Spring Chicken Soup

9 06 2011

Lemon and dill brighten a soup packed with chicken and spring vegetables

Soups are perfect for showcasing the best of each season, from asparagus in the spring to cabbage in the fall and winter. Packed with spring vegetables, this particular recipe is light and summery, making it ideal for warmer weather. A bit of lemon and fresh dill brighten it up and give it a bit of zip.

Some Helpful Tips: Dill is best when it’s fresh (vs. cooked) so add it at the very end of cooking. Don’t use dried dill – it doesn’t have much flavour. Use fresh lemon juice and always zest a lemon whole, before cutting it open to juice it.

This soup is delicious served with fresh Cheddar-Herb Biscuits or Cheddar Toasts (or just some plain bread if you’d rather not fuss!)

Spring Chicken Soup

Makes about 9 to 10 cups

  • 2 Tablespoons extra virgin olive oil
  • 2 X 12 oz. (350 grams) chicken breasts or thighs/legs, bone in and skin on
  • 1 large carrot, peeled and diced
  • 2 medium leeks, chopped (white and light green parts only)
  • 1 stalk celery, diced
  • 3 large spring onions (or 1 small regular onion), chopped
  • 1 clove garlic, minced (you could also you a couple of garlic scapes, chopped finely)
  • The zest of one lemon, finely grated
  • 1 teaspoon finely chopped fresh thyme
  • 1 lb. (450 grams) thick asparagus, woody ends trimmed and cut into 1″ pieces
  • 12 oz. (350 grams) baby red potatoes (about 2 cups), cut into quarters
  • 6 cups good quality chicken stock
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon finely chopped fresh dill (or more, to taste)
  • 1 Tablespoon finely chopped fresh chives
  • Salt and pepper, to taste
  1. Pat the skin of the chicken dry and sprinkle generously with salt and pepper. In a large stockpot or enameled cast iron pot (5.5 quart or larger), heat the olive oil on medium-high.  Add the chicken pieces and brown on both sides, about 2 to 3 minutes per side.
  2. Remove the chicken from the pot and set aside on a plate. Add the carrots, leeks, celery, onions and garlic to the pot. Sauté until just beginning to soften, about three minutes. Stir in the lemon zest and thyme and cook for another minute.
  3. Add the asparagus pieces and potatoes. Pour in the chicken stock. Return the browned chicken pieces to the pot and make sure they are submerged in the stock.
  4. Cover the pot and simmer gently on medium heat for 25 minutes. After 25 minutes, remove the chicken pieces from the soup. Remove the skin and discard. Using a fork, pull the meat off the bones. Chop it into small pieces and return the chicken to the soup, discarding the bones.
  5. Add the lemon juice,dill and chives and simmer the soup for another 10 minutes. Season with salt and pepper to taste.
  6. To serve: Ladle the soup into bowls and garnish with more fresh dill and chives if desired.
Bon Appétit and Enjoy!
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Sesame Noodles with Asparagus and Mushrooms

14 05 2011

Ontario asparagus at the St. Lawrence farmers' market, Toronto, May 14th, 2011

Spring may have officially started back in March but today marks the ‘real’ beginning of spring for me: at long last, the first local asparagus is at the market!  I’ve been waiting patiently for asparagus season to begin and was not disappointed at the St. Lawrence farmers’ market this morning. I also found local fiddleheads, wild leeks and rhubarb so things are starting to get interesting in the kitchen.

Why not make a delicious and simple Asian-inspired noodle dish to showcase new asparagus? Sesame oil can be found at most supermarkets with the soy sauces. It adds a delicious nutty flavour to dishes and complements the asparagus and mushrooms beautifully (although a little goes a long way so be sure to use a light hand with it!).

