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Creamy Vegan Lemon Asparagus Pasta

Creamy Vegan Lemon Asparagus Pasta

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1 pound fresh asparagus
  • 12 ounces rotini pasta or your favorite shape (gluten-free, if desired)
  • 1 cup raw cashews
  • 1 cup water
  • 3 tbsp. lemon juice
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Instructions
 

  • Snap off the tough ends of the asparagus spears. Bring a pot of salted water to a boil. Add the asparagus and cook just a few minutes until the spears are tender and bright green. Using tongs, immediately remove the asparagus from the water and place in a bowl of ice water. When they are cool, pat the asparagus dry with a kitchen towel and cut into bite-size pieces. Set aside.
  • Add the pasta to the same water used to cook the asparagus and cook according to the package directions. Drain and return to the pot.
  • Meanwhile,in a high-speed blender, combine the cashews, water, and lemon juice, and blend until completely smooth.
  • Add the asparagus to the cooked pasta in the pot. Pour the cashew sauce over the pasta and asparagus and toss well to coat. Taste and add salt and pepper, as needed.
  • Transfer to a serving bowl and garnish with parsley, if desired. Enjoy!
Keyword Asparagus, Cashews, Lemon
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Potato Salad with Green Beans and Asparagus

Potato Salad with Green Beans and Asparagus

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

  • 1 pound new potatoes about 15 small new potatoes
  • 1 pound green beans
  • 1 bunch asparagus
  • 2 tbsp. minced red onion
  • 2 tbsp minced parsley
  • 1 large handful walnuts
  • 4 tbsp olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. dijon mustard
  • 1 large clove garlic minced
  • 8 twists black pepper

Instructions
 

  • Slice new potatoes in half or quarters (depending on size) and place in a large pot.Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes – until fork tender.
  • Trim green bean ends and cut green beans in half.
  • Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
  • While potatoes are cooking, bring another pot of water to a boil. Once it’s boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
  • Prepare an ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready – drain in a colander and then plunge into ice bath.Let them sit in the ice bath until completely cool.
  • Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard,minced garlic and black pepper.
  • Mince red onion and set aside.
  • Mince the parsley and set aside.
  • Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
  • Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
  • Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve
Keyword Asparagus, Garlic, green beans, Onion, Potatoes, Walnut
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Shaved Asparagus Frittata

Shaved Asparagus Frittata

Prep Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 1/2 pound asparagus cleaned, not trimmed
  • 2 ounces thinly sliced prosciutto optional
  • 8 large eggs 2
  • 2 tbsp. milk or cream
  • 1/2 tsp. kosher salt plus more to taste
  • Freshly ground black pepper
  • 2 scallions thinly sliced on the diagonal
  • 2 tbsp. olive oil
  • 2-4 ounces soft goat cheese crumbled (to taste)

Instructions
 

  • Prepare the asparagus: No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to peel ribbons away from the tough end (and your hand) right through the soft tip. Discard the tough ends once you’re done peeling.
  • [As you get to the bottom of your stalk, you might find that the raised edge of your peeler is keeping the blade from shaving the asparagus as thin as you’d like. For this, I move the asparagus to the edge of the cutting board with the peeler blade half-off so you can get closer. Just be careful not to shave your cutting board. 🙂 ]
  • Crisp the proscuitto: If you’re using the proscuitto, heat the 12-inch ovenproof skillet you’ll use for the final frittata over medium heat. Lay slices in a single layer (will need to do this in two batches) and cook them until lightly brown underneath and curling. Flip them for another 20 to 30 seconds then transfer them to paper towels to blot off the extra oil and cool. Repeat with remaining proscuitto. You’ll use the pan again in a minute.
  • Heat your broiler.
  • Vigorously beat your eggs with the milk or cream, plus salt and pepper until well-combined. Stir in scallions and crumble in crisp proscuitto, if using. Gently add asparagus peels, just swishing the egg mixture over them.
  • Heat your skillet over medium heat and add 2 tablespoons olive oil. Let it heat fully, then swish it around so it goes up the sides of the pan. Pour in asparagus and egg mixture, nudging the asparagus around so it mostly stays level with the eggs. Crumble goat cheese over, to taste. Cook gently (lowering the heat to medium-low if needed) for about 5 minutes, until the edges are set and brown but it’s still loose and eggy on top. Transfer skillet to the broiler and cook for another 1 to 3 minutes,keeping a close eye on it, until eggs are set on top.
  • Let cool for 5 minutes before cutting into wedges, or longer if you’d like to eat it at room temperature.
Keyword Asparagus, Eggs, Green Onions
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Roasted Asparagus with Chickpeas and Spinach

