Asparagus + Basil Pasta with Goat Cheese + Toasted Pine Nuts

In order to catch up on life's latest happenings (some big changes for me...more on that later!) I had one of my girlfriends over for dinner last week. I told her I planned to cook some asparagus pasta...not an asparagus lover, Alex said she'd just pick it out if she didn't like it. Fast forward to the end of our meal that night and not only had I heard "YUM" out of her, but her bowl was practically licked clean. With one recipe I had changed her mind about this ingredient and I challenge you to do the same for the non-asparagus lovers in your life. The flavors in this dish are light & fresh but full of zest. It's a super healthy recipe so you won't feel bad eating every last bite - and it pairs nicely with delicious, mellow wine. Enjoy!

Asparagus + Basil Pasta with Goat Cheese + Toasted Pine Nuts

*makes 2 servings

Ingredients: 

- 2 servings of whole wheat pasta noodles (we like thin whole wheat spaghetti)

- 1 bunch asparagus, shaved 

- 1 bunch green onions, diced well up into the green parts 

- 1/4 c VRGF olive oil (or other high quality brand)

- pinch of sea salt

- pinch of freshly ground black pepper

Basil sauce:

- 1/4 c VRGF olive oil (or other high quality brand)

- juice from 1 lemon

- lemon zest (from 1/2 the lemon)

- 1/8 tsp black pepper

- 1 large garlic clove (or two smaller cloves)

- 1/4 c fresh basil leaves

Pasta toppings:

- asparagus tips + 1 tsp butter

- 1/4 c crumbled goat cheese

- 2 tbsp pine nuts, toasted 

- torn fresh basil (about 3 leaves divided between two servings)

- fresh ground black pepper

Directions:

Prepare pasta according to package directions. While pasta cooks, prepare asparagus and sauce.

Rinse asparagus and pat dry. Cut off tips and set aside in a small bowl. Using a potato peeler, shave the asparagus lengthwise into long strips. 

In a large pan or heavy bottom pot, heat 1/4 c olive oil over medium heat. Add in diced green onions and saute for 2 mins, stirring constantly. Stir in asparagus strips, add salt and pepper and continue to cook over medium-low heat until tender, about 10 mins. Cook the asparagus tips by steaming them or adding them to a small pot of boiling water. Boil for about 4 mins, then drain water. Add 1 tsp butter to pot and mix with tips; set aside.

In a shallow baking pan add the pine nuts and toast until golden, about 7-10 mins. Remove and set aside.

Combine all ingredients for the Basil sauce in a small food processor and pulse until well combined. Once the pasta is cooked al dente, drain and add it to the pot of asparagus and green onions. Stir until well combined then remove from heat. 

Divide the pasta mixture into serving bowls. Top evenly but generously with the Basil sauce. Add asparagus tips, toasted pine nuts, goat cheese and fresh ground pepper. Serve immediately. 

※ ※ ※

Lightened Up Caramel Corn!

Usually, you're not going to find this girl indulging in sweets. I'm much more of a savory fan. When presented with the option of cheese or caramel corn, I'll choose cheese every time.  However, I recently discovered this recipe for lightened up caramel corn and it's gotten me to forget about cheese for at least a little while...

Just the right amount of subtle, sweet flavor (thanks to coconut oil for popping the popcorn and a little vanilla almond milk in the sauce), this lightened up caramel corn is a must try. It takes less than 15 mins to whip up this tasty little treat and it's perfect for a game day get together or movie night in.

Lightened Up (Tiny But Mighty) Caramel Corn

Adapted from Amy's Caramel Corn

Popcorn: Heat 2 tbsp coconut oil in a Stir Crazy or heavy pot with lid (there should be enough oil so it melts down to about a single layer of oil in the bottom of the pot).  Add 1/2 cup of Tiny But Mighty popcorn kernels to the oil and cover with lid (make sure not to add too many kernels - you also want these in a single layer at the bottom of the pot. Too many kernels won't allow them all to pop!).  Let pop, shaking pot once about halfway through to move unpopped kernels to the bottom of the pot, then remove from heat.  Move popcorn to a large mixing bowl.

