Asparagus
Roasted Chicken with Parsley Potatoes and Asparagus
I know that a 4-pound chicken is more than you need for two people, but if the point is to impress your date, you don’t want to serve a scrawny little chicken. This dinner is delicious and easy to prepare, so if you are a novice, this is a fine place to start. Working with a whole chicken for the first time can be an intimidating experience, but actually there’s nothing to it. The fresh parsley and rosemary turn these all-time favorite standards—chicken and potatoes—into a sophisticated dinner.
Elliot’s Grilled-Vegetable Salad
While I was playing around with salad ideas in my head, my good buddy Elliot happened to email me asking if I’d make him a grilled-vegetable salad with a Sriracha vinaigrette. He’d been gallivanting about our local farmers’ market and forwarded to me a list of produce that had looked appealing that day. We gave it a go not long after, and I hope you do, too.
Roasted Asparagus Pasta with White Beans and Thyme
This may come as a shock, but in Italy, pasta isn’t a main dish. In fact, the average Italian meal consists of small portions of several dishes, pasta among them. In addition, pasta is usually served with sauce only, never with veggies, which are served on their own, usually later in the meal, so this combination is more what I’d call Cal-Italian. The roasted asparagus is soft and sweet and blends deliciously with the creamy cannellini beans and a healthy but not overwhelming amount of pasta. Peeling the asparagus gets rid of the stringy, sometimes tough outer layer to expose the sweet flesh underneath. Buon appetito!
Spanish Vegetable Stew
This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.
Arborio Rice Soup with Spring Vegetables
Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.
Spicy Asparagus and Green Bean Stew
I recommend steaming the green beans separately, and adding them once the asparagus is tender-crisp. The result is a satisfying Asian-flavored stew with the green vegetables all done just right.
Asparagus and Spinach Soup
You’ll love making and serving this earthy medley of colors, textures, and flavors on a rainy spring evening.
Puree of Asparagus with Soba Noodles
Nutty-tasting Japanese soba (buckwheat noodles) add an offbeat touch to this soup. Look for them in natural food stores or Asian groceries.
Citrus-Ginger Chicken with Root Vegetables
This tangy dish has an unexpectedly sweet, zesty flavor that is a guaranteed crowd-pleaser. I love serving this to company and seeing their surprise when they discover that they’ve been enjoying turnips and parsnips—vegetables with undeserved bad reputations. Personally, I prefer to leave the skins of the potatoes, parsnips, and turnips on and simply scrub them well and remove any eyes or bad spots. I try to use organic produce whenever possible, particularly when using whole fruit. Peeling is always optional in an infused one-pot meal, as vegetable skins add many vital nutrients. On the other hand, I prefer to eat chicken without the skin.
Lemon Lamb
Summer is tomato time; be sure to try the new heirloom varieties. In winter, I usually find that Roma, or plum, tomatoes are the most flavorful. Oil-cured olives will add other notes, but use water-packed olives if you’re looking to cut back on fat. Make a quick broth with part of a bouillon cube. Purchase bouillon from health food stores for versions lower in sodium and other preservatives. An easy way to trim exactly the right amount from the bottom of an asparagus stalk is simply to grab an end in each hand and bend until it snaps. It will break at the point where the stalk becomes less woody.
Pistachio Halibut
There’s something intrinsically fun about cooking with pistachios. Besides having an addictive flavor, nuts are a great source of protein and unsaturated fats. They are thought to help build and protect the nervous system, and may even help repair existing damage. As a commonsense precaution, try to avoid any red-dyed nuts. Be sure to clean leeks thoroughly by slicing them in half lengthwise and allowing the water to sluice between the layers. Don’t expect asparagus to remain crisp in an infused one-pot meal; instead, savor the buttery softness of melt-in-your mouth stalks.
Lemon-Rosemary Salmon
This is a lovely light and flavorful recipe that’s perfect for summertime dining. I have fun using pattypan squash, but any yellow summer squash will fit the bill. And if it’s not asparagus season, consider substituting broccoli spears.
Fish with Hong Kong Sauce
When my husband and I were in Hong Kong on what would turn out to be our engagement trip, we became devotees of a local diner that served this ketchup-based sauce over almost anything. We Americans tend to recoil at the thought of serving the lowly condiment ketchup with anything besides hamburgers and French fries. In this recipe, ketchup is used as a subtle accent, so for the best and freshest flavor, choose a high-quality organic ketchup. This Glorious One-Pot Meal is fabulous with a fillet of salmon or tuna, but you can use chicken or beef instead. It’s hard to resist this mouthwatering sauce. Substitute any vegetables you wish; just try to provide a rainbow of green, red, and yellow vegetables to maximize nutritional value.
Roasted Asparagus with a Sesame Vinaigrette
I learned to roast my asparagus from Nina Simonds, the expert on health giving Asian foods, and after trying it the first time, I’ve never turned back. I buy a full 1/2 pound and extract about four spears before roasting, to save for a stir-fry. Leftovers make a wonderful BLA (see below) or just a salad.
A+ Asparagus
Every Christmas, Crystal’s family (the Cook side) gets together for a holiday party at her Aunt Mary Ann’s. Since the family is so large, it’s the one time of year that everyone makes the effort to be there to visit with one another. Everyone brings a dish for the buffet, and we all eat like kings and queens. Crystal’s Aunt Sonja is known as one of the family’s best cooks. Always aiming to impress her guests, she relies on this side dish to do just that. And if you ever thought asparagus was boring, you’ll change your mind once you taste it all dolled up with shallots, artichokes, and baby portobella mushrooms. It’s a real showstopper.