Roasted Asparagus

Here's a great veggie to make in the winter while there's 7+ inches of snow covering the grill on your back deck.  Asparagus is one of my favorite veggies and this is a super easy, delicious way to prepare it in the oven.

I've been dreaming of Spring lately. Clear blue skies....warmer weather and nice walks outside to get some fresh air and vitamin D from the sun. Once the weather warms up, this is also a great way to prepare asparagus and throw it on your grill.

Roasted Asparagus

Source: Our Paleo Life

Ingredients

• Asparagus, as much as will fit on your rimmed baking dish
• Sea Salt, to taste
• Fresh Ground Black Pepper, to taste
• Olive Oil

Instructions

1. Preheat the oven to 425F.
2. Line a rimmed baking dish with tin foil or parchment paper.
3. Snap the cut ends off all the asparagus and place on the baking dish in a relatively single layer.
4. Drizzle lightly with olive oil. 
5. Sprinkle with salt and pepper. Toss with a spatula just to evenly coat all the asparagus.
6. Put in the preheated oven and roast for 12-15 minutes, depending on the thickness of your asparagus. 
7. Remove from pan and serve immediately. 

Homemade Salsa

Summer is definitely over. The temps are getting chilly around here and I picked up my last farm share (CSA = community supported agriculture) on Thursday.  It included green onions, radishes, turnips, spinach, butternut squash, carrots, sweet potatoes, cilantro, and my last fresh picked tomatoes of the year. Bummer!

I love supporting local farmers and I have been 100% pleased with my farm share from Hand Sewn Farms based out of Manchester, MI.  Megan was such a pleasure to work with.

Knowing these were my last fresh tomatoes of the season, I knew there was one thing I really wanted to make...SALSA!!!  I already had onions and cilantro so I was well on my way!

I could just sit and eat a whole bowl of salsa.  Yum!  This batch had a few too many onions for my liking so I scaled it down in the recipe for next time. This was my last taste of summer. It's time to move on to soups and lots of pumpkin recipes. 

Easy Homemade Salsa

Source: A Busy Girl

6 medium tomatoes
1/4 large sweet onion
3 big cloves of raw garlic
1 medium-sized Jalapeño pepper, seeded
1/2 c. fresh cilantro (measured before chopping)
Freshly squeezed lime juice – 1/2 to 3/4 of a medium lime
Salt and pepper to taste

Dice all the ingredients and put them into in a bowl. Give it a good stir. Taste test and make adjustments as necessary. Store in refrigerator in an air tight container.

It gets even better after it sits in the fridge for a couple of days, as the flavors meld together.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Nothing makes me more happy than finding recipes with all my favorite things in it.  Avocados, Cherry Tomatoes, and Sweet Corn....YUM!!!!  Summer means sweet corn for me and there are still a couple farms around here that are selling those delicious bi-colored ears.  I served this salad with BLT sandwiches and ears of sweet corn rubbed with butter and sprinkled with salt.  A perfect summer-time meal!

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing
Source: For The Love Of Cooking

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 T. fresh cilantro, chopped

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

Juice of 1 lime
3 T. vegetable oil
1 T. honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Veggie Cups with Ranch Dressing

This fun little idea came from a photo floating around on Pinterest.  Simply buy some cute single-serve cups, fill the bottom with Ranch dressing (or any dipping sauce), then arrange sliced veggies so they stick out of cups. I chose carrots, yellow, orange, red, and green peppers. They are such an attractive appetizer! I found the cute little plastic cups at Party City which made the cleanup a piece of cake!



