Asian Noodle Vegetable Soup

I don't know about where you live, but in Carolina we're enjoying a transcendentally beautiful Spring. However, every now and again we get a really chilly night. After coming back from a run on a particularly nippy evening, I needed something to warm me up a bit. Looking through my cupboard for something to warm me up, I ran across a package of cellophane noodles (also known as bean threads), and decided to have a go at it.


This just kind of a thrown-together vegetable broth, but on that chilly night, it hit the spot just right. You can pretty much throw in anything you want or happen to have around, and I think you'll be fine.


Asian Noodle Vegetable soup

ingredients

• 1 tablespoon vegetable oil
• about 1/4 finely diced onion
• 1 minced garlic clove
• 1 tablespoon ground ginger
  
• 2 cups water
• 3 cups vegetable broth
• 2 tablespoons soy sauce
  
• 2 large, thinly-sliced carrots
• 3 sliced celery stalks
• 1 cup frozen peas
• 1 tablespoon sesame oil
• 3.75 oz package of cellophane noodles (bean threads)

In a heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the onion and stir until translucent. Then, add the garlic and ginger and stir until golden.

Add the water, broth, and soy sauce. Raise the temperature and bring the liquid to a boil. Reduce the heat to a simmer. Add the carrots and celery, and simmer about 5 minutes until slightly soft. Add the peas, and allow them to heat through (don't overcook the peas). Add the sesame oil, and stir vigorously.

Reduce the heat, then add the noodles. Let them soak, stirring frequently, until soft (maybe 8 minutes, or so). Taste for salt, and add some if necessary, but I didn't think it needed any.

Creamed Peas on Toast

This recipe is retro. I have no idea if they ate this in the 50's, but to me it kind of seems like something a suburban housewife in a high-waisted plaid skirt would make for her accountant, skinny-tie and chunky glasses-wearing husband to eat watching TV and a mustard sofa. But in all honesty, I can just barely remember the mid-80's, so I really don't know. Most of that mental image is probably based on my last watching of "Edward Scissorhands," which is an amazing movie (although it scared me to death until I was probably 21 years old).

My mom used to make a recipe similar to this quite often, and there is a sentimental place in my heart for it. So maybe it's more retro to the early 90's than the mid 50's, but in any case, it's good and filling.

The other day I realized it had been quite some time since eating a vegetable (these things happen in a bachelor grad student's home occasionally), and looking around the fridge and freezer, this was the solution. If I wanted a healthy, and nutritious dinner, obviously the solution was to cover vegetables with cream, butter, and cheese sauce. Healthy and happy. Mmmm good.

Creamed Peas on Toast


Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 clove, minced garlic
  
• 2 heaping tablespoons flour
• about 1 cup milk (I used about 1/2 milk and 1/2 half-and-half, which I had in the fridge)
• 1 tablespoon lemon juice
  
• 1 pound frozen peas
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped chives
• salt and pepper, to taste
• Toasted bread slices
  

Heat the butter and olive oil in a flat-bottomed saucepan over medium heat. Saute the garlic until slightly browned. Add the flour, and stir until it becomes a smooth paste. Add about 3/4 cup of the milk and stir or whisk well until smooth. Add additional milk or cream until the desired thickness (you want it thick, but not soupy). Add the lemon juice.

Add the peas and stir until heated through, but not mushy. Add the cheese and chives, and stir until the cheese is melted and incorporated. Salt and pepper to taste. Serve on toast, or as a side dish.

Asian Coleslaw

This is a little twist on the traditional southern sidedish (which I love, mind you, but I still don't mind a twist on it every now and again). It has a definite sweetness to it, and a nice crunch from the peas and the cashews. It makes a bit batch, though, so you could easily half the recipe for smaller-scale partying.

Asian Coleslaw

for the salad

• 1 head savoy cabbage, cut into quarters and the hard stem cut out
• 2-3 stalks celery
• 2 carrots
• 1 bunch green onions
• 1/2 pound snow peas, ends trimmed
• 2 11-ounce cans mandarin oranges, drained
• Salt and pepper
  
• about 1/3 cup cashew halves

for the dressing

• 1/2 cup canola oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 2 tablespoon honey
• 2 tablespoons rice vinegar
• 1-2 tablespoons grated fresh ginger

In a food processor with the slicing disc, thinly slice the cabbage and celery. Transfer to a large mixing bowl. With the food processor shredding disc, shred the carrot, and transfer to the bowl. With the metal chopping blade, pulse the green onions until uniformly chopped. Add to the mix. Add the peas (retaining a few to put on top) and half of the oranges. Salt and pepper the vegetables well.

