Asparagus Wine Pairing.

Asparagus Wine Pairing

To choose a wine to serve with asparagus, the best choice would be to select a Riesling, probably one with just a hint of sweetness and a good acid backbone. Other options might include a Sauvignon Blanc, Grüner Veltliner, Pinot Gris or a Sparkler: stellar cool climate wines. 

The choice of a white wine will then dictate the elements in the rest of the meal.

 

To begin, prepare a salad of mixed greens, goat cheese, toasted walnuts and a very light vinaigrette. (Riesling is often wine of choice by chefs looking for something that works with salad greens, so it works well here too.)

 

Then for the entrée, chicken is something that is complemented by Ohio's most widely grown vinifera.  A baked herb-roasted or grilled chicken breast with garlic and garnished with fresh thyme will be both attractive on your plate and very enjoyable to taste.

Side dishes might include some creamy Parmesan risotto (the acid backbone in the Riesling will cut both the starch and creaminess). Either grill or roast the asparagus, drizzle a bit of olive oil, gently sprinkle some sea salt and squeeze just a bit of lemon juice on the top.

Add some warm, crusted sour dough bread with fresh herbed butter.

Chia Seed Smoothie

Chia Seed Smoothie

Ingredients
1 cup (140 grams) frozen raspberries
1 cup (140 grams) frozen strawberries
1 tablespoon (15 grams) chia seeds
1 tablespoon (16 grams) peanut butter
1 tablespoon (20 grams) raspberry jam

1 cup (237 ml) cold water

Directions
Place all ingredients into the jar of a blender.
Blend on high speed until perfectly smooth.
Pour into a glass and serve right away.

Notes
A generous amount of frozen fruit forms the base of this delicious smoothie. Here I've used frozen raspberries and frozen strawberries, but you can actually make this smoothie with any combination of frozen fruits that you like.

I love using a little bit of natural peanut butter for flavor, creaminess, and staying power. If PB doesn't work for you for any reason, you can: substitute another nut or seed butter, use two tablespoons of raw oats or cooked oatmeal, or substitute a rich plant-based milk like soy milk for the water.

When making smoothies with tart berries like raspberries, I typically add a tablespoon of jam to take the edge off and layer in a touch of additional sweetness. You can leave it out if you prefer, with no further changes to the recipe. If using different fruits, you can match the jam flavor if you like. I almost always keep a jar of raspberry jam and a jar or apricot preserves in the fridge for various culinary applications. One or the other is usually a good fit in a smoothie.

It's up to you whether to soak chia seeds before using them. Like all seeds, nuts, and legumes, chia seeds contain phytic acid, which can bind with some nutrients and make them less bioavailable. Soaking the seeds in the fridge for 24 hours before consuming helps remove it. But you absolutely don't have to, and I typically don't. From a culinary perspective, the seeds will do just fine in your smoothie as-is.A high-speed blender like a Vitamix or Blendtec makes so many kitchen tasks easier and better, but you absolutely don't need one to make a basic smoothie like this one.

If you're using a regular blender, you may want to blend in two steps. You can add the water and chia seeds first and blend until the seed are incorporated to your satisfaction. Then add the rest of the ingredients and blend until smooth.

All smoothies are at their best shortly after blending, and here, the chia seeds will continue to absorb liquid and thicken the smoothie over time. But if you need to make yours in advance, you've got a couple of options. Store it in a regular cup in the freezer for up to an hour or in an insulated, lidded cup in the fridge overnight.

Pistachio Basil Pesto

Pistachio Basil Pesto.

Pistachio pesto is a fun twist on the classic basil pesto! The rich, bright flavor of pistachios shines through with just a handful of other ingredients. Homemade pesto is so much better than store-bought and comes together in minutes!

Ingredients:

2 cups fresh basil leaves

3 garlic cloves

1 teaspoon Kosher salt

1/3 cup raw pistachios, raw or roasted

1/3 cup parmesan cheese, grated  

Directions:
In the bowl of a food processor, add the basil, garlic, and salt. Process until the ingredients are finely chopped, stopping to scrape down the bowl a few times as you go.

Add the pistachios and process until they are finely ground, again stopping to scrape down the bowl as you go. You can leave the nuts more coarsely ground if you prefer. 

With the processor running, add the oil in a steady stream through the drip hole in the top of the processor. Process until the pesto is glossy and fairly smooth. Stop and scrape down the bowl once or twice.

Transfer the pesto to an airtight container and store in the refrigerator or freezer. When you're ready to use the pesto, stir in the parmesan cheese just before serving.

• ▢ 2-3 cups fresh basil, about 40 leaves

IL 

Cherry Lavender Lime Mocktail Spritzer

 

Cherry Lavender Lime Mocktail Spritzer

The sweetness of cherries, the aromatic floral taste of lavender and the tang of lime juice with sparkling water over ice adds up to a refreshing drink with some of our favorite flavors of the summer. Just add mezcal to make it a cocktail.

