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Posts from the cheese Category

2 a banded beets orla kiely plate 3 sliced beets in pan with salt and pepper 4 rubber banded asparagus 5 asparagus on top of roasted beets salt and pepper 6 beets asparagus toasted pine nuts mozzarella asparagus beets roasting pan topped with mozzarella toasted pine nuts
The outdoor market in my neighborhood is now open for the season, and I have been enjoying the undeniable pleasures of fresh locally grown produce. So far in Northern Indiana that means sweet teensy strawberries, leafy salad greens, rainbows of beets, and “hand-snapped” (one farmer tells me each time) bundles of asparagus. My roasted red beet and spring green asparagus recipe comes together perfectly this time of year. Minimal dishes required for maximum flavors in one roasting pan: sweet/smoky/earthy/smooth/crunchy.

Serves 1 or 2 depending on the situation. I imagine this dish as a beautiful accompaniment to grilled salmon or an oven-poached white fish.

3 small red beets
12 green asparagus spears
2 tablespoons extra virgin olive oil
salt & pepper
1 tablespoon pine nuts
mozzarella
lemon wedge

Preheat oven to 350-degrees.
Scrub beets and slice into coins. Place in roasting pan and drizzle with olive oil. Season with salt and pepper. Bake for 8 minutes, turning once.
Meanwhile, rinse asparagus and chop off the woody ends. Place asparagus on top of the roasted beets and drizzle with olive oil. Season with salt & pepper. Bake together for 10 minutes more, turning once. At the end of ten minutes you should be able to smell the roasted asparagus and see a slight browning on the stems. If needed, keep the pan in the oven a few minutes longer.
While the asparagus and beets are roasting in the oven, toast the pine nuts in a medium skillet for about five minutes. Toss them frequently or they will quickly scorch. Set aside to cool.
Top the warm roasted red beets and spring green asparagus with slices of fresh mozzarella and sprinkle with toasted pine nuts. A squeeze of fresh lemon juice never hurts either.

Last week my mom spent a day researching the great-granddaughter of Martha Washington at the library where I work, so we had a lunch date downtown!  We walked to a sit-down restaurant where I ordered a falafel with a side dish of celery salad. I enjoyed so much of that chunky crunch that I made up my own salad at home based on the combination of flavors on my lunch plate that day.  It’s a great dish to prepare on a night when you crave the catharsis that accompanies chopping vegetables, and now every time I eat it I will remember the intrigue of Mary Custis Lee and that fun lunch.

For the salad:

Chop up celery, dates, and red onions.
Whisk together apple cider vinegar and honey.
Toss it all real good.
Sprinkle crumbled feta over top.

Turn a side dish into a meal:

Add crispy bacon and/or roasted chickpeas to the pile.

I love storm clouds, especially when they are topped with salty and sweet things and shared with my favorite people. Are you surprised to know that Barrett’s tale of the town of Chewandswallow was one of my favorite books (I am afraid to watch the movie – should I?), and perhaps one of the purchasing influences behind one of my favorite cookie cutters? I get a lot of use out of my Herriott Grace cloud cookie cutter for cookies (once I took pictures of the applesauce donut clouds I made with it), but this time I used it for snack pizzas! Pizzaclouds are a bit tedious but fun to individualize. During this round I made three varieties: chèvre/sweet onions (caramelized in olive oil, cinnamon & sugar)/sundried tomato-stuffed green olives, fresh mozzarella/basil pesto/tomato, smoked provolone/marinara/pepperoni. Wishing your stormy Spring days to be sweet and savory.

I got to see Boston (and my dear, engaged-to-be-wed, friends Emily and Jarrid) for a day at the end of my trip out East last week. The sun was shining, and soon after walking past the Government Center, I had my first ever bakery fresh cannoli from Modern Pastry. Sweet little fried pastry tubes stuffed with sacchariferous ricotta. In my head were the song lyrics, “Oh that feelin’ inside we’re gonna transmit it to life!” from The Modern Lovers. Here’s hoping for future cannoli transmissions to/from my kitchen.

It seems as though the minute I landed in Philadelphia, it was Spring. The past few days have been unseasonably warm. I ate a Geno’s cheese steak in 70+ degree weather! The outdoor basketball courts and city playgrounds were packed. Fruit lined the narrow city streets of the Italian Market. On a conference break, I had Chocolate Peanut Butter Ripple ice cream in a pretzel cone. Pretzel cone, more on that later. Spring bulbs were in bloom by Independence Hall, Rocky and “The Thinker.” All pleasant Philadelphia Spring surprises.

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