In a small mixing bowl, combine all the dressing ingredients, and whisk together. Immediately before serving, pour the dressing over the salad and mix well to coat evenly. Top with the remaining peas, oranges, and cashews.

Guest Post: Summer Pasta Salad with Basil Lemon Mayo

This one comes courtesy of local foodie, A.Dyer.

Hmm, how to introduce something as glorious and amazing as the idea of Basil Mayonnaise over a pasta salad of sweet peppers, cucumber and Farfalle? Does it really need any introduction? The idea of marrying the flavors of fresh garden basil, tart lemon and stone ground mustard into a creamy fresh mayonnaise is almost indecent it's so good! Add to that the sweet crisp of miniature sweet peppers, the cool crunch of English cucumbers and the delicate texture of al dente farfalle and you have a match made in heaven!


Basil Lemon Mayonnaise

1 c. basil leaves
4 garlic cloves, peeled and crushed
2 extra large egg yolks
1 T. lemon juice
2/3 c. olive oil
2/3 c. sunflower oil
1/3 c. stone ground mustard
salt and pepper to taste

In a food processor, pulse the basil leaves and garlic until finely minced. Remove and set aside. Clean the bowl and add the egg yolks and lemon juice - process them briefly until lightly blended. Stir the oils together and, with the machine running, pour in the oil very slowly, a little at a time, in a very thin stream until all of the oil has been added. With the processor still running, add the mustard and the garlic basil mixture. Pulse until thoroughly incorporated. Season to taste with salt and pepper.

For Salad:
1 lb. box farfalle pasta
1 English cucumber, diced
3 c. sweet miniature peppers, seeded and chopped.

Cook pasta according to package directions; drain and rinse until cool. In a large bowl, toss the pasta with the cucumber and peppers. Add half of the mayonnaise and stir to incorporate. Refrigerator until ready to serve.

Guest Post: Domestic Showcase Summer Salad

Thanks to Ruby for the guest post.

I once gave my sister The Cottage Cheese Cookbook: 101 Recipes with Cottage Cheese.

I ensure you this recipe was not included; however it does include chesse de la cottage in a surprisingly sophisticated way (at least I think so). I adore this salad because of its texture and it feels more substantial than your everyday mix of spinach. I learned to make it from a college friend who we deemed the "Domestic Showcase"--my motto is fake it till you make it and this salad is so easy...

domestic showcase summer salad:

• toss fresh spinach leaves

• about 3/4 a container of cottage cheese

• lots or red or purple grapes- I prefer really flavorful purple ones from the CFM, but that's your call

• a few splashes of zesty italian dressing

• [sunflower seeds or pine nuts optional]

you're done! I don't measure--to get the proportions just right you have to taste and sample until your tastebuds say, "Yes!"

Tortellini in Asparagus Cream Sauce

This recipe comes from my sister, who was trying to find a way to sneak a few more green vegetables into the diet (she being the domestic goddess that she is, keeping her lovely home with her adorable baby). I've edited just a little bit, and frankly, I quite like the result.


Honestly, this sauce would work just as well on any type of pasta (I think the aforementioned sister uses cheese ravioli). I know what some of you will say when you read the ingredient list and see half-and-half instead of heavy cream. Just hold on there, folks. Remember, this was an attempt to be more healthy and eat more vegetables. You can use heavy cream if you want (and I bet it would be good), but that would kind of defeat my purpose.



Tortellini in Asparagus Cream Sauce

• 1 pound fresh asparagus, hard stems discarded
• 1/2 large, sweet onion
• 3 cloves garlic
• A few tablespoons extra virgin olive oil
  
• 2 tablespoons butter
• 2 cups half-and-half
• 1/2 cup freshly shredded Parmesan cheese
• 1 teaspoon lemon juice
  
• 1.5 pounds dry tortellini
  
• Salt and pepper, to taste

Preheat the oven to 450-degrees. Cut off the tips of asparagus and set aside. Place the asparagus, onion (sections separated), and garlic in a roasting pan. Drizzle some olive oil over them, and toss to coat well. Season with plenty of salt and pepper. Roast in the oven for about 30 minutes until slightly charred and well-cooked (the time may vary depending on the thickness of the asparagus: mine were very thin).