Sauce: In a small saucepan bring 6 tbsp butter, 2 tbsp vanilla unsweetened almond milk and 1/2 cup brown sugar to a boil.  Simmer over medium heat and stir constantly for 5 mins.  Remove from heat and pour over popped popcorn and mix until well combined.  Let stand a few mins and stir again, repeating this step two more times - then enjoy

※ ※ ※

Thai Sauce Over Brown Rice, Roasted Sweet Potatoes + Red Peppers

Another day, another Thai craving - this time satiated with hearty, whole food ingredients in the comfort of my own kitchen, rather than the kitchen of my favorite local Thai place.  With fall foods dancing in my head (Thanksgiving is only a few weeks away!) I decided to recipe hunt for something that would combine Thai flavors and some seasonal fall ingredients. Since I had yet to dig my way into any sweet potatoes this season, thoughts of crafting a yam curry made me smile.  Though this dish didn't end up actually as a curry, the bolds flavors of the dish - a twist on a spicy thai peanut sauce - cured my cravings and left me feeling full, satisfied and not one bit guilty.

This dish is loaded with good-for-you ingredients and is super hearty.  Sweet potatoes and red peppers are loaded with Vitamin C - especially good as cold & flu season approaches.  Sweet potatoes also contain calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body.  Their high potassium content also means that sweet potatoes can ease muscle cramps, which are often related to a potassium deficiency.  Brown rice is a whole grain rich in anti-oxidants and high in fiber.  The garnishes (green onions & cilantro) are light but flavorful, and every ingredient in the sauce is a whole food - nothing processed, nothing for you to feel bad about.  I hope you enjoy!

Natural beauties, flaws and all

Ombre onions

Potatoes pre-roast

Peppers post-roast

De-lish

Lightened Up Thai Sauce Over Brown Rice with Roasted Sweet Potatoes + Red Peppers

*adapted from cookie + kate

Ingredients

Rice & toppings:
- 1 1/4 c brown rice 
- 3 green onions sliced into thin rounds (green & white parts)
- fresh cilantro, washed, patted dry & torn into pieces
- sriracha sauce (for extra spice, if desired)

Roasted vegetables:
- 2 sweet potatoes, peeled & diced into 1 1/2 inch cubes
- 2 red bell peppers, deseeded and sliced into thin strips
- 2 tbsp coconut oil, warmed to liquid consistency
- 1/4 tsp cumin powder
- sea salt

Thai Sauce:
- 1/2 c chunky Almond butter (you can use peanut butter too, just make sure it's all-natural or organic. I buy Almond butter instead of peanut butter, which is why I used it in this recipe)
- 1/4 c reduced sodium soy sauce
- 3 tbsp organic apple cider vinegar
- 2 tbsp raw honey
- 1 tsp grated fresh ginger
- 2 cloves garlic, pressed
- 1/2 tsp red pepper flakes
- 2 tablespoons water

Directions

Peel & dice sweet potatoes, add to a large bowl and set aside.  Cut & dice red peppers, add to a medium bowl and set aside.

Preheat the oven to 425 degrees (F) with a rack in the middle and another rack near the top.  Line two cookie sheets with aluminum foil.

Toss sweet potato chunks with a generous tbsp of coconut oil, the cumin and a dash of salt.  Next, toss the peppers with a tbsp of coconut oil and dash of salt.  All vegetables should be lightly coated with oil on all sides.  Arrange the sweet potatoes in a single layer on covered cookie sheet. Arrange the peppers in a single layer on a separate baking sheet.  Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway.  Roast the peppers on the top rack for about 20 minutes, tossing halfway.  Veggies will be browned on the edges, softened and appear caramelized when done.

Bring a large pot of water (about 1/2-3/4 full) to a boil.  Once the water is boiling, pour in the rice and stir.  Turn the heat down to medium and cook for 30 mins, stirring about every 5 mins.  Turn off the heat and drain the rice, then return it to the pot and cover with a lid.  Let rice steam for about 5 mins.  Remove the lid and fluff rice with a fork - season salt to taste.

