Asparagus, Take 2!

Asparagus Fettucini & Portobello Mushrooms with Lemon Walnut Pesto

Prep Time: 45 min

Soak Time: 2 hours

Total "Cooking" Time: 2 hours 45 minutes

Asparagus Fettucini Ingredients:

1 bundle of asparagus, peel lengthwise leaving the head of the stem on

1 lemon, juiced

salt

2 cups water

Directions for Asparagus Fettucini:

In a large bowl toss the asparagus fettucini with 2 cups water, pinch of salt and 1 tsp of lemon juice.  Set aside on countertop tossing every 30 minutes for 2 hours.

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Lemon Walnut Pesto Ingredients:

1 1/2 lemons, juiced

1 cup chopped walnuts

3 tbsp nutritional yeast

1 bundle parsley, de-stemmed

1 cup chopped kale

1 pinch salt

2 tbsp extra virgin olive oil

1/4 tsp organic mustard powder

Directions for Lemon Walnut Pesto:

Combine all ingredients into your blender or food processor and mix until smooth.  Refrigerate up to 3 days. Preparation time approximately 20 minutes.

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And now for the Portobello Mushroom...

With a soup spoon carefully remove the gills on the bottom side of the mushroom cap and discard.  Slice the mushroom cap thinly in quarters. 

Time to eat! Drain excess liquid from asparagus fettucini.  Add 2 heaping tablespoons of lemon walnut pesto and portobello mushroom slices to fettucini and toss.  Garnish with a squeeze of lemon juice and lemon zest.  Bon Appetit!  

Tis the season for artichokes and asparagus!

Artichoke, Celery Root & Sunchoke Pate 

served over a bed of Asparagus Ribbons

Yeild: About 3 cups

Prep Time: 30 minutes

Soak Time: 2 hours

Total "Cooking: Time: 2 hours 30 minutes

Ingredients:

1 bundle of Asparagus, peeled lengthwise leaving the head of the stem on

1 Artichoke, de-stemmed, fuzzy heart removed and outer skin peeled

1 1/2 lemon, juiced and zested 

5 tbs Extra Virgin Olive Oil

1 Celery Root, peeled and chopped

1/2 cup Raw Hemp Seed

1/4 cup Sunchoke, chopped

pinch of salt

2 cups water

Directions for Pate:

Blend all ingredients in food processor, except asparagus, 1 tsp lemon juice and water, in food processor until smooth texture has been reached.  Store in airtight container in the fridge for up to 3 days. 

Directions for Asparagus Ribbons:

In a large bowl toss the asparagus ribbons with 2 cups water, pinch of salt and 1 tsp of lemon juice.  Set aside on countertop tossing every 30 minutes for 2 hours.

*  I paired this spread with asparagus ribbons with the intention of showing a plating option.  I enjoyed the pate with orange bell peppers and flax seed crackers.   

Roll Up and Eat Up! Quick and easy lunch solution.

Frisee salad tossed with portobello mushroom, avocado, parsnip ribbons, red bell peppers and shallots dressed with balsamic walnut vinaigrette

Serving Size per batch: 3-4 roll ups

"cooking" time: 30 min

Salad Ingredients:

1 small head of Raddicchio, remove leaves carefully

1 Red Bell Pepper, heavy chop

1 head of Frisee, cut off base

1 small Shallot bulb, sliced

1/4 Avocado, sliced

1 small Parsnip, peeled length wise 

1 medium Portobello Mushroom, remove gills and dice 

Balsamic Walnut Vinaigrette Ingredients:

2 tbsp Crushed Walnuts

1 pinch salt

5 tbsp Extra Virgin Olive Oil

2 tbsp Balsamic Vinegar 

2 tsp Grade B Maple Syrup

1/4 Avocado, chopped

Directions:

In food processor blend dressing ingredients until smooth.  Combine salad ingredients, except for radicchio leaves, in a large bowl and toss with about 3 tbsp of dressing.  Add a handful of salad mixture into the center of radicchio leaf, roll up and eat up!

My "Blood Orange" Valentine

While at my neighborhood farmers market I came across a kale I have never had, Russian Kale.  This beautiful kale has a flavor comparable to cauliflower and soft texture that is desirable for a light salad.  

Russian Kale Citrus Salad with Parsnip Ribbons and Rainbow Radish tossed with Blood Orange Vinaigrette

Servings per batch: 2
"cooking" time: 30 minutes

Ingredients:
1 Blood Orange (peeled and sliced)
1 Sumo Mandarin (peeled and sliced)
2 stem and leaf Satsuma Tangerines ( peeled and sliced)
1 medium parsnip ("ribbon cut" peeled length-wise with serrated peeler)
1/2 medium Rainbow Radish (peeled and sliced paper thin with mandolin slicer)
3 cups mixed field greens
2 cups Russian Kale (de-stem leaves)
1/2 lemon (juiced)
1 tsp extra virgin olive oil
1 tsp blood orange infused grapeseed oil
1 pinch of salt

Direction:
Carefully toss all ingredients together in a large salad bowl.

peel orange with knife to remove all of its flesh and to create a clean shape & cut for your salad