Shakshuka

 

Shakshuka

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes, optional
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.

Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 

To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 

The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks  will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.

Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.

Rancho Gordo Zipper Cream Peas

Rancho Gordo Zipper Cream Peas

Just as heirloom beans were a revelation after growing up with commodity beans, heirloom varieties of peas have opened up worlds of flavors we never knew existed. We were wrong. Peas are not beans, but they are worthy of your admiration, especially when they are as good as Zipper Cream field peas. The first bite of Zipper Creams is nice, a little like traditional Black Eyed Peas, but all of a sudden, a wonderful nutty glow takes over, and so far, everyone has been happy, even those who think they dislike Black Eyed Peas. We don't want to oversell them but we like them very much and they are staying in the Rancho Gordo family.
Ingredients:
1/2 lb uncooked Rancho Gordo Zipper Cream Peas, picked over and rinsed (you will use 1/2 cup cooked peas for this recipe and save the remaining for another use)
1 tbsp finely diced onion
1 bay leaf
1 sprig thyme
2 to 3 parsley stems
12 oz unsalted butter (softened)
1/2 tsp Kosher salt
1/2 tsp sherry vinegar
2 to 3 drops Liquid Smoke
Olive oil for serving
Sliced bread or cornbread for serving
Directions:
If time allows, soak peas for about 3 hours.  Cook in lightly salted water with the onion, bay leaf, thyme, and parsley stems until al dente tender but still holding their shape.  Drain, cool, and reserve 1/2 cup for the butter (save the rest in the refrigerator or freezer for another use.

Cut butter in pieces and let it soften to a smooth pomade consistency. Transfer to a stand mkixer with a paddle attachment.

Start the mixer on low and begin creaming the butter. Add the cooked peas gradually, mixing gently. The goal is a partially broken texture _ some peas fully incorporated, some still whole for speckling throughout.

Add the salt, sherry vinegar, and liquid smoke. Mix just until combined, then taste and adjust. The butter should be lightly smoky, slightly tangy, and rich but balanced.

Transfer to a serving dish, drizzle with olive oil, and finish with a single drop of liquid smoke on top for aroma. Serve at room temperature with bread or cornbread. Serves 8 to 10

Sweet Corn Polenta With Sour Cream And Crushed Strawberries

This is not a traditional polenta recipe. In fact, it’s not polenta at all. You may now be wondering why I called this recipe Sweet Corn Polenta. Well, that’s because the starches in the corn act as a thickening agent, and cooking it results in a pudding that looks like polenta, but tasteslike the sweetest, butteriest, freshest summer corn you’ve ever had. The trick is a box grater. That’s right, you’re gonna grate the corn like it’s a block of cheese, all the way down to a nub. Be sure to extract as much corn milk as possible - that’s the good stuff (and the thickener).

This process does get a little messy. I have found that grating over a large rimmed baking sheet is the best answer to that. You can serve this dish hot, at room temperature, or even chilled. And if you need to feed more people, simply add an ear of corn per person and increase the butter a tad. Now, go forth and prepare to launch a new summer love affair - this time, corn is your muse.
Serves 4-6

Ingredients:
6 ears fresh corn, shucked
3 tablespoons unsalted butter
Kosher salt
Crushed strawberries, for serving (recipe above)
Sour cream, for serving
Directions:
Grate each ear of corn on the large side of a box grater. Be sure to grate all the way down to the cob and extract as much of the corn milk as possible. Once finished, you should have about 3 cups of grated corn.  A suggestion: freezing the cob of corn before grating.

Add the grated corn to a pot, along with the butter, and season with salt. Bring the mixture to a simmer over medium high heat (the butter will melt as it heats), stirring often. Once it starts to bubble, reduce the heat to medium low, and continue to simmer for another 2 - 3 minutes, stirring constantly, until it reaches a thick, pudding-like consistency.

Season with more salt, to taste. To serve, spread the polenta in a shallow bowl, then top it with generous dollops of sour cream and ladle the strawberries on top (recipe below)
Crushed Strawberries  makes about 2 cups

If you happen to have leftovers, the strawberries can be spooned over yogurt, mixed into pancake batter, drizzled over ice cream, or used for any type of strawberry snacking your heart desires.
Ingredients:
1 pound strawberries, husked

⅓ cup sugar
⅛ teaspoon kosher salt
¼ teaspoon sherry vinegar
Directions:
Combine the strawberries, sugar, salt and vinegar in a large bowl. Cover and macerate for at least 1 hour, up to overnight, then mash with a potato masher.

Almond Croissant Blondies

                                          

Almond Croissant Blondies

This almond croissant blondies recipe combines the buttery,
chewy blondie bar experience with the almond croissant flavors.

