Go Back

Shaved Asparagus Salad with Garlic, Scallion & Herbed Oil Over Bread

Wednesday, July 01, 2015

Salad (2 servings):

5 stalks raw asparagus shaved with a potato peeler, discard woody ends
2 handfuls spinach chopped into bite size pieces (or other mild fresh green)
1/4 C tightly packed fresh basil cut into ribbons

1 ½ T white balsamic vinegar
1 T water
1 t Dijon mustard
1 t honey
Salt & pepper to taste

Combine asparagus, spinach and basil in a large bowl. For dressing, place all other ingredients into a jelly jar or mason jar & shake until mixed thoroughly.  Toss salad with dressing until evenly coated right before serving.


5 small green garlic bulbs chopped fine (use some greens too)
5 small scallions chopped fine (use some greens too)
1 handful fresh basil chopped
1 handful fresh oregano chopped
1 C olive oil
Loaf of bread cut into cubes (Honey Wheat, French Bread or other)

Mix all ingredients in a pot except for bread.  Cook over burner until it sizzles.  Drizzle herb infused oil over bread cubes & serve.

Image Courtesy Lisa Meranti.
Recipes Courtesy of Darlene Kelbach
Certified in Plant-Based Nutrition
Registered Yoga Teacher

Go Back

Go Back


gruyere mustard greens Tomatillos gazpacho almond milk Cider vegetarian scapes egg noodles chorizo Vegan stuffing spelt jack cheese thai white beans Red Onion fritter Rice wine vinegar coeur remoulade beets fondue parmigiano sweet reggiano arugula kluski plum brown sugar cauliflower pork chop bayeldi chili peppers shiitake flank sandwiches Dressing gin flank steak plums strawberry bruschetta cilantro Jerusalem artichoke shrunken heads sour cream sandwich Recipes cheese buckwheat yogurt plum tomatoes Potato polenta apples meatballs carrots pine nuts Spread radish pecans strata watercress vinaigrette Leek carrot fronds cockaigne baguette crisp olives feta bell pepper egg yellow onion beer beef fennel bulb kalamata cranberry potatoes crepes creme curry steak shelling tomato artichoke absinthe nectarine gratin oats chimichurri eggs autumn chipotle sesame cornmeal celebration strawberries coconut milk wrap zucchini caesar pecan scallions syrup chimmichurri swiss hazelnuts spring paste walnut oil Greens bulgar wheat kirsch bok choy cantaloupe chicken dinner salad carrot tops sherry Chevre biscuits lettuce heavy whipping cream Side cake sausage dilly garlic pasta cream couscous Butternut berry collins bacon Soup pie vegetable almonds pudding walnuts maple bbq barley sweet potato mint beet casserole Cranberry Beans ramps gouda chili melon Poblano Chili shitake tart tenderloin carrot top bean tuscan capers asparagus chives Swiss Chard pesto conserve beet greens celery hearts knots currants pumpkin peppers dill Shitake Mushrooms muffins spiced winter squash fraiche Salsa fennel seeds panzanella daisy pepper tomato corn pie green pepper tomato juice celery root onion radishes imam cucumber anise Drinks wasabi coeur a la creme fritters leeks Squash wheat flour kohlrabi blueberry shallots pancake lemon grass sour chocolate chicken Tomatoes pork roasted jack butter green beans cream cheese bulgar peach Farmers' Market Eggplant Corn Kale turnips sauce basil vanilla wafers bread pudding cointreau peas pickled blue cheese Bread chiles hickory frittata tomatoe coriander tostadas latkes prosciutto dijon parmesan slaw jam gorgonzola celeriac maple syrup verde onions bosc snow peas pineapple buttermilk honey bloody mary baby bok choy goat Cheese compote Spinach chilies anchovy Salad rhubarb poblano mushroom habanero fennel sunchokes Apple turnip tortillas okra mushrooms Beans pears rouille