Casserole with Asparagus and Cheese

Asparagus, also called garden asparagus, is a native to Eurasia. Green asparagus (grown above grown) is eaten worldwide. While white asparagus (aka white gold, edible ivory, or the royal vegetable) (grown underground) are found mostly in Germany, France, the Netherlands, Spain, and Switzerland, as well as in Peru and Washington state. 

If you are in Germany in mid-April to June 24th, don't miss the Spargelsaison or Spargelzeit (asparagus season) and enjoy white asparagus prepared in many different ways.

Serve 4

Preheat the oven to 375ºF (190ºC)

1 bunch organic asparagus, trimmed
2 cups (260 g) shredded mozzarella, Gruyère cheese, or a dairy-free cheese
1 cup (240 ml) (dairy-free) organic milk
2 organic eggs

garlic minced
1/2 cup (65 g) grated parmesan cheese or a dairy-free cheese
2 Tbsp (30 g) (dairy-free) butter
thyme, to taste

garnish: chopped chives

optional: cooked shredded chicken

1. Spread out the asparagus in a baking dish.

1. Top with optional chicken.

2. Mix the garlic, milk, eggs, parmesan cheese, and butter

3. Pour over the asparagus.

4. Sprinkle the shredded cheese.

5. Bake 25-30 minutes.

6. Garnish with thyme and chives.

Try other asparagus recipes: https://veggiefernandezs.blogspot.com/search/label/asparagus

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Roasted Beets with Nuts

Usually, I buy pre-cut packages of beets, but now I have a vegetable and fruit box delivered. Well, now I have three huge beets (aka beetroots) with stems. -Mike

Bite of history: Beets were grown by the Ancient Egyptians, Greeks, and Romans. Today, there are beet dishes from Australia and New Zealand, Eastern and Northern Europe, India, and North America, eaten broiled, roasted, or raw. Use the young leaves in salads; mature leaves served boiled or steamed. 

Serves 4

Preheat the oven to 375ºF/185ºC

with the rock in the middle

3 organic beets, remove the stems, scrubbed and trimmed but not peeled

3 Tbs. (45 ml) balsamic vinegar

1 tsp. (5 g) organic honey

toasted organic nuts, eg. walnuts, pistachio, and/or hazelnuts

olive oil

optional herbs:

• thyme (earthy flavor)
• rosemary (natural sweetness)
• sage (paired with thyme and rosemary)
• dill (found in many Eastern European cuisines)
• parsley (add color and flavor)

optional spices:

• black pepper (adds contrast to the sweetness)
• cumin & coriander (earthy, smoky taste)
• garlic (savory, pungent depth)
• smoked paprika (smokiness)
• za'atar or ras el hanout (found in Middle Eastern roasted beets dishes)

another optional: toss goat cheese on the cooked beets 

1. Slice the beets in half, then slice into wedges.

2. Bake the beets in a pan on top of parchment paper.

3. Stir together vinegar, honey, and 1/4 cup (60 ml) water.

4. Pour the sauce over the beets. Toss.

5. Cover with foil and roast for 35-40 minutes. Save the sauce.

6. Remove the beets from the oven and carefully uncover.

7. If you like, strain the liquid from the backing pan and pour over the beets.

9. Season with any herbs and/or spices.

10. Transfer to a serving dish with the liquid. 

11. Drizzle with oil and sprinkle with nuts. Add optional goat cheese.

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Korean "Tacos" with Kimchi

Kimchi /kimchee/ is a side dish of salted and usually fermented cabbage or radish. Now the seasoning can be mild to, should I say, spicy chili, garlic, ginger, and other "ingredients". Start with a small jar of mild kimchi the first time. If you like it, then try these tacos. Oh, kimchi has a "different" smell. 

김치 타코 (Korean)

/gimchi tako/

Severs 4

8 (gluten-free) tortillas

2 tsp. (10 ml) olive oil

8 organic eggs, lightly whisked

2 ripped avocados

2 Tbs. (30 ml) organic lime juice

4 Tbs. (dairy-free) yogurt

1 cup (130 g) chopped kimchi, lightly blotted dry

sliced organic scallions

일 /il/ 1. Warm the tortillas in a skillet, cover, set aside.

이 /ee/ 2. Heat the oil and scramble the eggs for about 4 minutes. Then remove from the heat.

삼 /sam/ 3. Blend the avocados, lime juice and yogurt.

