Asparagus Salad with Oranges and Feta

The perfect light and refreshing, go with everything summer side dish!

 

Asparagus Salad with Oranges and Feta

I love changing up my side dishes during the summer.   I always have a cold salad dish that I  can serve with any grilled protein or burger, or even sandwiches.   This salad has nothing to do with lettuce but has everything to do with crispy green veggies.  Asparagus to be exact. 

Raw Asparagus is the star of the show. It remains crunchy by cutting it thinly on the bias and then is doused in a mint basil pesto and tossed with oranges and feta for some tang and sweetness.  My husband said I knocked it out of the park on this one! (Sounds like a keeper).

Pull this together in under 30 minutes and bring this Mediterranean style salad into your summer menu rotation. 

Enjoy! 

What Ingredients do I need?

• fresh mint - you want that bright flavor you get from fresh herbs

• fresh basil - again fresh herbs should be used in this dish

• Romano cheese

• fresh lemon - you will use if for the zest and the juice

• fresh garlic

• Olive oil - extra virgin is best. You want one that you enjoy the flavor of since it will be prominent in the dish.

• 2 bunches of asparagus - I used the thin stocks but you can use the regular if you like.

• naval oranges

• feta cheese - I always by the block of cheese and then crumble off what I need.

Substitutions and Variations

• Crunchy additions: try adding chopped hazelnuts, pine nuts, or chopped almonds

• Cheeses:  This is a part of the pesto which binds it.  Try parmesan cheese instead.

Kitchen Tips and Notes

• Asparagus - You can use thin or regular sized asparagus in this dish.  The key is how you slice it.  Slice it on the bias to keep the stocks crunchy instead of being woody.  To do this slice on an deep angle in 2 inch pieces.  Make sure to cut off the woody part of the stock toward the bottom first.

• Segmenting an orange - The easiest way to do this is to cut across the bottom so the orange will lie flat on your board.  Then cut off the top and start going down the side cutting away the peel and the white pith below.  You will be left with just orange flesh.  Hold the orange in your hand over the serving bowl to catch any juices. This will add some sweet flavor to the pesto sauce. Slice along the side of the membrane on each side of the segment and release the segment.  Do this, rotating the orange until all segments are free.

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Asparagus Salad with Oranges and Feta

serves 6

Pesto:
2 Cups fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup Romano cheese
1 tsp lemon zest
2 tsp lemon juice
1 garlic clove, minced
1/2 cup extra virgin Olive oil

Salad:
2 pounds asparagus, trimmed
2 naval oranges
4 oz feta cheese, crumbled
Salt and pepper

In a food processor add basil, cheese, lemon zest and juice, garlic, and 3/4 teaspoon salt.   Process until finally chopped, scraping down the sides of the bowl as necessary.  Transfer to a large bowl and add in oil, whisking to combine.  Season with salt and pepper to taste.

Remove the woody ends of the asparagus.  Cut asparagus tips from the stocks into 3/4 inch long pieces.  Slice the remaining stocks on the bias thinly into 2 inch lengths.  Cut away the peel and the pith from the oranges holding the fruit over the bowl and using a pairing knife to slice between the membranes to release the orange segments. Add The asparagus tips, stocks, orange segments, and feta to the pesto and toss to combine.  Season with salt and pepper to taste.  Either serve immediately or chill in the refrigerator until serving.

adapted from America's Test Kitchen - The Complete Mediterranean Cookbook

Summer Side Dishes: Green Bean, Tomato, & Avocado Salad

Fresh green beans, juicy tomatoes, buttery avocado, and salty feta folded together and doused with a Dijon vinaigrette for the ultimate summer salad!

 

Green Bean, Tomato, & Avocado Salad

Getting ready for the 4th of July bash and need a great, yet easy, side dish?  This healthy salad made with fresh French style green beans that can be whipped up in no time.  

I love a great summer side dish and using fresh in season produce is a perfect way to:

• eat healthy
• keep it simple 
• compliment any main dish
• try something new

My Green Bean, Tomato, & Avocado Salad is the perfect salad for your upcoming holiday or a side dish to any summer meal.  Only 4 ingredients plus a tasty homemade dressing which stars Dijon mustard and lemon juice and you have one heck of a salad!

Enjoy!

What Ingredients do I need?

• French style green beans: Fresh green beans are a must! I like the French style aka Haricots Verts, as they are a bit smaller since they are harvested earlier, plus they seem to be more tender and flavorful. Although regular greens will do just fine. In season during the summer months you should be able to pick some up in your local grocery store.

