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
Method:
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
Enjoy!
Cioppino
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
Method:
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
Enjoy!
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
Enjoy!!!
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.
Enjoy!!!
Kacey Tess 