Who else went overboard and bought nearly 6lbs of asparagus because it was $.88/lb?
Welcome to the hoarder club!
Who else has eaten roasted asparagus for breakfast, lunch, and dinner pretty much every day?
Welcome to the we-clearly-don’t-understand-hoarding club!
Cheap asparagus means two things: 1) Spring is just around the corner (and seriously, could it be any slower this year?!) and 2) I probably just justified buying a not-on-the-shopping-list bottle of wine with my new-found savings. Or, you know, three.
Melty provolone cheese + plus gooey, tangy goat cheese + garlicky, roasted asparagus (+ bacon for Jason’s sandwich because if it’s green and not guacamole it better have bacon and heck, even if it is guacamole, bacon doesn’t hurt) = a pretty darn amazing grilled cheese sandwich.
So go ahead. Celebrate spring’s just-around-the-corner-return with a grilled asparagus & goat cheese sandwich.
Goat Cheese & Asparagus Grilled Cheese
Grilled cheese goes spring with tangy goat cheese and roasted asparagus.
I didn’t have butternut squash – or the desire to put on pants and mascara to go get some (that’s my minimum to go in public) – but I did have sweet potatoes. I pulled out my favorite basic carbonara recipe, a few slices of bacon, and was on my way to what would quickly become a house-favorite carbonara.
It’s because there’s bacon. And diced sweet potatoes that are cooked in bacon drippings until nicely caramelized, and then tossed with hot pasta and wilted fresh spinach until a beautiful, peppery, creamy sauce forms from the bacon, eggs, and cheese.
Carbonara is really the closest thing I can get to meatless meal without the natives rebelling. Or complaining about “spinach again?” But with this one, everyone wins here.
Sweet Potato & Spinach Carbonara
Creamy, peppery carbonara with caramelized sweet potatoes and fresh spinach.
1 large sweet potato, cut into 1/3-inch slices and then diced
2 handfuls fresh baby spinach
8 oz pasta
1 tsp olive oil
4 slices thick-cut bacon, diced
1 1/2 tsp freshly cracked black pepper
3 oz finely grated Parmesan (about 1 3/4 cup), divided
Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
When the bacon has completely browned, use a slotted spoon to transfer to a large bowl (big enough for mixing the entire recipe).
Add the sweet potatoes and cook until nicely browned and fork-tender (but not mushy), about 3-4 minutes on each side.
Add the black pepper and spinach, cover, and turn off the heat - let sit ~2 minutes, until the spinach has wilted.
Mix the eggs and 1 1/2 cups cheese together with the bacon, stirring to mix well.
Add pasta to boiling water and cook per package directions. Set aside 1 cup of pasta water and then drain the pasta.
Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl with the bacon mixture, while stirring/tossing vigorously to create a creamy sauce.
Toss in the sweet potato mixture and additional splashes of pasta water if necessary to adjust sauce consistency (and if you add too much water, just let the pasta stand for a few minutes).
It’s mid January. And you’re probably still eating your vegetables, right?
A couple of months ago, I shared a killer-addictive recipe for roasted cauliflower. Who uses “killer-addictive” to describe cauliflower?
Someone who puts browned butter, prosciutto, and sage on cauliflower. That’s who.
Cauliflower is in the market now and the heads are abundant, cheap and the size of your head. There’s nothing wrong with raw cauliflower, especially if there’s a jar of homemade ranch or a bowl of hummus nearby. But there’s no reason to stop there.
You can do far worse things to a head of cauliflower than roasting it broccoli-style with garlic- and red pepper-infused oil, until the florets caramelize and start to crisp. Say, something like this:
But more on that later. Because to make that, you’ll need some of this:
Cauliflower roasted in garlic- and red pepper-infused oil.
1 large head cauliflower, cut into florets
3 Tbsp olive oil
2 cloves garlic, sliced or minced
Red pepper flakes
*To make this recipe Whole30 compliant, skip the cheese. But you know that already.
Preheat the oven to 400.
In a small sauce pan, heat the olive oil until hot over medium heat.
Add the garlic and cook for 3-5 minutes, until the edges begin to brown.
Swirl the pan occasionally. In the last minute, add the black pepper and red pepper flakes and turn off the heat.
Pile the cauliflower into the center of a large baking pan and drizzle the garlic oil over top.
Toss with two large spoons until distributed and spread cauliflower to an even layer.
Sprinkle with salt and bake for 20-25 minutes, until nicely browned.
We typically celebrate with our closest couple friends, a big spread of appetizers, and good wine. What more could a person ask for? And because you can’t take the country out of the girl, we’ll probably light a bunch of *^%# on fire. Outside the city limits, of course. Because no adult wants to start their 2014 with a firework citation shaming.
And in keeping with tradition, I’ll promptly swear off booze and carbs on New Year’s Day.
But until then? Carbs.
One of my contributions to the big New Year’s Eve munchies buffet is Loaded Hasselback Potato Bites – a one-bite (two if you’re on a first date… no… still just one ) miniature of the full-sized version.
And they couldn’t be any easier to make. Hasselback half a bag of tiny yukon potatoes. Bake. Slather in Private Selection Roasted Garlic & Herb butter. Sprinkle with your favorite baked potato toppings.
Try to resist the sweet siren song of the leftover buttery bites calling from the kitchen.
There’ll be plenty of time to shun carbs later.
Loaded Hasselback Potato Bites
Miniature hasselback potatoes loaded with your favorite baked potato toppings.
1 lb tiny yukon potatoes
Roasted Garlic & Herb Butter
Light sour cream
Shredded cheddar cheese
Sliced green onions
Preheat oven to 400.
Line a baking pan with foil.
Using a paring knife, make several cuts about 2/3 of the way through each potato and place the potatoes on the baking sheet.
Rub with olive oil and sprinkle with salt.
Bake for ~20 minutes, until potatoes are tender.
Slather with copious amounts of Roasted Garlic & Herb Butter.
Let cool 10 minutes and then top with your favorite loaded baked potato toppings.