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

Fall/Winter Picnic: Wraps, Salad Two Ways, and Ginger Lemonade

A series of wonderful vegetarian dishes pair perfectly together for a Fall/Winter Picnic, indoors or out!

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So all week long I've been bringing you recipes that are simple in nature, vegetarian, and oh so tasty! 

If you've missed my posts for Orzo Black Bean Salad, Feta Chopped Salad, or Pesto Cucumber Wraps take a moment to check them out.  They are all wonderfully light and delicious vegetarian dishes that I found in a new cookbook I got called,  "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

So let pull all these dishes together and go on a picnic.  I want to show you how easy it is to pull a picnic together if the weather is nice enough to go to a park and eat outdoors.  If it isn't cooperating this would be perfect as an indoor picnic in your living room on the floor with a blanket and a bunch of pillow.  

So grab your plaid throw and let's create a picnic.

The perfect thing about this is that both the salads can be made ahead of time and stored until time to serve.  The Pesto Cucumber Wraps are what I call the main entree, while the salads compliment them as side dishes.  

Don't be fooled by the fourth of July plates, this was held on a blustery day in the park.  I just happened to grab what paper plates we had on hand.  To pull this off I grabbed a navy blue plaid throw to use as the base for the food.  Put both the Feta Chopped Salad, and the Orzo Black Bean Salad in bowls that have lids and transfer well.

To round off the food I made a wonderful Ginger Lemonade (recipe is below) and packed it in a nice jar.  Some fruit such as pears and grapes along store bought cookies for dessert finish off this menu.  

Make sure to take along some entertainment.  MGG likes to fly his drone, while I like to read a good book on my kindle while we rest in the afternoon.

Having a picnic, inside or outside really allows you to do something a little different.  It breaks up the routine, makes the meal special, plus it's fun!

Enjoy some picnic time this season!




Ginger Lemonade

1 liter Store bought lemonade
2 Tablespoons chopped fresh ginger
1/2 fresh mint leaves

Mix all ingredients in a blender, then strain into a jar.  Can be made the day before and kept in the refrigerator.  Serve chilled or over ice if possible. Shake or stir prior to serving.

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.

Pesto Cucumber Wraps

A flavorful vegetarian wrap that's simple to make and fun to eat!

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Here's the 3rd item in the series of vegetarian dishes I've brought to you this week.

Please check out my previous 2 items, Orzo Black Bean Salad, and the Feta Chopped Salad.  Both are amazing and go together so well.  

The dishes are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

You don't have to be a vegetarian to eat these dishes.  They are wonderful, filling, and will be enjoyed by all!

Today's dish ties the other two together.  It's a wonderful wrap!

PESTO CUCUMBER WRAPS

Crisp, cooling cucumber spears are wrapped in a pesto, cream cheese dressed spinach wrap.  Oh man is this good!  It's a veggie sandwich that's light, yet filling and it goes perfectly with the two salads.  

What fun is it to eat a wrap!  Kids love them, and you will too. They are the perfect lunch, dinner, or treat.  This can be made slightly ahead of time and wrapped up, kept in the refrigerator until served.  

These are super easy to pull together.  No special equipment is necessary.  Just make, grab and go!  Don't forget the two salads up above that go perfectly and make an entire meal.

I hope you enjoyed these vegetarian dishes, and decide to make them yourself.  

Enjoy!

Pesto Cucumber Wraps

6 spinach tortillas
8 oz cream cheese, (room temp)
2 cucumbers, cut into ling spears. no need to peel
3/4 c pesto

Spread cream cheese & pesto on each tortilla, then add 3 long cucumber spears and roll up like a burrito. Wrap a piece of parchment around the middle and tie with twine. Can be made several hours in advance.

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.

Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes and "Hello Fresh" Final Installment

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It's hump day, and I'm posting the last installment of my Hello Fresh food delivery service series.