Roasted Asparagus with Chickpeas and Spinach

Prep Time 27 mins
Total Time 27 mins
Servings 2

Ingredients
  

  • 1 heaping cup chopped asparagus cut into bite-size pieces with ends removed
  • 3 tsp. extra virgin olive oil divided
  • 1 pinch salt
  • 1 cup chickpeas drained
  • 1 tbsp. nutritional yeast flakes optional
  • 2 cloves garlic minced
  • 1/4 cup chopped onions
  • 2 cups baby spinach
  • 1 tsp. lemon juice plus more to taste if needed
  • Salt to taste

Instructions
 

  • Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Put asparagus on one baking sheet and toss with ½teaspoon extra virgin olive oil and a pinch of salt.
  • If your chickpeas are wet, put them on a clean kitchen towel and rub them dry. (They roast the best when they aren't damp).
  • Then move the chickpeas to the second baking sheet. Toss chickpeas, nutritional yeast (if using), a pinch of salt, and ½teaspoon extra virgin olive oil.
  • Put both baking sheets in the oven and roast chickpeas and asparagus for 20 minutes, stopping once to shake the pans so that they roast evenly.
  • During the last 10 minutes of the asparagus/chickpea cooking time, bring a non-stick skillet to a medium heat.Add the remaining 1 teaspoon extra virgin olive oil to pan and sauté the onions and garlic a few minutes, until fragrant and translucent.
  • Add baby spinach to skillet and sauté for one to two minutes more, until the spinach has just wilted.
  • Add lemon juice to deglaze the pan and combine.Remove from heat and set aside.
  • Once the asparagus and chickpeas have finished roasting, add them to the pan with the spinach mixture. Fully combine.
  • If necessary, add salt and additional lemon juice to taste. Serve over brown rice, pasta, or creamy polenta.
Keyword Asparagus, Chickpeas, Garlic, Lemon, Onion, Spinach
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Baked Eggs with Spinach and Leeks

Baked Eggs with Spinach and Leeks

Cook Time 35 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 medium leek white and light green parts only, chopped
  • 1 clove garlic minced
  • 8 cups baby spinach
  • Kosher salt to taste
  • 4 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp. finely chopped thyme
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. aleppo pepper or crushed red pepper flakes

Instructions
 

  • Preheat the oven to 350°.
  • In a large skillet over medium heat, melt the butter with the olive oil. Add the leeks and cook, stirring occasionally, until they are soft and tender but not browned, 6 to 8 minutes. Add the garlic and spinach, season with salt, and cook until the spinach has wilted, 2 to 3minutes.
  • Set 2 small ovenproof dishes onto a baking sheet. Divide the spinach-leek mixture equally between the dishes. Make 2indentations in each dish, leaving about a 1-inch gap in between. Carefully crack each egg into an indentation. Pour 2 tablespoons of cream into each dish and season with salt.
  • Place the baking sheet into the oven and bake until the whites are just set but the yolks are still runny, 10 to 12 minutes.
  • Top the baked eggs with the thyme, lemon zest and Aleppo pepper, and serve.
Keyword Eggs, Garlic, Leeks, Lemon, Spinach
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Potatoes, Leeks, and Carrots in Parchment

Potatoes, Leeks, and Carrots in Parchment

Cook Time 35 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 3/4 pound small new potatoes halved or quartered
  • 2 medium leeks (white parts only) halved lengthwise, rinsed well, and cut into 3-inch pieces
  • 1/2 pound carrots cut into thin 3-inch sticks
  • 10 sprigs thyme
  • 1 tbsp. unsalted butter optional, cut into small pieces
  • Coarse salt and ground pepper

Instructions
 

  • Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
  • Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.
Keyword Carrots, Leeks, Potatoes
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Italian Roasted Potatoes and Zucchini

Italian Roasted Potatoes and Zucchini

Cook Time 1 hr 15 mins
Total Time 1 hr 15 mins
Servings 6

Ingredients
  

  • 4-5 large potatoes
  • 2-3 medium zucchini
  • 1/4 cup olive oil
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. oregano
  • 3 sprigs rosemary leaves removed from the stem
  • 1 clove garlic chopped

Instructions
 

  • Pre-heat oven to 400° (200° celcius)
  • Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel, place in a large baking pan, add zucchini also cut into small wedges, toss with olive oil, salt, oregano, rosemary and garlic, mix well, if you like sprinkle with additional oregano and salt. Bake in a pre-heated oven for approximately 1 hour. (halfway through cooking time, mix the potatoes with a spatula), continue cooking. Serve immediately. Enjoy!
Keyword Garlic, Potatoes, Zucchini
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Penne with Cauliflower and Leeks

