Recipe for Green Goddess Asparagus

This is a versatile, easy recipe my brother and I put together for a picnic this summer.  I've done something similar with green beans too, but I think I slightly prefer the asparagus.  The secret to keeping the veggies nice and green is to sprinkle about a TBSP of baking soda in the water while cooking.  Cook just a few minutes until still slightly crispy and then quickly shock in an iced water bath to stop the cooking.  Marinate in dressing, add some seasonings (if needed) and chopped tomatoes and enjoy!


Yield: 6 servings
Time: 15 minutes, plus chilling time in the fridge

Ingredients:

• 2 bunches of asparagus (or try green beans)
• 1 TBSP baking soda in cooking water
• 1/2 cup organic Green Goddess salad dressing
• 2 large tomatoes, seeded and diced
• Salt and pepper as needed
• Ice and water 

Method:

• Bring water to a boil and add baking soda.
• Add asparagus and cook gently until just tender but retaining some crunch, probably no more than 3-4 minutes depending on thickness of asparagus stems.
• Drain and immediately place in iced water bath (submersed) for 3-4 minutes.
• Drain well and stir in salad dressing.
• Chill in fridge for at least an hour.
• Just prior to serving, remove from marinade, sprinkle with salt and pepper, and top with tomatoes.

Another nice alternative is to marinate in Italian dressing and top with toasted pine nuts.  Enjoy!

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Recipe for Sesame Salmon and Asparagus

I've made something similar to this before with capers, lemon, and dill over pasta which Mr. ELEB loves.  I didn't have capers, pasta, or dill but I did have some great sockeye salmon so I pulled out some alternatives and, voila', a great dinner was on the table in under 20 minutes.

I served this over couscous 'cause that's what I had, but it would certainly work over pasta or rice.

Serves: 4
Time: 15 minutes

Ingredients:

• 1 cup dry white wine (or broth)
• 1 lb. sockeye salmon (or other salmon; could even use good quality canned salmon)
• 1 large bunch thin spear asparagus
• 1 1/2 TBSP toasted sesame oil
• 1 tsp each white and black sesame seeds (and more for garnish)
• Juice of 1/2 large lemon
• Salt
• 1 box of couscous (or pasta/rice)

Method:

• Poach the salmon in wine (or broth) for 8-10 minutes until just beginning to flake when you press on it (still slightly translucent)
• While the salmon poaches, steam the asparagus until tender, about 2-3 minutes and cook the couscous as directed on package.
• Chop the asparagus into 3/4 inch pieces and place in mixing bowl.
• Flake the salmon and add to the asparagus.
• Gently stir in the sesame oil, sesame seeds, lemon juice, and salt (to taste, about 1/2-3/4 tsp).  Throw in some of the poaching liquid if you like a "wetter" dish.
• Serve over couscous, garnished with more sesame seeds.

I always feel good when we get salmon on the menu at least once a week.  Use the "search" box in the top of the right column to see more salmon recipes here on the blog.  Hope you enjoy this-we sure did!

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Recipe for Thai Shrimp and Veggie Curry

The photo doesn't do this meal justice!  I probably should have worked on the composition a bit more and taken a few other shots but after tasting the curry sauce, I was in a hurry to eat!  So, don't hold the poor quality photo against this recipe-it's a keeper.

Time: 30 minutes

Yield: 4 servings

Ingredients:

• 2 cups cut asparagus spears, 1 inch pieces
• 2 cups spinach leaves
• 3 cloves garlic
• 1 1/2 cup diced onion
• 1 can coconut milk
• 1 TBSP fish sauce
• 2 TBSP fresh lime juice
• 24 medium shrimp, cleaned, shelled, tails removed and deveined
• 3 TBSP Thai red curry paste
• Canola oil
• Salt
• Pepper
• Fresh mint and lime slices for garnish

Method: 

• Saute onion in oil over medium heat until soft, about 10 minutes.  Add garlic and cook 1 more minute over medium high heat.
• Add curry paste.
• Add coconut milk, fish sauce, and lime juice.
• Bring to boil.  Taste and add salt and pepper to taste.
• Turn down heat to medium, add asparagus and simmer for 5 minutes.
• Add spinach and shrimp; simmer until shrimp turns pink and spinach wilts, about 3 minutes.
• Serve over rice, garnished with chopped mint and lime slices.

This would be good with chicken or beef too.  And seriously, it's "spoon up the left over sauce and slurp it" kind of good!

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Recipe inspiration  

Recipe for Lemony Salmon and Dill Toss

I've been determined not to gain weight over the holidays and so far so good (**I've actually lost a couple of lbs**). We've been eating a lot of meals like this one with the occasional treat/big meal thrown in. I've stayed away from most of the baking and treats that are prevalent in the cooking/blogging/magazine/recipe world right now. Honestly, we haven't missed them and if we have to have a little bit of a treat, I still have some of the Sans Rival cake in the freezer!


I've been instructed to tell you first off that this gets the Mr. ELEB seal of approval.  OK, done, now I'll share the recipe with you!  I was inspired by a recipe from Prevention Magazine to make this dish.  They used canned salmon though and I wanted to use fresh. I also used whole wheat pasta where their recipe called for regular white pasta.


I think this would be fine with canned salmon but if you can get fresh, why not?  My grocery store had some beautiful sockeye salmon so that's what I used.

I love putting tasty healthy food on the table in under thirty minutes!

Yield: 4 servings

Time: 20 minutes

Ingredients:

• ¾ lb. fresh salmon (I used sockeye)
• 1 ½ cups white wine (or broth)
• 1 ½ cup chopped fresh asparagus pieces
• 3 TBSP lemon juice
• 3 TBSP chopped dried dill
• 1 ½ TBSP olive oil
• 2 TBSP capers
• 1 tsp lemon zest
• 8 oz. whole wheat penne pasta
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Lemon slices for serving.

Method:

• Cook pasta according to directions on package.
• While pasta cooks, poach salmon in white wine for 4-5 minutes until just cooked and beginning to flake.  Remove from wine and cut in to bite size pieces.
• In a separate pan, steam asparagus until slightly tender, about 4-5 minutes.
• Combine lemon juice and zest, dill, olive oil, capers, drained pasta, salmon, cheese, salt and pepper.
• Serve with lemon slices.

Despite being a pasta dish, and whole wheat at that, this turned out nice and light.  The lemon and capers really made the dish.  I wish I could have found some fresh dill as the dill flavor didn't come through as much as I would have liked but it was still good. I'd just up the amount next time if using dried dill.

Hope you'll give this a try and let me know what you think.

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