Asparagus and Leek Quiche

Asparagus and Leek Quiche

Quiche is delicious any way you slice it, but spring veggies like leeks and asparagus make it even better. Lightly sauté the asparagus to bring out even more flavor. Change the cheese to anything you like if Swiss is too heavy for your palate, and use green onions in place of the leeks if desired.

Asparagus and Leek Quiche
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 60 minutes
Serves: 8

Ingredients:

1 pie crust
3 large eggs
1 1/2 cups light cream
1 teaspoon salt
1/4 teaspoon white pepper
4 ounces Swiss cheese - shredded
2 Tablespoons olive oil
1 leek - split lengthwise and rinsed well to remove sand and grit
8 spears asparagus cut in 4-inch lengths

Directions:

1. Preheat oven to 400 degrees F.
2. Fit pie crust into an 8-inch pie pan and crimp edges. Weight with beans or other pie weights and bake for 10 minutes. Remove weights and set aside.
3. Beat eggs until light and lemon yellow in color. Stir in cream, salt, pepper and cheese.
4. Slice leeks thinly and cook in olive oil over medium heat until limp. Add asparagus and cook for another 5 minutes until spears are crisp-tender.
5. Pour half of the egg mixture into the par-baked crust and bake for 10 minutes.
6. Top baked egg mixture with asparagus spears, fanning them out from the center like the spokes of a wheel. Sprinkle with cooked leeks and top with remaining egg mixture and put back into the oven.
7. Bake for an additional 30 minutes or until top is puffy and set. Cool for 10 minutes before cutting.

Asparagus and Salmon Salad

Asparagus and Salmon Salad

One of the best flavor combos ever comes together in this fresh salad. Drizzled with a Hollandaise-like dressing it's a great salad for a warm spring or early summer evening when asparagus is at its peak. Poaching salmon is the simplest way to go, but grilling is also a delicious alternative in warmer months.

Asparagus and Salmon Salad
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 30 minutes
Serves: 4

Ingredients:

4 salmon fillets, 4 ounces each
1 pound asparagus stalks
1 pound mixed Spring greens
1/3 cup light mayonnaise
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
salt and white pepper to taste

Directions:

1. Poach salmon fillets in simmering water or stock (enough to submerge fish in) until done, about 8-10 minutes. Remove from liquid with a slotted spoon and keep covered in refrigerator until needed.
2. Rinse asparagus and gather together with rubber bands at top and bottom of stalks. Remove woody ends with a knife. Set upright in 2 inches of simmering water and cook, covered, for 2-4 minutes or until bright green and tender. Remove from water and cool.
3. Cut asparagus into 4-inch spears and save ends for another use.
4. Divide greens between 4 large plates. Top each with a salmon fillet and 4-6 asparagus spears. Drizzle with dressing.
5. To make dressing, combine mayonnaise, lemon juice. Dijon mustard and salt and pepper. Stir until smooth.

Crispy Ravioli with Asparagus

Crispy Ravioli with Asparagus

This dish is something I make often. The very first time was a spin on one of Michael Symon's recipes for a get-together I had. I couldn't find gnocchi that I liked and didn't have time to make my own, so I substituted ravioli and the rest is history. The other ingredients are also loosely based on the original recipe, but I like asparagus here and nobody but I would eat morels, so mushrooms were out.

We've had this with green beans and peas as well, and the addition of fresh shrimp is perfect for a heartier meal. It goes together very quickly and can be adapted to tastes. I really like this method for ravioli - it's a bit like a fried pierogi with onions, but with a brightness from the lemon zest and Italian parsley. The next time you go meatless, give this one a try!

Crispy Ravioli with Asparagus
Serves 4
Printable Recipe

2 Tablespoons butter
2 Tablespoons olive oil
1 shallot, diced fine
2 cloves garlic, minced
1 pound fresh cheese ravioli (I prefer mini)
1 pound fresh asparagus, washed and woody stems cut, cut into 1" lengths
zest of one lemon
2 Tablespoons freshly chopped Italian flat-leaf parsley
1 teaspoon or more Kosher salt
1/2 cup shredded fresh Parmigiana cheese

1. Melt butter in a large non-stick pan over medium-high heat and add olive oil. Saute shallots and garlic briefly and add ravioli - you do not need to cook the ravioli ahead of time.
2. Keep the ravioli moving so they will brown but not stick and add the asparagus. Cook until asparagus is crisp-tender, about 4 minutes.
3. Remove from heat and add lemon zest, parsley and salt. Toss to coat.
4. Add shredded cheese to each serving.

Beef: It's What's For Dinner Part 3

Here we are at the final of 3 awesome beef recipes, and tomorrow is the giveaway. You'll want to stop in then for details on how to win one of 3 copies of 'The Healthy Beef Cookbook' and a $100 gift card to make your own healthy beef recipe.

Today's recipe is Balsamic Marinated Steak & Asparagus. I loved the dual use of the marinade for both the steak and the asparagus. It really brought to two together and made this more of a special meal rather than a usual weeknight dinner.

Balsamic-Marinated Steak & Asparagus

Marinade time: 15 minutes to 2 hours
Total recipe time: 25 minutes
Makes 4 servings

Ingredients:

1. 4 beef round (sirloin) tip side steaks, cut 1 inch thick (about 8 ounces each)
2. 1 pound fresh asparagus
3. 1/2 teaspoon salt
4. 1/8 teaspoon pepper

Marinade:
1. 2/3 cup prepared balsamic vinaigrette
2. 2 tablespoons Dijon-style mustard

Instructions

1. Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook.)
4. During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.

