5/28/18

Sautéed Asparagus & Bok Choi

asparagus and bok choi intervale food hub

Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type: Side - Veggie | Diet: Vegan/GF/DF

  • 3-4 stems asparagus
  • 1 -2 heads of bok choi
  • 2-3 tbsp coconut oil (I use this to add flavor, but you can use your cooking oil of choice)
  • salt and pepper
  • optional tamari sauce
  1. Rinse the asparagus and cut off any woody bits at the bottom. Slice them in half the long way, then cut into approximately 2 inch lengths
  2. Cut the base off of the bok choi. Rise the leaves. Slice each leaf in half so that you separate the green top from the white bottom part of the leaf. Slice the white pieces into thin strips and set aside. Then, chop the green leafy tops, and set aside. 
  3. Heat the coconut oil over medium heat in a medium-sized saucepan for a couple of minutes. Add the asparagus pieces and the white bottom pieces of the bok choi with a sprinkle of salt and pepper. 
  4. Cook until they are just becoming tender, stirring occasionally, about 5 - 7 minutes. These pieces need more cooking time than the leafy greens, which you'll add next.
  5. Test a piece - when the bok choi and asparagus are just a little bit less tender than you like them, add the leafy green tops in to the pan. Stir well, and cover for about 2 minutes. 
  6. Remove from heat and serve - season to taste with salt and pepper and tamari.

Recipe & Photo by Kendall Frost

Easy Asparagus Soup

Asparagus Soup

Recipe Level: Basic | Recipe Speed: Average | Season: Spring | Type: Soup - Hot | Diet: Vegetarian/GF

If you have some chicken or veggie stock kicking around the house, you can make this quick, easy, and elegant soup in no time! 

  • 1 bunch asparagus
  • 1 tablespoon butter
  • salt and pepper
  • 12 ounces chicken or veggie stock
  • white wine vinegar, to taste
  1. Rinse the asparagus and cut off any woody bits at the bottom. 
  2. Cut the asparagus into segments, setting the tips aside.
  3. Heat the butter in a medium-sized saucepan, when it sizzles, add the asparagus pieces, minus the tips. Sprinkle with salt and pepper.
  4. Cook until bright green.
  5. Add the stock, and simmer until tender.
  6. Purée in a blender or food processor, or in the pot using an immersion blender. 
  7. Taste the soup for seasoning, and add vinegar, salt, and pepper to taste. 
  8. If you wish, you can sauté the asparagus tips and use them as garnish. You can also add a bit if heavy cream, if you'd like. 

 

 

Baked Mashed Potatoes

fullsizeoutput_50cc.jpeg

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: Vegetarian

I know, I know...it's not the most beautiful picture. But, I promise that these baked mashed potatoes are totally delicious! Baking them makes a little bit of a brown, crispy crust on top, which adds a pleasing texture. This is a quick and easy version of a dish called "Duchess Potatoes," which involves piping the mashed potatoes into cute little piles and baking them. If you want to see the fancy version, click here. The truth is, I was going to put them in a pastry bag and pipe them, but then I realized I'd have to peel 'em, and I wanted to keep the skin on. 

  • 6 golden potatoes
  • salt
  • 1 stick butter
  • 4 oz. cheddar cheese, grated
  • more salt and some pepper
  • a smidgen of ground nutmeg, if you'd like
  • 6 egg yolks, whisked
  1. Bring a large pot of salted water to a boil. Meanwhile, rinse the potatoes and cut them into eighths. 
  2. Boil the potatoes until tender. Drain and return to the pot. At this point, preheat the broiler on high. 
  3. Add butter, cheese, salt and pepper, and nutmeg (if desired). Mash the potatoes. If you don't have a potato masher, you can use a whisk. That's one of my favorite chef tricks. 
  4. Thoroughly mix in the yolks.
  5. Butter a 9x13 glass baking dish, add the potatoes, and smooth them out. 
  6. Broil until the top is dotted with brown. Serve. 

Seasoned & Baked Chicken Drumsticks

Chicken Drumsticks

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore

Crisp, juicy and quick, chicken drumsticks make a perfect weeknight meal. This recipe, which is a riff on Shake 'n' Bake, calls for coating the chicken with a mixture of flour and seasonings. You can use any herb or spice blend you enjoy, from curry powder to a barbecue rub to Middle Eastern za'atar. I noticed when making these that in the package of four drumsticks, two were larger, and two were smaller. If you want to be super precise, you could stop cooking the smaller ones a bit earlier than the bigger ones. If not, it's not big deal if you cook them all for the same length of time...the small ones might just be a little bit less juicy. 

  • 1 package chicken drumsticks
  • 1/4 cup flour
  • 2 teaspoons spice blend of your choice 
  • salt (perhaps)
  1. Preheat the oven to 425-degrees. 
  2. Remove the drumsticks from their package, and place on a large plate, or in a dish with sides.
  3. In a plastic bag, shake the flour and spices. If the spice blend includes salt, you may not want to add any. If the spice blend doesn't include salt, and 1/2 teaspoon to the dry mix. 
  4. Pour about half of the flour mixture over the chicken pieces, and turn them every which way to coat. If you need more, pour on a little more. You want them to be fully covered with flour (this is called "dredging"). 
  5. When the drumsticks are coated, put them on a baking sheet or in a 9 x 9 glass baking dish. If you'd like, you can put parchment underneath them so they won't stick, or grease the pan a bit. 
  6. Bake for 15 minutes, turn the chicken pieces, and bake another 10 minutes. When you remove them from the oven, the internal temperature should be around 165. 

Cucumber & Radish Salad with Yogurt Dressing

Cucumber & Radish Salad

Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Salad, Veggie Side  | Diet: Vegetarian/GF

This crisp, refreshing salad is a perfect accompaniment to grilled meats. Don't have radishes? That's ok, leave 'em out. Have some crispy head lettuce kicking around, or a tomato? Throw 'em in! 

  • 1 slicing cucumber
  • 1 bunch radishes
  • 1 bulb shallot (most shallots start out with two bulbs)
  • 3/4 cup plain, whole-milk yogurt
  • 1 tablespoon walnut oil or olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
  • salt and pepper to taste
  1. Cut the cucumbers in half lengthwise, and slice into half moons.
  2. Cut the radishes in half, and cut each half into slices. 
  3. Mince the shallot
  4. In a medium-sized bowl, toss the cucumbers, radishes, and shallot with the remaining ingredients.
  5. Let stand for a few minutes so the dill can begin to rehydrate. 
  6. Taste the salad. Does it need more salt, pepper, acidity, or fat? If so, adjust the seasonings.