brussels sprouts, asparagus with apple and pecans

I know this seems like a bit of a fall recipe, but I was kinda craving brussels sprouts when browsing through the produce at the store. I remembered a combination with apples I had seen on 101 cookbooks, and then just threw in some other tastes and textures: cheddar and pecans. And I had some fresh asparagus spears so I added some of them, too.

This isn't really a recipe... some directions: saute the apples first (I used 1/2 apple) with some butter or oil, and a pinch of salt, then remove them and do the brussels sprouts (trimmed, quartered). Add a clove or two of garlic, some salt and pepper. Add the asparagus if you are using it (3-4 spears, sliced thin). Add the pecans, stir everything around and let it cook. Throw the apples back in. If you want it a little sweeter, drizzle with a little maple syrup. Top with a little shredded sharp cheddar cheese and salt and pepper.

inspired by 101 cookbooks Shredded Brussels Sprouts & Apples

cheesy baked orzo with leeks, asparagus, eggplant and oregano

My somewhat crazy summer begins this week, as I head to Minnesota for a month. I get to see my friend Sarah get married in Duluth, take care of my parents' dog while they're on a trip, run Grandma's marathon with Michael and see Edward Sharpe and the Magnetic Zeros in Minneapolis. And spend the Fourth of July with the extended family. I'm really looking forward to some time at home. And after that I'm off to Germany, and then soon thereafter Providence, with a brief trip to North Carolina for Michael's family reunion. Quite a lot ahead - and somehow I have to be working along the way...

So last night I had a little potluck gathering to get friends together before I head out of town. Potlucks are my favorite. Especially when you have friends who are super talented cooks. Although it was a bit last-minute, people showed up and brought delicious food: a spicy vegetarian vindaloo, a rice pilaf, thai coleslaw, dulce de leche and a citrus champagne punch... It was really wonderful. Good food and good friends.

This recipe is inspired by the baked orzo from Yottam Ottolenghi (via the Guardian). I changed the veggies slightly to make it more seasonal (asparagus and leeks). It takes a while to do all the vegetable prep, but the flavors are great and it's both fresh and comforting.  I also made these sesame noodles (pictured above left) and an apple cake, which I will post later. I shouldn't even be taking the time to post this one right now... but blogging is so much more fun than packing for a month, cleaning my room, and organizing my office! :)

spring green minestrone

This is another recipe inspired by Anna Thomas's Love Soup and Nigel Slater's post for a green minestrone. I got all kinds of green things at the farmer's market and wanted to try a green spring soup. Anna Thomas purees her green soup, but I liked the idea of keeping things small and whole so you can see all the good veggies swimming around. :) It was veggie-packed and tasty, but rather subtle and needed some red pepper flakes and/or ground pepper at the end for a little kick.

2 leeks, white and light green parts
2 T olive oil
garlic
sea salt

2 small green zucchini, halved and cut in thin slices
half bunch asparagus, cut in small slices
1 can cannelini beans (or potatoes)
about 3 c basic light vegetable broth
fresh lemon juice (2-3 T)

sorrel and chives
red pepper flakes
fresh ground pepper
garnish: spring onions, parmesan or pecorino romano shavings

Wash and drain leeks, slice. In a soup pot, saute leeks with butter or oil and a little salt. Try not to get brown, just soft. Add garlic and zucchini and asparagus, cook a few minutes then add liquids (stock and/or a little water). Add beans or potatoes, let simmer a few minutes until everything is hot. Top with fresh chives, sorrel, a squeeze of lemon juice and garnish with spring onions and cheese. 

Serve with good bread and cheese.

Spargelzeit! (it's asparagus time!)

asparagus at the Ann Arbor farmer's market

Ok, I am going a week without a recipe post...Excuse: I was visiting my cousin and her new baby in Chicago this weekend. So much fun! Got back last night. And this morning I got up early, did my first 20-mile training run in preparation for Grandma's Marathon (5 weeks away!). Now I am lying in bed, with my feet up, laptop on my lap, with liquids and snacks and painkillers on my bedside table. :) So I am going to give myself an hour or two recovery time before I find the energy to go into the office, and during this time I will read some cookbooks I have from the library and catch up on my blogs. And maybe watch Game of Thrones...

And I wanted to post about Spargel for you all. :)

This is a great time of year in Germany - when the first asparagus hits the markets and restaurants (actually - this may have been a few weeks ago in Germany...in Michigan it's just happening now). In Germany people go ga-ga for asparagus of the white variety. It's considered a delicacy. It also has to be peeled, because of its woody exterior, and has different nutrients from the green variety (which has been exposed to sunlight.) I have written about the German asparagus obsession here on my Germany blog. I do love how all the restaurants have asparagus specials--it's such a true celebration of a seasonal food. People eat so much asparagus in April/May that they can't eat it the rest of the year. :) Now that's taking advantage of seasonal ingredients! The most classic servings of asparagus in Germany is with potatoes, ham, and hollandaise sauce. Most restaurants also offer a Spargelcremesuppe (creamy asparagus soup), which is made by boiling the peels into a flavorful stock.

