Roast Asparagus With Chermoula

 

Snapping the ends off of asparagus spears is one of the more mindless, meditative tasks in the kitchen. But listen closely and the snap itself brings a perverse satisfaction of its own. (Is it an asparagus stalk or your obnoxiously loud neighbor’s neck? You decide.) 

The chermoula topping is a tangy North African condiment that takes muscle, just like its pesto counterpart. Instead of the food processor, you can mash the garlic in a mortar and pestle with the salt and spices, then slowly sprinkle in the parsley and cilantro, and finally the olive oil and lemon. If you have any leftover, jar the extra chermoula to serve with fish and other vegetables.

Ingredients:
Chermoula
1 garlic clove
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
Pinch of cayenne pepper
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/3 cup extra-virgin olive oil, plus 1 to 2 tablespoons as needed
1 tablespoon freshly squeezed lemon juice
Asparagus
1 bunch asparagus (about 1 pound)
1 to 2 teaspoons olive oil
Salt

Directions:
Preheat the oven to 400°F.

To make the Chermoula:

Place the garlic in a food processor and process until chopped. Add the salt, cumin, and cayenne and pulse to combine. Add the parsley and cilantro leaves and process until finely pureed. Slowly add the 1/3 cup of olive oil and then the lemon juice. Season to taste with more salt, spices, and/or lemon juice; you can also add another 1 to 2 tablespoons olive oil to balance the flavors.

To roast the asparagus:
Hold an asparagus stalk in your nondominant hand with the bottom facing out. Grasp the end and snap where it bends naturally to remove the woody end. Continue with the remaining asparagus.

Place the asparagus on a rimmed baking sheet, drizzle with the oil, and sprinkle with salt. Rotate the asparagus to coat in the oil. Roast in the hottest part of the oven until the tips are crispy and the thick part of the stalk is cooked through when poked with a knife;the time ranges from 15 minutes for pencil-thin asparagus to 20 to 25 minutes for superthick ones. Turn once during cooking.

Serve the asparagus right away on a platter, drizzled with the Charmoula.  Serves 4

Glazed Carrots

Mouthwatering glazed carrots are buttery and perfectly sweet; cooked in both brown sugar and honey. You can elevate simple carrots with just a few ingredients that will make getting your five-a-day so much more enjoyable. You're going to love these carrots!  Serves 8

Ingredients:
2 2 pounds carrots peeled and cut into 1/2 x 3 inch sticks
1/2 cup water
5 tablespoons salted butter
1/4 cup brown sugar firmly packed
1/4 cup honey
Salt to taste
Pepper to taste

Directions:
Add carrots and water to a saucepan. Bring to a simmer over medium-high heat, then cover and cook for 3 minutes.

Remove lid and cook uncovered until nearly all water is evaporated out, about 3-4 minutes.

Add in butter, brown sugar, and honey. Stir to coat carrots and cook for an additional 5-7 minutes while continuously stirring carrots.

Once carrots are fork tender and the sauce has caramelized, remove from heat. Sprinkle with salt and pepper to taste. Let cool and enjoy!

I'm using 2 pounds of these beautiful full-size carrots, but using the pre-cut baby carrots will also work.

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Nicoise Salad

Nicoise Salad

Ingredients:
1 small shallot, finely diced
2 garlic cloves, grated
Salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
8 anchovy fillets, 2 finely chopped and 6 for garnish
2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish
6 small red tomatoes
12 cherry tomatoes in assorted colors
1 tablespoon small capers, rinsed
12 basil leaves

Directions:Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.

1. Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
2. Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.

Quick and Creamy Pesto with Spinach and Cheese Ravioli ....

Quick and Creamy Pesto with 
Spinach and Cheese Ravioli

Prepare dinner tonight quick easy and delicious!

Ingredients:

1 1/4 cups Pesto

1 1/4 cups plain yogurt

Salt and pepper

2 lbs. spinach and cheese ravioli

1 ounce kalamata olives

3 ounces cherry tomatoes, halved

2 tablespoons toasted pine nuts

Fresh grated Parmesan cheese

Directions:

Sauce: Mix pesto and yogurt in a bowl. Season to taste with salt and pepper. Let stand for 1 hour at room temperature for flavors to mellow.

Cook ravioli according to package directions, drain and divide among 4 plates.  

                                                                                          

Spoon room temperature sauce over hot ravioli and top with olives, tomatoes, pine nuts and Parmesan cheese. Makes 4 to 6 servings.