Bring a pot of salted water to boil on the stove for the pasta. When the vegetables are done, throw in the pasta to cook for the recommended time (usually about 10-12 minutes).

Meanwhile, melt the butter over medium heat in a heavy saucepan. Add the vegetables and saute for a few minutes, until soft. Add the half-and-half and bring to a simmer, then reduce heat. Using an immersion blender, puree the vegetable and cream mixture until very smooth (the asparagus can be kind of stringy, so make sure you've done a good job). Add the lemon juice and Parmesan cheese, and season with salt and pepper to taste (it may take a lot).

Add in the asparagus tips and simmer for just a minute until slightly soft. Drain the pasta, and using the larger of the two pots you've used, mix the pasta and sauce together until heated. Serve with more Parmesan if needed.

Grilled Peaches with Honey and Mascarpone

Summer seems to demand grilling for some reason, and to be honest, I'm not exactly sure why. If it's so blasted hot outside, why do we go and hover over a 500+ degree smoke machine? Who knows, but the tradition holds, and personally, I love it. Now, as much as I love myself a big ole' piece of meat grilled to perfection, I think there may just be other foods that say "summer" a little stronger than a slab of cow. Peaches are one of those things for me. Peaches scream hot summer days, so what better way to summer them up even more than to cook them on a grill, and serve them alongside your steak or burger. The flavors here work very well together, and are the perfect accompaniment to your outdoor meal by the pool or on the patio.


Grilled Peaches with Honey and Mascarpone

Ingredients

• Somewhat firm peaches, sliced in half with the pit removed
• About 1 tablespoon of honey for every peach half you'll be cooking
• About 1 tablespoon mascarpone (Italian cream cheese) for every peach half

In heating the grill, create a hotter side and a somewhat cooler section.

Place the peach halves, cut-side-down, on the hot part of the grill for about 3 minutes until char marks are visible and the peach is somewhat softer. Remove the peaches from the grill and turn them cut-side up.

Drizzle the honey over the cut sides of the peaches, and return them to the cooler section of the grill, cut-side-up for 4-5 minutes, until they're soft. Place some mascarpone in the hollow of each peach half, and serve while still warm.

Goat Cheese and Summer Berry Salad

Summer is officially surrounding us, overheating us, and making us eat berries and fruit. This is a really quick, but really interesting salad that pairs well with other traditional, summer fare (grilled meat, corn on the cobb, etc.). The tangy goat cheese compliments the berries well, and the nuts add a great crunch. I don't really have any measurements here (use your judgment--I trust you), and you can really add whatever summer fruit or nuts suit your fancy. This is just the combination I used, but I'm sure others would work just as well.


Goat Cheese and Berry Salad

Ingredients

• Young lettuces or spring mix
• Sliced strawberries
• Whole blackberries
• Dried cranberries
• Toasted almonds
• Crumbled goat cheese
• Poppyseed dressing
  

Layer the lettuces, fruit, nuts, and cheese. Serve with the poppyseed dressing.

Spinach and Brie Crepe Filling

A few friends had a crepe party for a bon voyage party for a friend going to France for the summer. We had all sorts of chocolate and fruit fillings lined up, but wanting a savory option also, I opened my fridge to have a look what was inside. This is pretty simple, but ended up surprisingly popular. The measurements are very approximate as there was a lot of just adding to taste, but here's the best I can give you.



Spinach and Brie Crepe Filling

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, finely diced
  
• 1 small shallot, finely diced
• approx. 10 ounces spinach leaves
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• about 1/2 to 3/4 pound brie, cubed
• Salt and pepper, to taste
  

Heat the olive oil in a deep-sided pan, and saute the garlic and shallot. Add the spinach, and stir until wilted. Remove the spinach and set aside, leaving what oil you can in the pan.

Using the same pan, melt the butter, then add the flour, making a paste. Pour in the milk, dissolving the paste, and stir in the cheese. Allow the cheese to melt. Add back in the spinach, and season with salt and pepper. If you need to thicken, dissolve a few teaspoons flour in equal part milk, and stir into the mixture.

