Tag: summer

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White Asparagus & Shiitake Mushroom Salad w/ Balsamic Reduction

In need of an idea for a quick summer salad that tastes delicious? I was too. Salad’s can get boring, especially for those of us that eat them on the regular. It’s important to change up the ingredients to keep your interest (and this healthy habit) alive and well.

On my first trip ever to the AdMo Harris Teeter, I was inspired at the sight of white asparagus. The pale sister of glowing green asparagus, white asparagus is rare to find fresh in the US. Luckily, I caught the tail-end of prime asparagus season and seized the opportunity to snag this porcelain beauty.

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This spring treat boasts a pretty impressive nutritional profile. Not only does Asparagus provide a natural liver detox, it is fortified with folate and vitamins E, A, and C to help protect you against heart disease. Folate, or B9, has also been linked to cellular regeneration (aka healing power). Vitamin E is shown to help fight Type II diabetes, and vitamins A and C will steel you against certain types of cancer and cataracts. Asparagus also contains potassium (as does its green cousin the avocado), which helps lower blood pressure and may reduce LDL cholesterol (that’s the bad kind).

Having selected my star ingredient, I decided to pick up some yummy shiitake mushrooms and arugula to round out the salad. For dressing, I decided to go sweet and simple with a balsamic reduction. The mild white asparagus paired nicely with the earthiness of the mushrooms, bitter bite of arugula, and sweet finish of balsamic.

Give this easy recipe a whirl for yourself, and if you aren’t lactose-intolerant or vegan, a hit of pecorino romano shavings would be delicioso!

Warm White Asparagus & Shiitake Mushroom Salad:

(Serves 4)

What You’ll Need:

  • 3 tbs olive oil
  • 1 bunch white asparagus (substitute green if unavailable)
  • 2 cups shiitake mushrooms, sliced thin
  • 5 oz arugula (or 1 bag/box)
  • salt & pepper to taste
  • 1 cup good balsamic vinegar (for the reduction)

How to Make the Salad:

  1. Thoroughly wash your mushrooms, asparagus and arugula (unless pre-washed).
  2. In a large saucepan, heat 1 tbs olive oil over medium heat. Add your asparagus, spreading it into a single layer, and sprinkle with salt and pepper. Cook, stirring occasionally, for 8-10 min or until al dente (you can get a fork in but the spear doesn’t slip right off). Remove from heat and slice into 2 inch pieces.
  3. Simultaneously with step 2,  heat another large saucepan with  2 tbs olive oil over medium heat. Add your mushrooms and a pinch of salt and pepper. Sauté until mushrooms begin to brown, or about 5 min. Remove from heat but leave the pan on your stove. Add your arugula to the same pan and give it a quick warm up for 1-2 min.
  4. Plate immediately, starting with the warm arugula as your base and equally dividing the asparagus and shiitake between four plates.
  5. Drizzle with the balsamic reduction (recipe below) and enjoy!

How to Make the Balsamic Reduction:

  1. Pour your balsamic vinegar in a small saucepan over medium heat and bring to a boil.
  2. Turn down the heat so that the boil reduces to a simmer.
  3. Stir occasionally and allow to simmer until the vinegar has reduced by at least half – though I liked to let it go longer for a thicker consistency.
  4. Allow to cool then drizzle over your plated salads to finish.
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I’ll have some MOAR Gazpacho

With Memorial Day behind us and temperatures climbing, summer has arrived in DC. When I think summertime meals my mind immediately fires up a grill, tosses on some corn, skirt steak and veggie skewers, and cracks open a cold beer. Unfortunately, my reality is that I live in a tiny (but lovable) one bedroom apartment. With no real outdoor space to speak of, grilling and chilling isn’t really an option. So what’s a girl to make?

Gazpacho!  This healthy, tomato-based soup is traditionally served cold and originates from the southern Spanish region of Andalucia. To keep mine on the lighter side, I made it vegan and gluten-free (most recipes call for adding day-old bread to the base). Tomatoes are an excellent source of Vitamin C, folate, potassium and, perhaps most significantly, the heart-healthy antioxidant compound, lycopene. Lycopene has been linked to reduced risk of cardiovascular disease and certain kinds of cancer.

If you have a food processor and/or blender, this recipe is super easy. For best results, make it in the morning the day you plan to serve it for supper or one day in advance–all this goodness needs time to marinate, allowing the flavors to fuse.

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What You’ll Need:

  • 4 large tomatoes
  • 1 cucumber
  • 2 carrots
  • 1 red bell pepper
  • 1 small bunch of scallions (approx. 8 stalks, white and green)
  • 1 shallot
  • 4 cloves of garlic
  • 2 stalks of celery
  • Zest of 1 lime
  • 2 handfuls of fresh basil (reserve a few big leaves for garnish)
  • 1/2 tsp paprika
  • 1 tbs chipotle pepper flakes (or your favorite kind/quantity of heat
  • salt & pepper
  • 1 cup water (optional)
  • 1/4 cup organic tomato paste
  • Juice of 2 limes
  • 2 Tbs olive oil (plus more for garnish)

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How to Make It:

  1. Get out a big bowl, cutting board, vegetable peeler, knife, microplane, food processor, and blender.
  2. Peel your cucumber and carrot. Rough chop them into big chunks and set aside. Wash your bell pepper, celery and scallions. Rough chop and set aside. Peel your shallot and onion, and set aside (can be left whole). Stem and core your tomatoes and cut into quarters. Again, set aside.
  3. In separate batches (one at a time) place the (1) shallots, onion and garlic, (2) carrots and celery, (3) red pepper and cucumbers, and (4) tomatoes in your food processor and pulse until minced but not puréed. Add each batch to your bowl. Zest one lime using a microplane (if you have one) directly over the bowl. Mix to combine.
  4.  Add the spices, basil, tomato paste, water, fresh lime juice, and olive oil to your blender. Pulse until basil is even processed.
  5. Add the blender mix to your large bowl. Whisk until it all comes together.
  6. Cover the soup with plastic wrap and refrigerate for at least 4 hours or up to a full day. When ready to serve, taste for seasoning and heat. Adjust accordingly.
  7. Serve in big bowls with a drizzle of high-quality olive oil and a generous pinch of shredded basil.

This recipe will serve about four people. If you’re gluten-free, I recommend serving it with some blue corn tortilla chips and nice glass of white wine. If you aren’t worried about gluten, serve with some lightly toasted hunks of hearty, whole grain bread and a beer. It’s a perfect summer supper to enjoy on your porch, roof deck, or (in my case) front stoop. Enjoy!