Easter Sides Plus MVK’s *Like* of the Week

easterAm I the only one who feels like Easter snuck up on us this year? It seems like I just barely made my Valentine’s Day dinner and now it’s time for another holiday! But since it’s here, planning is in order!

I usually make the first potato salad of the year to serve alongside the traditional ham, but it feels too early to make one in March, so I needed to find another potato side dish. Cooking Light has lots of menu ideas and some delicious sounding potato recipes. For me, springtime is lemon and chives. I thought this roasted vegetable dish sounded divine and decided to make it for my dinner one night. Served with pork chops, it was SO good! But not before a few changes.

I was making this for a solo dinner (not 12!), so my measurements went way down. As I mentioned last week, I can’t eat onions and garlic for a while (although I can eat chives and the greens of scallions), so I didn’t include the Vidalias, but I know they would make this dish even better! I’m not a fan of baby carrots, so I peeled and cut into chunks five small carrots. And I couldn’t find fingerling potatoes, so I used only small baby reds, which I cut into quarters. The vinaigrette is terrific and since this was a smaller portion, I have some leftover for another meal. I served them with pork chops, but this would be excellent served alongside ham, a pork roast, chicken, even fish.

I gave you two additional potato side dishes below. Rosemary is a great complement to potatoes and an herb vinaigrette with roasted potatoes has to be good, right? Whatever you cook and serve for your holiday meal, I hope you are surrounded by family and friends and it is delicious. Happy Easter!

veg 

Lemon-Chive Roasted Vegetables

Serves 12

This recipe first appeared in the March 2008 issue of Cooking Light magazine.

1 1/2 pounds small red potatoes, halved
1 1/2 pounds small fingerling potatoes, halved
1 pound baby carrots
2 medium Vidalia or other sweet onions, each cut into 8 wedges
1 tablespoon olive oil
Cooking spray
2 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 425°.

2. Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 425° for 30 minutes, turning after 15 minutes or until tender and lightly browned.

3. Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.

And here are two more ideas for you!

Rosemary Potatoes-From the March 2001 Cooking Light

Roasted Potatoes with Herb Vinaigrette-From April 2007 Cooking Light


Processed-Foods-PhotoMVK’s *Like* of the Week: Nutrition Diva!

I have been listening to the “Nutrition Diva’s Quick and Dirty Tips” podcast for years now. Once a week, nutritionist Monica Reinagel gives a short podcast on a nutritional topic. Each one is well thought out, clearly explained, and less than ten minutes. They’re great!

I also follow her on Facebook and recently she posted this article on a new study about the American diet. While there is a movement for “clean eating,” the study showed more than half of the American diet is comprised of ultra-processed foods and lots and lots of sugar.

Although I found this interesting, I always look at studies with a wary eye. This one was from 2009-2010, so perhaps things have gotten better? Regardless, it does make interesting reading. You can read the article here.

 

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Perfect for the Season: Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

My Peter Rabbit is waiting to go back in the green garden!

Peter Rabbit is waiting for spring so he can go back in the green garden!

Rabbit Rabbit everyone! We’re finally in APRIL! Last week I said a big goodbye to winter; this week I’m saying hello to spring! And what better way to do that than with asparagus?

I buy asparagus by the pound this time of year. Last year I believe I actually got the question before dinner, “Asparagus? Again?” I love just roasting it (check out my recipes from last April!), but this recipe just calls for blanching and adding to a salad. A new way to use it!

What’s not to like with this salad? I never use lemon zest in anything, but I just might start. The addition of that brought a certain brightness to the dressing that just said spring. And gorgonzola cheese is one of my favorite cheeses; my favorite salad is romaine salad, olive oil, gorgonzola cheese and salt and pepper. So easy but SO good!

This recipe serves eight, so it would be a perfect side dish for your Passover or Easter dinner if you’re cooking for a crowd, or you can make it as a side salad for a weeknight supper. I just placed everything in individual bowls and topped with the salad dressing. And had some dressing left over for lunch the next day!

spring salad

I don’t usually see white asparagus in the produce section, so I used all green. Just as tasty!

Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

This recipe first appeared in the March 2010 issue of Cooking Light magazine.

1 pound green and white asparagus, trimmed and cut into (2-inch) pieces
2 1/4 teaspoons salt, divided
2 tablespoons minced shallots
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled Gorgonzola cheese, divided
1 (5-ounce) package mixed salad greens

1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.

2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.

3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

easterMVK’s Endorsement of the Week: Suggestions for Easter and Passover Dinner

It’s Wednesday, and if you’re like me and you still don’t know what you’re going to make for your Friday or Sunday dinner, here are some suggestions! These publications have lots of delicious recipes for your Easter and Passover dinners!

Cooking Light

New York Times Easter

New York Times Passover

Food Network

Martha Stewart

Rachael Ray

Roasted Asparagus: Two Ways

easterEaster always signifies to me the end of winter and the first real springtime meal of the year. With Easter so late this year, I’m already in full swing with the spring vegetables and recipes: radishes, baby beets, and asparagus. When I see California asparagus in March, I know spring has arrived. (To get local asparagus, I’ll have to wait until at least May!) With the traditional Easter dinner always a bit on the heavy side: ham, potato salad and/or sweet potatoes, I like to counter it with some roasted asparagus to signify the new season and to lighten up the meal!

These are two ways I roast asparagus that are easy and delicious. Hardly any fat and calories and true confession, I’ve been known to make a sheet of this for a solo dinner. Balsamic vinegar is always a wonderful addition to any dish, since a little goes a long way.