Ingredients:
Blondies
1/2 cup unsalted butter, softened
1 cup lt. brown sugar packed
1 large egg at room temp
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/3 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup almond flour
1/2 cup sliced almond
Powdered sugar for dusting
Frangipane
4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange zest optional but helps elevate the croissant 

   blondies
2/3 cup almond flour
pinch of salt

Directions:

Preheat your oven to 350*F.  Line an 8X8 inch baking pan with parchment paper.

Frangipane,

Cream the butter and white sugar together. 

Mix in the egg yolk and orange zest, vanilla extract, and almond extract together.

Fold the almond flour and salt until a paste forms.  Set aside.

Blondies:

In a large bowl, mix the softened butter and brown sugar until well combined.  Add the egg and vanilla extract.  Mix until smooth.

Add the flour, baking powder, salt, and almond flour, and stir just until smooth.  Do not over mix.

Spread the batter into the prepared baking pan.  Top with the frangipane then swirl with a wooden skewer.  Top with sliced almonds.

Bake for 30 minutes, or until the edges are set and the center is slightly firm.  Allow the blondies to cool in pan before dusting with powdered sugar and slicing into 16  2"x 2" squares. 

Make the blondiesIn a large bowl, mix the softened butter and brown sugar until well combined.
1/2 cup unsalted butter, 1 cup light brown sugar
Add the egg, and almond extract, and mix until smooth.
1 large egg, 1/4 teaspoon almond extract, 2 teaspoon vanilla extractAdd the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
1/4 teaspoon salt, 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/3 cup almond flour

Spread the batter evenly into the prepared baking pan. top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
1/2 cup sliced almonds
Bake for 30 minutes, or until the edges are set and the center is slightly firm.
Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
Powdered sugar



• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 1 large egg at room temperature

• ▢ 
• 1/4 teaspoon almond extract

• ▢ 
• 2 teaspoon vanilla extract

• ▢ 
• 1/4 teaspoon salt

• ▢ 
• 1 & 1/3 cup all-purpose flour

• ▢ 
• 1/4 teaspoon baking powder

• ▢ 
• 1/3 cup almond flour

• ▢ 
• 1/2 cup sliced almonds to top the blondies

• ▢ 
• Powdered sugar for dusting

Lamington Balls

Lamington Balls

Lamingtons—cake squares coated in chocolate and coconut, sometimes layered with jam—are a down-under classic. This recipe is my spin on the treat I fell in love with during a year spent living in New Zealand and Australia. They’re a bite-sized nostalgic sweet that’s perfect for sharing. Keep a batch on hand for teatime, lunchboxes or everyday snacking.   Makes 35 to 40 cake balls 

Ingredients:

Cake Balls
1/2 cup (125 mL) unsalted butter, melted, cooled
1 1/2 cups (375 mL) 2% or whole milk, divided
3 eggs
1 package (375 g) vanilla cake mix such as Betty Crocker
2/3 cup (150 mL) good-quality raspberry jam

Chocolate Coconut Coating
2 cups (500 mL) unsweetened shredded desiccated coconut
1 tbsp (15 mL) unsalted butter
1 cup (250 mL) semi-sweet chocolate chips
1/2 cup (125 mL) 2% or whole milk, at room temperature
2 cups (500 mL) icing sugar, sifted
1/4 tsp (1 mL) coconut extract

Directions;

For the cake balls, preheat oven to 350°F (177°C). Grease a 9 x 13-inch (23 x 33-cm) baking pan.

In a large mixing bowl, whisk butter, 1 cup (250 mL) milk and eggs until combined. Add cake mix and whisk until thoroughly combined. Pour batter into prepared pan and bake, according to package directions, until cake is golden brown. Remove from oven, place on 

a wire rack and cool completely.

Remove cooled cake from pan and transfer to a large mixing bowl. Using a hand mixer, break down cake so it looks slightly thicker than coarse sand. Add remaining 1/2 cup (125 mL) milk and jam. Mix until milk is absorbed and some small streaks of jam remain—dough should come together when squished.

Using a 1-oz ice-cream scoop, scoop the dough into 35 to 40 2-tbsp (30-mL) balls. Roll balls neatly in your hands and transfer to a parchment-lined baking sheet. Freeze cake balls until solid, at least 

3 hours.

For the coating, place coconut in a medium-size bowl and set aside.

In a heatproof bowl set over a pan of gently simmering water, heat butter and chocolate, stirring occasionally, until melted. Whisk in milk, icing sugar and coconut extract until combined. It should be smooth and runny, but still a bit viscous. Remove bowl from water bath.

Working 5 to 6 at a time, pierce frozen cake balls with toothpicks 

and dip into chocolate sauce, letting excess drip off. Set them in coconut to set partially, 30 to 60 seconds. Remove toothpicks and 

roll balls in coconut. Transfer coated balls to a cooling rack to set fully.

Store in an airtight container at room temperature for up to 4 days, or
refrigerate up to 1 week.

Makes 35 to 40 cake balls