Sesame Noodles with Asparagus and Mushrooms

Makes 4 to 6 main course servings

(VEGETARIAN)

  • 1 lb. (500 g) dry long noodles such as spaghetti or linguine
  • 12 oz. (340 g) asparagus, cut into 1-1/2” pieces – will equal about 2-1/2 cups
  • 4 oz. (113 g) shiitake or button mushrooms, stems trimmed and sliced 1/2” thick – will equal about 2 cups
  • 2 Tablespoons neutral oil, such as safflower
  • 2 teaspoons toasted sesame seeds
  • Chopped green onion tops for garnish

Sauce:

  • 4 Tablespoons sodium-reduced soy sauce
  • 4 cloves garlic, very finely minced
  • 1-1/2 teaspoons red pepper flakes (or to taste)
  • 1 Tablespoon dark sesame oil
  • ¼ cup neutral oil, such as safflower
  • 4 large green onions, white and light green parts only
  • 1 teaspoon sugar
  • 1 teaspoon water
  1. To make the sauce: In a bowl or large measuring cup, add all sauce ingredients and stir to combine. Set sauce aside until ready to use.
  2. Prepare noodles according to package directions (spaghetti and linguine are usually cooked for about 9 to 11 minutes in salted boiling water).
  3. While the noodles are cooking, stir fry the vegetables. Heat two tablespoons of neutral oil in a large deep skillet on medium-high heat. Add the asparagus and mushrooms. Stir-fry until the mushrooms have softened and the asparagus is tender-crisp, about 6 minutes.
  4. Drain the noodles and add to the skillet with the vegetables. Pour sauce over the mixture and use a large spoon and fork to toss the mixture until vegetables are evenly distributed and the noodles are coated with sauce.
  5. Garnish the noodles with toasted sesame seeds and sliced green onions before serving.
Additional Ideas: You can make the dish more substantial by adding cooked meat (sliced grilled steak or chicken would be delicious, as would Chinese bbq pork). You can also add other vegetables such as snow peas, diced red pepper, steamed broccoli or sliced zucchini.
Bon Appétit and Enjoy!

Sesame Noodles with Asparagus and Mushrooms

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Copyright Trish Coleman. Please contact the author to obtain permission for republication. This article first appeared on Suite 101.com.


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Farmers’ Market Report – July 8th, 2010

8 07 2010

Zucchini blossoms are a rare and delicious summer treat.

Welcome to my first Farmers’ Market Report for Summer 2010!  The markets are at their peak for the next couple of months and this week’s offerings did not disappoint.  In fact, growing conditions in Southern Ontario have been so good this year, there were a few surprises.  Here is a rundown of some of this week’s highlights:

Corn

Corn has arrived at Ontario markets earlier than usual this year.

I was a bit stunned to see the first local corn at the markets already.  Speaking with some farmers, I learned that’s about two weeks earlier than normal this year.  I bought six ears to experiment with, crossing my fingers the quality was going to be decent. The ears were on the small side but the kernels were very tender.  It wasn’t as flavourful as I’d hoped but because it’s so early, I’m sure later harvests will be sweeter. My favourite way to eat corn is boiled, rolled in butter and then topped with salt and pepper. However, if you’re looking for something more elegant, try my recipe for Corn with Red Pepper and Herbs.

Peaches

Like corn, peaches are also early this year.  I didn’t buy any this week but we’ve been having a heat wave so hopefully that bodes well for upcoming weeks (peaches love hot, dry weather).  Peach Tiramisu is an elegant, no-bake dessert that showcases fresh peaches beautifully.

Apricots

Apricots were abundant at this week's market.

I often find raw apricots kind of bland with a bit of a mealy texture but the ones I bought today were pretty tasty.  They had a nice sweet-tartness to them so I ate a few out of hand.  I chose ones on the smaller side but the farmers were selling larger ones as well.  Apricots are ideal for both sweet and savoury recipes; why not make some Spicy Apricot Glazed Grilled Shrimp?

