Asparagus with Dijon Mustard and Chopped Hard Boiled Egg
Adapted from Jacques Pepin, this salad is a nice change from the green, leafy variety. It can be a satisfying lunch or the start to any meal.
INGREDIENTS
For the Salad:
• 2 large eggs
• 1-2 bunches asparagus spears, bottom ends trimmed (about 1 pound)
• 1 tablespoon minced fresh chives, for garnish
For the Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons water
• 1 tablespoon red wine vinegar
• Pinch salt
• A few grinds freshly ground black pepper
DIRECTIONS
Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and roughly chop the eggs and set aside.
Fill a medium bowl with ice water and set aside. Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook until tender-crisp, 3 to 4 minutes. Transfer the cooked asparagus to the ice bath. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
Meanwhile, mix mayonnaise, mustard, water, and vinegar in a small bowl and whisk to combine. Season to taste with salt and pepper. (you might have extra sauce)
To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-04 12:50:152013-06-04 12:50:15Asparagus with Dijon Mustard and Chopped Hard Boiled Egg
My go to dinner- pizza. Not the regular take out variety (though we do love a good pie), but homemade pizza with all sorts of toppings. We make pizzas at least 2x per week, varying the crusts, vegetables and cheeses. This recipe can include many of your produce items all at once…especially if you are in need of cleaning out your fridge!
INGREDIENTS
• 1 lb. pizza dough (refrigerated fresh) or freshly made
• 2 cups cremini mushrooms (sliced)
• 1 cup zucchini (slices)
• 1/4 tsp. black pepper
• 1 yellow bell pepper (sliced) and/or 1 red onion (sliced) and/or 1 bunch of roasted asparagus tips and pieces.
• 5 1/2 tsps. olive oil (divided)
• 1 tbsp. yellow cornmeal
• 1/3 cup tomato sauce
• 1 cup part-skim mozzarella cheese (shredded)
• 1/2 tsp. crushed red pepper
• 1/3 cup part skim ricotta cheese
• 2 tbsp. basil leaves (fresh)
DIRECTIONS
Position an oven rack in the middle to lowest setting. Preheat oven to 500°.
Remove dough from refrigerator. Let stand, covered, for 30 minutes.
Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a sheet pan. Bake at 500° for 15 minutes while your dough is coming to room temperature.
Punch dough down. Sprinkle a lightly floured large baking sheet or countertop with cornmeal; roll dough out to 15-inch circle and transfer to prepared baking sheet or pizza stone. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over vegetable mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Lower temperature of oven to 450 degrees and bake 11 minutes or until crust is golden. Sprinkle with basil.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-04 12:49:132013-06-04 12:49:13Roasted Vegetable and Ricotta Pizza
Ccocjito (Frozen Mojito) and Skinny Mojito
This frozen mojito from allrecipes.com has a slight coconut sweetness. You can vary the sweetness and alcohol levels according to taste. A refreshing twist on a classic drink that’s perfect for the upcoming summer evenings.
INGREDIENTS
• 4 cups ice cubes
• 2 1/2 limes, rind removed
• 7 fluid ounces sweetened cream of coconut
• 2 1/2 (1.5 fluid ounce) jiggers white rum
• 5 sprigs fresh mint leaves
• 2 mint sprigs, for garnish
• 2 lime wedges, for garnish
DIRECTIONS
Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glass and garnish each with a mint sprig and lime wedge as desired.
INGREDIENTS
• 1 1/2 ounces rum
• 6 mint leaves
• 1/2 ounce Truvia® Simple Syrup ( 3 1/2 tablespoons Truvia® natural sweetener dissolved in 1/2 cup warm water and refrigerated)
• Soda water
• Mint leaves and lime for garnish
DIRECTONS
In a cocktail shaker add all the ingredients together except soda water and fill halfway with ice. Shake vigorously. Double strain into glass filled with ice, add splash of soda water and garnish.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-04 12:47:482013-06-04 12:47:59Cocojito (Frozen Mojito and Skinny Mojito
Asparagus with Dijon Mustard and Chopped Hard Boiled Egg
Asparagus with Dijon Mustard and Chopped Hard Boiled Egg
Adapted from Jacques Pepin, this salad is a nice change from the green, leafy variety. It can be a satisfying lunch or the start to any meal.
