Side Dish Galore: Asparagus and Avocado-Herb Dressing

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 Everyone needs a good side dish don't you think?

When I was planning my menu this past Easter I came across a wonderful side dish that screams "Spring" is here!  I knew instantly from the recipe that this had to go on my Easter menu.  I tell you it truly is a wonderful vegetable side dish!  The main star is Asparagus.  What says spring more than asparagus?  maybe carrots, but asparagus always reminds me to light spring meals.

This dish can be served at room temperature or made ahead and served cold.  Either way will do.  This is a good make ahead dish.  Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives!  Yum!!!!

So the only regret with this dish is that it took me so long to get it to you.  It was outstanding!  The dressing really makes the dish so don't skip that part.  The dressing actually makes a ton but it will keep for a few days and can be used on salad or as a dip for veggies.  Dang that stuff is good!  The addition of  fresh torn basil and chopped chives takes this dish over the top.   We liked this dish so much that I've made it three times in the last 3 weeks.  Gotta get that good asparagus in my belly while it's in season!

What do you eat this with?  This is the perfect side dish with Grilled Pork or Grilled Chicken or even a nice juicy Steak!  

This is definitely a side dish you will want in your recipe box!  Make this soon and enjoy!







Asparagus and Avocado-Herb Dressing

serves 8


2 lbs fresh asparagus, trimmed
1 ripe avocado sliced
1 c buttermilk
1/4 c fresh basil, divided
1/4 c fresh sliced chives, divided
1 1/2 oz goat cheese
1 Tbls white wine vinegar
3/4 tsp pepper
1/2 tsp salt
1/2 tsp sugar

Bring a large pot of water to boil over high heat.  Add asparagus and boil until crisp tender, about 3 minutes.  Drain, rinse under cool water and pat dry.  Set aside.

In a blender combine avocado, buttermilk, half of the basil, half of the chives, the goat cheese, vinegar, pepper, salt, and sugar.  Blend until smooth.  

Arrange asparagus on a platter.  Drizzle with dressing and top with the remaining basil leaves and chives.  Serve at room temperature.



adapted from : Cooking Light

Lemon Garlic Asparagus and Chicken Pasta

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Who needs a quick 30 minutes meal to make this week?

I know I do!  Everyone is eating healthier at the beginning of the year and our household is no exception.  We're trying to lighten up after the holiday indulgences.  I'm sure you know what I mean.  Dessert, cookies, pies, holiday stuffing and yummy food everywhere!  

So today we're talking pasta.  I love pasta, but not the carbs so much.  So switching to a pasta that is high in fiber, or higher in protein or multi-grain was a no-brainer for me.  We've been eating this type of pasta, including whole wheat pasta (trader joes's rocks!) for a few year now.  We find that they are better for you if you are going to eat carbs.  So let's make a quick and healthy pasta dish that done in 30 minutes, so it's weeknight perfect!

Choose your favorite healthier pasta for the dish.  I chose a white fiber rotini but any shape will do.  Lots of pastas are laden with heavy and/or fattening sauces, but not this one!  A small amount of butter and garlic along with some starchy cooking water is all you need for the base of this sauce.  Add in some flavoring such as lemon and you have one tasty sauce that's light in calories.  No heavy cream here!  Don't forget to add some vegetables for an extra healthy kick.  I chose asparagus which we love.  It's makes the perfect springtime meal, and the vegetable will be cheaper then as well.  For now you can use green beans or broccoli or splurge on the asparagus that's available now.

To give this dish a little more protein I added some sliced and cooked chicken breast.  I typically roast or grill extra when I'm cooking them so I have extras to throw in a salad, or pasta during the week.  Great to have on hand.  You could also use a rotisserie chicken if you choose.

What do I need to make this?  I use a good stock pot like this one, for my pasta and veggies.  I also use a heavy stainless steel skillet such as this one for pulling it all together.  A good strainer, mesh spoon, and some tongs and/or wooden spoons, and you are all set!

This dish comes to very quickly.  Dinner will be on the table in 30 minutes or less.  Enjoy a lemony bright and healthy pasta dish filled with asparagus and chicken any day of the week.

Enjoy!






Lemon Garlic Asparagus Chicken and Pasta

serves 4

8 oz. pasta rotini (white fiber or protein plus)
1 bunch asparagus 
2 Tbsp butter 
2 cloves garlic, minced 
1 large chicken breast, cooked and sliced
1 lemon
Salt and Pepper to taste 

Bring a large pot of salted water to a boil for the pasta. Add pasta and continue to boil until the pasta is al dente about 9 minutes.

