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!  

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