Tuesday, May 26, 2020

Shaved Asparagus Salad


As I sit here eating a whole pound of asparagus (haha) I'm reminded of what beautiful produce we are provided in west Michigan in the warmer months. 

The asparagus with thicker stems may not be everyone's favorite, but in this salad they work perfectly for peeling. Serve this with grilled salmon or chicken and a side of grilled bread. A perfect meal for patio weather!



1. Working one at a time, lay each asparagus stalk flat on a cutting board and peel into strips with a peeler. Place the strips in a large mixing bowl. (Hang on the scraps and chop them up to roast, saute or serve in a stir-fry)



2. Squeeze lemon juice over the asparagus and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper and toss gently to coat.


3. Add parmigiano and toss again.

4. Transfer to a serving dish and drizzle the top with a small amount of olive oil. Serve immediately (at room temperature).



Shaved Asparagus Salad
Serves 4

All you need:
1 large bunch asparagus (with thicker stalks), ends trimmed
Juice of 1 lemon
1 tablespoon olive oil, plus more for drizzling on top
Kosher salt and freshly cracked black pepper, to taste
1/2 cup shaved Parmigiano-Reggiano cheese

All you do:
1. Working one at a time, lay each asparagus stalk flat on a cutting board and peel into strips with a peeler. Place the strips in a large mixing bowl. (Hang on the scraps and chop them up to roast, saute or serve in a stir-fry)
2. Squeeze lemon juice over the asparagus and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper and toss gently to coat.
3. Add parmigiano and toss again.
4. Transfer to a serving dish and drizzle the top with a small amount of olive oil. Serve immediately (at room temperature).

Saturday, May 16, 2020

Mushroom Enchiladas with Pepita Green Sauce


With meat being a little harder to come by these days, I've started to include more plant-based meals into our weekly routine. Mushrooms have a meaty texture and add great flavor to this dish. And the creamy green sauce will be your new favorite!

If you aren't a huge fan of mushrooms, you can substitute white beans, black beans, diced sweet potato or shredded chicken.



1. Preheat oven to 375.
2. Combine sauce ingredients in a blender until smooth.


3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden. Add mushrooms and cook for 5 minutes longer then season with salt. Transfer the mushroom mixture to a mixing bowl and wipe out the skillet.



4. Heat 1 inch of vegetable oil in the skillet over medium-high heat. Fry each tortilla for 3 seconds to soften. Drain on paper towels.


5. Combine the cooled mushroom mixture with 1 cup of Monterey jack cheese.


6. Spread half of the green sauce onto the bottom of a 13x9 pan. Fill each tortilla with mushrooms, roll up and place in the pan. Top with remaining sauce and cheese. Bake uncovered for 15 minutes.




7. Once out of the oven, allow the enchiladas to cool for 5 minutes. Scoop onto plates and garnish with queso blanco, sour cream and cabbage, if desired.




Mushroom Enchiladas with Pepita Green Sauce
Serves 6

All you need:
Sauce
1 (16 oz.) jar salsa verde (mild or medium)
1 small white onion, diced
1/2 cup cilantro
1 cup roasted salted pepitas (pumpkin seeds)
Juice of 1 lime

Filling
1 tablespoon olive oil
1 small sweet onion, diced
1 pound sliced cremini mushrooms
1/2 teaspoon salt
2 cups shredded Monterey jack cheese, divided

Vegetable oil, for frying
12 corn tortillas

Crumbled queso blanco cheese, sour cream and shredded green cabbage, for garnish (optional)

All you do:
1. Preheat oven to 375.
2. Combine sauce ingredients in a blender until smooth.
3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden. Add mushrooms and cook for 5 minutes longer then season with salt. Transfer the mushroom mixture to a mixing bowl and wipe out the skillet.
4. Heat 1 inch of vegetable oil in the skillet over medium-high heat. Fry each tortilla for 3 seconds to soften. Drain on paper towels.
5. Combine the cooled mushroom mixture with 1 cup of Monterey jack cheese.
6. Spread half of the green sauce onto the bottom of a 13x9 pan. Fill each tortilla with mushrooms, roll up and place in the pan. Top with remaining sauce and cheese. Bake uncovered for 15 minutes.
7. Once out of the oven, allow the enchiladas to cool for 5 minutes. Scoop onto plates and garnish with queso blanco, sour cream and cabbage, if desired.

Wednesday, May 6, 2020

Greek Sheet Pan Chicken and Veggies


Trying to maintain a healthy eating pattern during this time can be difficult, but I keep reminding myself to stock up on fresh veggies while I'm at the store. I very much look forward to being able to go to the farmers market soon (hopefully) to help out our local farmers.

This sheet pan dinner couldn't be more simple - I love any meal that requires one dish! I served this on it's own, but if you want to add a starch, I would recommend quinoa, wild rice or roasted baby Yukon gold potatoes.




1. Preheat oven to 450.
2. Combine marinade ingredients in a small bowl.

3. Place chicken and veggies on a large rimmed baking sheet and coat evenly with the marinade.

4. Bake for 20-25 minutes, or until the veggies are golden and the chicken is cooked through.

5. Once out of the oven, allow the chicken and veggies to rest for 5 minutes. Transfer to serving plates and garnish with feta and parsley. Squeeze fresh lemon juice over and serve.



Greek Sheet Pan Chicken and Veggies
Serves 4

All you need:
Marinade
2 tablespoons olive oil
Zest and juice of 1 lemon
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

4 boneless, skinless chicken breasts (6-8 oz. each)
1 small head cauliflower, cut into florets
1 pint cherry tomatoes
2 oz. crumbled feta cheese, for garnish
Fresh chopped parsley, for garnish
Fresh lemon juice, for finishing

All you do:
1. Preheat oven to 450.
2. Combine marinade ingredients in a small bowl.
3. Place chicken and veggies on a large rimmed baking sheet and coat evenly with the marinade.
4. Bake for 20-25 minutes, or until the veggies are golden and the chicken is cooked through.
5. Once out of the oven, allow the chicken and veggies to rest for 5 minutes. Transfer to serving plates and garnish with feta and parsley. Squeeze fresh lemon juice over and serve.