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.

**********************************

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.

**********************************

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!  

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

who says super bowl snacks have to be bad for you!?!?

Beet Tartare & Citrus Avocado Mousse Canapes

Ingredients:

3 endives (leave in refrigerator until you are ready to serve)

1 large red beet (peeled and diced)

2 medium golden beets (peeled and diced)

1 cara cara orange, juiced 

1 meyer lemon, juice 1/2 (set the other half aside for garnish)

10 basil leaves (messy chop)

1/4 tsp salt

2 medium limes, juiced

4 avocados 

"cooking" time : 30 min

serving size: 2 leaves

Servings per batch: about 10

*You can wear gloves if you want to prevent your hands from turning red when peeling and cutting beets.

Directions:

Beet Tartare - Combine diced beets, chopped basil leaves and salt into a large bowl.  Squeeze the juice of cara cara orange and 1/2 of meyer lemon onto the beets and blend ingredients.  Cover with plastic wrap and leave out at room temperature while you make the avocado citrus mousse.

Avocado Mousse - Scrape the meat of the avocados into food processor, discarding the skin and pits. Finish with lime juice and mix until avocado become smooth and fluffy.

Endive - Wash endive and pat dry, discard any leaves with bruises or imperfections. 

***  Time for plating ***

Place a dollop of avocado citrus mousse on an endive leaf with a small spoonful of beet tartare on top of it.  To finish, squeeze a few drops of meyer lemon juice on the beets.

Photo credit: Sayf Khidir

Collard Green Spring Rolls With Raw Pesto

Raw Pesto 

Ingredients:
1 bundle parsley (de-stemmed)
1 bundle basil (de -stemmed)
2 cups pine nuts
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp filtered water
3 tbsp nutritional yeast
2 tbsp fresh lemon juice
3 cloves garlic
1 tsp salt

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


Collard Green Spring Rolls


Ingredients:
2 carrots
extra virgin olive oil
6 collard green leaves
1 avocado
1 red bell pepper
1 tsp balsamic vinegar
1/2 tsp grade B maple syrup
salt
black pepper

(makes approximately 6 rolls)

Prep your mise en place:
 Carrots - Using a potato peeler and placing the carrot flat on cutting board, peel carrot into long strips.  Toss carrot strips with a drizzle of extra virgin olive oil and set aside.

Avocado - Cut avocado in half, remove seed and cut into thin slices.  Drizzle fresh lemon on slices to keep fresh and vibrant until use.

Red Bell Pepper - Julienne cut

Baby spinach -  toss in balsamic dressing  (whisk 1/2 tsp grade B maple syrup, 1 tsp balsamic vinegar, 1 tbsp extra virgin olive oil, pinch of salt and two grinds of black pepper).

Directions:

Lay collard green leaf flat horizontally and fan slices of avocado along the spine of the leaf.  Layer on top of the avocado 8 carrot strips followed by 8-12 slices of bell peppers. Finish by placing a small handful of dressed spinach on top of the other fillings. Roll the leaf closed by folding the edge closest to you inward and pulling the other side over towards you tightly.  Use excess carrot strips to tie roll closed or use a tooth pick to hold in place.

Retrieve chilled pesto from the fridge and serve with Collard Green Spring Rolls as dipping sauce.  Enjoy!!