Ginger Sesame Stir-fried Asparagus

 

This side dish is infused with flavors of the Orient. The vibrant red bell peppers, coupled with the kelly green asparagus, will put a smile on your face and bring a little sunshine to these cold winter days! The hint of sesame oil and ginger adds a nice surprise to every bite. This is an easy side dish that sure beats the same old steamed broccoli or roasted baby carrots. It is the perfect accompaniment to the Indonesian Ginger Chicken or Indonesian Pork Tenderloin.

 

Source: P. Allen Smith's Seasonal Recipes from the Garden (Given by Sarah Bourgeois)

 

You Will Need:

• 1 1/2 pounds asparagus, trimmed and cut into 2inch pieces
• 2 Tbsp olive oil
• 1/2 large red bell pepper, cut into thin strips
• 1 Tbsp chopped fresh ginger
• 1 Tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 tsp sesame seeds
• 1/4 tsp red pepper flakes, or to taste

 

Here We Go:

• Bring a 1/4 inch of water to a boil in a large non-stick skillet over high heat
• Add the asparagus pieces and return to boil
• Reduce the heat to low, cover the skillet, and simmer for five minutes, or until crisp-tender
• Drain the asparagus in a colander and run it briefly under cold running water to stop the cooking
• Drain it again
• Wipe the skillet dry with a paper towel
• Heat the olive oil in the same skillet over high heat
• Add the bell peppers and cook, stirring constantly, for about 3 minutes, or until just tender
• Add the asparagus, ginger, soy sauce, and red pepper flakes, and cook for 2 minutes or until heated through
• Remove the skillet from the heat and stir in the sesame oil and sesame seeds
• Turn out onto a platter, serve warm

 

Serves 6 as a Side

Happy Feasting!

Fig, Tomato, and Sweet Onion Salad

I know that temperatures have been in the 60's this week here in North Carolina, and Fall has officially arrived, but I just can't seem to stop making some of my favorite summer dishes. This salad was featured in Cooking Light back in June and it was fantastic. The recipe called for fresh mint but since I prefer basil I went that route and it was delicious. The simple red wine vinaigrette is very light and really makes the flavors of the figs, cherry tomatoes and Vidalia onions stand out. If you want to make this a complete meal I bet adding grilled shrimp or chicken would be divine. Make this summer salad before it is too cold!

You Will Need:

• 2 Tbsp red wine vinegar
• 2 tsp olive oil
• 1/4 tsp black pepper
• 2 cups fresh figs, quartered (about 1/2 pound)
• 2 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 3/4 cup sliced Vidalia onion
• 3 Tbsp chopped fresh basil
• 1/4 cup (1oz) feta cheese, crumbled

Here We Go:

• Combine first three ingredients in a large bowl; stir well with a whisk
• Add figs, lettuce, tomatoes, onion and basil
• Toss gently to coat
• Sprinkle with feta cheese

Serve 4 as a side
Happy Feasting!

Tomato Pie

As we unofficially say goodbye to summer, now that it is September and the cooler temperatures have made their way to North Carolina, I find myself frantically trying to cook all things summery before it is too late. I had not made a tomato pie all summer, and I knew that before all of the delicious local tomatoes left the shelves I had to make one of these southern summer favorites. This is a recipe that I have had since college and I have to give credit to my friend Sarah Bourgeois for this wonderful pie. A tomato pie is relatively easy as long as you drain the tomatoes long enough (ie: about an hour). Not draining the tomatoes long enough can result in a soggy pie, which is still tasty, but definitely not as pretty!

 You Will Need:

• 4 tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup green onion, chopped
• 1 (9 inch) pre-baked dip dish pie shell
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 1 cup mayonnaise
• salt and pepper to taste

Here We Go:

• Preheat oven to 350 degrees
• Place the tomatoes in a colander in the sink in 1 layer
• Sprinkle with salt and allow to drain for about 1 hour
• Layer the tomato slices, basil and onion in the pie shell
• Season with salt and pepper
• Combine the grated cheese and mayonnaise together in small bowl
• Spread cheese mixture on top of the tomatoes and bake for 30-40 minutes or until golden brown
• Cut into 8 slices and serve warm

Happy Feasting!

Quick Pasta Salad: Orzo with Cherry Tomatoes, Feta & Scallions

This pasta salad is so quick and easy! You can use another type of pasta if you want to, but orzo happened to be what I had in my pantry. This pasta salad is crisp and refreshing with bold Mediterranean flavors. It makes a great lunch on its own or pair it with dinner for a tasty side dish. You can also add black olives or pine nuts to this recipe for even more flavor.

You Will Need:

• 1 cup uncooked orzo
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup feta, crumbled
• 2 scallions, thinly sliced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar

Here We Go:

• Cook orzo according to package directions
• Drain pasta and return to pan
• Mix in cherry tomatoes, feta, scallions, salt, pepper, olive oil and red wine vinegar
• Stir all ingredients together and chill in refrigerator for an hour or so before serving

Serves 4-6 as a Side
Happy Feasting!