In a medium bowl, whisk together the sauce ingredients. If the sauce is too thick, whisk in a little more water.  Add sauce to a small saucepan on the stove and bring to a light boil over medium heat.  Stir, then reduce heat to low once it begins to boil.  You want the sauce hot when drizzled over the rice & veggies.

To serve, top rice with roasted vegetables, a heavy drizzle of sauce, and a sprinkle of chopped green onions and cilantro.  Enjoy!

※ ※ ※

Harvest Kale Salad

Along with cooler, crisp temps, Fall brings with it a coziness that is hard to resist - particularly when it's in the form of baked goods containing the words pumpkin, apple or spice.  I'm a firm believer of the "everything in moderation" ideal - a pumpkin spice latte here, an apple fritter there - nothing to freak out about.  But I'm also someone who really enjoys & believes in keeping balance, which means I like to fill the spaces in between my sweeter indulgences with lots of rich produce, greens, fruits & veggies.  My recipe for an easy to prepare Harvest Kale Salad has some sweet & savory notes of fall and is packed with oh so good for you ingredients that will leave you feeling happy, satisfied & energized.

Harvest Kale Salad

Ingredients

Preparing Kale

Makings of a vinaigrette

Kale - pre-massage

Kale - post-massage

Vinaigrette

Healthy & colorful Fall ingredients

Preparing to toss

Ready to enjoy

Harvest Kale Salad

Ingredients

Salad:
- 1 bunch green kale
- lemon juice (half of one lemon)
- 1 tbsp good quality olive oil
- 1/8 tsp sea salt
- 1/2 c dried cranberries
- 1/2 c raisins
- 1/3 c pumpkin seeds
- 1/4 c reduced-fat crumbled Feta cheese
Vinaigrette:
- 2 tbsp red wine vinegar
- 1/4 c good quality olive oil
- lemon juice (half of one lemon)
- 1/8 tsp fresh ground black pepper
- 1 clove garlic, pressed or finely minced


Directions

Tear kale leaves from hard center rib into bite-sized pieces; rinse kale and spin in a salad spinner or pat with paper towels to dry.  Add kale to a large bowl and drizzle with olive oil, half of the lemon juice (about 1 tbsp) and add sea salt.  Massage kale with hands, making sure to toss and coat all the kale evenly with oil, lemon & salt.  NOTE: Kale is naturally bitter, so massaging it with olive oil, lemon juice & a little sea salt removes the bitter taste from the leaves, making for a much more enjoyable kale experience.

In a small bowl, whisk together the ingredients for the vinaigrette.  Add the cranberries, raisins, pumpkin seeds and Feta cheese to the bowl of kale.  Toss ingredients, then drizzle vinaigrette over salad and toss again to evenly coat.  Serve immediately or cover, refrigerate and serve the next day.

※ ※ ※

Getting Creative: Heirloom Tomatoes Three Ways!

Have you ever had an heirloom tomato, or an heirloom vegetable of any kind?  If not, you’re seriously missing out on some of the most imperfectly perfect, tasty produce known to man.  What does one mean when they say “heirloom” vegetable?  Heirloom vegetables are specialty varieties whose seeds have been passed down for at least 50 years.  Most of you may not know that today, many heirloom varieties that are still available are in danger of becoming extinct.  It’s a good thing there are folks like my friends Bob & Jen Borchardt who are committed to growing such varieties to keep them alive for future generations.

Jen + Bob Borchardt | Photo property of Harvest Moon Farms

As we near the end of tomato season I was lucky enough to be gifted with two beautiful boxes of heirloom tomatoes by the Borchardts.  Bob and Jen own & operate a beautiful farm located in Viroqua, WI called Harvest Moon Farms.  For the past several weeks I've gotten an inside glimpse at the wide variety & beauty of the produce they grow out at the farm, as I've been working with them on creating newsletters for their CSA Program, now in its second to last week for the summer.  CSA stands for Community Supported Agriculture.  In a CSA, participants essentially buy a share in a farm upfront; then, for a scheduled amount of time, they receive weekly boxes filled with a mix of fresh, seasonal produce.  In the case of Harvest Moon Farms, produce received by members is also often organic and/or heirloom produce - AKA the best stuff around!  The idea of a CSA is not only to learn to eat seasonally, and therefore more sustainably, but members are also supporting local farmers, producers, their community & their economies.