• Avocado: The buttery texture of the avocado adds a nice creaminess to the crunchy green beans.

• Tomatoes: Use grape or cherry tomatoes. I used 1/2 red tomatoes and 1/2 yellow tomatoes for color. You can use all of one color is you wish.

• Feta cheese: I like to buy a block of feta cheese (some are sold as a block floating in a brine) and crumble the cheese myself. Fresher is better! The tang from the feta cheese is a great finish to the salad.

• Lemon: Use fresh lemon for that bright flavor.

• Extra Virgin Olive oil: Get the best you can afford for great flavor.

• Dijon mustard: used as an emulsifier in the dressing and adds loads of flavor.

Substitutions and Variations

• Add protein: Shredded or thinly sliced chicken breast would be a great addition. As would flaked tuna or pieces of salmon.

• Add pasta: A short pasta would be a great addition and turn this quickly in to a pasta salad.

• Additional veggies: Peas, cucumber, red onion, and radish, are a few recommendations.

• Try asparagus: You can cut them on the bias in 1-2 inch pieces and blanch them or leave them raw.

Kitchen Tips and Notes

• Store leftovers: In the refrigerator in a sealed container for 3-4 days.

• Make ahead: Prep all the veggies and the dressing separately with the exception of the avocado and the feta. Add those just be serving along with the dressing.

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Green Bean, Tomato, & Avocado Salad


serves 6 

1 pound French green beans
1/2 pint small red cherry tomatoes, halved

1/2 pint small yellow cherry tomatoes, halved
2 avocados, peeled and cubed
4 oz feta cheese, crumbled
1/2 cup extra virgin olive oil
2 tablespoon Dijon mustard
kosher salt & black pepper
juice of 1 lemon

Put on a medium pot filled with water over high heat allowing the water to boil.  Meanwhile prep your vegetables by slicing your tomatoes in half or in 1/4ths if large, cut the green beans in to 1-2 inch pieces.  Cube the avocados. 

When the water is boiling drop the cut green beans into the pot and blanch them for about 2 minutes until bright green but still crunchy.  Drain green beans and place in a bowl of ice water to stop the cooking process.  After 2 minutes drain the water.

Place the tomatoes, green beans, and avocado in a large bowl.  Add in the crumbled feta cheese.

In a small bowl or jar add the Dijon mustard, juice of one lemon, olive oil, and salt & pepper to taste.  Whisk to combine.  Add the dressing over the salad items and toss to coat.  Serve or refrigerate until serving.  

Bakery Style Cinnamon Chip Muffins - Small Batch

The smell of cinnamon will waft through your house calling everyone to the kitchen as you just made Bakery Style Cinnamon Chip Muffins!

 

Bakery Style Cinnamon Chip Muffins - Small Batch

Is there anything more enticing than the smell of cinnamon coming from the kitchen?  This brings back all kinds of comfort feels for me.  I don't care what time of year the scent of warm cinnamon baking in something delicious will pull me in every time.  

So let's create some bakery style muffins that are filled with cinnamon chips, and if that isn't enough we are going to sprinkle cinnamon sugar all over the tops!  I use my basic muffin recipe which provides a high domed muffin that is tender on the inside.  To that we are adding cinnamon chips that you can find in your local grocery store.  If not you can find them here.  

These are the perfect Sunday breakfast item, snack during the week, or perfect with a cup of coffee or tea.  You will not be able to resist these wonderful muffins bursting with cinnamon.  It will be hard to eat just one and guaranteed to be a hit with the entire family.

What Ingredients do I need?

• eggs

• milk

• canola oil

• all purpose flour

• sugar or sugar substitute

• baking powder

• salt

• cinnamon chips

• cinnamon

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

More Muffins Recipes

Bakery Style Strawberry Banana Chunk Muffins

Lemon Poppyseed Double Berry Muffins

Raspberry Chocolate Chip Muffins

Honey Nectarine Muffins

Orange Poppyseed Muffins

Bakery Style Banana Nut Muffins

Simple Blueberry Muffins

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Bakery Style Cinnamon Chip Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/3 cup cinnamon chips

1/2 teaspoon cinnamon

1/4 sugar 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.   Stir just until combined.  Do not over mix.  Take 1/2 cup blueberries and smash them until chunky (not totally smashed to pulp) with the back of a spoon.  Add this to the batter and gently fold in.  Add cinnamon chips to the batter and fold in gently.  

To make the cinnamon sugar mixture combine cinnamon and sugar in a small bowl and mix well.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Sprinkle some of the cinnamon sugar mixture on top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.