Penne with Cauliflower and Leeks

Cook Time 1 hr 10 mins
Total Time 1 hr 10 mins
Servings 6

Ingredients
  

  • 1/3 cup extra virgin olive oil
  • 2 medium leeks white and light-green parts thinly sliced crosswise
  • 2 cloves garlic thinly sliced
  • 1 pound cauliflower cut into 1-inch florets
  • 1 fresh red chile seeded and thinly sliced
  • 1 cup dry white cine
  • 1/2 cup water
  • 8 cherry tomatoes quartered
  • 3/4 pound penne rigate
  • Salt and freshly ground black pepper

Instructions
 

  • In a large, deep skillet, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chile. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced to about 1/2 cup, about 12 minutes. Add the cherry tomatoes and simmer for 5 minutes longer.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, then toss it with the vegetables in the skillet. Season with salt and black pepper and serve.
Keyword Cauliflower, Cherry Tomatoes, Garlic, Leeks
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Kid Friendly Roasted Acorn Squash and Sweet Potato Soup

Kid Friendly Roasted Acorn Squash and Sweet Potato Soup

Cook Time 1 hr
Total Time 1 hr
Servings 8

Ingredients
  

  • 2 medium acorn squashes halved, seeds scooped out
  • 4 small sweet potatoes halved lengthwise
  • 6 tbsp. olive oil or butter divided
  • 1 medium/large onion chopped
  • 3-4 cloves garlic chopped
  • 2 tsp. thyme
  • 2 tsp. pure maple syrup
  • Pinch of cayenne or to taste if you like heat
  • 1 1/2 – 2 quarts bone broth depending on how thick/thin you prefer your soup
  • Sea salt and pepper to taste
  • Garnish with coconut milk/yogurt or sour cream and a drizzle of olive oil optional

Instructions
 

  • Pre-heat the oven to 400 degrees.
  • Spread olive oil over the flesh of your acorn squash halves and sweet potato halves, and then sprinkle with sea salt and pepper. Place the squash and sweet potatoes flesh side down on a baking sheet and roast at 400 degrees for 45 minutes, until the veggies are soft.
  • You can start the rest of the soup when take the squash and sweet potatoes out of the oven so they are cooling while you work –you’ll want the squash cooled so you can handle it to scoop the flesh out.
  • In a large soup pot, add 2-3 tbsp of butter and the onion with a pinch of sea salt. Cook the onion over medium-high heat for about 5-7 minutes. Add the garlic and cook for 1 minute.
  • Add the thyme, broth, and roasted squash and sweet potatoes, and bring to a simmer for 5 minutes.
  • Turn off the heat, and blend the soup with an immersion blender, or pour it into a regular blender to puree. Garnish each bowl with a splash of coconut milk or dollop of sour cream and a drizzle of olive oil.
Keyword Acorn Squash, Chicken Stock, Coconut Milk, Garlic, Maple Syrup, Onion, Sweet Potatoes
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Sweet Potato Kale Soup

Sweet Potato Kale Soup

Cook Time 37 mins
Total Time 37 mins
Servings 4

Ingredients
  

  • 2 stalks celery diced
  • 1/2 large yellow onion diced
  • 1 bell pepper diced
  • 3-5 cloves garlic minced
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 2 medium sweet potatoes peeled and diced
  • 2 cups cooked chickpeas rinsed well
  • 4 cups vegetable broth
  • 4 cups filtered water
  • 1/2 bunch curly kale roughly chopped (about 4 cups)
  • Salt and black pepper to taste

Instructions
 

  • First, add the Onion, Celery, and Bell Pepper to a large nonstick pot with a splash of water or oil. Sauté over medium heat for around 5 minutes, until the Onion is translucent. Add in the Garlic, Rosemary, and Thyme, then sauté for an additional 1-2 minutes.
  • Add Sweet Potato to the pot with 1/3 cup of water, then cover the pot and let steam for 5 minutes.
  • Uncover, give everything a good stir. Add in the Chickpeas, Water, and Vegetable Broth, stir well, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
  • Add the chopped Kale to the pot, stir again, and cook for an additional 2-5 minutes. Serve warm.
Keyword Bell Pepper, Celery, Chickpeas, Garlic, Kale, Onion, Sweet Potatoes, Vegetable Stock