Category Archives: farmers market

Asparagus Potato Salad

It’s springtime and local asparagus is back in stores and at the farmers’ markets. Here’s an easy recipe for potato salad that includes delicious, fresh asparagus. I like this vinaigrette based version better than mayo for letting the flavor of the asparagus shine through. By following the method in the recipe (letting the onions marinate in the vinaigrette, then adding the hot potatoes) the onions are “cooked” to make them milder than raw onions added at the end would be.

This recipe is extremely adaptable. If asparagus is out of season, you can use blanched green beans, snap peas or any other green vegetable that you like. Or you can skip the green vegetable all together and add chopped olives and capers. You could also substitute thinly sliced fennel for the onions. A garnish of chopped boiled egg or bacon crumbled on top would also be nice

ASPARAGUS POTATO SALAD

Ingredients:

½    pound             Asparagus
1      pound              Yukon Gold Potatoes–small
2      tspns               Dijon Mustard
1      tspn                 Salt
¼    tspn                Black Pepper
2     Tblspns           Sherry Vinegar
6     Tblspns          Olive Oil
½    medium        Yellow Onion—julienne
¼    cup                 Parsley, Chives or Dill—chopped (optional)

IMG_5898IMG_5916IMG_5903

• Cook asparagus by your preferred method—steamed, broiled or grilled. Just be sure not to overcook it. Cut into 1” lengths.

• Scrub potatoes and cut into ½” pieces. Place in a medium saucepan and cover with cold water. Add 2 Tblspns salt. Bring to a gentle boil and cook until just cooked through—about 15 minutes. Drain.
• Meanwhile, make vinaigrette in a medium mixing bowl. Whisk together mustard, salt, pepper and vinegar until combined. Continue to whisk while drizzling in oil. Stir in onions to thoroughly combine.
• While potatoes are still warm, mix with dressing and onions. Gently stir every 10 minutes or so until cooled to room temperature.
• Stir in asparagus and herbs.

 

IMG_5846

 

 

 

 

 

Advertisements

Romanesco Broccoli with White Beans

There were no Brussels sprouts at the Aptos Farmers’ Market today, so I had to make do with another favorite veggie: Romanesco broccoli. It’s kind of a cross between broccoli and cauliflower with beautiful, light green spires. Romanesco is milder and less bitter than broccoli and has an almost creamy texture. I thought that texture would blend well with white beans (another one of my favorites). I perked up the flavor a bit with crispy garlic slices and sun-dried tomatoes. This recipe would also work well with those Brussels sprouts I was craving or regular broccoli.

Ingredients:

1 head                   Romanesco Broccoli–cut into florets

4 each                   Sun-Dried Tomatoes

2 Tblspns            Olive Oil

4 cloves              Garlic–thinly sliced

1 can                    White Beans–drained and rinsed

to taste               Salt & Pepper

Soak sun-dried tomatoes in hot water for 20-30 minutes. Drain and julienne. Bring a pot of salted water to a boil. Add Romanesco and return to a boil. Cook for 2 minutes, then drain and run under cold water. Heat oil in a saute pan over medium heat until oil shimmers. Add garlic slices and saute until lightly browned. Remove garlic with a slotted spoon and set aside.

Add tomatoes to the pan and stir and saute for a minute. Add Romanesco and cook and stir for another 2 minutes. Add beans and season with salt and pepper. Stir and cook for another 2 minutes. Add garlic slices and serve immediately.