Tag Archives: asparagus

Asparagus with Orange Fennel Sauce

The primary highlight of this recipe is the sauce; a mix of caramelized onions and fennel simmered in cider vinegar, orange juice, and vegetable broth until thickened, with just a slight bite from a pinch of cayenne at the end.  This sauce could be used for a host of ideas – from dressing up chicken breast to glazing acorn squash before roasting.  Pureed in a blender with a few tablespoons of olive oil and a dash more cider vinegar, it would make a wonderful dressing as well.  In this post, however, I chose to add it to asparagus before roasting along side a pork roast I was cooking.

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Portabello Elk Backstraps with Tapenade Sauce

When it comes to wild game meat, there are few things more coveted than the backstrap on a big game animal.¹  While cuts like the round and the flank are excellent, the loin (the muscle running along either side of the spine on the outside of the animal) is one of the most tender and flavorful cuts of meat and is very carefully rationed by the hunter when sharing with guests and friends.  I grew up hunting, and to receive a package of backstraps in exchange for helping someone out was payment as valuable as gold.  So when it comes time to prepare backstraps – whether from your own hard-earned harvest or the gift of a generous friend – it is important to treat them right.

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Grilled Turnips & Asparagus

In our first CSA basket of the season, we had a nice bunch of turnips (among other things).  We creamed the greens with some coconut milk and cider vinegar, but I wasn’t sure what exactly to do with the turnips themselves (since I’d never actually had one before).  I decided to give them a simple brush with olive oil and put them on the grill in order to toast them a little but preserve their flavor without anything else in the way.  The results were great.

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Stir Fried Pork with Asparagus

This recipe was my first time using coconut aminos in place of tamari.  While I can’t say it is an exact replacement for soy-sauce, combining it with other ingredients in a marinade or stir-fry sauce is pretty tasty…and soy free too!  As for the recipe, it’s intended to be like most other stir-fry meals – grab what you’ve got and cook it hot and fast with some meat and sauce.  Leave the veggies tender-crisp and you can’t lose.

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Shallot-Pecan Asparagus

I meant it last week when I said that asparagus is one of my favorite vegetables.  Here’s another way to prepare this spring veggie that is both quick and tasty.

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Lemon-Parmesan Asparagus

Now that spring is here (at least according to the calendar, because the weather seems to disagree), fresh asparagus is starting to appear at the farmer’s markets and produce sections.  Asparagus is one of my favorites, so I look forward to this time of year when I can prepare it farm fresh and tender.  And since we were having Parmesan breading on our pork chops the other night, I figured it was a good time to shred up a little extra Parmesan as a simple topping after blanching spears of this wonderful veggie.

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Chicken Curry Soup

The original version of this recipe came from our friend Colleen at the gym, although where she originally found the recipe, I’m not sure.  When I pulled it out of the folder to put on our menu recently, I couldn’t help but make some adjustments that would put our own spin on things.  The result is a mild green curry with lots of liquid and a ton of flavor.  And if you’ve got some leftover pre-cooked chicken in the fridge like we did, you can actually have this soup ready to eat in under 30 minutes.

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