Nutritional Information Per Serving Nutrition information per serving: 366 calories; 14 g fat (4 g saturated fat; 4 g monounsaturated fat); 149 mg cholesterol; 591 mg sodium; 7 g carbohydrate; 2.5 g fiber; 52 g protein; 8.4 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 4.4 mg iron; 52.9 mcg selenium; 8 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber. Note: Beef Round (Sirloin) Tip Side Steaks are cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip side is then cut across the grain into steaks. Steaks cut 3/4 inch thick average 7 ounces. Steaks cut 1 inch thick average 8 ounces.

Royal Foodie Joust Entry: Pork and Asparagus Rolls on Wilted Spinach

Here is my entry for this month's Royal Foodie Joust for which the 3 ingredients are, lemongrass, almonds and asparagus. Even the littlest noseminers liked this one.


Pork and Asparagus Rolls on Wilted Spinach
Serves 2
Printable Recipe

12 spears asparagus
4 one-inch thick slices pork tenderloin
2 four-inch lengths of lemongrass
1/4 cup whole unsalted almonds
2 teaspoons orange marmalade
6 ounces fresh baby spinach
1 Tablespoon thinly sliced green onion
1/4 cup soy sauce
1/2 teaspoon minced garlic
1 Tablespoon Sherry
2/3 cup beef stock
1 Tablespoon cornstarch
salt and pepper to taste
neutral oil such as canola for frying

Remove woody ends of asparagus spears and tie the spears together. Cut the outer leaves of the lemongrass away from the tender centers and set aside. Steam asparagus spears with water prepared with these outer lemongrass leaves and salt. Steam lightly for 2-3 minutes only. Set aside.

Pound tenderloin slices thin. Do this very gently. Pork tenderloin is already very tender and over-pounding will cause them to break up. Spread 1/2 teaspoon orange marmalade on each pounded filet.

Cut asparagus spears into 3 inch lengths. Set 3 cut spears (the end with the top intact) onto the smaller end of the filet. Roll up tightly and set aside, seam side down while you roll the other filets and asparagus.

Grind 1/4 cup almonds fine. Add salt and pepper to taste and roll each pork and asparagus roll in the almonds.

Heat oil in a frying pan over medium heat. Add each coated roll, seam side down, to the pan and cook
until well browned on each side. This takes 6-8 minutes for each roll. Set aside and keep warm.

Heat a tablespoon of oil in a pan over medium-high heat. Chop one length of lemongrass (with harder outer leaves removed) and add to the oil. Heat briefly until fragrant - just a few seconds will do it. Add spinach and stir just until wilted. Remove to 2 plates and top each mound of spinach with 2 asparagus and pork rolls.

For sauce - stir together soy sauce, 1 Tablespoon thinly sliced lemongrass stalk, green onion, garlic, Sherry, stock and cornstarch. Pour sauce ingredients into the same pan used for the spinach and heat until thickened.

Pour sauce over rolls and serve immediately.

Sunday Dinner - Mother's Day

This isn't dinner, but it's what will be on my table today. I made two lovely Salmon and Asparagus Quiche that will be served with a loaf of round French bread, tapenade (of course), goat's cheese, artichoke hearts and my favorite lemonade, followed by Chocolate-Dipped Strawberries, sliced cantaloupe and grapes. If I'm feeling generous, I'll share it with my family .

Salmon and Asparagus Quiche
Makes two 9" deep dish quiche
Printable Recipe

6 large eggs
1 c heavy cream
1 c milk
2 cloves garlic-minced
2 T fresh snipped dill
2 c asparagus cuts-cooked and drained
4 oz smoked salmon-flaked or 1 c fresh cooked-flaked
2 c grated Swiss or other cheese
two 9" deep dish pie shells

Bake pie shells until lightly browned in a 400 degree F oven. Turn heat down to 350.
Blend eggs, cream, milk, garlic, and dill together until well combined (I used the blender for 2 minutes). Divide the salmon, asparagus and cheese between the shells. Pour the egg mixture over all. Bake until puffy and lightly browned and eggs are set, about 35-40 minutes.
The Hand That Rocks The Cradle
Is The Hand That Rules The World

Blessings on the hand of women!
Angels guard its strength and grace,
In the palace, cottage, hovel,
Oh, no matter where the place;
Would that never storms assailed it,
Rainbows ever gently curled;
For the hand that rocks the cradle
Is the hand that rules the world.

Infancy's the tender fountain,
Power may with beauty flow,
Mother's first to guide the streamlets,
From them souls unresting grow--
Grow on for the good or evil,
Sunshine streamed or evil hurled;
For the hand that rocks the cradle
Is the hand that rules the world.

Woman, how divine your mission
Here upon our natal sod!
Keep, oh, keep the young heart open
Always to the breath of God!
All true trophies of the ages
Are from mother-love impearled;
For the hand that rocks the cradle
Is the hand that rules the world.

Blessings on the hand of women!
Fathers, sons, and daughters cry,
And the sacred song is mingled
With the worship in the sky--
Mingles where no tempest darkens,
Rainbows evermore are hurled;
For the hand that rocks the cradle
Is the hand that rules the world.
William Ross Wallace
Happy Mother's Day to all my mommy friends!