This pasta is for all you bleu cheese lovers out there. Truly, the dominant flavor in this pasta is the creamy pungent blue cheese sauce that doesn’t even require that you make a sauce. Instead just crumble in the bleu cheese with a little starchy pasta water and it becomes a delicious creamy sauce. Of … Continue reading Creamy Bleu Cheese Pasta with Asparagus & Mushrooms
In the springtime around here farmer’s markets bring out some uniquely springtime produce such as tender garlic. These garlic actually look like small pale pink onions. The flavor of spring garlic is like a cross between garlic and green onions.
I had received my farm box last week and in it were beautiful veggies such as chard, turnip greens and a big bunch of asparagus. I usually like to make pasta or risotto with these veggies to show off their delicate flavors, but this time I wanted to try something different, like polenta.
A soup so veggie flavorful that it just needs salt and pepper. Leeks and asparagus both have so much flavor on their own that you pretty much don’t need anything else in this soup. Sauté leeks in olive oil, add the asparagus, salt and pepper and broth. Cook until tender. Blend for a creamy soup … Continue reading Asparagus Leek Soup
Looking for a fast and easy side dish to serve with a quiche, sandwich, fish or chicken? This springy green veggie mix is quick, easy and delicious. Just sauté zucchini and asparagus with a little garlic, salt and pepper, then toss in some panko Parmesan topping, and what you end up with is a beautiful … Continue reading Zucchini Asparagus Stir Fry with Panko Parmesan Topping
This light and delicious pasta is packed with good for you veggies like asparagus, kale, zucchini and leeks and is the perfect healthy lunch or light dinner. With a touch of garlic and black pepper and topped with Parmesan cheese, this simple pasta tastes outstanding, and even takes care of the veggie quota for the … Continue reading Rigatoni with Asparagus Leeks Zucchini and Kale
Creamy Asparagus and Leek Risotto Ingredients: 2-3 cups asparagus tips (save the stalks of the asparagus to use in an asparagus soup – recipe to come) 2 -3 cups chopped leeks from 1 large leek stalk or 2 medium leeks 2 cups risotto rice 1 tsp thyme 5 cups broth Olive Oil 2 tbsp butter … Continue reading Creamy Asparagus and Leek Risotto
Celery root is a new vegetable discovery of mine. I’ve had celery root in a few dishes at restaurants and most recently as a roasted vegetable when we went to our friends Oliver and Jo’s place for dinner. It was about time I gave this interesting vegetable a second look. I finally bought a giant … Continue reading Celery Root and Asparagus Soup
Packed with nutrients, delicious and decadent, a baked chili relleno from our favorite Mexican restaurant Zona Rosa is what I tried to replicate in this recipe. I stuffed my peppers with a similar variety of veggies including kale, sweet potatoes and squash. I then added quinoa and cheese, and baked the peppers on a bed … Continue reading Stuffed Chile Relleno with Kale, Sweet Potato and Squash
These are delicious pesto sandwiches with creamy avocado and bell peppers on whole wheat bread. My friend Roli made these tea sandwiches for an afternoon get together and served them with crisp sautéed asparagus.