Herbs

Fresh herbs were in abundance this week including basil, mint and dill.  I keep an herb pot during the summer for day-to-day herbs but if I decide to do any large batch pickling or pesto, I’ll head to the farmer’s market to buy large amounts at a good price. To make use of summer herbs, check out my recipes for Pesto Sauce and White Bean Dip with Fresh Herbs.

Summer Squash

Pattypan squash and baby zucchini.

I have a feeling that zucchini are going to take over many gardens this summer, judging by the number and size of them at this week’s market.  Many of the yellow and green zucchini on display were already getting a little big for my taste (smaller ones tend to be less watery and are better for most recipes).  Pattypan squash were also abundant this week. You can make the most of summer squash by making Zucchini Pie with Fresh Basil or a moist Zucchini Bread with Cream Cheese Frosting.  I was also excited to find zucchini blossoms at a local grocer this week.  They are fragile and rare but will occasionally turn up at local markets.  To use them, try my recipes for Stuffed Zucchini Blossoms.

I discovered another summer squash this week that I was not familiar with: vegetable marrow (see photo below).  I asked the farmer about them and learned that they are very similar to zucchini and are often stuffed with a ground meat mixture.  It seems to be a popular vegetable in England.  You can find a recipe for stuffed vegetable marrow here: Recipe for Stuffed Marrow with Sausage Meat.

Vegetable marrow are similar to zucchini and are delicious stuffed.

Cucumbers

My husband loves cucumbers and often eats sliced cukes with a dash of salt and pepper as a snack.  They also add a fresh note to sandwiches and salads.  A crisp Asian Summer Slaw makes a great no-cook dinner.  Some of the stalls were selling dill alongside baby cucumbers – one-stop shopping for pickle makers.  Pick up some smoked salmon to make a Smoked Salmon and Cucumber Salad that is accented with fresh dill.

Cherries

Both sweet and sour Ontario cherries were abundant this week.  While sweet cherries are imported from the U.S. each spring, sour ones are harder to find.  My grandmother had a sour cherry tree in her yard so they were the only kind we ever had when I was growing up.  They’re not very good raw but once cooked and sweetened, they have a tartness that is addictive.  For a classic sour cherry pie recipe, check out this one from Epicurious.com: Classic Sour Cherry Pie with Lattice Crust.  If you have sweet cherries, why not make a Cherry Clafouti with Almonds or a simple Cherry Almond Bread?

Asparagus

I was told that this is probably the last week for asparagus this year.  Usually by the end of the season, asparagus is starting to look tired but not this year.  The stalks were thick, robust and vibrant.  This was an exceptional year for asparagus and I enjoyed it in a variety of dishes.  Check out the Asparagus Archives for some delicious ideas ranging from Sesame Noodles with Asparagus and Mushrooms to a rich and decadent Roasted Asparagus Lasagna.

Until next week,

Bon Appétit and Enjoy!


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Asparagus 101

16 05 2010

It’s no secret that I love, love, love asparagus.  Each spring, I anxiously await the arrival of local asparagus in the markets and then spend the next six weeks or so thinking up new ways to enjoy it.  Luckily, asparagus is low in calories and packed with vitamins so there’s no reason not to indulge!

Local asparagus in season has a sweetness and vibrant flavour that isn’t found in imported spears that have travelled hundreds of miles.  If you don’t believe me, do a blind taste test with imported asparagus vs. local – I guarantee you will be able to tell the difference.  The best way to enjoy asparagus at its peak is simply cooked and dressed with just a bit of butter or olive oil and a sprinkling of salt.  A squeeze of fresh lemon is also delicious.

How to Prepare Asparagus for Cooking

Asparagus doesn’t require much prep work to get it ready.  Wash the spears and dry them thoroughly.  The woody ends are tough so it’s best to remove them.  If you hold an asparagus spear and bend it, it will naturally break where the tough part ends. However, I usually just trim the ends – cut where the ends turn from woody and pale to green and vibrant, usually an inch or two from the bottom.  The spears can be peeled if the skin is tough and stringy, which sometimes happens with thicker spears. However, I usually don’t bother.

