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Found 11 results

  1. Celiac.com 11/08/2016 - If you love asparagus, and you love artichokes, then this fall salad is for you. It marries shallots, lemon juice and olive oil with a dash of salt and garlic, and of course, plenty of artichokes and asparagus. Ingredients: 2 pounds thick asparagus, rinsed, tough ends discarded 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half 1 large shallot, sliced thin 2-3 tablespoons of lemon juice 2 tablespoons olive oil, divided 1 teaspoon garlic powder 1 pint grape or cherry tomatoes, halved Dash of salt Directions: Heat the oven to 400°F. Cut asparagus into 1½-inch pieces. Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad. Lay the asparagus spears in a single layer in a roasting pan, or shallow baking dish, coat with 1 tablespoon of olive oil, and plenty of salt. Roast for 8-10 minutes, turning as needed, until lightly browned and fork tender. Put the asparagus and the remaining ingredients into a large bowl and mix to combine. Add as much of the artichoke jar liquid as desired. Serve chilled or at room temperature. Option: Top with a poached egg!
  2. Celiac.com 10/20/2016 - I love a good frittata! A good frittata can hold its own at breakfast, lunch, or dinner, oh, and of course, at brunch. This frittata marries eggs, ricotta cheese, Gruyere and chives with the lovely and now plentiful asparagus to deliver one very tasty dish. Ingredients: 6 large eggs ½ cup ricotta cheese 2 tablespoons unsalted butter 2 shallots, sliced ½ teaspoon salt ½ teaspoon black pepper 1 pound asparagus, tough ends discarded, spears cut diagonally to 1-inch pieces 1 tablespoon fresh chives, minced ¼ teaspoon dried tarragon 1 cup shredded Gruyere or Swiss cheese Directions: Heat butter into a 10-inch cast iron skillet over medium heat. Add shallots and cook until soft and clear, about 3 minutes. Add asparagus and cook for 3 more minutes. Beat together eggs and ricotta cheese, stir in the chives and tarragon. Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, heat oven broiler. Sprinkle Gruyere cheese over the eggs and place under the broiler until cheese is melts and and bubbles, and the center is set, about 6 to 8 minutes. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. Mind the hot pan!
  3. While a succulent roasted pork loin often conjures memories of a warm and festive holiday meal, the citrus in this dish is refreshing and brings together any meal throughout the year. I love pairing zesty citrus with a savory cut of meat. The combination of the rind on the lemon slices and the salty prosciutto is truly vibrant. Great for 4-6 guests, you can easily put your own spin on the dish by substituting vegetables. Cherry tomatoes, zucchini and eggplant would also be great; it’s the bold flavor exuded by a roasted vegetable that make it a great side to the pork. Ingredients: 1 3-pound boneless pork loin 5 ounces thin prosciutto slices, about 10 1 medium lemon, sliced very thinly 1 pound asparagus, trimmed 1 red bell pepper, julienned 1 orange bell pepper, julienned ¼ cup chopped chives ¼ cup chopped tarragon 1 cup Pinot Grigio ¼ cup olive oil 1 ½ teaspoons dried oregano 2 teaspoons salt, divided 4 teaspoons pepper, divided 1 ½ tablespoons butter 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons fresh lemon juice, divided Kitchen twine Directions: Preheat oven to 450° F Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside. Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle with chives and tarragon. Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper. Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin. In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper. Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice. Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens. Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.
  4. Celiac.com 08/06/2015 - A good frittata will have people ready to smile for the rest of the day. This recipe marries fresh eggs with asparagus, scallions and Feta cheese to deliver a simple, delicious frittata that will definitely do the trick. Ingredients: 6 large fresh eggs ½ pound asparagus ½ cup red bell pepper, chopped 2 small scallions, white parts separated, greens minced 1 small shallot, minced 2 teaspoons olive oil 1 tablespoon butter ¾ cup whole milk ⅓ cup crumbled Feta cheese ¼ teaspoon sea salt ½ teaspoon black pepper Fresh Feta cheese and minced scallion greens for serving. Directions: Preheat oven to 400Ëš F. Remove part of the dark greens from the green onions and set aside. Mince white parts of scallion, and shallot, set aside. Wash and clean asparagus, and remove bottom ½" or so. In an 8" cast iron skillet skillet, heat 1 teaspoon olive oil, and ½ tablespoon butter, and roast asparagus and bell pepper until tender, about 5-8 minutes. When asparagus begins to get tender tender, remove from heat and set aside momentarily. Remove from heat and separate the asparagus and bell pepper as they become done. Heat remaining olive oil and butter to the skillet, and coat bottom. Add minced scallion whites and shallot. Cook until translucent. Whisk together eggs, bell peppers, milk, salt, pepper, and Feta cheese. When scallion and shallot are translucent, pour egg mixture into hot skillet and let cook for 2-3 minutes. Take tender asparagus mixture and layer in the eggs as they cook. I like to cut the asparagus into 2-inch pieces, but you can leave them whole if you like. Continue to cook for 2-3 more minutes, or until bottom begins to set. Transfer skillet to oven, still at 400Ëš, and continue to cook until set, about 8-10 minutes. Serve with extra Feta cheese and finely diced scallion greens.