Finding the little galley kitchen in my one-bedroom apartment filled with vibrant heirlooms, I knew I couldn't let these babies go to waste.  Yes - learning how to can things is on the top of my “learn how to do” list; however, with a family wedding in Iowa last weekend (lots of travel) and so many of after-work activities lately, finding the time or obtaining the means to can was just not in the cards for me this time around.  So, what to do with all the goods?  I brought many of the tomatoes to work and gifted them to those coworkers I knew were fellow foodies & home chefs.  I also gave some to family members, but still left myself with more than enough to enjoy.  After a few consecutive (and delicious) evenings of traditional BLTs, I mixed it up to get creative with my use of the produce.  I now present to you three different & easy ways to enjoy heirloom tomatoes (in addition to a traditional BLT!):

1) Mediterranean Heirloom Tomato & Quinoa Salad

This is a healthy & filling recipe that also works well as leftovers to enjoy for lunch (travels well to work) or dinner.  Lots of nutrition here and it's vegetarian - make it vegan by simply omitting the cheese. Makes enough for about 3 servings.

Ingredients:

- 1 cup cooked quinoa (see more on how to prepare quinoa here)

- 2 tbsp olive oil

- 1 tbsp red wine vinegar

- 1 tbsp lemon juice

- about 3 heirloom tomatoes, diced

- 1/2 c cucumbers, diced

- 1/4 c red onion, diced

- 1/4 c diced Kalamata or mixed Greek olives

- fresh basil - about 4 large leaves (you can use the rest in the Caprese Salad recipe below!)

- 1/4 c diced mozzarella cheese (part skim; could also use crumbled feta cheese)

- sea salt & ground black pepper, to taste

Directions:

Cook quinoa and set aside to let cool.  For vinaigrette, using a whisk mix together oil, vinegar & lemon juice in a small bowl.  Prepare all ingredients (vegetables, herbs & cheese).  In a large bowl add the cooled quinoa, vegetables, herbs, cheese and vinaigrette.  Season with salt & pepper to taste.  Serve immediately or refrigerate to enjoy later.

2) Open-Faced BAT (Bacon, Avocado & Tomato) with Honey

This is my twist on your traditional BLT.  The substitution of avocado for lettuce still keeps it healthy, and the little drizzle of honey mustard and honey on top make it feel sinful.  Making the sandwich "open-face" takes away one-half of the bread but leaves all the taste.

Ingredients: (for 2 BLTs)

- 2 heirloom tomatoes, sliced

- 4 pieces of cooked bacon (may also substitute turkey bacon)

- 1 medium avocado, sliced

- 2 pieces whole wheat bread, toasted

- 2 tbsp light olive oil mayo

- honey mustard

- honey

- salt to taste

Toast bread; top each slice with 1 tbsp light mayo.  Pile on top the tomato and avocado.  Season with a bit of sea salt, then add the bacon slices.  Drizzle honey mustard and honey over top to your liking.  Enjoy!

3) Heirloom Caprese Salad

This is your classic caprese salad, but the use of heirlooms significantly ramps up the flavor profile.  Use good quality olive oil, sea salt & ground black pepper to get the best seasoning results.

Ingredients:

- 2 heirloom tomatoes, sliced

- fresh basil, torn into small pieces (about 3 large leaves)

- fresh mozzarella, sliced

- olive oil (good quality)

- sea salt & ground black pepper to taste

Directions:

Prepare ingredients.  Layer slices of tomato with slices of mozzarella.  Top with the torn basil & generously drizzle with olive oil.  Season to your liking with sea salt & ground black pepper. Enjoy!

※ ※ ※