Qunioa and Spring Vegetables

I had the day off yesterday. Completely off. It wasn't Saturday, so I didn't have to clean. It wasn't Sunday, so I didn't have to go to church. Yesterday was my day. And take a look at all the things I accomplished: got up (major accomplishment for a day off) made steel cut oats for breakfast, prepped the flower beds for more planting and moved some dirt to our future vegetable plot, made this quinoa dish for lunch, exercised, read outside in the sun, showered (yes, that's also an accomplishment), purged my email inbox, made dinner, went for a bike ride, finished doing laundry, watched the documentary Ingredients (which I highly recommend), and chatted with the husband.  The only thing I didn't do was make rhubarb crumb bars (coming soon, I hope) because rhubarb was nowhere to be found today.  All in all, I think I'd like to order 3 or 4 more such days, please.

Sauteed Chicken with Asparagus and Mushrooms

This simple pasta dish is mild in flavor but cholkfull of vitamins with the large quantity of asparagus. In fact according to Michigan Asparagus Advisory Board, "asparagus is one of the most nutritionally well-balanced vegetables in existence"; that alone should have you cooking up a batch of this dish. Hooray for asparagus!

I prepared this for my husband and parents and served it with some corn on the cob and fresh watermelon, it made for a nice evening meal on the deck. Of course, in my opinion, any meal is enhanced if it is served outside on the deck as the air is cooling.

Spring Veggies with Mustard Sauce

Asparagus is in abundance right now. It is easy to find, inexpensive, delicious, and nutritious. While I enjoy it steamed with some salt and pepper, it can get a little boring. So I came up with this simple recipe. It will make a great side to just about any chicken or fish dish, in fact I paired it along side our Broiled Tilapia Parmesan and it worked really well. And while I just used asparagus, onion, and mushrooms, I think that zuchinni and perhpas some green peppers would also add a great flavor to this mix.

Red Pepper, Asparagus and Spinach Frittata

I've made some variation of this dish at least 4 times in the past 2 weeks (which may not sound like a lot, but I hate to repeat meals within memory...what can I say, I like variety). It's been great for those days when I'm totally in a rush for dinner, but still want to manage to get some veggies in for the day: voila, a frittata. But what is it?

Think of a frittata like an omelet. An Italian omelet. It can have any combination of meats, cheese and vegetables and is usually first cooked in a pan on the stove and finished off in the oven. But unlike your typical omelet, in a frittata, the vegetables are cooked first. Once softened, you add the egg/cheese mixture and cook until the egg is firm. Some frittatas (like this one) are broiled briefly to fluff and brown the top. And I'd eat them for breakfast, lunch or dinner.

Red Pepper, Asparagus and Spinach Frittata
Recipe by Kelly
Pictures by Caroline

2 tablespoons olive oil
1 red bell pepper, chopped into small pieces*
1 bunch asparagus (about a 2 inch bunch), chopped into small pieces
1 small onion, chopped
3-4 cups spinach, roughly chopped
4 eggs
3 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup white cheese (like mozzarella, fontina, or parmesan)

1. Heat oil in large oven-safe skillet. Add bell pepper, asparagus and onion and saute about 5 minutes, or until beginning to soften. Add spinach and cover for 2 minutes.
2. Meanwhile, combine eggs, milk, salt, pepper and cheese in a small bowl. Preheat oven to broil.
3. Reduce heat to low and cook about 2 minutes, until most of the water has evaporated from the pan. Add egg mixture, but do not stir! Gently spread some of the egg mixture through the pan, if needed.
4. Cook about 10 minutes, until eggs are mostly firm when you shake the pan. Place pan in oven and broil 2 minutes. Eggs should be firm and just barely starting to brown.

*Mushrooms, arugula, green pepper, zucchini, or your other favorite vegetable would be a fine substitute for any of the vegetables in this frittata.

Asparagus with Parmesan Butter

Asparagus is a nutrient dense vegetable, and is coming into season as we sit here. I purchased a large amount a few days ago and have been enjoying it lightly steamed hot and cold. But what I found out, is that my husband is not a big asparagus fan. He prefers to have it smothered in a hollandaise sauce or other concoction atop of the green spears. So, tonight I tried this flavored butter over the asparagus. It is quite garlicy, I will probably reduce the amount next time, but this definetly makes a great side next to some grilled chicken.

Asparagus with Parmesan Butter
Recipe from Bon Appétit, June 1998
Pictures by Caroline

1 pound asparagus ends trimmed
3 tablespoons butter, room temperature
1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

1. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well.
2. Arrange asparagus on broiler-proof platter. Preheat broiler.
3. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper.
4. Drop butter mixture by teaspoonfuls over asparagus.*
5. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

*I added the butter after I broiled the asparagus, but I would suggest adding it before broiling it.

Roasted Potatoes with Asparagus

To me, spring vegetables = asparagus. But since it's still a bit early for really really perfect asparagus (the kind that's so delicious you want to eat it raw, steamed, broiled, grilled...really anyway you can get it), this is a great way to softened their pre-season flavor with some buttery Yukon Gold potatoes potatoes and a bit of cheese.

Roasted Potatoes with Asparagus
recipe adapted from Gourmet April 2008
Pictures by Caroline

Makes 4-6 servings

1 bunch asparagus, trimmed and cut into 1-inch pieces
6 small Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 450°F.
2. Toss together asparagus, potatoes, oil, and salt and pepper in a large shallow baking pan, spreading evenly.
   
3. Roast, stirring once, 20 minutes, or until potatoes are tender.
   
4. Remove from oven and sprinkle with cheese.