1-pound fresh asparagus, trimmed and cut into 2-inch pieces
7 radishes, thinly sliced
2 tablespoons sesame seeds
DRESSING:
2 tablespoons olive oil
2 tablespoons thinly sliced green onion/scallion
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Transfer to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.
1 lb fresh spinach (if using mature spinach, soak in water to clean, drain, squeeze out excess water, remove and discard large stems, roughly chop leaves)
1 Tbsp sugar
1 Tbsp soy sauce
Salt to taste
1 Tbsp toasted sesame seeds
Toast the sesame seeds: If you haven’t already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done. Cook garlic and spinach in sesame oil: Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occasionally, until the spinach is completely wilted. Turn the heat to low.
Add sugar and soy sauce: Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
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https://www.justfarmed.com/wp-content/uploads/2019/11/spinach-seame-garlic-horiz-a-1600.jpg10721600Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-04-15 18:22:522024-04-15 20:23:17Spinach with Sesame and Garlic
INGREDIENTS
6 slice thick-cut bacon
2 medium leeks
flour
1 lb. store-bought pizza dough
1 tbsp. olive oil
1/2 tsp. garlic powder
1/4 c. mascarpone
1 1/2 c. shredded mozzarella
1/4 c. grated Parmesan
In a large pan over medium heat, cook bacon until crisp, about 8 minutes. Transfer to a paper-towel-lined plate; set aside. Drain all but a very thin layer of bacon fat from pan. Add leeks to pan and sauté until soft, about 12 minutes. Remove pan from heat; set aside.
Preheat oven, with pizza stone set on lowest rack, to 500 degrees F. On a lightly floured surface and using a rolling pin, flatten dough to a 12-inch circle that’s 1/2 inch thick. Drizzle crust with olive oil and sprinkle on garlic powder.
Using a rubber spatula, spread a thin layer of mascarpone on the crust. Sprinkle on half the mozzarella, then top with reserved leeks and bacon. Sprinkle on Parmesan and remaining mozzarella. Bake until crust is golden and cheese is bubbly, 10 to 12 minutes. Let sit 2 minutes before slicing.
https://www.justfarmed.com/wp-content/uploads/2021/01/pizza.jpeg552480Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-04-08 04:25:522024-04-08 16:26:12Caramelized Leek and Bacon Pizza
Asparagus Radish Salad
DRESSING:
In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Transfer to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.
Spinach with Sesame and Garlic
Spinach with Sesame and Garlic
Toast the sesame seeds: If you haven’t already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done. Cook garlic and spinach in sesame oil: Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occasionally, until the spinach is completely wilted. Turn the heat to low.
Add sugar and soy sauce: Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
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Caramelized Leek and Bacon Pizza
INGREDIENTS
6 slice thick-cut bacon
2 medium leeks
flour
1 lb. store-bought pizza dough
1 tbsp. olive oil
1/2 tsp. garlic powder
1/4 c. mascarpone
1 1/2 c. shredded mozzarella
1/4 c. grated Parmesan
In a large pan over medium heat, cook bacon until crisp, about 8 minutes. Transfer to a paper-towel-lined plate; set aside. Drain all but a very thin layer of bacon fat from pan. Add leeks to pan and sauté until soft, about 12 minutes. Remove pan from heat; set aside.
Preheat oven, with pizza stone set on lowest rack, to 500 degrees F. On a lightly floured surface and using a rolling pin, flatten dough to a 12-inch circle that’s 1/2 inch thick. Drizzle crust with olive oil and sprinkle on garlic powder.
Using a rubber spatula, spread a thin layer of mascarpone on the crust. Sprinkle on half the mozzarella, then top with reserved leeks and bacon. Sprinkle on Parmesan and remaining mozzarella. Bake until crust is golden and cheese is bubbly, 10 to 12 minutes. Let sit 2 minutes before slicing.