Pears with Gorgonzola

Anyone who has read a little of this blog, or who just knows me at all, will probably have noticed my slight obsession with pears and gorgonzola. Recipes featuring that combo have popped a few times on this blog already (like here, or maybe here), and dinner parties of mine have featured it quite a bit, also. There's just something about the sweet-tangy combo of the cheese and pears that just works. Throw in a few walnuts or cranberries and you've got a happy boy right here.

I really kind of even hesitate to call this a recipe, because it's really just layering a few things together and serving. I don't really have amounts for everything: it's totally up to you on the proportions. However, it looks pretty elegant, tastes really good, and will make your life better.


Pears with Gorgonzola

Ingredients

• 4 large soft-but-not-mushy pears (I recently discovered and fell in love with comice pears: you should, too)
• A few ounces crumbly gorgonzola cheese (as much or as little as you want)
• 2/3 cup walnut pieces
• a few tablespoons butter and brown sugar for caramelizing the walnuts
• honey, for drizzling

Caramelize the walnuts by melting a few tablespoons of butter over medium heat in a heavy, flat-bottomed saucepan. Add the walnuts, and stir constantly for a few minutes. Add a few tablespoons of brown sugar and continue to stir until the sugar hardens around the nuts.

Core and slice the pears. Layer the slices in a bowl with the cheese and walnuts, periodically drizzling with some honey. Serve quickly, so the pears don't brown.

Vegetarian French Onion Soup

This is a great, homey-tasting soup (I don't really know exactly what that means, but it kind of invokes the correct idea about it). Usually it is made from beef broth and wine, but when challenged to feed some vegetarian Mormons, we had to make some adjustments. I was pretty happy with the result. It certainly is not the flavor of a typical French onion soup, but it's one that I like. I think the onion flavor is much more prominent in this version, but it ends up feeling a little lighter overall.


Vegetarian French Onion Soup

Ingredients

• 3 tablespoons butter
  
• 1 tablespoon minced garlic
• 5 medium yellow onions, halved and thinly sliced
• 1 leek or bunch green onions, thinly sliced (optional)
• A few tablespoons honey
  
• 8 cups vegetable broth (click here for a recipe)
• 1 tablespoon dried parsley
• 2 teaspoons dried thyme
• salt and pepper to taste
• a splash of apple juice
• slices of french bread
• Swiss or provolone cheese slices
• grated Parmesan cheese

Melt the butter in a very large saucepan. Saute the garlic, then add the onions and leek. Drizzle some honey over the onions. Slowly cook for about 15 minutes, stirring frequently, allowing them to caramelize until a nice golden color and translucent. Add the broth, herbs, and apple juice, and let simmer for about 20 minutes.

In the meanwhile, broil the bread with the cheese until melted and golden. Serve the soup in bowls with the toast on top, then sprinkle with the grated Parmesan.

Vegetable Stock

I used to think that "stock" and "broth" just meant those kind of scary yellowish granules reconstituted. Then I learned that you could buy it in a can or box, which was a definite improvement. However, only recently have I discovered the joy of making it yourself.


Vegetable Stock

Ingredients:

• 2-3 celery stocks (leaves and all), coarsely chopped
• 2 large leeks, well cleaned, and sectioned (cut off the roots, but leave the dark green parts)
• 2-3 large unpeeled carrots, coarsely chopped
• 2 large yellow onions, quartered and layers separated
• 2 large red potatoes, quartered
• 4 cloves of garlic, unpeeled and smashed (place under the flat part of a large knife, and strike the knife with your fist to break it open)
• several springs of fresh thyme
• several sprigs of fresh parsley
  
• a sprig or two of fresh rosemary
• 2 bay leaves
• salt and pepper to taste
• other miscellaneous vegetables (sometimes I add peas or broccoli, which gives it a distinctive flavor)
  

Place all the vegetables and herbs in a large pot. Add water until not quite covered (probably no more than 10-12 cups). Bring the pot to a boil, then reduce heat to a simmer. Let it simmer for about 2 hours or so, until the vegetables are very soft. Stir frequently to break apart the vegetables, if you can.

Run the soup through a strainer or fine colander, retaining as much of the liquid as you can. Press on the vegetables to force any more through the strainer. Use as a base for soups, rice, sauce, etc.