Another weekday meal is on the agenda for today and I dare say this was the easiest one to make.  I previously shared the Pineapple Pork Chops with Snap Peas and Jasmine Rice and the Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash.  Both meals were tasty and simple to make.

Today's recipe is Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes.  As I said this was the easiest of the three to make as both the chicken and potatoes are baked in the oven.  So I took the liberty and turned this in to a "sheet pan" dish!  That made it even easier!! Don't you love that?  Both the chicken and the potatoes bake in the oven at the same temperature and for the same length of time, so why not?  Less dishes to clean, and in my book that is a bonus!

The flavors of this were not quite as bold but this is a good solid dish to have in your repertoire when you need a quick meal that is quick and easy to put together.  The pesto gives the chicken flavor, while the panko crust creates a crunchy texture.  Paired with roasted potatoes (who doesn't love those?) and a simple salad and you have a weeknight wonder!

So let's talk about Hello Fresh food delivery subscription service. The Pros: The delivery service easy and convenient, and there is a variety of meal choices.  The produce was very fresh and I love that the meat is shrink wrapped.  

The cons:  The portion size seemed to be a little small for us.  MGG is tall and slim but has a big appetite and I found that the meat potions were leaving him wanting more.  So I would say that should be a consideration.  Remember when you choose a two person meal there are no leftovers!

Overall, being a blogger it's hard to stick to a pre-determined meal schedule.  Plus we blog about what we eat, so my blogging would mainly include their recipes instead of the ones I create or choose.  I think that a new cook would enjoy the ease and instructions.  I also think that you pay for the convenience of someone shopping for you. If you don't like to shop, it's perfect!  

Enjoy this most recent Hello Fresh recipe!    

Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes

12 oz Yukon potatoes
12 oz chicken breasts, boneless and skinless
1/2 cup panko
2 Tbls fresh pesto
1/2 cup mozzarella cheese, shredded
2 oz arugula
1 lemon
5 Tbls olive oil
salt and pepper

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.   In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Place chicken breasts on the same baking sheet. Brush 2 TBSP pesto onto tops. Press crust mixture into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20-25 minutes, tossing the potatoes halfway through

Halve lemon. In a large bowl, toss together arugula, a squeeze of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Divide potatoes and chicken between plates. Serve with salad on the side.

source:  Hello Fresh food delivery subscription service

Fresh Ribbon Salad with Lemon Pesto Vinaigrette

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So maybe you know what you are cooking for you main dish this coming 4th of July but aren't sure about all the side dishes.

Everyone loves a good green salad right?  We eat a lot of them (MGG being a rabbit and all...) so let's amp up the everyday salad a bit.  Let's create an IRRESISTIBLY FRESH summer salad.  When I think "fresh" I think of lots of raw in-season vegetables.  But I want the presentation to be special, a little over the top, something that draws the eye.  That's when I broke out the Spiralizer!

Using a Spiralizer to cut your vegetables into ribbons give them the panache I'm looking for to take this salad to the next level.  What's prettier than a bunch of curly fresh vegetables?  So we are going to create a Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  I used this Spiralizer by Paderno which I just love.  But don't fret if you don't have one.  You can create long ribbons using a potato peeler (which will create long thin strips) or a mandolin (which allows you to control the thickness).  I think that by hand a mandolin might be best if you have one.  Using the Spiralizer I chose the blade that give you medium curls or ribbons.  The thickness and the texture is just perfect for fresh vegetables.

Now for the veggie choice.  Right now is the perfect time for zucchini, carrots, and cucumbers, so we'll use those.  Once you cut your veggies into ribbons you can mix them with some packaged salad greens.  I chose a French mix which had butter lettuce and radicchio mixed for body.

Once that is all done you only need a FABULOUS salad dressing.  You want the FRESH ribbon cut vegetables to be the star so a tangy but light dressing is in order.  One that you can whip up quickly and just drizzle dollops over it.  That dressing just happens to be Lemon Pesto Vinaigrette.

