salt and pepper

Cook in a non stick skillet until onions are soft and most of the liquid cooked off, about 10 min over medium heat. Keep warm.

Fish:
1 lb mahi mahi or cod
Salt and pepper
Corn taco shells

Season fish with salt and pepper. Spray a grill, heat over medium high heat, grill fish 3 – 4 min per side until cooked through.

To serve, heat tortillas in a hot skillet for 30 – 40 seconds per side. Fill with tomato mixture, slaw, fish and drizzle with crema.

Serves 4, 2 tacos each.
5 WW PP

Artichoke Soup

Is there anything better than quick and easy soup? This is so simple and delicious! Be sure to puree really well to get they ultimate creaminess.

Ingredients:
1 TBSP olive oil
2 shallots, sliced thin
2 lb artichoke hearts, canned or frozen (defrosted)
2 quarts chicken stock
parmesan cheese for garnish

In a large stock pot heat oil over medium heat, add shallots, stir to coat and cook 3 – 4 minutes until soft. Add artichokes and stir to coat. Cook for 3 minutes then add stock and simmer for 30 minutes. Allow to cool a little. Place in a blender and blend until smooth.

Serve with a little fresh pepper and parmesan cheese.

Serves 6.
2 WW PP

Very Berry Protein Smoothie

Fruit veggies and protein powder is generally how I start most days. These berries add a nice sweetness to this smoothie.
Ingredients:
1 c unsweetened almond milk
1 scoop protein powder
1 c cherry blend from TJs
1 c kale
1 c spinach

Combine in a blender. Enjoy.

Pork Leg Cutlets

Pork let cutlets arrived in my AgLocal box last month, I don’t know why I took so long to cook them up, they are delicious!

Ingredients:
1 pound pork cutlets
1/2 c panko
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
Canola spray
1 large egg white, lightly beaten
4 TBSP cornstarch

Preheat oven to 400°F. Place a wore rack in a rimmed baking sheet spray with cooking spray.

Mix breadcrumbs, paprika, onion powder and salt in a shallow dish.

Lightly beat egg white with a fork in another shallow dish.

Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.

Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.

Serves 4.
5 WW PP

Truffled Spinach

Super quick and easy side. If you don’t have truffle shavings in oil you can use truffle oil or just a little olive oil.

Ingredients:
16 oz spinach
2 tsp olive oil
1 TBSP truffle shaving in oil or truffle oil
Salt and pepper

In a large pan heat 2 tsp olive oil over medium heat, add spinach and sprinkle with a little water. Stir frequently until spinach is evenly wilted, about 5 min. Remove from heat, add truffles, season with salt & pepper and toss.

Serves 2 – 4.

Beet Tartare

Beef tartare is one of all time favorite indulgences. I passed over the recipe from Patricia Wells so many times and I finally got around to making it – and it was delightful! I served it with a salad, it would be great on crackers or endive leaves too.

Ingredients:
1 shallot
1/4 c cornichons
2 TBSP capers, drained
1/4 c parsley leaves
1/2 lb cooked, peeled beets
1/2 tsp Worcester
2 TBSP dijon
1 clove garlic
1 egg yolk
Tabasco sauce to taste

Combine in a food processor and pulse until coarsely chopped.

Serves 4.

  

Beer Braised Brisket

This is one of these set it and forget it meals. Serve with slaw and cornbread.

Ingredients:
6 garlic cloves, minced
2 TBSP brown sugar
2 TBDP Dijon mustard
2 TBSP olive oil
1 TBSP pepper
1 TBSP ground cumin
1 TBSP paprika
2 tsp cayenne pepper
¼ c salt
1 3 – 4 lb flat-cut brisket
2 onions, thinly sliced
1 12-ounce can lager

Combine first 9 ingredients. Run over brisket and refrigerate overnight.

Preheat oven to 325.

Place onions in a roasting pan, top with brisket, pour beer over the top, cover with foil and bake 4 – 5 hours until tender.

Shred or slice and serve.

Serves 6.

Corn Bread

This is a quick and easy corn bread recipe.

Ingredients:
1 1/2 TBSP vegetable oil
3/4 c flour
3 TBSP sugar
1 TBSP baking powder
1 tsp salt
1 1/4 c cornmeal
1 c buttermilk
2 eggs, lightly beaten
3 TBSP unsalted butter, melted

Preheat oven to 425. Place oil in a cast iron skillet and place in oven.

Combine dry ingredients with a whisk. Add wet, stir to combine.

Add to hot skillet and bake 15 – 18 minutes until a toothpick comes out clean.

Serves 12.