Asparagus Bean Sprout and Scallion Salad

 

8 stalks asparagus, trimmed
1 cup bean sprouts or sunflower sprouts
1-1/2 scallions including tops, diagonally sliced (about 2 tablespoons)

1 tablespoon white miso
1/3 cup water
2 tablespoons tamari
¼ cup fresh lime juice
1 tablespoon honey
½ teaspoon Vietnamese chili paste
2 teaspoons dark sesame oil
1 teaspoon grated lemon zest
1 teaspoon minced garlic
3 tablespoons minced fresh cilantro

4 cups mixed greens, washed and patted dry
2 teaspoons sesame seeds

1.  Combine the miso, water, soy sauce, lime juice, honey, chili paste, sesame oil, lemon

     zest and garlic in a mixing bowl; whisk until smooth and thoroughly blended.

2.  Stir in the fresh cilantro. 

3.  Bring a pot of water to a boil over high heat. Prepare a bowl of ice water.

4.  Slice the asparagus diagonally into 1-inch pieces.

5.  Immerse the asparagus in the boiling water for 1 to 2 minutes, drain and plunge into

     the ice water for 30 seconds to stop the cooking process. Drain and pat dry.

6.  Combine the cooled asparagus, bean sprouts, and scallions in a mixing bowl.

7.  Pour the dressing over the vegetables; toss gently to coat.

8.  Place equal portions of the mixed greens onto chilled salad plates, and top each with ¼

     of the asparagus mixture.

9.  Sprinkle with sesame seeds; serve.

Beet Greens, Roasted Pepper & Feta Quiche

Beet Greens, Roasted Pepper & Feta Quiche

Beet Greens, Roasted Pepper & Feta Quiche is a recipe I created at my teahouse about 6 years ago. I am half Polish and am used to eating boiled beet greens.  I also know that feta cheese goes well with beets, so why not beet greens.  If you prefer goat cheese to feta cheese use that instead.  I have used goat cheese many times in this recipe instead of feta and it tastes delicious. The photo and the recipe were used for a Journal-Sentinel article about quiches. They asked for the recipe and I gladly obliged. 

Makes 6 servings

8 large eggs

2 cups heavy whipping cream or whole milk

¼ teaspoon salt or to taste

¼ teaspoon black pepper or to taste

¼ teaspoon ground nutmeg

2 cups chopped beet greens, tightly packed, blanched and squeezed dry (see note)

½ to ¾ cup crumbled feta cheese

½ cup chopped roasted red peppers

1 (9-inch) deep-dish pie shell or homemade crust

1. Preheat oven to 375 degrees.

2. In a large bowl, whisk eggs and cream. 

3. Add salt, pepper, and nutmeg. 

4. Stir in beet greens, feta, and roasted red peppers.

5. Pour mixture into piecrust and bake in preheated oven for an hour, or until golden brown and set.

6. Let sit at least 10 minutes before slicing.

7. Serve hot or at room temperature.

Note: If beet greens are unavailable, fresh spinach or Swiss chard can be substituted.

Sweet Potato-Peanut Bisque

Sweet Potato-Peanut Bisque

3 large sweet potatoes, chopped 

1 tablespoon olive oil

1 small yellow onion, chopped

1 clove garlic, minced

3 cups tomato juice

1 cup diced green chiles

2 teaspoons minced fresh ginger

1 teaspoon ground allspice

2 cups vegetable broth

1/2 cup peanut butter

Freshly ground pepper to taste

Chopped fresh cilantro leaves and lime wedges for garnish

1. Heat oil in a large saucepan or Dutch oven over medium-high heat and saute sweet potatoes for 20 minutes. 
2. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. 
3. Add garlic and cook, stirring, for 1 minute more. 
4. Stir in juice, green chiles, ginger, and allspice. 
5. Adjust the heat so the mixture boils gently; cook for 10 minutes.
6. Place the sweet potatoes in a food processor along with broth and peanut butter. 
7. Puree until completely smooth. 
8. Add the puree to the pot and stir well to combine. 
9. Thin the bisque with water, if desired. 
10. Season with pepper. 
11. Heat until hot. 
12. Garnish with cilantro and lime wedges, if desired.

Creamy Basil Mint Zucchini Soup

Creamy Basil Mint Zucchini Soup

3 cups vegetable broth
2 pounds of zucchini, sliced
1 tablespoon basil, chopped
2 tablespoons mint
1/2 cup ricotta cheese
salt and pepper
olive oil, garnish

1. In a large saucepan over high heat, combine the broth, zucchini, and herbs.
2. When it reaches a simmer, lower heat to medium-high and cook, uncovered, until zucchini is tender, about 6 minutes.
3. Remove from heat.
4. Puree soup in a food processor.
5. Stir in the ricotta cheese.
6. Season with salt and pepper and gently reheat.
7. Garnish with basil and olive oil; serve.

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

2 tablespoons olive oil
1 cup onion chopped
4 roasted red peppers
3 cloves of garlic, minced
1 teaspoon smoked paprika
4 cups of roasted tomatoes, chopped
2 cups of vegetable broth
1/2 teaspoon salt
1/2 plain yogurt
Minced parsley for garnish

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook, stirring, for 3 minutes.
3. Add red pepper, garlic, paprika, and tomatoes; cooking, stirring, for 2 minutes.
4. Add broth and salt; cooked, covered, over medium 10 minutes.
5. Working in batches, transfer to a food processor fitted with a metal blade.
6. Blend on high speed until smooth and creamy, about 1 minute.
7. Return soup to a saucepan; cook until heated thoroughly.
8. Garnish with a swirl of yogurt.
9. Sprinkle with minced parsley.