  5. Celiac.com 07/02/2015 - Grilled asparagus is an easy, delicious vegetable that grills up quickly, and tastes great with a minimum of condiments. This recipe makes for a yummy departure from standard grilled asparagus. The secret is in the soy wasabi dipping sauce. This asparagus recipe is sure to make a splash at your next barbecue or backyard party. Ingredients: 1½ pounds fresh asparagus 1 tablespoon olive oil 1 cup Kewpie Japanese mayonnaise (Miracle Whip will work) 3 tablespoons gluten-free soy sauce 1 tablespoon sugar 2-3 teaspoons wasabi paste, to taste 1½ tablespoons lemon juice 1 lemon, cut into wedges, for serving dash of Kosher salt Instructions: Trim asparagus ends and discard. Heat grill to medium-high heat. Brush asparagus with olive oil and sprinkle with salt. Grill for about 5 minutes, turning as needed, until tender. Remove to a plate when done. Serve with lemon wedges. In a small bowl, mix together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste. Serve asparagus on small plates with with fresh lemon wedges and a dollop of dipping sauce.
  6. Celiac.com 06/10/2014 - Asparagus season is upon us, and I’ve been looking for new ways to prepare this ever-popular vegetable. This recipe offers one of the easiest, most delicious ways I know to make delicious, memorable asparagus. Ingredients: 1 bunch fresh asparagus, washed and trimmed Splash of olive oil 2 tablespoons butter 1 tablespoon gluten-free tamari or soy sauce 1 teaspoon balsamic vinegar Salt and pepper to taste Directions: Heat oven to 400 degrees F (200 degrees C). Clean the asparagus and snap off the white bottom parts. Arrange asparagus in a large baking dish. Coat with oil, and season with salt and pepper. Bake asparagus 12 minutes, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
  7. Celiac.com 05/28/2014 - I love asparagus. It is easy to make, cooks quickly, and tastes delicious with minimal seasoning. This recipe for asparagus uses fresh garlic and lime, along with some shallots and a splash of butter to deliver delicious asparagus. It is easy to make in the oven, but it can also be made on the grill. Ingredients: About 2 dozen fresh asparagus spears, trimmed 1 teaspoon butter ½ tablespoon olive oil 1 clove garlic, minced 1 medium shallot, minced ½ lime, juiced salt and pepper to taste Grill directions: Simply mix the ingredients, except lime, in a bowl, place in foil and fold tightly so that nothing will leak. Then throw it on the grill about five or seven minutes before you’re done with your main courses. Make sure the spears are tender. Top with lime juice before serving. Oven directions: Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes until soft. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
  8. Celiac.com 06/04/2013 - Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests. This recipe includes ham, asparagus, mushroom and fontina cheese, but feel free to improvise as you like. Frittatas are an excellent way to use up whatever meats or vegetables you may have laying around. Ingredients: 6 large eggs 2 tablespoons whipping cream ½ teaspoon salt, plus a pinch ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter ½ medium onion 6 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 6 ounces of brown mushroom, cut into small wedges 3-4 ounces ham, chopped 3 ounces Fontina cheese, diced ½ ounce Romano cheese Salt and freshly ground black pepper Directions: Turn on the broiler. Whisk the eggs, cream, ½ teaspoon salt, and pepper in a medium bowl to blend. Set aside. In a nonstick 9 ½-inch ovenproof skillet over medium heat, sauté mushrooms and onion in butter until the onions are clear to brown. Remove, drain and set aside. Wipe the pan clean, and then heat the rest of the oil and butter over medium high heat. Add the asparagus and sauteé until crisp-tender, about 2 minutes. In the last 30 seconds, or so, add ham. Add mushrooms right at the end and mix well. Pour the egg mixture over the asparagus, mushroom and ham mixture, and cook for a few minutes until the eggs start to set. Sprinkle with both cheeses. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
