Recipe of the Week: Asparagus Lasagna

There's a short window of time each year when Asparagus takes center stage in the garden, at the farmer's market, and even in grocery stores. During this Asparagus time (usually March and April), I buy it weekly and try to incorporate it in as many meals as possible. These tender green stalks suddenly become the centerpiece.This year I'm buying my asparagus from Farmer & The Dale. 

I recently started reading a book called Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. In the chapter, "Waiting for Asparagus," I learned that "the asparagus plant's life history sets it apart, giving it a special edge as the year's first major edible." It's actually a perennial and comes back year after year. I also learned asparagus is considered an aphrodisiac.

Pass the asparagus. Enough said on that.

I recently created this recipe for an Asparagus Lasagna. We were having my husband's workout buddy over for dinner. Andrew is pretty serious about Crossfit workouts and he helped train my hubby for his recent competition. Andrew is also trying out a vegetarian diet to see how effective it is for athletes. For me as the chef that meant trying to find something hearty and yummy. Of course, I threw in some other veggies too but asparagus hogged the real stage for our meal. Four servings later I realized asparagus could be the "hearty" I was after.

What are your favorite ways to serve Asparagus? Do you snap off the ends and saute it in olive oil? Arrange it in quiche or frittatas? Maybe you mix it in with pastas or couscous? We'd love to hear your suggestions. Leave us a comment.

Asparagus Lasagna

Ingredients:

Marinara Sauce:
-2 15-oz. cans organic diced tomatoes (I buy this in bulk from Costco when tomatoes are not in season.)
-1 6-oz. can organic tomato paste
-1 small onion, diced
-2 large garlic cloves, minced
-1 teaspoon dried basil
-1 teaspoon dried oregano
-1 teaspoon sea salt
-1 tablespoon honey

-1 package lasagna noodles
-1 16-oz. container ricotta cheese
-1 12-oz. package shredded mozarella cheese
-1 bunch asparagus, cut into 1-inch pieces
-3 cups of other chopped organic vegetables (ideas: zucchini, summer squash, corn, butternut squash, spinach, carrots, etc.)

Directions:
1. Make the marinara sauce first. Saute onions in 2 tablespoons olive oil until translucent and tender.
2. Saute garlic with onions until fragrant.
3. Add tomatoes, tomato paste and spices.
4. Simmer approximately 10 minutes and begin chopping vegetables.
5. Heat oven to 350 degrees.
6. Spoon about half a cup of sauce into the bottom of a 13x9x2 glass pan or rectangle cake pan. Place the first layer of noodles over that sauce. (You do not need to boil the noodles ahead of time.)
7. Spread 1/3 of remaining sauce over noodles.
8. Add about 1/3 of the ricotta cheese over the noodles in small spoonfuls.
9. Add 1/3 of asparagus and other vegetables over the noodles and cheese.
10. Sprinkle 1/3 of mozarella cheese on top.
11. Repeat steps 6-10 with two more layers. Top with extra mozarella cheese.
12. Cover with foil. Bake in oven for 1 hour. (I like to remove the foil for the last 10 minutes to let the cheese turn a golden brown color.

Farmer and the Dale: Supporting a Local CSA

It's Thursday and that means we just received a special delivery to our front porch. We recently joined a CSA called Farmer and the Dale and they deliver fresh produce to our door every other Thursday. Yes, you read that correctly. They *deliver* a box of fresh fruits and vegetables to us. No need to pile my kiddos in the car. No need to have the proper change. With just a few clicks of the mouse I can place my order, pay through Paypal, and my bank account or credit card are charged. They even deliver in these snazzy recyclable bags or crates.

Isn't this stuff gorgeous? The cost is $30 per box. We signed up to get it every other week so we're talking $15 a week right now. Totally affordable, especially for organic eats.

You might be wondering what a CSA is or how to find one in your area if you don't live in the Central Valley. A CSA is Community Supported Agriculture. These have become popular in the last 20 years as a way for people to buy local, save money and support smaller farmers.  A farmer offers a certain number of "shares" to the public, which in most cases means a regular box of produce. Another popular CSA in California's Central Valley is T.D. Willey Farms in Madera. We've tried them too. They have great products but we are choosing Farmer and the Dale because they allow us to choose what comes in our box. This allows us to cook and eat the items we desire. Here are some listings of CSAs across the country.

Ericlee's fave: apples. He eats an apple a day so we selected two orders of these. The only problem is my girlies are fighting over these sweet apples now. We'll be lucky if there are any left for Daddy.

Even though it's not tomato season we just decided to try some out. These are grown in a greenhouse. They don't compare to summer tomatoes but they're nice to add to sandwiches. If you order from Farmer and the Dale, please tell them we sent you so we can get our "referral bonus." But don't just trust us, try out a box yourself and make a decision. They have amazing customer service!