Veggie Cups w/Ranch Dressing

Small plastic cups
Ranch dressing
Sliced veggies of your choice (I used carrots and yellow, orange, red, and green pepper)

Caprese Skewers

Not only did the Mr. receive a surprise birthday cake at work, I also threw him a surprise birthday party the following day.  We had friends and family in town so it was easy to distract him for the afternoon while the other gals and I whipped everything together. We only had 3 hours to pick up balloons, hang up decorations, and prepare all the food for the party so I served lots of quick-fix appetizers along with some goodies from the bakery and Buffalo Wild Wings (Mr. C's favorite restaurant). Over the next few days, I'll share many of the recipes for the appetizers and desserts served at the surprise party.  It was a huge hit and the stunned look on my hubby's face was priceless. Definitely a birthday he'll never forget! :)




Caprese Skewers
Source: Mel's Kitchen Cafe

1 pint cherry tomatoes, red or yellow
1 bunch basil leaves
8 ounces fresh mozzarella cheese (Mine came from Zingerman's creamery)
Balsamic vinegar, for drizzling
2-3 dozen long toothpicks/skewers

Slice the cherry tomatoes in half so you end up with two half-basketball pieces. Slice the mozzarella into bite-sized chunks. Slide a piece of mozzarella onto the toothpick. Fold a basil leaf in half or thirds and nestle it up next to the mozzarella (large leaves can be cut into halves or even thirds). Slide a tomato onto the bottom of the skewer, cut side down. Move the mozzarella and basil down to meet the tomato if needed. You want the flat side of the tomato to be right at the end of the toothpick so it stands up straight. Place all the finished skewers on a paper plate or tray. Drizzle lightly with balsamic vinegar and transfer to a platter to serve.

Caprese Salad

Caprese salad is a favorite of mine! When we got a pile of tomatoes and a big bunch of basil in our farm share box, I immediately thought of this salad!  I live really close to Zingerman's Creamery which just so happens to make fresh mozzarella cheese daily!  It doesn't get any more fresh than that! Freshly picked tomatoes and basil plus fresh mozzarella = one amazing caprese salad. I've made this several times this summer!


Caprese Salad
Wash and tear basil leaves and toss with fresh chopped tomatoes and chunks of mozzarella
cheese. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper. Toss to combine.

CSA Update

I am just LOVING our veggie box that we get from our CSA (community share agriculture)!!! I'm so glad my neighbor asked us to split a share with them.  Even with 1/2 a share, we have more than enough veggies to last us for the week and there's always something new in it for us to try.

Here's last week's box. We received Sugar Ann snap peas, asparagus (a fave of mine!), swiss chard, kale, butterhead lettuce, and some fresh parsley.



Today's box was overflowing! We received a huge, gorgeous head of romaine lettuce, some Ruby red leaf lettuce, swiss chard, napa cabbage, Korridor kohlrabi, peas, garlic, onions and onion blossoms.


Wondering what Korridor kohlrabi is? I know I was clueless!  It is something like a turnip, but grows above the ground.  The leaves are similar to kale and quite edible; the round bulb holds sweet and crisp flesh under a couple of layers of fibrous skin.  Once the bulb is peeled and cut in slices, it was quite delicious dipped in a little ranch dressing! I hope we get more later this summer because I really liked it!

My First CSA Experience

I purchased a CSA this spring and today we got to taste the first box of harvest! Not familiar with CSA's? CSA stands for Community Supported Agriculture. A CSA is a type of membership that enables us to personally know the farmers and farms that produce the food. It is a direct purchasing relationship between the local farmer and the community members. It is like a "subscription" for fresh vegetables. Members agree to purchase a season's worth of produce or "share" before the harvest season begins. In turn, the members receive a weekly box of ultra-fresh harvest during the local growing season (June - October).

Here's what came in today's box: Snap peas, shelling peas, radishes, spring raab (similar to broccoli), bok choi, gourmet lettuce mix, and onions!



This not only guarantees that I will eat more veggies this summer but it's also a great way to try new ones that I wouldn't normally buy in the grocery store. I LOVE vegetables so I can't wait to see what comes in my box during the upcoming weeks!

For more information on this CSA, visit Zilke Vegetable Farm.

Parmesan Roasted Asparagus

Yum! I knew I was going to love this recipe even before I made it. I love asparagus; I love Parmesan cheese; and I love roasted veggies with fresh lemon juice squeezed on top. They make such a perfect combination! What a great side dish to serve this summer. Try it - I think you'll like it!



