Spring is Here- Great for Asparagus, Artichokes etc.

We are all excited to see the spring vegetables that have arrived in the Farmer's Market.
Try one of these recipes at home for a wonderful way to use some of the seasonal produce.

Asparagus with Dill Vinaigrette
Serves 4

Ingredients
1 1/4 pounds thin asparagus, trimmed
Salt, pepper, to taste
1 shallot, minced
1/4 cup minced dill
3 Tb. white wine vinegar
1/4 cup extra virgin olive oil

1. If the asparagus are thick, peel the stems about halfway up.
2. Fill a large high-sided skillet with cold water, add pinch of salt and asparagus. Bring to simmer over med-hi heat. Simmer for 2 minutes if they are thin, 4 minutes if thick.
3. Meanwhile in a small bowl whisk together the shallot, dill and vinegar. Add oil slowly, whisking until emulsified. Add salt and pepper to taste.
4. Transfer asparagus to serving plates and drizzle with vinaigrette.

What could be better than food made quickly that tastes fabulous!

I have been teaching cooking for over ten years and would like to share one of my fast and fabulous recipes with you here:

1 1/2 pounds wild salmon, cut into 4 equal pieces
1 lemon, halved
1/3 cup mirin
1/3 cup soy sauce

1. Heat a large skillet over high heat. Add the salmon skin side down and sear for about 4 minutes. Lower heat to med-high and squeeze the lemon over the top along with the mirin and soy.
2. Cover the pan and continue to cook another 3 minutes.
3. Uncover and allow the fish to rest about 3 to 4 minutes before serving.
4. Carefully remove the salmon with a spatula from the skillet and serve with steamed brown rice and a green salad.

Serves 4

What a delicious and easy dish, enjoy!!

Chicken Dishes

Chicken is a versatile protein that can be made in a variety of ways. Adding certain spices or herbs, changing the cooking method and choosing between white and dark meat can make a completely new recipe.
Try my Asian Chicken Salad as a sample of one of the recipes that will be in Simple Real Food, coming out soon.



Asian Chicken with Soy Sesame Glaze
Serves 4

Ingredients
1 2 1/2 pound chicken cut into eight pieces
3 scallions cut in 1/4-inch diagonal slices
5 cloves garlic, peeled, thinly sliced
1/4 cup dry sherry
2 Tablespoons rice wine vinegar
3 Tablespoons brown sugar
1/4 cup soy sauce
1/2 cup chicken broth
1 teaspoon toasted sesame oil
1 Tablespoon canola oil
1 Tablespoon sesame seeds, toasted, garnish
2 scallions, julienne, garnish

Procedure
1. Place the chicken in a large bowl and add the scallion, garlic, sherry, vinegar, sugar, soy, chicken broth and sesame oil. Marinate for 30 minutes at room temperature or two hours refrigerated.

2. Heat a large skillet for 1 minute over medium high heat. Add the canola oil and sauté the chicken, reserving the marinade, until browned on all sides about 5 to 7 minutes. Add the marinade, cover, reduce the heat to low and simmer until the chicken is browned and cooked through about 15 to 20 minutes.

3. Uncover and remove the chicken to a serving dish. Increase the heat to high and reduce the sauce to a syrupy glaze, about 5 minutes.

4. Pour the glaze over the chicken and serve garnished with the sesame seeds and julienne scallions.