Click here to Pin this easy Roasted Asparagus recipe!

You know it’s spring when you see bunches of asparagus popping up everywhere at the grocery store. After a long season of winter squashes and sweet potatoes (with all due respect), it’s one of my favorite sights to see in the produce section. I always associate asparagus as an Easter side dish, and rightfully so since growing up that was the one vegetable I always made sure was being served for Easter lunch. I don’t really remember it being an everyday veggie for our family, but instead one I looked forward to for our holiday meal.

Nowadays asparagus is everywhere. I like to make it like this, simply roasted in the oven with a little olive oil, coarse salt and fresh ground pepper. It’s also delicious sprinkled with a breadcrumb and Parmesan mixture right at the end of it’s cook time. (more…)

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I picked up a London Broil the other day on sale at Publix.  I wanted to treat my husband to a good steak dinner….since that is his favorite…and since I’m watching my calories, I compromised by picking up a leaner cut of beef like this one so I wouldn’t feel too guilty eating it with him.  I love how economical London Broil is…it’s often on sale and you can get several meals from one good sized steak.

Like this easy London Broil recipe? Pin it here!

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If you received my newsletter on Friday then you know I’m totally loving asparagus right now. It’s hard not to pick some up every time I walk past a display of it at the grocery store lately. Like most vegetables, I typically like to simply roast it, but I couldn’t help but add some of my favorite flavors to elevate it a bit – balsamic, gorgonzola and walnuts were meant to be together and you really can never go wrong with that combo.

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This recipe is a favorite and perfect for SPRING! I love using pesto that I pick up from Costco (find it in the refrigerated section) and goat cheese from there as well. Right now I’m finding asparagus at the grocery store which is what reminded me of this pasta the other day. It’s such a great, meatless meal so if you are avoiding meat on Fridays during Lent then this is one to try!

Originally posted in March, 2015.

Here’s another “nailed it!” recipe for you. When I say I nailed it, it means everyone at my dinner table happily ate and enjoyed every bite of this Spring Vegetable Pasta with Pesto. I’m considering starting a category of it’s own for these types of recipes.

My kids surprise me often when it comes to food. If I were to put asparagus on their plate as a side dish I am pretty certain there would be a conversation about whether or not they want to eat it, though I’m pretty sure my daughter would at least try it. I was taking my chances by putting it in this pasta dish, and it worked. I know that red bell peppers aren’t their favorite by any means so they would be picked out (and that’s totally ok – more for me 😉 ) but I was pleasantly surprised when no one mentioned anything about the asparagus.

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Click here to pin this Linguine with Spring Vegetables recipe!

Hello March! It’s so hard to believe we are already in March, Lent officially started yesterday and Spring is around the corner. Here in Florida we have been consistently in the low to mid 80s so we are moving right along into the next season…I’m not ready to be hot again honestly. I’m hoping it chills out around here for a while longer. I love being outside and Spring is my absolute favorite time of the year.

If you observe Lent, then you know that Fridays are set aside for meatless meals, or meals with fish (this post has some great Fish for Fridays recipe ideas). Today, I am sharing an oldie but goodie simple pasta recipe I make often but posted many years ago alongside this Salmon with Sweet & Spicy Rub from Ellie Krieger. That salmon dish was one of the first salmon recipes I started making for my family and they all love it.

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I experienced a bit of a meal plan fail this week (nothing new, really). I had good intentions going into the week, stocking up the fridge with fresh fruits and veggies for lunches and dinners like I normally do, with a loose plan. But as the week went on, nothing I had planned sounded good anymore or fit into our evening schedule. As I saw this all unfolding, I had to regroup – and make something out of the packed veggie drawer that was easy and easy to eat within our schedule.

It doesn’t get easier than pasta salad in my opinion.

It took a little prep, yes – but I spent a few minutes yesterday afternoon chopping up the three packages of asparagus, zucchini and squash that I was afraid would go to waste if I didn’t do something about immediately. I tossed them in a little olive oil, salt and pepper and filled two baking trays to roast up. I didn’t fuss over any special vinaigrette – though I did start to brainstorm for another time – instead just simply using balsamic vinegar and olive oil and a sprinkle of Parmesan cheese to dress the pasta and veggies once everything cooled down. Oh my goodness, this turned out so delicious.

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So what’s your definition of gourmet?  Not sure what it is for you, but tonight, my meal felt a little gourmet.  Maybe it was because it involved ingredients I don’t use often…yeah, I think that’s why.  I don’t normally go the “gourmet” route…unless I’m eating out, and someone else is preparing it for me.  Tonight it was all about the ingredients for me…I splurged just a little bit, but didn’t overdo it at all.

