Healthy, Recipes

Spring Salad

I love using fresh produce when they are in season. This weekend, I went to the local market and couldn’t believe how gorgeous all the green vegetables looked! I grabbed a bundle of green beans, snap peas and asparagus and headed home to create this recipe! Simple, bright, and delicious, it’s the perfect way to showcase the season’s best produce.

Ingredients

  • ½ pound green beans trimmed and halved crosswise
  • ½ pound sugar snap peas trimmed and de-stringed
  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • Pinch of salt

Dressing

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Scout and Cellar Sauvignon Blanc
  • 1 teaspoon honey
  • ½ teaspoon garlic, minced
  • 1 teaspoon chopped capers
  • 2 tablespoons chopped dill
  • Freshly ground pepper to taste
  • 1 fennel bulb quartered, cored and very thinly sliced
  • ¼ cup shelled roasted sunflower seeds
  • Shaved Parmesan cheese

Instructions

Bring a large saucepan of salted water to a boil. Have a large bowl of ice water nearby. Add the green beans, sugar snap peas, and asparagus to the pot and cook for 2 minutes. Drain, then immediately plunge the vegetables into the bowl of ice water to stop the cooking. When cool, drain and shake off as much excess water as possible.

Meanwhile in a large bowl, combine the dressing ingredients.  

Add the drained vegetables and the fennel and toss to coat well with the dressing. 

Sprinkle the sunflower seeds and parmesan cheese over the top and serve.

Blogs, Recipes

Asparagus Bundles

Here’s an easy but fancy looking side dish! 

It’s perfect for a holiday meal but simple enough weeknight dinner. Crispy puff pastry bundles with asparagus, melted Parmesan cheese, honey and Prosciutto. 

INGREDIENTS

  • 1 bundle of Asparagus
  • 6 slices of Prosciutto 
  • Honey
  • 2 cups Parmesan cheese, shredded
  • 1 Pillsbury Crescent Dough sheet
  • 1 Egg
  • 1 tablespoon milk
  • Salt & Pepper 

INSTRUCTIONS

Set the oven to 375°F

Wash the asparagus, cut off the woody ends (where the green color starts to fade to white). 

Cut the puff pastry sheet into six squares.

Place the puff pastry squares on a large baking tray lined with parchment paper.

Spindle about 1 tablespoon Parmesan cheese onto the puff pastry. 

Squeeze about 1 1/2 teaspoons of honey on top of the cheese. 

Place a slice of prosciutto on top of the cheese and honey. 

Lay 3-4 asparagus spears on top of prosciutto. 

Wrap the edges of the dough and prosciutto  around the asparagus and press to seal.

In a small bowl, whisk the egg and milk together. 

Brush the dough with the egg wash, sprinkle with salt, pepper and parmesan cheese. 

Bake for about 15 minutes, until the pastries are golden.

Take out of oven and sprinkle with remaining parmesan cheese

Serve right away and enjoy!