Meanwhile remove the woody bottoms of the asparagus stems. Chop the remaining asparagus into 1-inch pieces.   Add the asparagus pieces to the boiling pasta the last two minutes of cooking,  Cook until they are bright green and have become slightly tender.  

Reserve 1/2 cup of the starchy cooking water, then scoop out the asparagus and place in a skillet.  Drain the pasta and set aside. 

Add the butter and minced garlic to the skillet with the asparagus and place it over medium heat. Sauté for about two minutes more, or until the garlic becomes soft and fragrant. Turn the heat to low. 

Add the pasta to the skillet and toss coated with garlic butter. Add the sliced chicken and toss to coat.  Add salt and freshly cracked pepper to taste.  Zest the lemon and add the zest to the skillet.  Add the juice of the lemon to the dish and stir to combine.  If dry add some of the cooking water to loosen up the sauce making sure all ingredients are coated.   Serve.

adapted from: Budget Bytes

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash and "Hello Fresh" #2

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Hey there!

We're off and running with the start of another week.  Last week I talked about Hello Fresh, a food delivery service that I subscribed to, which satisfied my curiosity with all these subscription box services out there.  I showed you the first recipe I made, Pineapple Pork Chops with Snap Peas and Jasmine Rice which we really enjoyed and plan to make again, possibly with chicken this time!  (You can read more about Hello Fresh's packaging here.)

Today I want to show you my favorite meal of the bunch, Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash.  This one just screams fresh and seasonal...a fantastic alfresco meal!  Plus it's beef, and you know I love a good steak!

Hello Fresh described this as "decadent, mouthwatering juiciness of a nice piece of beef, but with seasonal veggies to balance it out and an herb pesto to keep things breezy—just the thing to eat on the patio".  I have to agree with this description wholeheartedly.  

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash

Again, with this meal you get an easy to follow recipe instruction card with step by step pictures to help you along.  This was really easy to pull together and took about 30 minutes to cook plus prep time.  This is the perfect dish for a weeknight meal.

Let's talk about flavor.  The steak came out nice and juicy.  We cooked to a medium doneness.  The steak was topped with a mint and chive dressing that gave the meat really good flavor.  The veggie succotash was crisp, and I love that it used seasonal fresh veggies.  Great meal!  Make sure to try this one, it's a summer must have!

I have one more "Hello Fresh" dish to share with you, and will wrap up my review on this service as well with my overall thoughts.

Enjoy!

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash

serves 2

3/4 lb sirloin steak

1 red onion

4 oz peas (1/2 cup)

1 zucchini

6 oz asparagus 

1 1/2 tsp chives, minced, divided

1 1/2 tsp mint, chopped, divided

1 lemon

4 tsp olive oil

salt & pepper

Wash and dry all produce. Halve, peel, and dice onion. Cut zucchini into ½-inch cubes. Trim woody bottoms from asparagus, then cut into 1-inch pieces. Zest lemon until you have ½ tsp zest, then cut into halves. Mince half the chives. Pick half the mint leaves from stems and finely chop. TIP: Use the remaining herbs as a garnish, if desired.

In a small bowl, combine minced chives, chopped mint, a squeeze of lemon, a large drizzle of olive oil, and a pinch of salt and pepper. Adjust to taste with more lemon, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Toss in zucchini and cook until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Remove pan from heat.

Heat a drizzle of olive oil in another large pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.

Add peas and asparagus to pan with succotash. Return pan to stove over medium-high heat. Cook, tossing, until asparagus is tender, 4-5 minutes. Season with salt and pepper. Remove pan from heat and stir in a squeeze of lemon and a pinch of lemon zest.

Thinly slice steak against the grain. Divide succotash between plates and top with steak. Drizzle with herb dressing. Garnish with remaining mint leaves and chives, if desired.

source:  Hello Fresh Food Delivery Meal Service 

Asparagus, Tomato, and Ancient Grain Salad

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I'm unofficially declaring 2017 the "summer of the salad"!

Everyone needs a great salad and this is one of my new creations. I took a regular vegetable salad combination like asparagus and tomatoes and decided to add an ancient grain (quinoa) to give it a little texture. Salads are an essential for hot summer nights, quick weeknight meals, meal prep or make ahead lunches and gatherings!  Did someone say 4th of July???

If you don't know about quinoa then you are in for a treat.  They classify it as one of the ancient grains which means they are grown and cultivated in the same way for thousands of years.  Quinoa was called the "mother of all grains" and considered sacred by the Incas.  It's rich in fiber, protein, omega-3 fatty acids and antioxidants and is also considered gluten-free.