Parmesan Roasted Asparagus
Source: Barefoot Contessa - Family Style

2 1/2 lb. fresh asparagus (about 30 large)
2 T. olive oil
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1/2 c. freshly grated Parmesan cheese
2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees.

In the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with Parmesan and return to the oven for another minute. Serve with lemon wedges.

Creamy Cool Corn Dip

Here's a different kind of chip dip for you. At least for me...it's the first time I've ever made a chip dip with corn being the main ingredient. It was super easy - just throw the ingredients together, stir, and refrigerate! My preschooler loved it and so did I!



Creamy Cool Corn Dip
Source: Real Mom Kitchen

3 (11 oz.) cans of mexi or fiesta corn, drained (The kind that has peppers added to it.)
3 green onions, diced
1/3 c. light mayonnaise
1/3 c. light sour cream
1 T. lime juice
1 t. garlic salt
1/2 t. cumin
1/2 t. chili powder
1 t. sugar
Frito scoops or other corn chips

Combine all ingredients together in a large bowl and refrigerate for at least 1 hour. Serve with Frito scoops.

Roasted Chipotle Black Bean & Corn Salad

This recipe comes from a good friend of mine who has her own food blog called Clean Freak. She began her journey of eating clean more than a year ago. Follow her on her journey to eat healthier, exercise more and become more knowlegeable about what we put into our bodies. She has great recipes, tips, and tricks to eating healthier.

This bean and corn salad was super simple and super healthy yet did not lack in the flavor department at all! It was the perfect side dish to go with our taco night!



Roasted Chipotle Black Bean & Corn Salad
Source: Clean Freak

1 can {organic} no salt added black beans, rinsed
1 1/2 c. frozen roasted corn (I get mine at Trader Joe's)
2 shallots, chopped (you could use a small sweet onion)
1 red bell pepper, chopped
1/2 t. cumin powder
1/4 t. Chipolte chili powder
1/2 t. sea salt
1 T. olive oil

Heat oil in pan to medium heat. Add garlic, onions, and red pepper. Saute until tender. Add cumin, chipolte, salt, corn, and black beans and stir until well blended. Continue to heat until frozen corn is thawed completely. Serve.

NOTE: If you can't find roasted corn at your grocery store you can just use sweet corn instead. If you still want a fire roasted flavor you could opt for jarred fire roasted red peppers (instead of fresh) and omit the olive oil since the peppers will have enough oil on them.

Baby Bok Choy

I love vegetables; especially bok choy! Here's a great way to steam and season bok chop. Super easy, fast, and healthy. I'll often prepare it when I'm in the mood for Chinese food. It reminds me of the way my father-in-law prepares many vegetables when he cooks.



Baby Bok Choy
Source: slightly adapted from Steamy Kitchen

1 1/2 lb. bok choy or baby bok choy
1 1/2 T. vegetable oil
3-4 cloves garlic, thinly sliced
1/4 c. water
salt to taste
1 t. sugar
1 t. sesame oil

Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

Thinly slice garlic.

Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic. Turn the heat to medium-high. Let the garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky oil for 15 seconds. Pour in water. Immediately cover and let cook for 1 minute. Season with salt and sugar and drizzle a bit of sesame oil on top.

Roasted Cabbage with Lemon

I love trying new foods for the first time. This is the first time I've ever eaten cooked cabbage. I know many people eat cooked cabbage as a New Year's tradition but my family never did that. The only way I've eaten cabbage is in cole slaw.

Seems lately, I've been roasting a lot of veggies, and adding lemon juice always adds tons of flavor so I was excited to try this recipe. It turned out great. I'll still admit that I'm not a huge fan of cooked cabbage but I loved the roasted, lemony flavor. Are any of you big cabbage fans?

Curry Vegetable Dip

I may be 30-something but I'll admit...sometimes I like to play with my food too. :)

Pay particular attention to the eyes of this veggie person. It is a curry veggie dip. I was introduced to this during strudel making day and I fell in love! The best part about it? You make it by just mixing together Miracle Whip and curry powder. Don't shrug your nose until you try it. I could eat raw veggies all day long with this dip!

