Archive | May, 2012

green summer rolls with zero fat carrot-ginger dipping sauce

11 May

sorry i didn’t take any pictures of the process..but its pretty self explanatory..

the actual roll is basically the same as my spring roll recipe . it’s just romaine lettuce, avocado, cucumber, snap peas, thai basil, mint, cilantro and a few carrots.

for the carrot-ginger sauce:

you need:

1 cup of carrots, sliced into rounds

1 T of ginger, chopped

1/4 c water

2 tsp thai chili garlic sauce

1-2 T low sodium soy sauce

1-2 limes, juiced

saute 1 cup of round carrot slices in a pan coated with pan spray. add salt and pepper and saute about 6 minutes. add in 1 T of chopped ginger until fragrant. pour the carrots and ginger into a blender with the juice of one juicy lime (or 2 limes), a tsp of sambol–thai chili garlic sauce and about 1/4 cup of water. it should be thick enough to coat the back of the spoon and not at all chunky. taste it and adjust flavors! enjoy.

(sorry this wasn’t much of a recipe….)

goat cheese bruschettas with charred corn and blackberries

7 May

this doesn’t really need a recipe..

crusty bread. topped with goat cheese. topped with arugula. topped with roasted corn finished on the grill. topped with blackberries. salt and pepps. see ya later!

 

shaved asparagus salad with meyer lemon vinaigrette

7 May

summer timeeee!!! actually though, i dont know why people are always excited about summer. everywhere i have ever lived, summer just means its over 100 degrees every day. when i got into my car yesterday my thermometer said 109 degrees. its the first week of may. oy vay.

on a positive note…summer also means more fresh produce and lots of bright, refreshing food. (if you eat anything more than a salad you may not be able to move in the sauna that is a central texas summer)

enter: shaved asparagus salad with toasted pine nuts, parmiggiano reggiano and a meyer lemon cilantro vinaigrette.

What You Need for 2 servings of Salad:

1 lb of green asparagus

1/4 c toasted pine nuts

a few nice shavings of good parmesan cheese

for the meyer lemon cilantro vin:

2 meyer lemons, juiced

1 teaspoon white balsamic vin

1 T super finely minced cilantro

1/2 T of thinly sliced green onions

olive oil for streaming, maybe about 1/4-1/3 c

salt and black pepps

lets talk about meyer lemons. different than your standard lemon? yes. really fragrant and fruity, not quite as tart. meyer lemons are actually in season in early spring but whatever, they are the bomb.com.

to assemble:

using a vegetable peeler, shave each asparagus into ribbons. unfortunately it’s difficult to shave once you get past the halfway point of the asparagus. i just saved all of these bits to use later in a frittata or another salad. reserve all your shaved asparagus ribbons in a bowl, tossed with the pine nuts.

to make the vinaigrette, combine the herbs, lemon juice, balsam vin, salt and pepps in a bowl. while whisking, stream in olive oil until the vinaigrette comes together and thickens. taste and adjust seasonings.

once you are ready to serve, toss the asparagus and pine nuts with enough vin just to happily moisten but not drench the ribbons. top with shaved parm!

 

OH AND ALSO. this salad does beautifully as an addition to your breakfast the next morning…

top english muffins or crusty bread with a bit of the salad and a poached egg. yumyumyum! (sorry blackberry photo..)