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Shaved Asparagus and Arugula Salad
Shaved Asparagus and Arugula Salad
Snap the ends off of the asparagus and discard or save for later use. Using a vegetable peeler, carefully peel the asparagus spears into long ribbons, starting from bottom to top. I find the firmed I press down, the thicker the strips will be. Set aside.
Heat a skillet of medium heat. Chop bacon and add it to the skillet, browning until crisp. Remove bacon and drain on a paper towel, leaving the drippings. Add asparagus and shallot to the skillet and stir to coat. Cook for 5-6 minutes, or until asparagus softens and shallot is translucent.
Add arugula to a large salad bowl. Add orange slices, vinegar and orange juice and mix thoroughly. Add in asparagus, cheese and bacon, tossing to coat and mix the entire salad. Season with salt and pepper if desired.
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Asian Pear, Arugula and Goat Cheese Salad
Asian Pear, Arugula and Goat Cheese Salad
In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper. In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt and serve right away.
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Cumin Dusted Shrimp with Black Eyed Peas and Collards
Cumin Dusted Shrimp with Black Eyed Peas and Collards
Cover black-eyed peas with cold water in a medium bowl. Let soak 1 hour or overnight; drain.
Place black-eyed peas, onion, celery, bell pepper, one-third of garlic, bay leaf, 1 teaspoon thyme, and 1 1/2 quarts cold water in a medium saucepan. Bring to a boil; reduce heat to medium, and cook until beans are soft, about 40 minutes. Drain in a colander over a bowl; reserve 1/4 cup cooking liquid. Discard bay leaf.
Transfer beans to a medium bowl. Stir in 1/2 teaspoon cumin, 1 teaspoon salt, and red-pepper flakes. Stir in vinegar and reserved liquid. Cover to keep warm.
Toss shrimp with remaining 1/2 teaspoon thyme, 1 teaspoon cumin, and 1/4 teaspoon salt in a medium bowl. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Place shrimp in skillet in a single layer; cook, without turning, until shrimp are pink on one side, 2 to 3 minutes. Turn, and cook until shrimp are opaque, about 2 minutes. Transfer shrimp to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
Wipe skillet clean with a paper towel. Add oil and remaining garlic to skillet. Cook over medium-high heat until fragrant, about 30 seconds. Add collard greens, a pinch of salt, and 2 tablespoons water. Cook, stirring occasionally, until collard greens are bright green and crisp-tender, 2 to 3 minutes. Divide beans and collard greens among four plates, and top each serving with 5 shrimp.
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