How to Cook Asparagus

Asparagus cooks quickly so it’s a great way to add a vegetable to the dinner menu. It’s also very versatile so it can be used in soups, lasagnas, pastas, tarts, quiches or stir fries.  There are a number of ways it can be cooked:

Roasted: Toss asparagus with a bit of oil and roast in an even layer on a baking sheet at 425 degrees Fahrenheit for 12 to 15 minutes.

Steamed: Steam spears in a steamer basket or small amount of water until just tender, about 5 to 7 minutes.

Grilled: Prepare a hot grill and brush asparagus with a small amount of oil.  Grill for about 2 to 3 minutes per side (you might want to use a grill pan, to keep the spears from falling through the grate).

Stir-Fried: Heat a small amount of oil in a skillet on high heat.  Add asparagus and stir fry for about 2 minutes.  Add a tablespoon of water or broth and cook until just tender, about 3 to 4 more minutes.

Asparagus Recipes

For more great asparagus recipe ideas, check out some of my archived recipes (including a couple of new ones!):

Bon Appétit and Enjoy!

Sesame Noodles with Asparagus and Mushrooms


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Roasted Asparagus Lasagna

10 05 2010

Roasted Asparagus Lasagna is a delicious way to enjoy the seasonal delicacy

Asparagus is finally in season and I couldn’t be happier.  I absolutely love asparagus and for the few short weeks it’s at its peak I go a bit nuts and eat it almost every day.  Perhaps it’s my imagination but this year’s crop seems to be especially delicious, possibly because of the unusually mild and dry spring we’ve had in Southern Ontario.  Last night I sautéed some in olive oil and added a splash of water to steam them until tender-crisp.  Sprinkled with a bit of sea salt, the fat spears were sweet and delicious.  I look forward to enjoying more over the next few weeks.

While a simple preparation is a great way to show off top notch ingredients, occasionally something fancier is in order.  A decadent roasted asparagus lasagna fits the bill perfectly: roasted asparagus bathed in a luxurious cheese sauce and baked until bubbling will tempt even die hard carnivores.  Serve with a lightly dressed green salad to cut the richness.

Roasted Asparagus Lasagna

Serves 6 to 8

(VEGETARIAN)

  • 1-1/2 lbs. fresh asparagus
  • 1 Tablespoon olive oil or neutral oil such as canola or safflower
  • Salt and pepper

Sauce:

  • 6 Tablespoons unsalted butter, cut into pieces
  • 1/3 cup flour
  • 3 cups whole or 2% milk (do not use skim)
  • 1/8 teaspoon grated nutmeg
  • ¾ cup grated parmesan cheese
  • 1 clove garlic, very finely minced
  • Salt, to taste

For Assembly:

  • 3 or 4 large fresh lasagna noodles or parboiled regular lasagna noodles
  • 1 packed cup grated mozzarella cheese (about 4 oz.)
  • ¾ cup grated asiago cheese (about 3 oz.)
  • 1/3 cup grated Parmesan cheese

Directions:

  1. Heat the oven to 425 degrees Fahrenheit.
  2. Trim woody ends from asparagus and discard. Cut asparagus spears into 2” lengths. Toss with olive oil and sprinkle lightly with salt and pepper.
  3. Spread asparagus pieces on a baking sheet in one layer. Roast in the oven for 12 minutes, until spears are just beginning to soften. Remove from the oven and let them cool slightly.
  4. While asparagus is roasting, prepare sauce. In a large saucepan, heat butter on medium heat until fully melted and beginning to bubble slightly. Add flour and whisk briskly until incorporated into butter.
  5. Cook butter and flour mixture for about 2 minutes. Add one cup of the milk, whisking constantly. As the mixture begins to thicken slightly (about 2 minutes), add the second cup of milk and repeat the process for the third cup. Continue to stir sauce so it doesn’t burn or turn lumpy.
  6. Add nutmeg, parmesan cheese and garlic to the sauce. Stir thoroughly until cheese is melted. Season with salt to taste. Remove sauce from the heat.
  7. In a dish approximately 9” X 12” X 3”, spread 1/3 of the roasted asparagus spears evenly on the bottom. Drizzle 1/3 of the sauce over asparagus. Top with a layer of fresh lasagna noodles, cut to fit the pan.
  8. Repeat the layers: asparagus, sauce and noodles, asparagus, sauce. Make sure the final layer is sauce. Top with shredded mozzarella, asiago and parmesan cheeses.
  9. Bake at 425 degrees for about 30 minutes or until the cheese is bubbling and golden.
  10. To serve: let the lasagna cool for about 20 minutes. Use a very sharp knife to slice through the asparagus. Accompany with a salad and crusty bread.