Cooking Club: I'm Dreaming of a Green Christmas

This past weekend we hosted our 6th Annual Cooking Club Christmas Party. This year the theme was a "Green" Christmas and we tried for a menu full of local and organic specialties. All the guests also brought new or used cookbooks wrapped in something recycled. As is our tradition, the ladies cooked and the guys cleaned up.

The menu included:

Sleigh Driver Punch

Organic Spicy Greens with Butter Lettuce, Feta cheese and sliced Fuyu persimmons

Sweet potato & Onion Galette

(except we used local Gouda cheese from Bravo Farms & ground almonds instead of walnuts)

Oven-Roasted Butternut Squash with Garlic & Parsley

Pomegranate Beef served over Quinoa

with Pomegranate Salsa

Upside-Down Pear Gingerbread with Cinnamon whipped cream

Many of the recipes were from Eating Well magazine. We also used a few other new recipes. The Pomegranate Beef was the Main Course and it featured an easy crockpot recipe using grass-fed beef from a local rancher in Tulare. The roast turned out beautifully tender and flavorful. We topped it with a Pomegranate relish or salsa (recipe below). My friend Cori helped me can (or jar) the salsa and we also sent our guests home with a jar as a gift.

Pomegranate Beef

-3-lb. grass-fed beef roast
-1 cup pomegranate juice
-1 (15-ounce) can organic fire-roasted tomatoes (We found them at Trader Joe's).
-1 cup golden raisins
-1/4 cup balsamic vinegar
-4 cloves garlic, minced
-1 teaspoon marjoram
-1 teaspoon thyme
-1 teaspoon oregano
-1 teaspoon rosemary
-1/2 teaspoon ground black pepper
-2 teaspoons sea salt

1. Combine all ingredients except for roast.
2. Pour mixture over roast in a crockpot.
3. Cook on low setting 5-6 hours until roast is fork tender and easy to shred.
4. Serve over rice or quinoa. Top with Pomegranate relish/salsa

Pomegranate Relish/Salsa

Ingredients:
-Seeds from 2 medium pomegranates, about 1-1/2 cups

-1/2 cup finely chopped sweet onion
-1-1/2 tablespoons finely chopped, green jalapeño pepper
-1 tablespoon lemon juice
-1 tablespoon organic sugar
-1/4 teaspoon salt

1. Gently fold together pomegranate seeds and remaining ingredients.

Makes 1-1/2 cups.

And the star of the evening was the old-style Christmas gingerbread with a fun twist - pears. This recipe was adapted from William-Sonoma's "Seasonal Favorites" cookbook. This dessert surprised us all and we were actually scrambling for seconds.
 
Upside-Down Pear Gingerbread
 
1 1/2 cup unsalted organic butter, softened
1 1/2 cup organic brown sugar
4 large Bosc pears, peeled, cored and thinly sliced
2 large cage-free eggs
1/2 cup organic dark molasses
3 cups whole wheat pastry flour
4 teaspoons ground ginger
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves (a pinch)
1 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup boiling water
 
Cinnamon Whipped Cream
1/2 pint whipping cream
1 tablespoon organic sugar
1/2 teaspoon cinnamon
 
1. Heat oven to 350 degrees.
2. Using a non-stick skillet, melt 1/2 cup of butter. Stir in 1/2 cup of brown sugar and stir until sugar melts. Add pear slices and cook, stirring occassionally until pears begin to slightly soften (about 5 minutes).
3. Arrange the pears (with all their juices and butter) in an even layer over the bottom of an 9x13 baking dish/cake pan.
4. In a mixing bowl, beat together remaining 1 cup butter with 1 cup brown sugar until light and fluffy (about 3 minutes).
5. Add the eggs and molasses and beat into mixture.
6. Add flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt. Beat until fully incorporated. Do not overmix. Turn on mixer and slowly pour in 2/3 cup hot water into the batter and blend until incorporated and batter is smooth.
7. Spoon the batter over the pears in the dish. Bake until springy to touch (approximated 35-40 minutes).
8. Remove from the oven and cool for 5 minutes on a rack.
9. While the cake is cooling, beat whipping cream. Add 1 tablespoon organic sugar and 1/2 teaspoon cinnamon.
10. Carefully invert the cake onto a serving plate (or invert individual slices with a spatula). Cut into squares and serve warm topped with cinnamon whipped cream.

Serves 10-12.

Recipe of the Week: Harvest Apple Salad

Here's an easy Apple Salad recipe I created the other morning. I started off with a Classic Waldorf Salad recipe but decided to add a healthy twist with some ingredients I had at home. The yogurt and honey replace the mayonnaise and give this salad a fresh taste. This is perfect to add to a brunch menu or for a side at lunch or dinner for your Thanksgiving guests. Apples are in abundance at local farm stands here in Fresno so we've been gobbling them up!