I hope everyone has a wonderful holiday and the Easter Bunny is good to you! I am taking a week or two off to celebrate my birthday as well as take part in an exciting event (check out this week’s endorsement following the recipes)!

asparagus2

Roasted Asparagus with Balsamic-Shallot Butter
This recipe originally appeared in the November 2002 issue of Cooking Light magazine.

Make the butter ahead of time, if you like. Roast the asparagus and toss it with the butter just before serving.

Yield: 8 servings

3 tablespoons finely chopped shallots
2 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon grated lemon rind
2 pounds asparagus spears
Cooking spray

Combine shallots, butter, vinegar, thyme, salt, and rind, stirring well with a whisk.

Preheat oven to 450°.

Snap off tough ends of asparagus. Arrange asparagus in a single layer on a jelly roll pan coated with cooking spray. Cover with foil; bake at 450° for 5 minutes. Uncover and bake an additional 10 minutes or until asparagus is crisp-tender. Pour butter mixture over asparagus, toss gently to coat. Serve immediately.

Roasted Asparagus with Balsamic Browned Butter
This recipe originally appeared in the October 2013 issue of Cooking Light magazine.

Toss roasted asparagus in browned butter, seasoned with soy sauce and a splash of balsamic vinegar, for a super easy side dish that’s big on flavor.

Yield: 8 servings (serving size: 5 spears)
Hands-on: 7 Minutes
Total: 25 Minutes

40 thick asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons lower-sodium soy sauce
1 teaspoon balsamic vinegar

1. Preheat oven to 400°.

2. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

3. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

Note: Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.

MVK’s Endorsement of the Week
three squaresThis week, I am endorsing myself! I have the wonderful opportunity to moderate a food discussion with author and food historian, Abigail Carroll, at this year’s Newburyport (MA) Literary Festival on April 26. The session is titled “The Invention of the American Meal” and we will discuss Abigail’s book, Three Squares, and the history of our American eating habits. I found her book a fascinating glance at history regarding the three square meals we eat every day.

Here is a link to the festival’s website, http://www.newburyportliteraryfestival.org. If you are in the area, I’d love to meet you in person! Hopefully I will return with a recap of the event, if all goes well!

My Vermont Kitchen Goes on the Road!

My Vermont Kitchen took a week off from cooking and got out of the kitchen! A trip to Florida at the end of the month was just what the doctor ordered. Although it was cool by Southern standards, it was of course warmer than Vermont. Upon our return, the sugarhouses were in full swing, as is mud season; a symphony of birds can be heard in the meadow each morning, and I discovered crocuses, tulips, daffodils, and buds on the lilac bushes in the garden! Spring will soon be here!

In the meantime, I took some food pictures from some of my adventures. Yes, I was a crazy woman taking pictures of food amongst the regular shoppers! Farms stands pop up in Vermont and upstate New York probably the earliest being late May, so a trip to Tommy’s vegetable and fruit stand in Holiday, Florida, was mecca for me. The colors were vibrant and everything looked gorgeous and delicious. Next was a trip to Goral Polish Deli, where shoppers buying early for their Easter dinners, and me wishing I had another suitcase to fill with all the delicious food found on their shelves. We picked up pierogies and kielbasa for dinner. Yum! I don’t have a market of this sort locally so I was in heaven, checking out all the different jars and packages of delicious-looking foods. And finally, a trip to the Greek Festival here at home. The Saturday before Easter, a local Greek Orthodox church celebrates the holiday with a pastry and food festival. I always make a quick trip into town to pick up a box full of pastries to have with my morning tea and to share, since I don’t bake a lot at Easter.

So enjoy the photos and next week I’ll be back with another recipe. Spring is in the air, so I’ve said goodbye to root vegetables, heavy meat dishes, and comfort foods– winter is finally over!

Aren't these ruby-red strawberries gorgeous! They were delicious, too!

Aren’t these ruby-red strawberries beautiful? They were delicious, too!

I thought this display of beefsteak tomatoes was gorgeous!

I thought this display of beefsteak tomatoes was gorgeous!

I love beets and was very jealous of the price!

I love beets and was very jealous of the price!

Look at the price--and size!--of the cabbages!

Look at the price–and size!–of the cabbages!

A colorful display of oranges.

A colorful display of oranges.

Pecans! I did think about filling an extra suitcase full of these nuts!

Pecans! I did think about filling an extra suitcase full of these nuts!

A trip to Florida isn't complete without some cajun boiled peanuts!

A trip to Florida isn’t complete without some Cajun boiled peanuts!

I couldn't resist taking a photo of these beautiful peppers.

I couldn’t resist taking a photo of these beautiful peppers.

You know how much I love Brussels sprouts, I thought these were beautiful.

You know how much I love Brussels sprouts, I thought these were beautiful.

I was fascinated with the different kinds of tea.

I was fascinated with the different kinds of tea.

I loved the jars of garlic shoots.

I loved the jars of garlic shoots.

I love pierogies, but I liked the sign for frozen cavier.

I love pierogies, but I thought the sign for frozen cavier was interesting!

All sorts of delicious fish.
All sorts of delicious fish.

The gorgeous Easter display.

The gorgeous Easter display.

And yes, I did want to buy a butter lamb for my Easter dinner!

And yes, I did want to buy a butter lamb for my Easter dinner!

The various kielbasa hang from the store's wall.

The various kielbasa hang from the store’s wall.

The meat case.

The meat case.

This year's Greek pastries, baklava, ouzo cake, and various cookies.

This year’s Greek pastries, baklava, ouzo cake, and various cookies.