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I love to start grilling at this time of year. This dish mixes together grilled meat and asparagus with an amazing marinade. If you don't eat red meat, you can substitute chicken or other grilled vegetables.
This takes about 35 minutes to prepare and serves 4 people. It tastes best if you let the dish sit at room temperature for 1/2 hour. If you don't have time, it's fine to serve it right away. Ingredients: -2 lb London Broil -1lb asparagus -1c uncooked brown rice -olive oil to grease grill -1/2 c cashews Marinade -4 scallions -2 large garlic cloves -2 TBS cilantro -1 inch piece fresh ginger -3 TBS toasted sesame oil -1/3 c dry sherry or mirin -3 TBS low-sodium soy sauce -2 TBS bottled hot sauce Steps: 1) Prep -Preheat a gas grill by turning half the burners to high. Cover grill for 5-10 minutes -Remove meat from package and season with salt and pepper on both sides -Wash asparagus and trim ends -Place asparagus in grill basket -Brush asparagus with olive oil and lemon or lime juice - Clean and oil the cooking grate of the grill 2) Prepare Marinade -Thinly slice scallions -Mince garlic -Chop cilantro -Mince ginger -Mix all marinade ingredients together 3) Prepare Brown Rice and Cashews -Make pre-boiled brown rice in microwave or in boiling water following instructions on package -Toast cashews for about 4-5 minutes in toaster oven or stove (careful they don't burn) 4) Grill meat and asparagus -Cook meat, uncovered on hot side of grill, until lightly charred on both sides and the center of the thickest part is pink when cut into, 5-10 minutes total, flipping once halfway through -Let meat cool for 10 minutes -Cook asparagus, uncovered on hot side of grill, until lightly charred on both sides -- about 5 minutes on each side 5) Mix everything together -Cut meat into very thin slices -Combine meat, asparagus, cashews and marinade -Let this sit at room temperature to enhance the flavor for 1/2 hour
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 I love to make this salad this time of year when the local asparagus begins to be harvested. All the different parts of this can be prepared beforehand. Then just put it altogether and serve.
The silken tofu horseradish aoil turns this into the perfect meal for vegetarians. Ingredients: -package of baby lettuce -bunch of beets -1/2 lb red bliss potatoes -1/2 lb asparagus -1/2 lb grape tomatoes -4 oz. jar capers -1/2 c kalamata olives -4 hard-boiled eggs (optional) -steamed or broiled salmon (optional) -extra virgin olive oil -balsamic vinegar -1 10 oz. package silken tofu -2 medium cloves garlic -2 TBS prepared horseradish -1/2 tsp salt -2 TBS lemon juice -1 TBS olive oil -up to 1/2 c mayonaise (optional) -Small sprigs of fresh herbs like parsley, dill, chives Steps: 1) Prepare all the different pieces which should take about 2 hours Beets -Preheat oven to 375 degrees -Pierce beets with a fork; wrap in tin foil -Place in oven on tray for 2 hours Potatoes and Carrots -While beets are cooking, slice potatoes -Bring 2-3 inches of water to a boil in large saucepan with steamer tray -Add potatoes, sprinkle with 1/2 tsp salt and steam for 15 minutes until just tender -Add carrots to steamer and steam for an additional 5 minutes -Remove potatoes and carrots Eggs -Remove steamer from saucepan -Fill with water 2 inches from top -Add eggs and set timer for 15 minutes -Bring water to boil and then reduce to simmer -Remove eggs when timer goes off -Cool, peel and quarter Capers -Wash & drain capers and dry with paper towel -Heat medium skillet with 2-3 TBS olive oil to medium heat -When a droplet of water bounces on contact, add capers -Fry for 3-5 minutes -Remove capers with slotted spoon to plate with paper towel Horseradish Aoili -Grate or dice garlic -Put garlic, silken tofu, horseradish, salt, lemon juice and 1 TBS olive oil in blender or food processor and whisk until smooth -Transfer to a bowl and add mayonnaise if desired -Cover tightly and refrigerate until serving time Olives, Tomatoes and Herbs -Slice olives in half -Wash and dry herbs -Wash and dry tomatoes Asparagus -Trim ends of asparagus, place in oiled baking dish; pour on 1/2 TBS olive oil and 1/2 TBS balsamic vinegar -During last 15 minutes of beets cooking, add to oven for 15 minutes -Remove beets and asparagus from oven -Wait for beets to cool, skin should peel off easily -Dice beets into 1/2 inch pieces -Add beets to jar or small bowl with 1/2 TBS olive oil & 1/2 TBS balsamic vinegar 2) Put salad together -Arrange lettuce on serving platter or individual plates -Place potatoes, carrots, beets and tomatoes on top of lettuce -Arrrange asparagus spears over this -Add egg quarters -Tuck herbs around eggs and veggies -Sprinkle with olives and capers -Drizzle horseradish aoli over this Enjoy!! Note: The aoli works with any of the vegetables individually. I had it over beets for lunch today. -  This is actually three of the simplest recipes that have become by go-to meal when I don't have a lot of time, but want a dinner that will taste delish.
Ingredients: -1 1/2 lb salmon -2 TBS mustard -1 TBS honey -1 bunch of asparagus -extra virgin olive oil -1 TBS lemon juice -1 c dry whole wheat couscous Steps: 1) Prepare salmon -Place salmon on a foil-covered baking dish skin-side down -Rub with olive oil -Season with salt and pepper -Heat under broiler for 20 minutes 2) Prepare asparagus -Rinse asparagus -Break off and dispose of bottoms of spears -Place in large rectangular pyrex baking dish -Pour about 1 1/2 TBS of olive oil and 1 TBS lemon juice over asparagus -Season with salt and pepper -Cook on high in microwave for 10 minutes 3) Prepare couscous -Bring 1 1/4 c water to a boil -Place 1 c dry whole wheat couscous in a bowl - Pour boiling water over couscous and cover with a plate for at least 5 minutes 4) Finishing touches -Mix together mustared and honey -Brush on salmon 2 minutes before it is finished -Place back under broiler for 2 minutes -Fluff couscous -Serve salmon, asparagus & couscous Enjoy! |