Grilled White Asparagus

Grilled White Aspargus

Grilled White Asparagus

Ingredient List:

1 bunch white asparagus cleaned and tough bottom of stem removed

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

1 tbsp rosemary chopped finely


Heat grill to medium

Toss aparagus, oil + seasonings in a medium bowl

Grill asparagus for about 6 minutes, turning half way through

Grill for an additional 1-2 minutes if you prefer soft asparagus (I like mine crisp!)

Remove from grill

Sprinkle with additional sea salt if wanted





Ingredient List:

2 tbsp unsalted butter, room temperature

2 carrots chopped into matchsticks size pieces

1 stalk celery, finely chopped

2 garlic cloves minced

1 large shallot minced (1 tbsp reserved for bread)

3 sprigs rosemary

1 tsp dried thyme

1 can whole peeled tomatoes (14.5 oz)

8 ounces clam juice

1 C vegetable stock (or 1 C water and 1 tsp better than bullion)

1 lb fresh mussels

1  lb cod or any white fish cut into small pieces

1 baguette cut into 1/2 diagonal pieces

Sea Salt


Turn broiler on high

In a large skillet (oven-safe) over medium heat melt 1 tbsp butter and add carrots, garlic, celery, garlic and shallots

Cook until shallots are browned about 5 minutes

Add rosemary, thyme and tomatoes

Reduce heat to low and simmer for an additional 5 minutes

Season with sea salt (around 1 tsp)

Add clam juice, stock and mussels

Cover and cook 5 minutes

While steaming mussels spread the other 1 tbsp of butter over each piece of baguette, sprinkle with sea salt, reserved shallots and additional rosemary

Add fish and bring to a simmer

Place bread on top of Cioppini

Remove skillet from cooktop and place under the broiler

Broil until the butter is melted and bread is browned (about 2-3 minutes)

Remove from oven and serve


Cioppino Cioppino

Rosemary Mashed Potatoes


What you’ll need:

4-5 small red potatoes washed and quartered

1/3 C flax seed milk (unsweetened)

1 Tbsp vegetable better than bullion

1 Tbsp vegan butter

3-4 sprigs of fresh rosemary stems removed and chopped finely

What you’ll do:

Bring a large pot of water to a boil

Add potatoes

Boil until soft

Drain water reserving a small amount in the bottom

Add milk, butter, bullion and rosemary

Mash until smooth (I like mine a little chunky so I don’t mash all of the lumps out)

Garnish with fresh rosemary


Rosemary polenta with turmeric white beans


What you’ll need:

1 C uncooked polenta
3 C water
1 vegetable bullion cube
1 small fresh package of rosemary
1 can white beans drained and rinsed
2 cloves if garlic chopped
1/2 jar of marinated red bell peppers
1/2 Tsp red pepper flakes
1 Tsp turmeric
1 Tsp coriander
Sea salt to taste
2 celery stalks chopped
1 Tbsp olive oil
1 bunch of young broccoli (opt)
1 bunch of green onions chopped (light part only)

What you’ll do:
Cook polenta according to directions on package, mine were quick so I brought 3 cups of water to a boil added to bullion and polenta, reduced the heat and wisked frequently for about 5 minutes

Add rosemary and remove from heat

Keep covered and set aside

In a large skillet add olive oil, red pepper flakes and garlic

Let cook for about 1-2 minutes

Add celery cook another 2 minute

Add beans and red pepper, cook until beans are heated through

Add 1 C of water and mash mixture

Add turmeric, coriander and sea salt to taste

Add cleaned, cut young broccoli

Let simmer covered until thickened a few minutes

Spoon the polenta mixture on a plate and cover with white bean mixture

Add broccoli and green onions

I also did a micro radish greens salad with cherry tomatoes and a homemade dressing of red wine vinegar, lemon juice, agave nectar and sea salt.