Category Archives: vegetables

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Stir-Fried Sesame Asparagus

Ingredients

  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons oriental sesame oil
  • 2 large garlic cloves, chopped
  • 2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
  • 4 teaspoons sesame seeds

Preparation
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.

Makes 4 to 6 servings.

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Asparagus Risotto

Ingredients

  • 1 1/2 pounds asparagus
  • 5 cups (about) canned low-salt chicken broth
  • 1 cup water
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 2 cups arborio rice or medium-grain white rice
  • 1/2 cup dry white wine
  • 2 teaspoons chopped fresh rosemary
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup whipping cream
  • Fresh rosemary sprigs (optional)

Preparation
Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender. Puree until smooth. Set aside.

Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan separately.

Makes 6 servings.

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Bacon Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes

Ingredients

  • 1 head garlic, top sliced off
  • 2 tablespoons olive oil
  • 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary
  • 12 fresh sage leaves
  • 1 tablespoon chopped fresh thyme
  • 12 1/4-inch thick slices bacon
  • 2 tablespoons olive oil

Preparation
Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

Lemon Glazed Sweet Potatoes

Ingredients

  • 2 cups fresh lemon juice
  • 2 cups granulated sugar
  • 1 tablespoon finely chopped lemon zest
  • 5 large sweet potatoes, peeled and cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper

Preparation
Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside. Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.

Makes 4 servings.