Baked Sweet Potato 'Fries'

I love watching The Food Network Channel. "Love" may be an understatement. If my TV had only one channel and I had to choose which channel that was, I would pick the Food Network Channel in a heartbeat. I could watch it all day long! My favorites have always been Paula Dean, Semi-Homemade with Sandra Lee, and Alton Brown. In the past, I have always skipped past all of Ina Garden's Barefoot Contessa shows. I just never really gave her a chance. Well after falling in love with her Parmesan Roasted Broccoli recipe lately, I am now hooked on her too. In fact, I recently checked out all of her cookbooks from my local library. She uses some of the most basic {fresh} ingredients and turns them into such wonderful dishes.

These baked sweet potato "fries" were awesome! Another thing added to the list of Must Make for Thanksgiving dinner!

Parmesan Roasted Broccoli

I'm very fortunate that broccoli is one vegetable that both of my little kids love. I usually just steam it and then lightly salt it and sprinkle with some shredded Cheddar cheese. I saw this recipe for roasted broccoli on Pinterest and then later checked out Barefoot Contessa's cookbook from my local library.

I was a bit skeptical at first. Lemon zest and lemon juice on broccoli just didn't sound very appealing. Let me tell you though...it is amazing!!! It is new favorite way to cook broccoli. It was packed with flavor and the lemon taste complimented the broccoli very well. My whole family loved it. I didn't have any pine nuts or basil on hand so I left them out. It was still good without them but I definitely want to add some pine nuts next time!

Refrigerator Pickles

I am thrilled that several of my friends are now bloggers and have such cute, inspiring blogs. If you haven't done so already, check out Lois Pearl Designs. She has all kinds of great recipe and crafty ideas. One of the most recent recipes she's made are Refrigerator Pickles. What a great way to use up those fresh summer cucumbers. This makes a great side dish and as Erin points out this dish is even better the next day!

Fresh Potato Salad

This is the easiest potato salad I've ever made! If you love simple recipes with fresh ingredients then you will love this recipe. I was first introduced to this potato salad at an Olive Oil Taste Testing at Zingerman's. It was one of the things we tasted while sampling several of their popular olive oils that evening. It was so simple and tasted so fresh that I fell in love with it. I also love that I have an abundance of mint in our garden so the only thing I didn't already have on hand were the potatoes.

Green Beans

These are the quickest green beans ever! As I was finishing up with the laundry I yelled over to my hubby to see how much longer the steaks on the grill had before they were done. "About 5 minutes and they're done!" I hadn't even started the green beans yet but I can tell you they were done in perfect timing. I had just finished them up when the steaks came off the grill and our entire meal was delicious!

Tabbouleh

Several years ago while visiting a friend near Washington D.C., I was introduced to Lebanese food. I must admit I was a bit nervous at first. It all sounded so foreign to me. Let's see, we had Tabbouleh, Hummus, Baba Ghanouj, Falafel, and stuffed Grapeleaves to name a few. I have always been a big fan of salads and fresh vegetables so I became an instant fan to this new type of cuisine. Most everything we ate that night was vegetarian yet it was so flavorful and so filling!

To this day, I am still a huge fan of Middle Eastern food. Lucky for me, there are several great Middle Eastern restaurants here in Ann Arbor.

I randomly scrolled across this recipe the other day and had the instant urge to want to make it. I have a passion for trying new recipes especially when there are ingredients that are foreign to me. I love learning about new ingredients and searching them out in a grocery store. So today for example, I headed to Whole Foods in search of bulgar. I had no idea what aisle to find it in or what it would look like but I knew there would be a sales associate that would be more than willing to help me locate it. Bulgur can be found in the bulk aisle in Whole Foods. It felt like such a great accomplishment to make this recipe tonight. I learned how to prepare bulgar and now I know exactly what is in Tabbouleh the next time I order it in a restaurant.

It is such a fresh dish. It takes some time to do all the chopping, but it is so worth it! It tastes great by itself or served with pita bread.