This article first appeared on Suite 101.com

Bon Appétit and Enjoy!


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Farmer’s Market Report – July 6th, 2009

6 07 2009

 

Sweet local peas are at their peak in July

Sweet local peas are at their peak in July

It’s been a couple of weeks since I’ve been to the farmer’s market due to a very inconvenient city worker’s strike here in Toronto that temporarily shut down some of the markets.  However, it appears that the affected markets are going to re-open this week and luckily there are others that weren’t shuttered at all.  Good thing, because our summers are extremely short and there is a limited amount of time to get the great fresh produce that our local farmers have to offer.

Despite the unseasonably cool and damp weather this spring/summer in Southern Ontario, I was excited to see that the summer harvest has begun.  Strawberries were the main attraction and there is still a lot of asparagus available.  The very first cherries and zucchini are showing up and peas are in full swing.  Green beans and tiny baby potatoes were also abundant.  Fresh lettuces, beets, green onions, various peppers and a variety of carrots were available as well.  There is easily enough available now that you could design a menu around strictly local produce that would offer great variety and abundance.  Such a nice change from a few months ago!

Here are some simple suggestions for using what’s in season now:

Strawberries

Undoubtedly the star of the markets right now, strawberries are at their peak and don’t require too much dressing up to taste good.  Slice a few, sprinkle with a small amount of sugar and enjoy with vanilla ice cream or freshly whipped cream. You can also mix them into some vanilla yogurt.  I enjoy a few strawberries sliced on top of my cereal in the mornings and it only takes a short time to whip up some biscuits and jam for a weekend breakfast.  Stay tuned in the days to come for some new strawberry recipes I’ve been working on. 

Asparagus

Asparagus will be nearing the end of it’s season soon so it’s time to take advantage of this seasonal delight before they’re gone. I’ve posted quite a few recipes this year including a crustless quiche that’s perfect for breakfast or lunch, asparagus orzo, grilled asparagus spears with goat cheese and prosciutto and a divine roasted asparagus lasagna that is fantastic (if a bit rich!).  Check out the archives at epicurious.com for many more great asparagus ideas.

New Potatoes

Although stored potatoes are a winter staple, the first new ones of the summer have a flavour and texture that is more sweet and delicate than older potatoes.  They require little embellishment: just boil or steam and serve with a bit of butter, salt and pepper. Or make a classic vinaigrette and toss with small boiled potatoes and fresh green beans for a refreshing and simple side dish. Keep it simple and save elaborate potato recipes for fall and winter!

Peas

Fresh new peas are so sweet that they bear no resemblance to the the canned kind (or even the frozen ones that I use through the winter).  Simply boil until just cooked through (NOT to mush!) and finish with a bit of butter, salt and pepper – yum!  If you are able to find ones that are very small, they don’t even need to be cooked before adding to dishes such as pasta.  A couple of months ago, Food and Wine magazine featured a pasta with asparagus, sage and peas that was delicious.  I added a bit of chopped ham to add some protein.  It also takes advantage of the fresh asparagus and herbs that are available now. Click here for the recipe: Penne with Asparagus, Sage and Peas.