It started when I picked up a nice piece of wild sockeye salmon.  I have been looking forward to it all summer…apparently this salmon only runs for a short amount of time, according to the guy at the fish counter.  All the times I’ve had it (over the last couple of years) it’s been a treat.  It’s richer and firmer in texture than your typical pink salmon.  I just love it.

I knew I wanted to keep things simple…I found this Alton Brown recipe for Broiled Sockeye Salmon with Citrus Glaze and went with it.  I reduced the sugar from 1/3 cup to 1/4 cup and a little less salt…it turned out wonderfully.  The lemon zest combined with the warm sweetness of brown sugar just rocked my world.  I paired it with a salad that I normally wouldn’t make at home, a tasty mix of greens topped with roasted asparagus, thin sliced red onion, farmer’s market cherry tomatoes and a homemade citrus balsamic vinaigrette…but thanks to a sale on watercress and arugula today at the store, it was inexpensive and absolutely delicious.

The vinaigrette was made with not so everyday ingredients but not totally foreign ingredients either.  Here’s my trick in finding “gourmet” ingredients that I normally don’t find at the grocery store…check the food sections of places like Home Goods and Marshalls.  That is where I pick up my grapeseed oil..along with infused balsamic vinegars and Herbes de Provence.  It’s a treat, and definitely worth it.

And for those of you who have young children…I am asked often if my kids eat what I cook.  Well the answer is not always, but I sure do try.  Here is an example of what I will serve my kids on a night that I am making salmon or another fish…it’s not much additional effort and to me is a little more reasonable as far as getting them to try something new and something not so new.  It’s worth the effort of trying, even if it doesn’t go over well…like for instance, you all know my son loved these salmon tacos, but tonight had no interest in trying this broiled salmon. Kids will be kids I guess.  I don’t get it, but I lovingly made him eat his 5 bites and then he was done.  Like I said…I’m always trying…

Oh and by the way…I just contributed my first post the the CBSNews Health blog. They featured my healthy version of a slider…Smoky BBQ Turkey Burger Sliders!  Check it out and let me know what you think!

Broiled Sockeye Salmon with Citrus Glaze

Recipe slightly adapted from Alton Brown, Food Network

(printable recipe)

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/4 cup dark brown sugar
2 tablespoons lemon zest
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.  Sugar and lemon zest will combine and slightly liquify into a glaze.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes.  Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Mixed Green Salad with Roasted Asparagus and Citrus Balsamic Vinaigrette

Recipe from Aggie’s Kitchen

(printable recipe)

1/4 cup citrus balsamic vinaigrette
1/3 cup grapeseed oil
1 tsp Dijon mustard
1 tsp Herbes de Provence
1 garlic clove, finely minced
good pinch sea salt and fresh ground pepper

Combine ingredients in a mason jar or tupperware container and shake, shake, shake until thickened. Store in fridge for up to 1 week.

Drizzle salad dressing over a plate of mixed greens (I used watercress and arugula), thin sliced onion, halved cherry tomatoes and roasted asparagus.

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This salad is officially a new favorite in my book. I had no idea it would be this good! I made this the other night for dinner for a friend of mine and I. We served it over fresh spinach leaves for a light weeknight dinner and it was perfect. Leftovers for lunch the next day were even better.

The salad was really easy to put together. I had roasted the chicken earlier in the day so that it was ready to be shredded. I also blanched the asparagus at the same time and kept them in the fridge to chill. The dressing was a breeze to throw together – I just love making my own fresh salad dressings. I originally thought about serving this salad over some cold sesame noodles or even in a pita, but the fresh spinach leaves worked out wonderfully to make this a great dinner salad.

Thank you to Kenzie over at Kenzie’s Kitchen for choosing this month’s recipe…go check her out along with the rest of the Ina Garten fans over at Barefoot Bloggers! The Barefoot Bloggers are a group of cookers and bakers brought together to test out the talented Ina Garten’s always fantastic recipes…come join us!

Chinese Chicken Salad

Ingredients:

• 4 split chicken breasts (bone-in, skin-on) (I used boneless, skinless chicken breasts)
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 pound asparagus, ends removed, and cut in thirds diagonally
• 1 red bell pepper, cored and seeded
• 2 scallions (white and green parts), sliced diagonally
• 1 tablespoon white sesame seeds, toasted

For the dressing:

• 1/2 cup vegetable oil
• 1/4 cup good apple cider vinegar
• 3 tablespoons soy sauce
• 1 1/2 tablespoons dark sesame oil
• 1/2 tablespoon honey
• 1 clove garlic, minced
• 1/2 teaspoon peeled, grated fresh ginger
• 1/2 tablespoon sesame seeds, toasted
• 1/4 cup smooth peanut butter
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
3. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
4. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Recipe from Ina Garten, Barefoot Contessa Parties! and Food Network

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PS…I will be posting my Craving Ellie in my Belly recipe tomorrow…it’s dinner tonight!!

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