Asparagus Frittata

Asparagus Frittata

12 oz asparagus

2 tablespoons olive oil

6 large eggs

1/2 cup grated Parmesan cheese

1 tablespoon chopped oregano

salt and pepper

    1. Break the woody ends off the asparagus and discard.

    2. Toss the spears in 1 tablespoon of the olive oil.

    3.  Heat a ridged grill pan or skillet until hot and cook the asparagus for 4–5 minutes, until starting to look a little charred.

    4.  Cut the asparagus spears into thirds.

    5.  Beat the eggs in a large bowl with the grated Parmesan, oregano, and some salt and pepper.

    6.  Add the asparagus.

    7.  Heat the remaining oil in a flameproof, nonstick skillet.

    8.  Pour the mixture into the skillet and cook for 8–10 minutes over low heat, tipping the skillet from time to time to let the runny egg reach the edges to cook.

    9.  Cook for another 4–5 minutes under a preheated hot broiler, until the top is golden.

    10.  Turn out onto a chopping board, cut into wedges, and serve immediately.

Asian Tofu Salad

Asian Tofu Salad

3 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons tamari

1 teaspoon toasted sesame oil

1 teaspoon minced fresh ginger

1/2 teaspoon salt

14 ounces extra-firm tofu, cut into 1-inch cubes

8 cups mixed salad greens

2 medium carrots, batonned

1 large cucumber, batonned

1 cup of daikon, batonned

1 tablespoon sesame seeds, toasted

1.      Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

2.      Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.

3.      Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.

4.      Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

5.      Toss greens, carrots, cucumber, and daikon with the remaining dressing.

6.      Sprinkle sesame seeds and serve immediately, topped with the warm tofu.

Blueberry Waldorf Salad

Blueberry Waldorf Salad

2 cups orange juice

2 cups fresh blueberries, divided

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon sugar

2 teaspoons Dijon mustard

1/4 teaspoon salt

1 cup olive oil

2 large Granny Smith apples, thinly sliced

1 cup pecan halves, toasted

2 cups sliced celery

8 ounces baby spinach

1.  In a medium-sized saucepan over medium-low heat, simmer 

     juice until reduced to ¼ cup and syrupy; cool slightly.

2.  In a blender, combine reduced juice, half of the blueberries, 

     honey, lemon juice, sugar, Dijon mustard, and salt; blend until 

     smooth. 

3.  With the blender running, gradually drizzle olive oil until a thick dressing forms. 

4.  Cover and refrigerate until service.

5.  In a large bowl, combine apple slices, pecan halves, celery and the remaining

     blueberries; cover tightly and refrigerate until needed.

6.  To plate, arrange spinach on cold plates; top with blueberry-apple mixture and drizzle

     with dressing.

Quinoa and Blueberry Salad with Pistachios

Quinoa and Blueberry Salad with Pistachios

1 1/2 cups quinoa

3 cups water

3 cups blueberries

1 cup pistachios, toasted

4 green onions, finely sliced

1/2 cup Italian parsley, chopped

1/2 cup mint, chopped

1/4 cup orange juice 

3 tablespoons olive oil

3 tablespoons rice vinegar

1 lime, zest and juice

1 tablespoon honey

1/2 teaspoon cinnamon

1-inch piece ginger, grated

salt to taste

 1.     Rinse quinoa in a fine mesh sieve under cool running water. Allow to drip dry.

 2.     Heat a medium saucepan over medium-high heat and add quinoa.

 3.     The extra water will steam off and eventually the quinoa will begin to toast a bit.

 4.     Takes about 5 minutes total, you should start to smell the grains as they toast.

 5.     Add 3 cups of water, a pinch of salt and bring to a boil.

 6.     Reduce heat, cover and simmer for 15 minutes or until water is completely absorbed. Remove from heat and allow to sit covered for 10 minutes or so then fluff with a fork.

 7.     Allow quinoa to cool before assembling the salad. 

 8.     Combine orange juice through ginger in a small mason jar and shake to combine. Adjust seasonings.

 9.     You may want to add a bit more ginger. Set aside.

 10.  Toss quinoa, blueberries, green onions and pistachios in a large bowl.

 11.  Add dressing, mint, and parsley.

 12.  Toss well to combine.

 13.  Serve slightly chilled or room temperature.

Strawberry Walnut Salad

Strawberry Walnut Salad 

1 pint fresh strawberries

1/2 cup balsamic vinegar

kosher salt, to taste

ground black pepper, to taste 

1 1/2 cup olive oil
6 oz baby spinach
1/4 cup roasted walnut halves, crushed
2 tablespoons crumbled goat cheese
4 strawberries, sliced

1.  Puree first four ingredients together.

2. When the puree is smooth slowly incorporate the oil.

3. Toss the rest of the ingredients together. 

4. Drizzle dressing to the desired amount on salad.

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

2 cups chickpeas, cooked

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

1 tablespoon chopped thyme

1 small red onion diced

1 tomato, diced

1 red pepper, diced

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 small garlic clove, pressed

1/3 cup (packed) freshly grated Parmesan cheese, optional

Coarse kosher salt

1.  Combine chickpeas, basil, parsley, thyme, red onion, tomato, red pepper, lemon juice, olive oil, and garlic in medium bowl.

2.  Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly.

3.  Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. 

Strawberry and Avocado Spinach Salad

Strawberry and Avocado Spinach Salad

1 clove garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoon olive oil
5 ounces baby spinach
6 strawberries, sliced
1 avocado, sliced
1/2 cup of feta, crumbled
1/2 pecans, toasted and chopped

1. Mix the garlic, honey, mustard, vinegar, and oil.
2. Assemble the salad and toss with the dressing.