Peas with Basil, Lemon, and Pecorino

I'm on a bit of a quest. Most green vegetables have gotten a bum wrap out of life. Generations of children are force-fed soggy, steamed, flavorless piles of supposed health food, and we wonder why Americans don't eat their vegetables. If you can, just disconnect your childlike aversion to all things healthy, and you'll find there's an awesome world of healthful deliciousness just waiting out there.

I've seen many examples of a cold pea salad with fresh mint and pecorino, and I have to admit, I am a big fan of those recipes. However, I was looking for a way to prepare the peas warm, and I just didn't think those recipes would be good warm. So, I experimented around just a little and found a very nice combination, if I may say so myself. Sub basil for the mint (and tone down the amount just a bit), add some garlic and shallots to give it a little depth, and you've got yourself one nice vegetable side dish.



Peas with Basil, Lemon, and Pecorino

Ingredients

• 1 tablespoon chopped garlic
• 1 medium to large shallot, chopped into thin strips
  
• 2 bags high-quality frozen young peas
• 1/2 lemon
• several large, fresh basil leaves (5-6)
• extra virgin olive oil
• salt and pepper, to taste
• Fresh pecorino cheese (you can substitute fresh parmesean, if need be)
  

Heat a few tablespoons of the oil in a large, flat-bottomed frying pan or wok. Add the garlic and shallots, stirring until browned and slightly crispy. Add the peas, stirring constantly (you don't really need the peas to cook through: just heat up, really). Once the peas are warm, add the juice from half the lemon, and zest some of the peel in with a zester. Stir thoroughly.

Reduce the heat on the stove to low. Finely tear or snip the basil leaves, and add to the peas. Grate the pecorino over the peas to form a thin layer, then stir to combine. Salt and pepper to taste.

When serving, top with a few pecorino curls (you can make them with a vegetable peeler).

Herb Roasted Red Potatoes

Roasted potatoes are a standard that pretty much anyone should have in his or her repertoire, and I have been really happy with this particular version. It's quite versatile, and I've been able to serve it with all sorts of different dishes, just by adjusting the herbs and additional vegetables you put in. You can use just one herb or a combination of many. Or if you are a potato purist, you can do it with just the potatoes themselves.



Herb Roasted Red Potatoes

Ingredients

• 3 lbs red potatoes (baby or regular will work)
• extra virgin olive oil
• salt and pepper, to taste
• 3 tablespoons chopped, fresh herbs (rosemary, thyme, sage, oregano, parsley)

Optional:

• 1 red or green bell pepper, chopped
• 1/3 red onion, or 1 scallion, chopped
• 1 tablespoon chopped garlic
• 2 teaspoons dijon mustard
• A few strips of crispy bacon
  

Preheat the oven to 425 degrees. Cut the potatoes into bite-sized pieces; this usually means cutting the baby potatoes in half, or full-sized reds in fourths or sixths.

Place in a roasting pan with any additional vegetables, and drizzle several good glugs of olive oil over top, then toss until everything is nicely coated. (If adding mustard or garlic, whisk them in a bowl with the olive oil in advance, then pour over the potatoes).

Even out the potatoes into a single layer. Sprinkle with salt, pepper, and the fresh herbs. Place in the oven for 40 - 50 minutes, until potatoes are crispy on the outside, but tender inside when pierced with a fork. If they appear to be getting too done on one side, you can flip them about halfway through cooking.

Braised Carrots with Orange and Rosemary

This recipe I gleaned from the illustrious home-town hero, Sara Foster. She owns and runs two specialty-food markets / delis / catering companies here in Chapel Hill / Durham, and let me tell you, Foster's Market is quickly becoming one of my favorites. On the surface, her creations may seem simple, but the secret is in high quality, honest, "homey" food. She succeeds, in that goal, too.

This is an elegant-looking side dish which is really rather easy to compare. I fear that since the introduction of the bagged, peeled, washed baby carrot, some people may have forgotten what a real carrot looks like. Choosing carrots with the tops still attached gives a very "farmer's market" feeling to the dish (even if you didn't actually get the carrots at a farmer's market, you don't have to tell anyone). However, you really do need high-quality, fresh ingredients: beautiful, healthy-looking carrots, fresh rosemary, and a big juicy orange. There are no crazy sauces or anything else in this recipe: just a great big pan of simmering freshness.



