Asparagus Puff

This is from Patricia Wells The Provence Cookbook – it’s perfect for lunch or a light dinner.

  • 1 lb asparagus, cut into 1/2 inch pieces, lightly steamed
  • 4 oz Pancetta, cooked crispy and drained
  • 4 eggs
  • 1 c whole milk
  • Salt and pepper

Preheat oven to 425.

Butter the inside of a 10 inch round dish.

Whisk eggs and milk, season with salt and pepper, add asparagus and pour 1/2 in the round dish. Sprinkle Pancetta over eggs, pour remaining egg mixture.

Bake for 40 – 50 minutes until set and golden on top.

Cut into wedges and serve.

Serves 6.

Lobster in Cream

This elegant dish is so easy you won’t believe it!

  • 2 lobster tails, shell on, cut down the middle
  • 1 c heavy cream
  • Salt and pepper

Preheat oven to 425.

Place lobster in a shallow baking dish. Pour cream into tail, season with salt and pepper. Bake 15 – 20 min until the shell is pink and cooked through.

Divide among shallow bowls, pour cream over and serve.

Asparagus Soup

It’s spring and the Hayward Farmers Market is brimming with load of gorgeous limited time produce, which means I buy things that aren’t on my list, and I end up with too many veggies at the end of the week. This week I turned all the spring extras into this heavenly soup. If you don’t have spring onions, use a like white onion, if you don’t have green garlic, use a couple cloves of garlic, just remove the green germ (it makes the garlic taste bitter). It’s cooking so have fun! If you want to be fancy steam the tips and serve them on top of the soup with a dallop of creme fraiche.

  • 3 – 4 spring onions, sliced thin
  • 3 – 4 bulbs green garlic, sliced thin
  • 2 – 3 thin leeks, sliced thin
  • 2 – 3 tbsp olive oil
  • 2 bunches of asparagus, sliced thin
  • 1 quart vegetable stock
  • 2 c water
  • Salt and pepper
  • Truffle oil

In a large pot, heat 2 tbsp oil over medium heat, add onions, garlic and leeks, sauté until soft, adding addition olive oil if needed. Stir in asparagus, stock, water and season with salt and pepper. Bring to a boil, then reduce to simmer and cover. Cook for 30 – 40 minutes, until asparagus is soft. Use an immersion blender to purée. Drizzle with a little truffle oil and voila!

Serves 4.

Grilled Veggie with Tahini Sauce

This is a simple and quick dinner – you can use whatever veggie or grain that is in seasons

  • 1 bunch of asparagus
  • 1 bunch of spring onions, large ones halved
  • 1 bunch of green garlic
  • 1 bunch of garlic scales
  • Young fava beans whole
  • Avocado, halved and sliced
  • Toasted sesame seeds
  • Nutritional yeast
  • 1 c cooked black rice
  • 1 c cooked lentils

Tahini Sauce

  • 1/2 c tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 1/2 c water

Combine in a blender until smooth.

Preheat a grill to high. Toss veggie with olive oil and grill until nicely charred. Toss with a little salt.

Spread some tahini sauce on a plate, top with rice, lentils, veggies, 1/2 tsp toasted season seeds, 1/2 tsp nutritional yeast, avocado and drizzle with more tahini sauce.

Serves 2.

Stuffed Peppers

This recipe comes from the Love is Food and Yoga book and it is so yummy! If you are vegan leave out the cheese. These don’t take long to come together but they have to bake for 1 hour, so they are not quite a weeknight meal. I stuffed them the night before then baked the next day and they turned out perfect!

  • 4 bell peppers, sliced in half and cored
  • 1 c cooked bulgar
  • 2 tbsp olive oil
  • 1 onion sliced thin
  • 5 cloves garlic chopped
  • 2 tbsp fresh sage, chopped
  • 1 fennel bulb sliced thin
  • 4 c fresh spinach
  • 4 oz canned green chilies
  • Salt and pepper
  • 1/2 C sharp cheese, grated
  • 1/4 c goat cheese crumbled
  • 1/2 c queso fresco, crumbles
  • 1/2 c basil leaves, sliced thin.

Preheat oven to 375.

Sauté onions and garlic in 1 tbsp over medium heat until soft, about 5 min. Add 1 tbsp of oil, stir in all ingredients except cheese and bulgar cook about 10 min until fennel is soft.

Remove from heat stir in bulgar and cheeses, then stuff into peppers. Bake for 1 hour.

Serves 8.

Baked Risotto with Asparagus and Spinach

This is such an easy risotto recipe – if your vegan just leave out the cheese.

  • 1 tbsp olive oil
  • 1 onion sliced thin
  • Salt
  • 1 c arborio rice
  • 2 c veggie broth
  • 4 c spinach
  • 10 Spears Asparagus, cut unit 1/2 inch pieces
  • 1/4 tsp nutmeg
  • 1/2 c grated Parmesan

Preheat oven to 400.

In a medium pot heat oil over medium heat, add onions and cook until soft. Add rice and stir to coat. Add remaining ingredients and bring to a simmer, stirring a few times.

Pour into a soufflé dish, cover and make for 35 – 40 min until all the liquid is absorbed. Top with a little more parm and serve.

Serves 4.

Hawaiian Salad with Pineapple Tahini Dressing

The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.

Dressing:

  • 1 1/2 Tbsp tahini sauce
  • 2 tsp Grade B maple syrup
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pineapple juice
  • pepper

Combine all ingredients in a small jar and shake.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c pineapple chunks
  • 2 tbsp unsweetened coconut
  • 1/4 c nuts of your choice, toasted and chopped
  • 1/4 c dried cranberries or pineapple

Add to a large bowl drizzle with some dressing and toss to coat.

Serves 2 – 4.