INGREDIENTS
For the Salad:
• 2 large eggs
• 1-2 bunches asparagus spears, bottom ends trimmed (about 1 pound)
• 1 tablespoon minced fresh chives, for garnish
For the Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons water
• 1 tablespoon red wine vinegar
• Pinch salt
• A few grinds freshly ground black pepper
DIRECTIONS
Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and roughly chop the eggs and set aside.
Fill a medium bowl with ice water and set aside. Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook until tender-crisp, 3 to 4 minutes. Transfer the cooked asparagus to the ice bath. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
Meanwhile, mix mayonnaise, mustard, water, and vinegar in a small bowl and whisk to combine. Season to taste with salt and pepper. (you might have extra sauce)
To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce
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Roasted Vegetable and Ricotta Pizza
Roasted Vegetable and Ricotta Pizza
My go to dinner- pizza. Not the regular take out variety (though we do love a good pie), but homemade pizza with all sorts of toppings. We make pizzas at least 2x per week, varying the crusts, vegetables and cheeses. This recipe can include many of your produce items all at once…especially if you are in need of cleaning out your fridge!
INGREDIENTS
• 1 lb. pizza dough (refrigerated fresh) or freshly made
• 2 cups cremini mushrooms (sliced)
• 1 cup zucchini (slices)
• 1/4 tsp. black pepper
• 1 yellow bell pepper (sliced) and/or 1 red onion (sliced) and/or 1 bunch of roasted asparagus tips and pieces.
• 5 1/2 tsps. olive oil (divided)
• 1 tbsp. yellow cornmeal
• 1/3 cup tomato sauce
• 1 cup part-skim mozzarella cheese (shredded)
• 1/2 tsp. crushed red pepper
• 1/3 cup part skim ricotta cheese
• 2 tbsp. basil leaves (fresh)
DIRECTIONS
Position an oven rack in the middle to lowest setting. Preheat oven to 500°.
Remove dough from refrigerator. Let stand, covered, for 30 minutes.
Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a sheet pan. Bake at 500° for 15 minutes while your dough is coming to room temperature.
Punch dough down. Sprinkle a lightly floured large baking sheet or countertop with cornmeal; roll dough out to 15-inch circle and transfer to prepared baking sheet or pizza stone. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over vegetable mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Lower temperature of oven to 450 degrees and bake 11 minutes or until crust is golden. Sprinkle with basil.
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Cocojito (Frozen Mojito and Skinny Mojito
Ccocjito (Frozen Mojito) and Skinny Mojito
This frozen mojito from allrecipes.com has a slight coconut sweetness. You can vary the sweetness and alcohol levels according to taste. A refreshing twist on a classic drink that’s perfect for the upcoming summer evenings.
INGREDIENTS
• 4 cups ice cubes
• 2 1/2 limes, rind removed
• 7 fluid ounces sweetened cream of coconut
• 2 1/2 (1.5 fluid ounce) jiggers white rum
• 5 sprigs fresh mint leaves
• 2 mint sprigs, for garnish
• 2 lime wedges, for garnish
DIRECTIONS
Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glass and garnish each with a mint sprig and lime wedge as desired.
INGREDIENTS
• 1 1/2 ounces rum
• 6 mint leaves
• 1/2 ounce Truvia® Simple Syrup ( 3 1/2 tablespoons Truvia® natural sweetener dissolved in 1/2 cup warm water and refrigerated)
• Soda water
• Mint leaves and lime for garnish
DIRECTONS
In a cocktail shaker add all the ingredients together except soda water and fill halfway with ice. Shake vigorously. Double strain into glass filled with ice, add splash of soda water and garnish.
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