Braised Carrots with Orange and Rosemary

Ingredients

• 2 - 3 bunches medium to large sized carrots, with the tops still attached (about 10 - 15 carrots)
• A few tablespoons extra virgin olive oil
• A few tablespoons butter
  
• 1/2 cup water
• 1 large, juicy orange
• 2 sprigs of fresh rosemary
• salt and pepper to taste

Cut the tops off the carrots, leaving about 1 inch or so. Peel the carrots, being sure to get all the dirt and grossness off the top around the greens. Rinse off in some water.

Melt the butter and heat the oil in a large, flat-bottomed skillet over medium-high heat. Add the carrots, so all of them are lying flat on the bottom of the pan (I made this for a crowd, so I had to use two pans). Cook for 6 - 8 minutes until you have a nice, browned side, then flip and cook about 6 minutes more. You just want some color on the carrots during this step.

To the pan, add the water, orange juice, the chopped leaves of the rosemary sprigs, and some salt and pepper. Bring the liquid to a boil, reduce the heat to a simmer, and let simmer for about 10 mintues, until the carrots are soft, but not mushy.

Spoon some of the juice over the carrots, and serve while hot. If you want, you can boil the juice in the pan until it reduces to make a thicker sauce, but the carrots are quite flavorful, and probably don't need it just by themselves.

Kevin's Grilled Vegetables with Red Pepper Viniagrette

Summer = grilling.

Now, depending on what side of the country you may find yourselves on, you may have different names for what is being described in this post. In my family's home state of Utah, anything cooked outdoors qualifies as 'barbecue,' but in my current home in North Carolina, 'barbecue' refers specifically to whole pigs cooked on coals slathered in vinegar. Having spent a few years in Wisconsin, where hamburgers and bratwursts on the grill constitute a 'fry out,' I have no idea what to call this activity, but I know that I love it. Something about standing in front of a hot grill with a giant set of tongs makes you feel completely in control.

This recipe comes from a good friend of mine, probably the one responsible for my culinary experimentation. I will admit, I was very skeptical of grilled avocados, but boy howdy, was I pleasantly surprised.


Grilled Vegetables with Red Pepper Vinaigrette

Ingredients

• Vegetables for grilling: we used zucchini, onions, avocados, and sweet potatoes. Other good possibilities would include eggplant, bell peppers, yellow squash, portobello mushrooms, etc.

Red Pepper Vinaigrette

• 2 red bell peppers (due to a lack of quality produce, we used one red and one orange, but the result was still quite good)
• 1 medium tomato
  
• 2 tablespoon extra virgin olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Heat a grill to medium-low heat. Cut the vegetables into grill-able chunks: you'll probably want to cut things a little thicker so they don't get soggy. We cut the avocados in fourths, and it worked great. Cut the red peppers for the vinaigrette into 4-5 flat segments.

Place the red pepper segments, skin-side down on the grill. Cook until the skins are charred black. Remove from the grill and place in a bowl with plastic wrap covering. Let set for a few minutes.

Place the rest of the vegetables on the grill. Be aware that many vegetables cook at different speeds: this is kind of an exercise in timing. Sweet potatoes take the longest, while zucchini took the shortest. Put the firmer, denser vegetables on first, then follow after a few minutes with the rest.


While the vegetables are grilling (keep an eye on them!), peel the charred skins off the pepper. Put the pepper flesh, the tomato, olive oil, vinegar, and some salt and pepper in a blender and process until smooth.

Once the vegetables are done (you want soft, but not mushy), serve with the vinaigrette.

Guacamole, revisited

In a previous post, I spent a good amount of time philosophizing about guacamole, and there I offered one interpretation. I tend to like that interpretation quite well. However, I feel that guacamole has many forms and purposes, and while the aforementioned recipe is great for topping nachos, stuffing burritos, etc., this one stands all on its own. It needs to hold no grown-up's hand. You just eat this stuff straight (well, usually with chips, but you get the idea).