사 /sa/ 4. Fill the tortillas with the scrambled eggs, topping with the kimchi and scallions. 

오 /oh/ 5. Drizzle the avocado sauce.

Here is a list of kimchi dishes: https://veggiefernandezs.blogspot.com/2021/11/kimchi-dishes.html

or 

Korean Chicken: https://veggiefernandezs.blogspot.com/2018/10/korean-fried-chicken.html

Korean Chicken and Bean Salad: https://veggiefernandezs.blogspot.com/2014/07/korean-chicken-and-bean-salad.html

Make your own kimchi: https://veggiefernandezs.blogspot.com/2011/06/kim-chee.html

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Chinese Chicken with Pineapple or Mango Sauce (slow cooker)

"Kowloon" is a Chinese-Amerian dish with Asian ingredients and Polynisian flavor. Plus, preparing it in a slow cooker, you will have more free time.

九龙鸡 (Mandarin Chinese)

/jiǔlóng jī/

Serves 4

~Use organic as much as possible.~

2 chicken thighs

1 tsp. ground ginger

minced garlic

1 cup (240 ml) chicken broth

1/2 can (4 ounces/120 ml) of pineapple syrup and 4 slices of pineapple cut into fourths or 1 peeled and diced mango 

cut green onions or scallions 

1/4 cup (30 g) cornstarch

1/4 cup (60 ml) soy sauce, tamari,  or gluten-free liquid aminos

1 Tbs. (15 ml) vinegar

Himalayan salt and black or lemon pepper

optional: drained water chestnuts

cooked rice or (gluten-free) noodles

~Chinese~

一 /yī/ 1. Rub salt and pepper on the chicken.

二 /èr/ 2. Place in the slow cooker.

三 /sān/ 3. Place the sliced pineapples/mangos and optional water chestnuts on top.

四 /sì/ 4. Whisk together: ginger, broth, and syrup.

五 /wǔ/ 5. Pour over the chicken.

六 /liù/ 6. Cook an hour on HIGH.

七 /chī/ 7. Then cook 2 more hours on LOW.

八 /bā/ 8. Add the green onions.

九 /jiǔ/ 9. In a bowl, mix cornstarch, vinegar, and soy/liquid aminos.

十 /shí/ 10. Turn the chicken thighs over and stir in the soy sauce.

十 一 /shíyī/ 11. Cook on HIGH 10 minutes, inside temperature of the chicken 165ºF/74ºC.

好胃口 

/hǎo wèikǒu/

Good appetite

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Herb Vegan Cheeseball

 The cheeseball has all the favor for an appetizer or other usages*! 

Bite of history: In the early 1800s, a farmer presented an unusual grift to President Thomas Jefferson, a 1,235 pound (560 g) cheese ball (aka The Mammoth Cheese). Cheese ball were not popular for the next 150 years. It resurface in a 1944 cookbook. There are many variations today. 

Makes 1 cup (130 g)

1/2 cup (65 g) nuts, each organic mixture of two of your choice, eg. cashews, peanuts,  sunflower seeds

1/4 cup (30 ml) water or dairy-free milk

2 Tbs. (30 ml) organic each: lemon juice and apple cider vinegar

1 organic garlic, minced

1/4 cup (30 g) (total) chopped or dried herb(s) 

• basil (sweet)
• chives (onion flavor)
• parsley (bright green look and flavor)
• rosemary (woody aroma)
• dill (tangy, grassy flavor)
• thyme (earthy flavor)

If you like...

• "green" mix: parsley, chives, and oregano
• garlic taste: parsley, thyme, basil, bill, and marjoram
• Italian flavor: basil, oregano and rosemary
• herb and nut mix: parley, chives, and dill

1. Bring a kettle of water to a boil.

2. To a heatproof bowl, add the nuts and pour water over. Set for 20 minutes.

3. Drain and add 1/4 cup (30 ml) water/milk, lemon juice, vinegar, and garlic.

4. Blend until mixture is smooth.

 (a) If it is very thick, add 1 Tbs. of water/milk at a time.

5. Transfer to a bowl and add the chopped herbs.

6. Roll or form a block.

7. It will keep in refrigerate for up to 3 days.

*Other usages:

• spread on (gluten-free) bread or crackers 
• speed on cooked meat
• drops on roasted vegetables
• layered in a lasagna
• dip for raw vegetables
• etc.

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