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Roasted Pencil Asparagus
Roasted Pencil Asparagus
Wash, trim off 1″, and peel asparagus stem to reveal a beautiful green interior. This is tedious, but will look so lovely. Put on a baking sheet, add salt, pepper and oil. Mix it up with your hands. Bake in a 400-degree oven for 7 minutes. When they are done, sprinkle with parmesan cheese. Serve immediately.
Variation 1: For an elegant presentation, you could wrap the asparagus in green onion that has been dipped in hot water to make it pliable. Create a bunch for each guest. Just make sure to turn them over half way through cooking.
Variation 2: If you have any asparagus left over, chop them up for a simple and elegant salad of greens, tomato, red onion, goat cheese and homemade vinaigrette.
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Chicken Stuffed with Spinach, Feta and Pine Nuts
Chicken Stuffed with Spinach, Feta and Pine Nuts
Preheat oven to 350°. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.
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Radish and Parsley Salad
Radish and Parsley Salad
Trim the root and stem end of the radishes. Half them lengthwise and then slice them 1/8-inch-thick; you should have about 1 ½ cups. Slice the celery crosswise 1/8 inch thick. Combine the radishes, celery and parsley leaves in a medium bowl. Add the lemon juice, salt and olive oil and toss well. Add several generous grinds of black pepper, taste and adjust seasoning.
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