German cafe with asparagus specials

ASPARAGUS RECIPES

Some from the blog:
spring pasta with asparagus and peas
asparagus mozarella pizza
asparagus with smoked salmon, dill, and quinoa

And some more recipes on my "to-make" list:
Salmon-Asparagus Frittata (epicurious)
Buttermilk Asparagus Salad (101 cookbooks)
Warm Asparagus Salad with Basil + Mint Pistou (Sprouted Kitchen)
Absurdly Addictive Asparagus (Food 52)
Asparagus Ribbon Salad (My New Roots)

oh, and I have made this one and it's delicious and so easy:
Asparagus and Gruyere Tarts (Joy the Baker)

soundtrack to the recipes, "Veronika, der Lenz ist da," from the Comedian Harmonists, a German a capella group from the late 20s-early 30s. :)

salmon-asparagus quinoa salad with dill

This was part of my post-run high-protein "refuel" on Sunday after my 18-miler. Less than 6 weeks till Grandma's Marathon now! I had some smoked Alaskan salmon in the freezer from my dad (thanks, dad!) that I had taken out to thaw. I also had some cooked quinoa leftover from the salad with black beans, mango and radishes. All I had to do was roast some asparagus in the oven (with a little olive oil, salt and pepper), and add everything together with some chopped dill. Simple, but I loved the flavors together, and it felt very healthy and very satisfying.

variations on a theme: spring pasta with peas and asparagus

I just made a pasta with peas recently, but this is a lighter version. No cream sauce - but added asparagus, mushrooms, parsley, pine nuts... It tastes so fresh and spring-like. And I loved how the conchiglie pasta held the pine nuts and peas inside. Yum. I think it would also be good cold as a pasta salad for lunch. Don't skip the toasted pine nuts, and don't skip toasting them. It's an extra pan and an extra step, but they are soo good!

for two hearty portions:
1/3 lb conchiglie pasta - or shells - you want it to catch the peas and pine nuts.
2 shallots
1/2 lb asparagus, woody ends snapped off and cut into 1-inch pieces
1 cup mushrooms, cut into quarters or slices
1 garlic clove, minced
1 cup fresh or frozen peas
1/3 cup parmesan
1 tsp lemon zest
chopped parsley (and/or other herbs you have around: mint, tarragon, chives)
1/2 cup toasted pine nuts
salt, pepper, red pepper flakes

Cook the pasta according to the package directions, minus 2 minutes. Drain and reserve 1/2 cup of the pasta water.
Saute the shallots, then add garlic, and asparagus, then mushrooms, and frozen peas - waiting a few minutes between each addition. Then add all this into the pot with the drained pasta, plus 1/2 cup pasta liquid. Add lemon zest, herbs, toasted pine nuts, red pepper flakes. Cook everything together. Garnish with a heap of parmesan, and a drizzle of olive oil if you like.

two delicious pizza ideas and a good dough recipe

This is a good dough recipe. I like doughs with a bit of olive oil and honey or sugar. I know I just made pizza...but the weather was so amazing today and this felt like a perfect summer meal, especially with a nice green salad on the side. :) We used a pesto base for both pizzas, and decorated one with salami/tomatoes/fresh mozarella/garlic/parmesan, and the other with shaved asparagus/red onion/pine nuts/fresh mozarella.

pizza dough: 
makes 2 med-sized pizzas
3/4 cup warm water
1 tsp sugar (or honey)
1 1/2 tsp dry yeast
2 1/4 cup flour (can mix white/wheat)
2 T olive oil
1 tsp salt

Mix the yeast and warm water, let it sit 5-10 minutes until foamy. Add sugar and olive oil to the water. Mix flour and salt in a separate bowl, and then add the liquid and mix with a wooden spoon until it starts to come together. Dump out on a floured surface and knead 5-7 minutes until it turns into a nice, smooth ball. Put in an oiled bowl, cover with plastic wrap and let sit to rise until doubled (2 hours).

Then heat the oven as high as it goes, and prep your pizzas. Bake about 8-10 minutes, or until cheese is bubbly and browning, and the dough is browning around the edges. Sprinkle with some hot pepper flakes and enjoy!

asparagus mozarella pizza with a bowl of spicy soup on the side

Homemade pizza is the best. I mixed the dough while making breakfast and it was ready for me a few hours later when I was hungry again. The dough is made with ingredients you have lying around (flour, water, yeast, salt), and the toppings use up leftover veggies. Just keep cheese on hand and presto - delicious and fresh lunch, with excellent leftovers. The shaved asparagus/mozzarella combination is taken from Deb Perlman's pizza from The Smitten Kitchen , but I added a pesto base and some heat, here in the form of harissa paste, but red pepper flakes would be just as good.