the weather is starting to warm up, the sun is starting to peak through it's cloudy blanket and the days are getting longer. with this comes the blossoms in the trees and the beautiful budding flowers, but best of all, the start of the wonderful fruits and vegetables of spring and summer. this recipe is easy and a perfect compliment to the season.
the picture to the right is not the full size tart, just what was left shortly after removing it from the oven and leaving it unattended for 5 minutes with my family. this cheesy, wonderful tart will turn even your pickiest vegetable eater into an asparagus lover. i only say this after a few non asparagus eaters asked for seconds.
the first time i served it as the start of a nice pork loin and mashed potato meal and it was just enough to get the taste buds going. it was such a hit that i served it for a ladies lunch along side a roasted tomato soup. cutting it into smaller pieces makes it perfect for your next cocktail party. however you chose to serve it, i promise you won't be disappointed. it's easy fast and delicious.
Asparagus Tart- Flour, for work surface
- 1 sheet frozen puff pastry (thawed)
- 5 1/2 ounces (2 cups) Gruyere cheese, shredded
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
- Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
so the winter blues and cold weather got you down? bring a little spring and warmth into your home with some wonderful food that will take you south of the border! ahhhhh, i can feel the sunshine now!
a simple meal of grilled shrimp tacos, roasted corn, fressh guacamole and chips and of course a nice beer or if your feelin' fruity an icy margarita.
shrimp and corn are two great ideas when the weather is cold and you want the spring flavors, but they are not available. Frozen shrimp and corn work perfect in these recipes and then when it really warms up you can use the recipes for fresh ingredients as well. although you can usually find shrimp in your seafood case at the local grocery store year round.
Grilled Shrimp Tacos
- 1/2 cup sour cream
- 1/2 teaspoon each, ground cumin and chili powder
- 1 1/2 pounds large shrimp, peeled (if using frozen, defrost in refrig overnight or run under cold water until thawed)
- 3 tablespoons butter, melted (can substitute olive oil or other oil of choice)
- 2 large garlic cloves, minced
- 4 limes, cut into quarters
- 1/2 teaspoon kosher salt
- 8 6-inch corn tortillas
- 2 to 3 cups finely shredded green cabbage
- bottled green tomatillo salsa
Directions
- Whisk together the sour cream, and tomatillo salsa. Set aside.
- In a small bowl, combine the butter (oil if using) and garlic, cumin and chili powder.
- Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
- Place shrimp in a bowl and coat with garlic butter mixture. Sprinkle with Salt and Pepper to taste. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill.
- Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
- To serve, divide shrimp evenly among the tortillas. Top with the cabbage, sour cream tomatillo salsa, and a spritz of grilled lime.
- Rainy-day method: Broil the shrimp and limes about 4 inches from the heat using the Total Times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes
I serve this with roasted corn, when the weather is warm and corn on the cob is in season, i brush with melted butter, and throw them right on the grill and char them. add some salt and chili powder or dried pic de gallo seasoning and they are good to go. so here is my winter time trick to have that same great summer flavor.
Roasted Winter Corn
1 bag frozen white sweet corn (thawed, doesn't have to be completely thawed)
3 tbls melted butter
salt and pepper (optional)
chili powder or pico de gallo (optional)
1. preheat broiler and line a sheet pan with foil and spray with cooking spray.
2. mix corn and butter in a bowl.
3. spread on baking sheet and place under the broiler. time in 5 min increments and stir each time you check the corn. the corn should start to brown in about 15 mins, give or take the intensity of your broiler and the proximity of the pan to it. when it is colored to your liking, remove and pour into bowl. season to your liking, salt, pepper, spice....
no summer time, south of the border meal is complete with out your favorite salsa, guacamole and chips and of course a nice cold drink.
so don't let the weather bring you down, turn on the heat and sunshine with some great latin music, some fun food and enjoy your winter break. who cares if you have to eat it fireside!
Turkey Burgers with spinanch
2 cups spinach
1 garlic clove, minced
1 shallot, minced
2 tbsp butter
1 lb ground turkey
1 tbsp bread crumbs
1 egg (optional)
salt and pepper to taste
melt butter in saute pan on med heat and add shallots and garlic, cook till soft about 1-2 min. add spinach in and turn off heat, mix spinach with shallots and garlic and wilt. remove from heat and allow to cool about 3-5 mins. add spinach to food processor or blender and puree.
in med bowl mix egg, if using, bread crumbs, salt, pepper mix well (i use egg just to hold this mixture together and helps turkey hold it's shape better for cooking) add 2-3 teas of spinach into this mixture and then add turkey and begin to mix until incorporated. at this point you may add more spinach. form into 4 patties. if grilling cook 5-7 mins per side on low. or sear on stovetop in hot pan and finish in 325 oven for 4-5 mins.
add your favorite toppings, cheese and ketchup are the kids choice, but i top mine with sour cream, avocado, cheese, lettuce and tomato.
we use whole wheat buns too, just for a little more fiber in the diet.
as far as the spinach mixture, you can slip this into lots of recipes. mix into chili, taco meat, pasta sauce. double or triple recipe and store in 2-3 tbsp in freezer. this is also great mixed with olive oil and a little pasta water and served over pasta like a pesto sauce, grate on some parm cheese and you have a quick, healthy meal in minutes.
my kids are pretty good about fruits and veggies, but anytime i can add a little extra to their diet and please them with a food they love, i go for it.
enjoy!
