Recipes

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.

Bread:   

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


Tags

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