Spring food brings to mind colorful produce and lots of green. I wanted to combine some of my spring produce favorites in a simple salad with a zippy herby vinaigrette. Its an easy side dish for any meal.
First, roast the potatoes and asparagus. I like to toss the veggies separately, because the potatoes will take longer to cook. I use a good drizzle of olive oil, salt, pepper, and some fresh garlic. That is it
Next, make the vinaigrette. I wanted to use some fresh dill, parsley, and lemon. To round out the dressing, I added some honey, apple cider vinegar, and extra virgin olive oil. Season with salt and pepper, taste, and adjust if needed.
To serve, toss the potatoes, asparagus, and radishes together with the vinaigrette. I like this best warm or at room temperature. If you are making it ahead of time, make sure you bring it to room temperature before serving. The dressing may harden a little when chilled.
A light and fresh spring salad full of color and flavor
1-1.5 lb bag baby Yukon gold potatoes, quartered
1 bunch asparagus, bottoms trimmed and cut into
2 cloves of garlic, chopped
1 bunch radishes, sliced as thin as you can
drizzle of extra virgin olive oil
salt and pepper, to taste
1/4 cup fresh flat leaf parsley, chopped
1/4 cup fresh dill, chopped
1/2 lemon, zest and juice
1/4 cup apple cider vinegar
1 heaping tablespoon honey
1 tablespoon grainy mustard
1/2 cup extra virgin olive oil
salt and pepper, to taste
Preheat the oven to 400 degrees F.
Toss the potatoes with olive oil to coat and sprinkle with salt, pepper, and garlic. Add to a parchment lined baking sheet and bake for 25 to 30 minutes, flipping hallway through.
Chop each asparagus stem into 3. Toss with olive oil, salt, pepper, and garlic. Roast on a separate sheet pan lined in parchment for 20-25 minutes, shaking the pan halfway through.
Vinaigrette: whisk together the honey, mustard, lemon juice, lemon zest, and apple cider vinegar. While whisking, slowly stream in the olive oil. Toss in the fresh herbs and season with salt and pepper. The easy way: Put all ingredients into a jar with a lid that seals completely. Shake until emulsified. Season with salt and pepper to taste.
To assemble: Toss together the potatoes, asparagus, radishes and dress with vinaigrette.
Happy Friday lovelies! I don’t know about you, but I am so ready for a weekend full of fun and relaxation. It’s date night tonight and we plan on making dinner together at home before going out to see The Jungle Book. (Baloo is my favorite!) I hope it lives up to the fabulous reviews I’ve read.
Today’s recipe for sweet and spicy
refrigerator pickles is so simple to make. You heat the pickling liquid until the salt and sugar dissolves, pour it over beautiful thinly sliced veggies, bring to room temperature, and refrigerate. They only get better the longer they have to absorb the sweet, spicy, tangy pickling liquid. I love the balanced combination of radishes, onions, and jalapenos. Add them to tacos, sandwiches, salads, or snack on them right out of the jar. Make them once and they will soon become a staple in your fridge.
Okay, so I love to make most things from scratch… sauces, stocks, pretty much everything I make. Therefore, I must come clean. These jalapeno cheddar cornbread start out with a boxed cornbread mix. I know! I know! But you can’t even tell. I spruce them up so much with spicy jalapenos, cheddar cheese, and green onions. They are the best accompaniment to chili I have found yet. (more…)
My Aunt Pat loves Brussels Sprouts, so last year for Thanksgiving, we made some just for her. Surprisingly, they ended up being the most talked about side dish at Thanksgiving. No one thought they really like Brussels Sprouts. I think this is because most people have tried them boiled. This does absolutely nothing for the Brussels Sprouts and has given them a really bad reputation. Poor Brussels Sprouts.
However, when you put them in the oven, they come out golden brown and delicious. I love when some of the outside leaves fall off and get crispy crunchy.
So if you think that you do not like Brussels Sprouts, give these a try! (more…)