  9. Ceviche is one of my very favorite summertime dishes. It's one of those magical dishes where simple ingredients, simple preparation, and a bit of time combine to form a delicious, refreshing and memorable dish. Not only do I consider ceviche to be delicious and refreshing, I consider it to be lucky. That's because, back when I was single, I took the woman who would later become my wife out to a local Peruvian restaurant for ceviche on our first date. The place specializes in ceviche, and we ordered several kinds. And while I'd like to think that the charm that eventually won her over was mine alone, I still give some credit to the ceviche she found so delicious. I can't guarantee that this ceviche will help you land the partner of your dreams, but it certainly can't hurt your efforts. This recipe is easy to make, and delivers a delicious, mouth-watering ceviche that will make the people you share it with feel very special. And, who knows, maybe it will be the start of something big! Ingredients: ½ pound raw halibut, sea bass, or red snapper fillets ½ pound raw large shrimp or prawns ½ pound asparagus, fresh Juice of 3 lemons and 3-5 limes (enough to cover fish and shrimp) 3 limes (cut into wedges for serving) 2 small avocados (or 1 large), cubed 1 red bell pepper, julienned 1 medium red onion, finely chopped 1 jalapeño, seeded and finely chopped 4 tablespoons cilantro, chopped ½ teaspoon salt ½ teaspoon pepper Directions: In a large glass bowl or baking dish, dice the fish into ½-inch chunks. Clean, shell and dice shrimp into similar-sized chunks, and add to fish. Add lemon and lime juice. Mix well. Marinate fish and shrimp in the lemon and lime juice in the fridge overnight (this will cook the fish). Stir often. Pour off most of the lime juice, until the fish and shrimp are barely moist. Steam, blanche or lightly grill asparagus until it is cooked, but still crunchy. Cut into ½-inch pieces. Add asparagus and remaining ingredients, except avocado, to fish and shrimp. Mix well. For best results, mix a few hours before serving & chill in a refrigerator. Add avocado before serving, and mix well. Garnish with lime wedges and serve in chilled glass bowls or glasses.
  10. This is my absolute favorite way to prepare asparagus, and one that is sure to put a smile on the faces of your family or guests. The process is simple, and the result is totally delicious. Simply coat asparagus in olive oil, lemon juice, garlic, and salt and toss them, on a hot grill for a few minutes, and, violá, a side dish fit for a king! Ingredients: 1 pound fresh asparagus spears, trimmed 1 tablespoon olive oil 1 clove garlic, minced 1 teaspoon coarse kosher salt juice from 1/2 lemon Directions: Preheat grill to high heat. Wash and trim asparagus spears. Lightly coat asparagus spears with olive oil, lemon juice, garlic and salt. I do this in a compostable plastic bag that I can then discard, but a bowl or plate works okay, too. Place asparagus spears crossways on the grill, and cook on high heat for 2 to 3 minutes, or until tender.
  11. A splash of citrus is one of the easiest ways to enliven any side of vegetables, especially when you use a generous amount of fruit. The orange zest in this dish helps bring a tasty zing and a great aroma to the walnuts. I’ve had a lot of luck with this flavor combination on broccoli and green beans as well. Substituting regular green asparagus with the white version requires that you peel them before hand. However, the extra time pays off with a striking visual presentation. Ingredients: 1 pound asparagus, bottoms trimmed 1 ½ tablespoons orange zest ¼ cup orange juice ¾ cup walnuts 2 tablespoons butter 2 teaspoons salt, divided 1 teaspoon pepper 4 quarts water Directions: Preheat oven to 325° F. Spread walnuts in an un-greased baking dish and toast for 5-7 minutes, stirring frequently to prevent burning. Remove from oven and roughly chop after nuts have cooled. Meanwhile, bring water to a rigorous boil and season with half the salt. Boil asparagus for about 5 minutes, until tender but still crisp. Drain and set aside. Melt butter in a large skillet and add chopped nuts. Add orange zest and juice and cook for 1-2 minutes. Add cooked asparagus and toss to thoroughly coat. Season with remaining salt and pepper.
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