Asparagus and strawberries at the farmer's market

Asparagus and strawberries at the farmer's market

Enjoy!

Trish


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Asparagus Orzo

27 05 2009

 

Uncooked orzo pasta

Uncooked orzo pasta

Ah, asparagus!  It’s possibly my favourite vegetable and where I live, it’s season is short.  As a result, I eat it almost every day when it’s available.  This, of course, leads my poor husband to comment at dinnertime:  ‘Oh, we’re having asparagus… again…” Luckily, it’s very versatile and can be used in everything from quiches to stir-fries and lasagna.  This simple orzo recipe makes a great spring side dish that goes particularly well with grilled or roasted chicken.

Orzo is a tiny, rice shaped pasta (see photo, above).  The orzo pieces are slightly larger and flatter than rice and are made from durum wheat.  I’ve had trouble finding it on occasion until I realized that some stores stock it with the rice instead of in the pasta section.  You can substitute another small pasta or rice for the orzo but may have to adjust the butter and seasonings.

Whenever I create pasta recipes, I always debate about how many people it serves because North Americans usually eat larger portions of pasta than Italians.  We also tend to eat pasta as a side dish or main course as opposed to a small starter course as the Italians do.  In this case, I divided the recipe into half-cup servings.  The portion size can be adjusted if the orzo is being served as a starter, side dish or main course.

Helpful Tip: Zest the lemon before cutting it open to juice.  You can always add more lemon to taste – I’ve added just enough to brighten up the orzo without making it too lemony.

Asparagus Orzo

Makes approximately 8 half-cup servings

(VEGETARIAN)

  • 1 lb. (454 g) asparagus of medium thickness (equals about 3 cups of cut up asparagus)
  • 1-1/2 cups uncooked orzo
  • 2 Tablespoons butter
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon (packed) grated lemon zest
  • 1/2 cup (packed) grated fresh parmesan cheese + extra for garnish
  • Salt and pepper, to taste
  1. Trim any woody ends from the asparagus spears and discard.  Cut asparagus into lengths about 1″ long.  Set aside.
  2. Bring a large saucepan of salted water to a boil.  Add orzo.  Cook for two minutes and add asparagus pieces.  Continue to cook for another 5 minutes or until the orzo and asparagus are just tender.
  3. Drain orzo and asparagus mixture and return to pot.  Add butter, lemon juice, lemon zest and grated parmesan.  Stir until thoroughly combined and the butter and parmesan have melted.  
  4. Season with salt and pepper.  Grate extra parmesan over each serving if desired.

Bon Appétit and Enjoy! 

p1000377_2


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Grilled Asparagus with Herbed Goat Cheese and Prosciutto

21 05 2009

P1000349

The weather is starting to warm up and the season for outdoor entertaining has begun.  Grilling is a popular way to cook main courses such as chicken, burgers or steaks but you can make appetizers on the grill as well.  These asparagus spears wrapped in goat cheese and prosciutto make an elegant starter that will impress your guests.  There are a number of steps but they are very straightforward. The wrapped asparagus spears can be prepared in advance and only need a couple of minutes on the BBQ.

Use the fattest asparagus spears you can find – the pencil-thin ones won’t work for this dish.  Prosciutto is an Italian cured ham that is available in many supermarkets. Ask at the deli counter and make sure they slice it very thinly.  You can substitute Spanish serrano or other cured hams.  For the cheese, you can use a soft goat cheese, cream cheese or mascarpone.  Each one has a slightly different flavour but all will be delicious. The asparagus spears can also be cooked on an indoor grill if you don’t have access to an outdoor BBQ.

Helpful tip: if you want to zest a lemon for garnish, be sure to zest it before cutting the lemon open to juice it. To get more juice from your lemon, roll it on the counter, pressing down gently on the lemon as you roll. This helps break down the inside a bit so it’s easier to extract the juice.