Chunky Guacamole

Ingredients

• 3 large hass avocados
• 1 lime
• 1 clove garlic, minced or crushed
• 1 small jalapeño pepper, finely diced
• 1/2 red onion, chopped finely
• several sprigs fresh cilantro, chopped finely
• pepper and salt, to taste
• 1 roma tomato, chopped finely

Cut the avocados in half and scoop the flesh into a bowl. Cut the lime in half and squeeze the juice over the avocados to keep them from browning. Add the garlic, jalapeno, onion, and cilantro. Cut up the avocado flesh with a butter knife throughout, but don't mash it too much. The stirring and mixing with mash up some of the soft flesh naturally, but you'll still get nice chunks of avocado in there, too. Tasting frequently for correct seasoning (and also because it's good, and who doesn't want to taste it?). Gently fold in the tomatoes last, being careful not to crush them.

Pear and Gorgonzola Salad

This salad has got some personality. Gorgonzola is on the milder side of the blue cheeses, but boy, it's no sissy. There are some great flavors working together in this perky little number.



Pear and Gorgonzola Salad

Ingredients

• 1/2 cup candied walnuts
  
• 1/2 cup walnuts
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 head romaine lettuce (or other type of lettuce)
• 2 ripe pears, sliced
  
• 1/2 - 1 cup crumbled Gorgonzola cheese
• 1/2 - 1 cup dried cranberries
  
• 1/2 cup honey mustard vinaigrette (click here for recipe) or some other mild dressing

Candy the walnuts by melting the butter in shallow pan. I like to break up the walnuts into much smaller pieces, but you can leave them whole if you'd like. Add the walnuts and brown sugar, stirring constantly. Cook until fragrant and golden brown. I burn them 100% of the time, so please be careful. It's really upsetting if you let it go too long. Let them cool before putting on the salad.

Chop the lettuce into bite-size pieces. Mix in the pear slices, crumbled Gorgonzola, and cranberries. Add the dressing and walnuts immediately before serving.

If you're serving individual plates at a fancy dinner party or something, try this for some presentation points. Pile the lettuce in the center of a plate, then place some of the pear slices in a fan shape up against it. Instead of crumbling the Gorgonzola, cut it in a slice or a wedge and then lean it up on the pear. Sprinkle the cranberries and walnuts on top, and serve with the dressing.

Pico de Gallo

With tomorrow being Cinco de Mayo, it's time for the entire United States of America to celebrate Mexican history. True, no one in America really knows exactly what we're celebrating on the 5th of May (contrary to popular belief, it is NOT the Mexican equivalent of the 4th of July, the USA's independence day; Mexico celebrates it's independence from Spain on September 15th and 16th). Cinco de Mayo is actually the day a small Mexican army defeated the much-larger and much better-equipped French army in the Battle of Puebla, and is now a celebration of national pride. Look there, recipes and a little history lesson.

So, even if we don't all understand the historical significance, we do all understand that Cinco de Mayo is a day for Mexican food. Thus, here is my recipe for pico de gallo. I like the freshness of this recipe, but without the heat of other salsas. If you're looking for a scorching heat experience, feel free to add jalapeños or other peppers, but this recipe is purely for the fresh taste.

As with all my recipes, the ratios here are very approximate: add more or less of whatever you want. Plus, this recipe makes a very small batch: double or triple as needed.

Pico de Gallo

Ingredients

• 2-3 Roma tomatoes
• 1 medium tomatillo
• 1/3 red onion
• Several sprigs fresh cilantro
• 1-2 cloves garlic, minced
  
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Chop all vegetables to similar-sized pieces (they will process more evenly in a shorter amount of time), and throw them into a food processor with the metal chopping blade. Process with a few short pulses until you reach your desired consistency. Test a little to make sure you got your balance of lime, salt, and garlic right and adjust as necessary. Serve as a topping for tacos, salads, or anything else.

Roast Asparagus

I love asparagus, but I think a lot of people just blanch it then call it good. Who wants soggy asparagus? I certainly don't.

Roast Asparagus

Ingredients

• 1 bunch young asparagus (I like thick ones, but some people think they're too tough: decide for yourself)
• Extra virgin olive oil
• Salt
• Pepper
• Freshly-grated Parmesan cheese

Preheat the oven to 450 degrees. Cut off the white ends of the asparagus; they're tough and not tasty. Coat the asparagus in the olive oil, salt and pepper, then spread them out on a cookie sheet. Grate the cheese over the top, and place in the oven for 6-9 minutes (ovens vary, so watch carefully). I like mine with some crunch in the middle, but the tips and cheese should be crispy. If you leave them in too long, they'll get wilted and kind of gross.