This salad was like medicine after a long winter’s nap. There are a lot of nutrients in this delicious and very simple salad.
Snap the woody bottoms off of asparagus and place on a cookie sheet. Add a handful of pine nuts over the asparagus. Drizzle with truffle oil (or olive oil) and sprinkle on salt and pepper. Roast at 400 degrees for five minutes.
Meanwhile place a handful of spinach and arugula in a bowl. Drizzle with truffle or olive oil, a dash of red wine vinegar, and sprinkle with salt and pepper and mix.
Top with sliced muenster cheese (the kids used to call it Monster cheese) or one could easily substitute goat cheese or any other favorite cheese.
Top with asparagus and pine nuts. And there you go, a simple and scrumptious lunch!
This salad would pare nicely a cool Chenin Blanc or Pinot Grigio. Happy Spring!
This is a Maryjane Rose approved recipe. She had thirds!
At the beginning of the year I mentioned that we would try new types of food. Ethnic food includes many spices that support the circulatory system and boost immunity. There are many vegetarian recipes as well.
There are many different curry blends out there. The one I bought had the ingredients we liked the most higher on the list. We are new to Indian food. Doug and I were pretty certain we didn’t like it. We are trying to open our horizons! We were truly American in our culinary ventures growing up. Mexican food was tacos. Italian food was spaghetti. Chinese food was American Chinese food. Indian food was not on either of our plates growing up. So, here is my attempt at a delicious, warming Coconut Curry, not too hot, just spiced well.
Creamy Coconut Curry
In a crockpot combine:
1 cup of dried garbanzo beans
1 cup of frozen peas
1/2 acorn squash, peeled and diced
1 medium potato, diced
3 1/2 cups of water
Cook on low for 8 hours.
Add one can of unsweetened coconut milk
3 Tb of Simply Organic Curry Powder
1 1/2 teaspoons of salt (add more to taste after letting settle in)
Cook on low for a 1/2 hour while making rice or couscous to serve over.
Drink Pairing: We had hot vanilla tea for lunch but if you were so inclined a Sauvignon Blanc would be excellent.