Grilled Asparagus with Herbed Goat Cheese and Prosciutto

Makes 10 asparagus spears

  • 10 fat asparagus spears
  • 10 slices cured ham such as prosciutto or serrano, sliced very thinly
  • Lemon zest for garnish (optional)

Herbed Cheese:

  • 3 Tablespoons (about 2-1/2 oz) soft cheese such as goat cheese, cream cheese or mascarpone – at room temperature
  • 1 teaspoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh thyme 
  • 1/2 teaspoon lemon juice
  • A dash of salt and pepper

Lemon-Oil:

  • 1 Tablespooon fresh lemon juice
  • 3 Tablespoon neutral oil such as canola or safflower
  • 1/4 teaspoon dijon mustard

To prepare asparagus:

  1. Trim any woody ends and discard.  Prepare a large bowl of ice water and set aside.  In a large saucepan, add enough water to just cover asparagus and bring to a boil.  Cook asparagus for about 2-1/2 to 3 minutes, until it is just tender.  
  2. Drain and plunge immediately into the ice water to halt cooking.  Let asparagus cool completely, drain and pat dry.

To make herbed cheese:

  1. Spoon room-temperature goat, cream cheese or mascarpone cheese into a small bowl.  Add chive, thyme, lemon juice salt and pepper.  Use a fork to mix herbs into cheese until thoroughly combined.  Cheese can be made in advance and refrigerated until use.  Bring back to room temperature before using.

To prepare lemon oil:

  1. In a small bowl, whisk together lemon juice, oil and mustard until combined.

Putting it all together:

  1. Lay out prosciutto slices in a single layer.  Scoop a small amount of herbed cheese (about 3/4 teaspoon) and spread it in a thin layer on a prosciutto slice as though buttering a piece of bread.  Repeat for all slices.  
  2. Wrap each slice of prosciutto around an asparagus spear, starting at the bottom of the spear.  Make sure the cheese side is against the asparagus – it will act like ‘glue’ to help the prosciutto stick.  Appetizers may be prepared to this point and refrigerated until ready to use.
  3. Prepare grill or light barbeque.  Brush each wrapped asparagus spear with the lemon-oil and grill until the prosciutto begins to get crispy around the edges, about 2 minutes.  Turn over with tongs and grill for another 2 minutes.
  4. Arrange on a platter and garnish with lemon zest if desired.  They are meant to be eaten as finger food but they can be plated and eaten with a fork if you’d prefer.

Bon Appétit and Enjoy!


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Crustless Asparagus Quiche

9 05 2009

egg being beaten up

Quiche is a savory pie that makes a great dish for breakfast or brunch.  A classic French dish, quiche is made from a rich custard in a pastry shell.  However, leaving out the crust simplifies the process – just mix the ingredients together, pour into a pie plate and bake.  It’s very versatile so you can add what you have on hand such as leftover roasted peppers, some grated cheese or a bit of cooked ham.  Because it’s asparagus season, I decided to use it for this easy and quick version of a classic quiche. 

Click here to read my Suite 101 recipe for Crustless Asparagus Quiche.

Easy Crustless Asparagus Quiche

Easy Crustless Asparagus Quiche

Bon Appétit and Enjoy!


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Roasted Asparagus Lasagna

6 05 2009

istock_000008611539xsmall

As I mentioned the other day, I’ve been working on some new spring recipes with all the great local produce I’ve been getting at the market.  Asparagus is one of my favourite vegetables and during its brief season each spring I go a bit nuts and eat it almost every day.  Sometimes I simply steam it and serve with a squeeze of lemon and a little butter.  Other times I roast it with a bit of olive oil or a citrus vinaigrette. This lasagna takes roasted asparagus to a whole new level.  It’s a rich and indulgent vegetarian dish that will even appeal to the most die-hard carnivores.

Click here to check out the recipe on Suite101.com: Roasted Asparagus Lasagna

Bon Appétit and Enjoy!

 

Roasted Asparagus Lasagna with Salad

Roasted Asparagus Lasagna with Salad


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