Fresh squeezed lemons join jarred pesto sauce along with some really tasty olive oil to form a unique vinaigrette that is well balanced, yet carries just a bit of bite.

This is the perfect topping!
Seriously...it's light and refreshing, and has that POW! that makes you reach for more.

So when you are thinking of side dishes for your 4th of July bash....or any summer meal to come, make sure to make this eye-catching Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  People will think you are Martha Stewart!

Enjoy!





Fresh Ribbon Salad with Lemon Pesto Vinaigrette

serves 4

Salad: 1 zucchini, washed
2 medium carrots, washed and peeled
1 English cucumber, washed with skin left on
1/2 7 oz. package of salad greens (such as Ready Pac Bistro Lafayette)

Dressing:
1/4 cup olive oil
1/2 teaspoon lemon zest
3 Tablespoons lemon juice
2 Tablespoons jarred pesto
salt & pepper

Using a Spiralizer, cut your vegetables into ribbons.  Set aside.  On a large bowl or platter place the packages salad green, then top with ribbon vegetables.  

In a small bowl or mason jar add dressing ingredients and shake or whisk well to combine.  Drizzle over the salad.  Serve.

Naan Pizza - 2 Variations (Pesto Chicken Pizza and Pepperoni)

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Individual Naan Pizza made your way!

We love pizza in our house but don't eat it as often as I would like.  So when we decided to throw a  get together with friends MGG asked if we could make pizza. So I had the idea of letting our guests make their own individual pizzas and knew that Naan Bread would be the perfect way to accomplish that.

Now I've made pizza using many vehicles as the base.  My recipe for homemade Pizza Dough is the best.  I've also made grilled pizza using pita bread.  English muffins, tortillas, and even a can of biscuits will work in a pinch.  Naan Bread is another perfect platform for pizza and a great way to serve kids at a birthday party, friends over for game day, or just a quick lunch or dinner for your family!

NAAN PIZZA - 2 VARIATIONS

(PESTO CHICKEN PIZZA AND PEPPERONI PIZZA)

Pepperoni Pizza

Pesto Chicken Pizza

We decided to do a dry run before the actual party.  So we made 2 variations of Naan Pizza.  Pepperoni (my all time favorite) and Pesto Chicken Pizza.  I must say that I loved my Pepperoni pizza but the Pesto Chicken Pizza was to DIE FOR!  And the best part is that you can get it in the oven in no time and in 10 minutes dinner is served!

Pesto Chicken Pizza

Enjoy!





Naan Pizza - 2 Variations
(Pesto Chicken Pizza and Pepperoni)



Pepperoni Pizza

1 Naan Bread (individual size)
4 Tablespoons pizza sauce
1/4 cup mozzarella cheese, sliced (from fresh whole mozzarella)  (I used Galbani)
Pepperoni

Spread pizza sauce on naan bread.  Top with pepperoni and sliced cheese.  Place on a baking sheet.  Bake in the oven at 450 degrees for 10 minutes until cheese has melted and edges of the bread has browned slightly.

Pesto Chicken Pizza

1/2 cup precooked chicken, shredded

4 Tablespoons pesto

4 Tablespoons pizza sauce

1 Naan Bread (individual size)

1/4 cup mozzarella cheese, sliced  (from fresh whole mozzarella)  (I used Galbani)

Red, Yellow, and Orange Bell pepper, sliced into rings

fresh tomato, diced

1 Tablespoon Parmesan cheese, grated

In a skillet over medium low heat, add the shredded chicken and 2 Tablespoons of pesto.  Stir to combine and heat.  In a small bowl add the remaining 2 Tablespoons of pesto and the pizza sauce and mix until blended. 

Spread pizza sauce on Naan bread.  Top with chicken pesto mixture.  Top with slices of mozzarella cheese, bell pepper slices, and chopped tomato.  Sprinkle with grated Parmesan.  Place on a baking sheet. Bake in the oven at 450 degrees for 10 minutes until cheese has melted and edges of the bread has browned slightly.