Search results for: asparagus

Asian asparagus slaw

Asian asparagus slaw - www.scalingbackblog.com

Since I’m still waiting for my garden to start producing I hit the farmers market for one of my favorite springtime vegetables.  I love to thinly slice asparagus with a vegetable peeler and eat it raw.  I have to admit that slicing it with a vegetable peeler can be a bit frustrating but it is so worth it if you’ve never tried it.  In the past I’ve always tossed it with a little olive oil and parmesan but this time I thought I’d try an Asian inspired version.  I’m always looking for ways to get a lot of veggies in my salads and this is a full of colorful vegetables that’s topped with a sesame ginger dressing.  …

roasted asparagus with eggs and parmesan

scaling back - asparagus with egg and parmesan

I can never get enough asparagus.  Shaved into salads, roasted over high heat or tossed into a stir fry it’s easy to work them into a lot of my favorite recipes.  But one of my very favorite ways to enjoy it is to simply roast it and dress it with a little sherry vinaigrette, parmesan cheese and hard-boiled egg.  Simple and easy it makes a great side dish or light lunch.

Ingredients:

1 bunch asparagus, trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons grated parmesan cheese
kosher salt
freshly ground black pepper
1 hard-boiled egg, finely diced

Method:
Pre-heat the oven to 400 degrees.  …

Strawberry asparagus quinoa salad

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It’s strawberry season and it’s hard to get enough of them this time of the year.  They are great in savory dishes as well as sweet and make a great addition to you favorite salads.  Asparagus and strawberries seem like an odd combination but believe me they work beautifully together in this dish.  Tossed with some protein rich quinoa and tossed with a sweet tart honey balsamic dressing this is a great unique salad to serve up for friends.   Try adding some toasted almonds or hazelnuts for a little crunch or add some grilled chicken or tofu for a more substantial meal.…

The Food Matters Project: shaved asparagus and white bean salad

Spring salads are a delight.  After a long winter with limited produce available locally it’s a pleasure when asparagus, peas and radishes make their first appearance.  I was supposed to make a soup this week but decided to keep it simple and fresh utilizing the same ingredients and turing it into a salad.  If you can find thicker stalks of asparagus grab them, thin spears are harder to shave with a vegetable peeler.  If you’d like a more substantial dish consider adding some oil packed tuna to make it a more filling meal.  To see the original recipe and all the other versions be sure to visit The Food Matters Project!…

Sesame quinoa bowl

I like one bowl meals, especially when cooking solo.  When I cook for myself I take a clean out the fridge kind of approach,  the other day I had some leftover quinoa and way too much asparagus so I put it all together, added some asian inspired seasonings and lunch was served.  This recipe is super flexible,  you can mix up the flavorings and veggies to suit your taste.  Lately, I’ve been trying to make a big batch of quinoa at the beginning of the week, make a stir fry like this one and then I’ll make quinoa patties with the leftovers.…

Couscous with cured lemons

Here is the first of hopefully several posts that utilize those cured lemons I was raving about.  This recipe is really a kitchen sink kind of recipe that is perfect for using up any leftover vegetables you may have wilting away in the fridge just begging to be made use of.  I used broccoli raab and roasted beets since that was what I had but anything would be nice, zucchini, asparagus, peas or you can make it more substantial with some chickpeas.  If you don’t want to take the time to cure your own lemons, it’s pretty easy these days to find preserved lemons in most upscale grocery stores.  …

seize the moment

Spring is an exciting time,  full of the promise of things to come.  Some vegetables are in season for such a short period that if you blink, you might miss them.  It’s a great time to check out your local farmers market for these specialty veggies that aren’t typically grown for the mass-market.  Today I decided to try two that were new to me, pea shoots and ramps.

Pea shoots are the leaves and tendrils of the pea plant, sweet and crunchy, they have a nice subtle pea flavor all their own.  You can toss them raw into a salad, or quickly saute them and add to your favorite recipes.…

Breakfast pasta

Breakfast for dinner is becoming a reoccurring theme in our house.  Dinner has always been a challenge with three people that all want different things to eat.  I have spent many a frustrated evening feeling like a short order cook.  In the last six months or so my son has really become more adventurous and willing to try new things. (this is from a kid that spent 10 years eating nothing but pizza, macaroni and cheese and chicken and rice for dinner).
It’s been exciting to find things that we can all eat together and have a true family meal.  Pizza night is still a huge hit but we have added taco night, spaghetti night and most importantly breakfast for dinner night.  …

a taste of spring

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With the arrival of spring comes the realization that summer is right around the corner and that means sleeveless tees, shorts and lots of other things that I don’t want to picture myself in right now.
I struggle with eating lighter and taking the time to make something from scratch, but it really isn’t hard, it just takes some planning. Since part of starting this blog was to document my attempt to lose weight I have been trying to make the time to cook for myself instead of just grabbing what everyone else is eating.
My husband and son don’t really care for vegetables so the meals I cook for them are usually meat based.…