ASPARAGUS, TOMATO, AND ANCIENT GRAIN SALAD

Regardless of all that scientific stuff quinoa tastes awesome.  It's boiled like rice and has a great tendency to absorb flavors, so it is perfect in salads!

You know there are salads. Then there are salads.  There are a lot of ho-hum everyday salads out there and then there are FRESH, UNIQUE, and IRRESISTIBLY INTERESTING salads.  This Asparagus, Tomato, and Ancient Grain Salad falls in that category.  In-season, fresh, crisp vegetables are mixed with quinoa for texture and flavor, then topped with walnuts and feta for another layer of bold flavor.  All of this is drizzled with a reduced balsamic glaze that is TO DIE FOR!  The key to this salad is using the very best ingredients you can find which will ensure outstanding flavors.

One plus is that any left over dressing can be saved in the refrigerator for about 2 weeks and used on other salads, sautéed vegetables, or over strawberries.  Heaven!  So don't get rid of any leftover dressing, it's so good on it's own you might scoop out a taste with a spoon.  Beware! 

So think about Asparagus, Tomato, and Ancient Grain Salad as one of your side dishes in the upcoming 4th of July bash, or make sure to make this for a quick weeknight side dish.  It's very easy to put together and everyone will love your take on a refreshing grain salad.

Enjoy!

Asparagus, Tomato, and Ancient Grain Salad

Yield:  4 servings

Ingredients

Vinaigrette:

6 Tbls balsamic vinegar
1/4 cup olive oil
2 tsp Dijon mustard
2 tsp honey
1 clove garlic, minced
1/4 tsp kosher salt

1/4 tsp black pepper

Salad:
1/2 cup quinoa
1 lb fresh asparagus, cut in 1 inch pieces
1/2  pint grape tomatoes, halved
1/4 cup chopped walnuts
2 oz or 1/4 cup feta cheese, crumbled 

Directions:

For Quinoa:  Cook in a small saucepan according to package directions.  Set aside and allow to cool.

Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, Dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

In a large bowl add grape tomatoes and walnuts.  Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, for 10 seconds then drain asparagus well on paper towels. Transfer to the bowl with tomatoes and walnuts.  Add the cooled quinoa and toss well to combine.

Drizzle vinaigrette over the top and toss lightly. Sprinkle over the feta and serve.

Garlic Ginger Chicken Asparagus Stir Fy - Recipe and Product Review

It's been a long time since I've done a product review, but when I find an outstanding product that will save you time in the kitchen I feel I must tell you about it...like now!

I just happened to be walking by my favorite store (Williams-Sonoma) and a display of stir fry cookware and food stopped me dead in my tracks. I love a good stir fry, don't you? I've posted many recipes that prove this such as Tangerine Beef and Bok Choy, Cashew Chicken, and Chicken, Brussels Sprouts and Noodle Stir Fry.  

What's not to love? Great flavors, quick meals, and a wonderful weeknight dinner is served!


I quickly told myself it wouldn't hurt to just pop in the store and take a look at the display. Get some ideas of inspiration for a new dish. Hmmm....yea right.

30 minutes later I exit the store with said bottle of Garlic Ginger Stir Fry Sauce in hand. I surprised I had the control and only bought one item as the whole display was so tempting....pans, woks, tools, and the sauces and spices...oh my! To be honest I'm sooooo glad I bought this sauce. It's amazing.

Photo source: Williams-Sonoma.com

Filled with good stuff like, ginger and garlic with peppery chilies, toasted sesame and rice vinegar.  You can purchase yours here.  

I quickly went home and made this wonderful stir fry filled with chicken, asparagus, summer squash, cashews, and of course the garlic ginger sauce.  Oh man...this is some good stuff! (and the recipe is awesome too.)

Note: this is not a sponsored post, just my love of good products.

Garlic Ginger chicken Asparagus Stir Fry

serves 4

2 Tbls. canola oil
1 lb boneless, skinless chicken breasts
1/3 c cornstarch
kosher salt and pepper
1 bunch of thin asparagus, trimmed
1 summer squash, halved and sliced
1/3 c roasted cashews
1 8.5 oz jar of Garlic Ginger Stir Fry Sauce

Cut chicken in to bite sized pieces. Place cornstarch on a plate and dredge chicken, covering all sides.

Heat oil in a wok or skillet. Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through. Remove to a plate and set aside.

If necessary add another tablespoon of canola oil to the skillet. Add asparagus and squash, stirring until crisp tender; about 3-4 minutes. Add cashews and stir 1 minute until toasted brown. Return chicken to the skillet and add the stir fry sauce. Stir constantly until all items are coated and sauce has thickened. Serve over rice or noodles.