Ingredients:

4 apples (I like Pink Ladies and the classic green cooking apples)
1 cup celery, chopped
1/2 cup green onions, chopped
1/2 cup almonds, coarsely chopped (could use walnut pieces)
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/4 cup raw pumpkin seeds
1/2 cup dried cranberries
1/4 cup honey
3/4 cup plain yogurt

1. Chop apples and mix with lemon juice and vinegar.
2. Chop celery, nuts and green onions and add to apples.
3. Add pumpkin seeds and cranberries and mix in.
4. Mix honey and yogurt and drizzle over salad mixture.
5. Mix well and serve or chill.

Recipes of the Week: Persimmon Party

Wondering what to do with all those extra persimmons? Have you seen this elusive orange fruit in the grocery store or at the farmer's market and wondered how to employ it in your favorite dishes. According to Eating Well magazine, persimmons provide half the Vitamin C and one quarter the fiber we need daily. The "fuyu" persimmon is like an orange, squatty tomato and firm when ripe. These are great in place of apples or pears in your fave dishes. The "hachiya" persimmon is the acorn-shaped variety that becomes mushy to the touch when ripe and can be squeezed out to use in smoothies or for baked goods like cookies and breads. Here are some of our recipes using the persimmon. (Please share some of your creative uses for the persimmon!)

Baby Greens Salad with Fuyu Persimmons

Ingredients:
1 package mixed baby greens or fresh organic greens of your choice
2 thinly sliced fuyu persimmons
1 thinly sliced small red onion
1 container 4 oz. feta cheese or goat cheese

1. Arrange salad in a bowl.
2. Make dressing. Easy Dressing: Add 3/4 salad oil to a small mason jar.
3. Mix in 1 T. apple juice, 1 t. lime juice and 1 t. mixed herbs (1/4 t. basil, 1/4 t. oregano, 1/4 t. rosemary, 1/4 t. mint)
4. Shake jar and pour over salad.


Baked Salmon with persimmon salsa

1 large-2 medium salmon fillets

sea salt & pepper to taste

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon coriander

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper

Salsa:

1 red onion

1 red or yellow pepper

1 orange

1 cup fuyu persimmon

1/2 cup finely chopped cilantro

1/2 jalapeno or pepper of your choice, depending on how much heat you want

1. Coat 1 large salmon fillet big enough for your family with olive oil. (We get it from Costco or Trader Joe's - You can substitute in the kind of fish of your choice. Mahi mahi is another one of our faves.)

2. Sprinkle with sea salt & pepper

3. Rub on mix of herbs, such as basil, oregano, coriander, garlic, lemon pepper and/or chili pepper.

4. Let salmon sit in a dish or on a platter and prepare the salsa in a small bowl.

5. Chop 1 red onion, 1 red or yellow pepper, 1 orange, 1 cup fuyu persimmon, 1/2 cup finely chopped cilantro and 1/2 jalapeno (or pepper of choice) finely minced. Make sure everything is in bite-sized pieces or smaller and stir together.

6. Add 1 tablespoon olive oil. (You can make this salsa ahead of time and reserve in ziplock bag)6. Grill the salmon approximately 10-15 minutes, depending on your grill and the size of your fillet. Watch for when the white fat juices start to ooze out the top and the salmon meat is flaky at the touch of a fork. Then it's done. You only need to grill on one side.

7. Top with persimmon salsa and serve with rice or potatoes or other favorite side.


Persimmon & Honey Cookies

Ingredients:

1/2 cup butter, organic softened
3/4 cup honey
1 egg
2 1/4 cups whole wheat pastry flour (or other flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup persimmon pulp (2-3 soft & peeled)

1 cup raisins
1 cup walnuts, chopped
1 cup semi-sweet or carob-sweetened chocolate chips, optional

1. Cream together butter & honey.
2. Beat in egg.
3. Sift dry ingredients and add to butter mixture.
4. Stir in nuts, raisins and chocolate chips.
5. Lightly grease cookie sheet and drop tablespoons full onto sheet.
6. Bake at 350 degrees for about 20 minutes until golden brown on top.

Recipe of the Week: Squash & Corn Chowder

I was perusing some of my old Bon Appetit magazines the other day and I came across this recipe. I like to save my mags according to the seasons and return to them for ideas when new produce comes into our local farmer's market. This chowder recipe showcases butternut squash and corn so I thought I'd try it with a few of my own twists.

