Roasted Asparagus with Lemon

In this simple, healthy, and delicious recipe, a squeeze of lemon adds a light, tart complement to the earthy roasted asparagus.

RECIPE:

1 pound asparagus
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1 lemon, cut into 6-8 wedges

Preheat oven to 400 degrees Fahrenheit.

Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.

Line up the asparagus spears in a single layer in a baking dish or pan.

Drizzle the asparagus lightly with the olive oil, turn to coat, and then sprinkle with salt and pepper to taste.

Roast for about 5-12 minutes, until the asparagus are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them after about 4 minutes.

Squeeze one of the lemon wedges over the roasted asparagus.

Serve with the remaining lemon wedges for garnish and sprinkling, as desired.

-- 4 servings

Mock Chicken in Puff Pastry Shells with Dijon-Cognac Cream Sauce

This is a variation on our recipe for Mock Chicken with Dijon-Cognac Cream Sauce. Here, instead of serving the sauce atop a mock chicken breast, we dice up the mock chicken, mix it with the sauce, and serve it in baked puff pastry shells.

Puff pastry shells can be found in the frozen food section of most supermarkets. They're a quick and easy way to turn almost any food into something beautiful and elegant.

RECIPE:

2 mock chicken breasts or 2 servings of unbreaded mock chicken patties or strips, thawed if frozen, cut into bite-size pieces
1/4 cup flour
Salt and freshly ground black pepper to taste
1/2 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon minced shallot
1/4 cup dry vermouth
1 tablespoon cognac or brandy
1 tablespoon Dijon mustard
1/2 cup heavy cream
2 frozen puff pastry shells (1/3 of a 10-ounce package)
1/2 tablespoon chopped fresh parsley

Mix the flour, salt, and pepper. Toss the "chicken" pieces in the flour mixture, shaking off the excess.

In a medium skillet, heat the vegetable oil over medium to medium-high heat. Add the butter along with the "chicken", and saute until the "chicken" is lightly golden on all sides. Remove the "chicken" from the skillet and set aside.

Add the shallots, vermouth, and brandy to the same skillet. Turn the heat up to high and cook, stirring occasionally, until the liquid is reduced by half.

Whisk in the mustard, then whisk in the cream, along with salt and pepper to taste. Lower the heat to medium, and cook, whisking occasionally, for 2-3 minutes, until the mixture is the consistency of a light gravy.

Add the "chicken" back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors. If the sauce seems too thick, add some water, a tablespoon at a time, until it is the desired consistency.

Meanwhile, bake the puff pastry shells according to the package directions.

Fill the puff pastry shells with the "chicken" mixture, sprinkle with the parsley, and serve immediately.

-- 2 servings

Sherried Mushrooms

Mushrooms cooked in sherry wine are found on many Spanish tapas menus, but they're usually too garlicky for my taste.  I prefer to use only a small clove or two of garlic, to let the delicate, earthy flavor of the mushrooms shine through, accented by the sherry and a touch of herbs.

RECIPE:

1 pound fresh white or brown (crimini) mushrooms, or a mixture
2 tablespoons extra virgin olive oil
1 or 2 cloves garlic, minced
Small pinch of dried thyme leaves (optional)
Salt and freshly ground black pepper to taste
1/4 cup dry sherry
1 tablespoon chopped fresh parsley

Clean the mushrooms.  Cut larger mushrooms into quarters and cut smaller mushrooms in half.

In a large skillet, heat the olive oil over medium heat.  Add the garlic, and saute for a minute or two until fragrant.  Do not let the garlic burn.

Add the mushrooms to the skillet, along with the thyme (if using), and saute until the mushrooms are cooked through and lightly golden, approximately 6-8 minutes.  Season with salt and pepper.

Add the sherry, raise the heat to medium-high, and saute for a minute or two, until the liquid is reduced to a glaze.

Stir in the parsley, and serve.

 -- 3-4 servings

White Bean, Tomato, and Vegetable Stew

This vegan-friendly stew is hearty, healthy, delicious, and easy to make using pantry/fridge staples. Serve with some crusty bread and maybe a green salad.

RECIPE:

2 tablespoons extra virgin olive oil
2/3 cups thinly sliced carrots (about 2 medium carrots)
2/3 cup chopped onions
2 small cloves garlic (or 1 medium-large clove), minced
2 (15.5 ounce) cans cannellini or other white beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
1 cup vegetable broth
1/2 cup dry white wine
1/4 teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper to taste

In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium-low to medium heat. Add the carrots, onions, and garlic. Saute for 2-3 minutes, until the vegetables start to soften and the garlic is fragrant. Do not let the garlic burn.

Add the cannellini, tomatoes, broth, wine, thyme, and 1 1/2 tablespoons of the parsley. Season with salt and pepper to taste. Reduce heat to low, cover, and simmer, stirring occasionally, until the carrots are tender, about 30 minutes.

Uncover and simmer over medium-low to medium heat for an additional 5 minutes, or until the sauce has thickened to a nice stew consistency.

Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 4 servings

Zucchini and Herb Frittata

This frittata is simple, yet delicious. It's a great way to use up zucchini, and even people who don't think they like zucchini may find themselves liking this frittata.

Like any frittata, it's great for breakfast, brunch, lunch, or a light dinner. Try it with our Roasted Potatoes and Onions, along with fresh fruit or a green salad, for a delightful Mediterranean-style meal.

RECIPE:

1 tablespoon extra virgin olive oil
1 medium zucchini (about 8 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
Pinch of dried Italian herb mixture
Salt and freshly ground black pepper to taste
8 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)

In a 9-inch or 10-inch non-stick skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and the Italian herb mixture, along with salt and pepper to taste. Saute for 3-6 minutes, until the zucchini is lightly golden.

Meanwhile, in a bowl, beat the eggs well. Beat in the milk, along with additional salt and pepper to taste, and then stir in the parsley.

Add the egg mixture to the cooked zucchini in the skillet.

Using a spatula, stir the contents of the skillet to distribute the zucchini and herbs evenly throughout the egg mixture. Cook for 3-6 minutes, gently lifting the edges of the frittata to allow the uncooked egg to run underneath the cooked section, until the eggs start to set and the underside of the frittata is golden.

Flip the frittata by placing a flat plate over the top of the skillet and turning it upside down so that the frittata is resting on the plate, cooked side up. Gently slide the frittata back into the skillet, cooked side up. Cover and continue cooking over low heat until the other side is golden and the eggs are set, about another 3-5 minutes.

Slice the frittata into 4 wedges, and serve.

-- 4 servings

Roasted Asparagus with Pine Nuts

Lightly toasted pine nuts add crunch and flavor to these simple but delicious roasted asparagus spears.

RECIPE:

2 tablespoons pine nuts
1 pound asparagus
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit.

Meanwhile, toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.

Line up the asparagus spears in a single layer in a baking dish or pan.

Drizzle the asparagus lightly with the olive oil, turn to coat, and then sprinkle with salt and pepper to taste.

Roast for about 5-12 minutes, until the asparagus are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them after about 4 minutes.

Transfer the asparagus to serving plate(s) and sprinkle the toasted pine nuts over the asparagus.

-- 4 servings