One Pot Meal: Chicken and Asparagus Skillet Supper

 

Hi there!  I hope you all had a wonderful holiday.  Ours was filled with pretty decorations, great food, and lots of love.

But, the party season isn't over yet!  New Year's is just around the corner.  Not sure about you but we're expecting lot of friends popping in over the weekend and into the new year.  

One thing I like to do after a big holiday spread is to cook some easy dishes. This chicken dish is a one pot wonder, done all in your skillet.  Don't you just love one pot meals?  Simple, good quality ingredients make for one tasty dish...plus the clean up is a breeze!

Chicken, asparagus and summer squash go great together, and when cooked in a wonderful broth you get that comfort feeling.  I would add a little white wine to the broth next time for added flavor, but it's wonderful as it is.  Then to top it off...we have BACON!  Just a touch for that extra something special.  Everything's better with bacon as they say...I do agree!

So when you need a quick meal on the table over the next couple of days, reach for your skillet and put this one together.  It's something the whole family will enjoy.

Happy Holidays!

Chicken and Asparagus Skillet Supper

Serves 4

4 boneless, skinless, chicken breasts

salt and ground black pepper

4 slices bacon, coarsely chopped

1 pound asparagus spears, trimmed

1 small yellow summer squash, halved crosswise and cut into 1/2-inch strips

1/2 cup chicken broth

2  tablespoons flour

1/2  teaspoon  finely shredded lemon peel

Lemon wedges 

Pound chicken between plastic wrap until they are even.  Season chicken with salt and pepper. In a large skillet cook bacon over medium heat until crisp.  Remove and drain on a paper towel.  Add chicken to dripping and cook for 8 minutes, turning half way through.  Remove chicken from skillet; keep warm.

Add asparagus and squash to the skillet and cook for 3 to 5 minutes or until vegetables are crisp-tender.   In a small bowl stir together broth, flour and lemon peel.  Add to the skillet.  Cook and stir until thick and bubbly, several minutes.   Add chicken  and cook an additional 5 minutes more or until chicken is completely done.   Sprinkle with bacon and serve.  

Asparagus Tabbouleh with Prosciutto

It's almost time to celebrate another holiday...Labor Day!

I wanted to bring you a couple of easy salad dishes to make for the holiday, or before summer ends.  Several days ago I brought you my Artichoke and White Bean Salad which is so yummy!  Today I want to bring in some Mediterranean flavors with a variation on the well known tabbouleh salad.

I was perusing one of my favorite cookbooks (Cuisine at Home Fast & Fabulous Mediterranean Menus) for a new salad.  Cuisine at Home has a wonderful knack for taking the familiar and putting a new twist on it.  Well, I found it.  This earthy tabbouleh is made with roasted asparagus and has crispy prosciutto and feta mixed in to the traditional ingredients.  Made from bulgur wheat this salad is light and fresh.  The lemon, parsley and mint give you the freshness but the added ingredients that make this unique and take this over the top!

Try something new this weekend and let me know what you think.

Enjoy!


Asparagus Tabbouleh with Prosciutto

makes 8 cups - serves 6

1 c dry wheat bulgur
3 oz prosciutto, diced
2 t olive oil
4 T olive oil, divided
1 t minced garlic
1 bunch asparagus, trimmed
salt & pepper
1 c chopped fresh parsley
3/4 c chopped fresh mint
1/2 c chopped fresh chives
1/2 c crumbled feta cheese
Zest of 1 lemon
1/2 c chopped pistachios
2 T fresh lemon juice
2 t Dijon mustard

Preheat oven to 450 degrees.  Cook bulgur in a pot of salted water according to package directions, drain and rinse.

Cook prosciutto in 2 tsp. oil in a nonstick skillet until crisp, transfer to a paper-towled lined plate.

Combine 2 Tbsp of oil and garlic in a small bowl.  Place asparagus on a baking sheet, drizzle with oil mixture, and season with salt and pepper.  Roast asparagus in oven, until tender, 8 minutes; transfer to a rack to cool, then chop into 3 to 4 inch pieces.

Combine parsley, mint, chives, feta, zest, bulgur, prosciutto, and asparagus in a large bowl.  

Whisk together lemon juice and Dijon until emulsified.  Whisk in remaining 2 Tbsp oil, then drizzle over tabbouleh; toss to combine.  Garnish servings with pistachios.


Source:  Cuisine at Home Fast & Fabulous Mediterranean Menus