I wanted to eat more vegetables, so when our new Barnes & Noble
opened, I found a book all about making them ( not a vegetarian cookbook but a
vegetable cookbook). So far I made two things and they were both delicious! It's
a good book to read as well because not only do they have recipes but it tells
you basic concepts about each one and how they tested various ways to cook them
and cut them.
The book is "The Best Vegetable Recipes" From the editors of Cook's Illustrated.
Here is one of the two I made and they were both wonderful.
Asparagus, Red Pepper, and Spinach Salad with Goat Cheese
6 T. extra-virgin olive oil
1 small red pepper, stemmed, seeded, and cut into 1 by 1/4"-inch strips
1 lb. asparagus, tough ends snapped off or trimmed, and cut on the bias into 1" pieces
salt and ground black papper
1 medium shallot, sliced thin
1 T. plus 1 tsp. sherry vinegar
1 medium clove garlic, minced or pressed
1 6 oz. baby spinach
4 oz. goat cheese
1. Heat 2 T. of the oil in a 12-inch nonstick skillet over high heat until almost smoking. Add the red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add the asparagus, 1/4 tsp. salt, and 1/8 tsp. pepper, and cook until the asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in the shallot and cook until it is softened and the asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer the vegetables to a large plate and cool for 5 minutes.
2. Meanwhile, whisk the remaining 4 T. oil, vinegar, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl until combined. In a large bowl, toss the spinach with 2 T. dressing and divide among individual salad plates. Toss the asparagus mixture with the remaining dressing and place a portion over the spinach on each plate. Divide the goat cheese among the salads and serve immediately.
I ate two bowls of it, it was so good! Healthy, gluten free, delicious, low carb...
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