Thursday, May 7, 2015

Spring Potato Soup with Asparagus!

Spring is really in full swing here and it's a perfect time to be inspired by the gorgeous produce coming in to stores and farmer's markets. I concocted this soup after discovering that red potatoes make an amazingly velvety puree. The texture of this soup is super silky but not heavy. The simple saute of lemony asparagus adds to the light springy flavor. Gave this to my Mom to try and she actually licked the bowl. So pretty and perfect for a special occasion like a Mom's Day brunch! Enjoy!

Spring Potato Soup with Asparagus:

Ingredients
  • 8 medium organic red potatoes, peeled and quartered
  • 4 TBSP organic pasture butter, salted (or Earth Balance for vegan version)
  • 1/4 cup diced yellow onion
  • 1 cup gluten free vegetable broth
  • 1 cup organic low fat milk (or unsweetened plain rice milk for vegan version)
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • dash ground thyme
  • 1/2 bunch asparagus, rinsed, woody ends removed and chopped
  • 1 TBSP lemon rind
  • 1 TBSP fresh chives chopped
Instructions
  1. Boil peeled and cut potatoes in a large saucepan filled with water until tender or when a knife comes out easily, about 12-15 minutes. Drain and set aside.
  2. Saute onions in 3 TBSP butter for 5-6 minutes under medium heat until translucent but not browned.
  3. In a food processor, blend potatoes, onions in butter and thyme with milk until smooth. Gradually add the broth, a little at a time until you reach desired consistency. Add puree to large sauce pan and add salt and pepper. Heat gently under low heat until hot.
  4. While the soup is heating, saute the asparagus and lemon rind in 1 TSP butter until tender but still bright green, about 4 minutes. Add chives and season with more salt and pepper.
  5. Serve soup hot garnished with asparagus.

Serves 4

Wednesday, April 8, 2015

New Hippie Spring Asparagus Frittata!



























Yay it's finally Spring! Can't wait until everything turns lush and green again. I make this frittata pretty often but when you can get your paws on some young tender asparagus (why did that sound pervy?) this dish can't go wrong. Perfect for brunch or a light dinner and super easy to make. Enjoy and Happy Spring!

Spring Asparagus Frittata:

Ingredients
  • 6 organic farm eggs
  • 1 small bunch asparagus, washed, woody stems removed and cut into 2" pieces.
  • 1 TBSP Dijon mustard
  • 1 TBSP minced fresh chives
  • 1 small shallot minced
  • 2 TBSP olive oil
  • 1 cup Fontina cheese, grated
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
Instructions
  1. Preheat oven to 425 degrees. 
  2. In a large bowl, beat eggs lightly. Mix in mustard, chives, salt and pepper. Set aside.
  3. In a 10"oven proof skillet, saute shallots in oil for 2 minutes under medium heat until softened. Add cut asparagus and saute for another 6 minutes until asparagus is tender but still bright green. Use wooden spoon to arrange asparagus so they are evenly spread around the pan.
  4. Pour egg mixture over asparagus and gently push eggs around with the spoon so they cook. When the eggs are mostly set but the top still has an uncooked layer (about 5 minutes), sprinkle the cheese evenly over the eggs and place in the heated oven. Cook for about 10-12 minutes or until eggs are completely cooked and cheese has melted.
Serves 4

Saturday, April 4, 2015

Delight Magazine Interview!

























Hello! It has been a few weeks since I posted a new recipe on the blog but I've been shooting an awesome new cookbook for Page Street Press and the deadline is looming. I've been cooking and shooting non stop but I promise I'll be putting up new recipes asap! In the meantime please enjoy a glimpse of my interview with Delight Gluten Free magazine which came out this spring. Please go out and grab a copy. More soon!