Put in charge of the vegetable side dish this Christmas and really wanting to offer up something besides corn casserole or green beans? I feel you.Read More
Sometimes being an adult can be colorlessly real. Making doctors appointments, doing laundry, and paying bills are the unexciting types of things we have to check off our 'Responsible Person To-Do Lists'. In the midst of all the laundry it’s easy to let some things get pushed to the side.
Dinner, for example can be my most difficult challenge. When I have fulfilled the necessary duties of the day feeding myself is often an effort I don’t want to put forth. Creativity is running low and oh, I really do not feel like doing anymore dishes.
Cereal and popcorn do not a dinner make. I mean, they totally do, but a lady who can fold her own laundry should be able to make herself a proper dinner.
This recipe is exactly the cure I need for my weeknight dinner difficulties. Because I really shouldn't eat Cheerios four nights in a row.
I love this salad for so many reasons - most importantly because it requires minimal dishes. Less time at the sink, more time to catch up on those PBS dramas you missed over the weekend. Yep, I’m looking out for you.
Fresh mozzarella feels like a treat and asparagus is irresistible dressed in this bright lemon vinaigrette. I like to make my vinaigrettes in mason jars - I give everything a thorough shake and it's good to go. Perfection in simplicity.
Yes, this definitely beats a popcorn dinner.
Asparagus Salad with Lemon Poppy Seed Vinaigrette
for the dressing
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 5 tablespoons fresh lemon juice
- 4 tablespoon extra virgin olive oil
- 1/2 tablespoon poppy seeds
- salt and pepper to taste
salad and assembly
- 2 pounds fresh asparagus
- 8 ounces fresh mozzarella, sliced
- lemon zest
In a small jar combine honey, mustard, and lemon juice. Shake to combine. Add olive oil, poppy seeds, salt, and pepper and shake thoroughly. Refrigerate until ready to use.
Wash asparagus throughly in cold water. Trim the bottom ends of the stalks removing 3-4 inches. Discard the ends. Cut the stalks into thirds so that each stalk is cut into 2 inch pieces.
Prepare an ice bath by filling a large bowl with cold water and several cups of ice.
Fill a 4-quart saucepan with water seasoned heavily with salt. Bring the water to a rolling boil. Add the asparagus and boil for five minutes or until the asparagus is just tender. Remove from heat immediately and transfer the strained asparagus to the prepared ice bath.
Strain the blanched asparagus, making sure all water is removed, and toss with previously made dressing and sliced mozzarella.
Garnish with lemon zest and serve! Enjoy!
(This salad is best after it has been refrigerated for a bit.)
Over the last couple of days I have been deliberating over my annual spring dilemma. To exercise or to eat pizza; that is the question. Clearly the answer is pizza. Pizza covered with prosciutto and brie? Even better.
One of my all time favorite breads is a middle eastern flatbread called “lavash”. There are two types of lavash; a soft, and a crisp version. I lean heavily towards the soft because it’s fluffy and wonderful, and because it makes a killer pizza crust. It’s like having a super soft piece of Naan covered with everything wonderful.
I made two pizzas. Prosciutto was the common factor, because prosciutto is thin slices of salty pig and I love it with all my heart.
These tiny stalks may very well be my favorite part of spring. Sauteed asparagus played alongside brie and prosciutto on pizza number one.
Blood oranges went atop pizza number two, along with feta, spinach, and of course, the prosciutto. Lavash begs to be covered in whatever topping makes you happy. Mushrooms and goat cheese? Sure. Heirloom tomatoes and feta? Go for it.
Make yourself a pizza, or two.
Recipe: Lavash Pizza
For the lavash:
makes two medium pizzas / recipe adapted from Bernard Clayton
-4 cups all-purpose flour
-1 package dry yeast
-2 teaspoons kosher salt
-1 tablespoon olive oil
-1 1/2 cups hot water
- corn meal
In the work bowl of your stand mixer combine yeast, kosher salt, and 2 cups of flour. Mix olive oil with hot water and pour into the flour mixture. Beat with paddle attachment while slowly adding the remaining 2 cups of flour. When a shaggy dough has formed kneed for 5 minutes using the dough hook attachment. Place the dough in a greased bowl and set in a warm place to rise for 40 minutes. When the dough has doubled in size, turn out unto a floured surface and shape the pizza crust. Dust a baking sheet with cornmeal and lay the crust out upon the sheets, topping them as you choose. Bake at 350 degrees for 20-25 minutes or until the crust is slightly golden around the edges. Enjoy!
-olive oil (for drizzling)
Blood Orange Pizza:
-blood orange wedges