Adapted from Bon Appetit, October 2003 issue

Fall Squash & Corn Chowder

Ingredients:

10 slices turkey bacon, chopped

2 tablespoons organic butter

3 medium onions, chopped (I used 2 yelllow & 1 red)

2 chopped bell peppers (red, yellow or green work)

1/4 cup whole wheat pastry flour

9 cups chicken broth

4 cups 1/2-inch cubed, peeled, seeded butternut squash (You can use a whole squash measuring about 1 3/4 pounds or get the prepeeled, seeded & cubed packages of squash in the refrigerator section of Trader Joe's)

4 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 tablespoons oregano (original recipe calls for thyme)

2 16-oz. bags frozen corn or 4 cups fresh corn kernels

1 cup whipping cream or plain yogurt

2 chicken breasts, boiled/heated in crockpot & cubed (or you can save time and buy a rotiserrie chicken & shred)

1 cup chopped green onions

1/2 cup cilantro, chopped

2 teaspoons salt

1 teaspoon pepper

Directions:

1. Cook bacon pieces in large pot until crisp. (If using regular bacon, pour out some of drippings.) Set aside.

2. Add butter to pot and melt.

3. Add onions and 1 of chopped bell peppers. Saute until onions and peppers are soft.

4. Add flour; stir 2 minutes.

5. Mix in broth, squash potatoes and oregano; bring to a boil.

6. Reduce heat to medium-low; simmer uncovered until veggies are tender (approx. 12 minutes).

7. Add corn, cream/plain yogurt, remaining bell peppers and simmer additional 10 minutes.

8. Add chicken, turkey bacon, green onions, 1/2 cup cilantro; Simmer 5 minutes.

9. Add salt & pepper.

10. Ladle chowder into bowls and garnish with extra green onions.

Serves 10-12

Side suggestions: Honey Cornbread Muffins

Here's another Fall squash recipe with that comfort food feel...

Deep Dish Potato & Pumpkin Pie

My friend Allison served this one at a recent dinner and it was a hit. Here's a great way to get your family to eat a hearty vegetarian meal. None of us missed the meat and you can substitute in whatever vegetables you have on hand.

Recipe of the Week: Cinco de Mayo Mahi Mahi Enchiladas

Cinco de Mayo is a great excuse to share one of my new creations this year - Mahi Mahi Enchiladas. I've always loved the tangy bite of green enchiladas. This recipe takes a traditional Enchiladas Suizas recipe and turns it on its head by adding mahi mahi fish and using chopped chard or spinach. Who can resist a great enchilada? !Estoy satisfecha!

Ingredients:

Sauce:

8-10 large tomatillos, husked & rinsed

3 large anaheim peppers

1/2 onion, chopped

1/4 cup fresh cilantro, chopped

2 cloves garlic, minced

1 cup chicken broth

1 teaspoon honey or evaporated cane juice

1/8 teaspoon black pepper

1/2 cup sour cream

Filling:

1 bunch swiss chard or fresh spinach, chopped

2 tablespoons organic butter

1/2 onion, chopped

1-8 oz. package organic cream cheese

2 tablespoons raw milk

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 filets mahi mahi (approx. 2 cups chopped or 1.5 lbs.)

1 cup shredded cheese (cheddar or monterey jack)

1 dozen whole wheat tortillas

1 can sliced black olives

1. Cover baking sheet with foil. Roast anaheim peppers on baking sheet at 450 degrees for 15 minutes until skins are charred. (Turn over halfway through so both sides are blackened.) Remove from oven and fold tin foil over and seal edges to form an envelope. This steams the peppers and loosens the skin. Set aside.

2. Boil tomatillos in water for approximately 8 minutes or until tender. Drain water. Add tomatillos to blender or food processor.

3. Add cilantro, garlic, chicken broth, honey/sugar, black pepper and sour cream to blender. 

4. Open tin foil and peel off skin of peppers. (Note: I cover my hands in plastic bags to avoid touching the actual chile pepper. This prevents the spicy juices from getting into your skin.) Add peppers to blender.

5. Blend sauce and transfer to a small saucepan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Set aside.

6. Meanwhile, sprinkle fish filets with salt and pepper. Roast in oven for 10 minutes at 350 degrees. 

7. Wrap tortillas tightly in foil in groups of 4-6. Heat in oven with fish.

8. For fillings, cook onion in butter until tender. Add chard or spinach until sauteed. Stir in cream cheese, milk and cumin. Flake fish and add to mixture. 

9. Spoon about 1/4 cup of filling onto tortilla. Roll up and place seam side down into a 13 x 9 x 2 inch pyrex or casserole dish. Top with sauce and cheese. Sprinkle black olives on top.

10. Bake at 350 degrees for 20-25 minutes or until heated through. Remove from oven and serve.

4-6 servings.