Asparagus Salad with Salmon

If you can find white asparagus, it's the tastiest. But green asparagus will do, also. You are set for a flavorful spring salad. Mid-April to the end of June is (white) asparagus season (Spargelzeit) in Germany. 

White asparagus (aka "white gold") is also grown in Spain, the Netherlands, France, Italy, Belgium, Switzerland, and Peru. 

Spargel-Lachs-Salat (Germany)

Servers 4

 

2 pounds (910 g) organic asparagus, washed and peel, cut off the ends

1/2 tsp. (2,5 g) each: Himalayan salt and sugar

4 Tbs. (60 ml) raspberry vinegar

6 Tbs. (90 ml) olive oil

1 tsp. (5 g) mustard

1 small organic red onion, chopped

10 ounces (285 g) wild salmon chunks, smoked or canned, divided into bite-size pieces 

organic lettuce leaves

dill

eins 1. Cut the asparagus into 1 1/2 inch (380 cm) chunks.

zwei 2. Bring water to a boil, add the salt, sugar, and asparagus. Cook 10-15 minutes.

drie 3. Remove and drain the asparagus. Set aside to cool.

 

vier 4. Whisk the oil, mustard, and some sugar.

fünf 5. Add the asparagus, chopped onion, and salmon chunks.

sechs 6. Fold the mixture, cover, and chill for about 30 minutes.

sieben 7. Plate the lettuce leaves, add the salmon and garnish with dill.

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

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Lentil Minestrone à l'Italian

 Add fresh organic vegetables, some grains and enjoy a summer soup.

Minestrone di lenticchie (Italian)

Serves 4-6

~Use organic ingredients as best as possible.~

olive oil

1 chopped onion

chopped carrots

sliced: red or yellow bell pepper, zucchini and celery

2 cloves of minced garlic

2 Tbs. (30 g) tomato paste

Italian seasoning

2 chopped tomatoes

5 cups (1.200 ml) vegetable broth

1 cup (130 g) lentils

spinach

3/4 cup (95 g) gains...

  guten: farro, wheat berries, or spelt 

  gluten-free: quinoa, brown rice, or buckwheat groats (kasha)

2 bay leaves

2 Tbs. (30 ml) red wine vinegar

parsley

optional: red pepper flakes

uno 1. Heat oil over medium heat.

due 2. Sautéed the onions and carrots.

tre 3. Add the other vegetables and garlic.

quattro 4. Stir in the tomato paste and seasonings.

cinque 5. Add the lentils, grains, and bay leaves.

sei 6. Bring to a boil, reduce the heat to medium-low, and simmer, covered for about 30 minutes.

sette 7. Add some broth or water if it is too thick.

otto 8. Remove the bay leaves.

nove 9. Stir in the spinach and vinegar. Cook until the spinach wilted.

dieci 10. Serve garnish with parsley.

Buon Appetito!

Try some other soaps: https://veggiefernandezs.blogspot.com/search/label/soups

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Spicy Trio-Vegetables

They are asparagus, Brussels sprouts, and green beans for a delicious side-dish.

Trio de légumes épicés (French)

Serves 3-4

Preheat the oven to 425ºF (220ºC)

or grill

Sauce:

1 Tbs. (2 g) chili powder

1 Tbs. (15 ml) each: sesame and olive oil, rice vinegar, soy sauce or gluten-free liquid aminos

1 Tbs. (15 g) organic honey

un 1. Mix all the ingredients in a bowl.

Vegetables:

1/2 pound (225 g) each organic: asparagus (trimmed and cut in half), Brussels sprouts (cut in half), and French green beans

Nuts: of your choice, sliced

         Baked...     

deux 2. On a baking sheet, spray with olive or avocado oil.

trois 3. Place the vegetables in a single layer.

quatre 4. Drizzle the sauce on top, then toss to coat.

cinq 5. Roast about 10-15 minutes.

six 6. Place on a serving dish.

sept 7. Sprinkle with the sliced nuts.

        Grilled...        

deux 2. Grill, then toss with the sauce.

trois 3. Sprinkle with the sliced nuts.

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Soba Noodle Soup with Vegetables

Soba (そば or 蕎麦 "buckwheat") are thin Japanese noodles made from buckwheat flour, usually gluten-free, but look for "100% buckwheat noodles" (十割そば /jūwari soba) [brands like: Eden Foods, King Soba, or Lotus Foods]

The noodles are eaten in cold salads (ざるサラダ zaru soba) or hot soups with mushrooms (きのこそば kinoko soba), meat (肉そば niku soba), or vegetables...

野菜そば

/yasai soba/

Severs 2

1 Tbs. (15 ml) soy sauce, gluten-free liquid aminos or tamari 

1 Tbs. (15 ml) sesame oil

3 Tbs. (18 g) chopped organic garlic

2 Tbs. (12 g) organic chopped ginger 

1/2 tsp. (1 g) dried red pepper flakes

4 sliced organic shiitake mushrooms

organic bok choy with leaves, chopped

4 cups (960 ml) organic vegetable stock

7 ounces (175 g) soba noodles, cooked and rinsed

1 organic baby bok choy, cut lengthwise into 6 pieces

diced organic onion

1/2 cup (65 g) organic green onions

3/4 cup (95 g) sliced diagonally organic carrots 

1/2 organic lime

1 tsp. (5 ml) rice vinegar or mirin

toasted sesame seeds

1 piece kelp (昆布 kombu) 10 g, 4x4 inches/10x10 cm soak in 3 cups (720 ml) of water for at least 30 minutes

i /long e/

一 /ichi/ 1. Place the sheet kelp and water into a saucepan. Bring to boil, remove the kelp.

二 /ni/ 2. In a soup pot on low heat, add the sesame oil and sauté the garlic, onions, and ginger about 2 minutes.

三 /san/ 3. Add the red pepper flakes and sauté for at least 3 minutes.

四 /shi/ 4. Stir in the mushrooms and cook for 2 minutes.

五 /go/ 5. Stir in 1/4 cup (60 ml) vegetable stock.

六 /roku/ 6. Add the tamari/soy sauce/liquid amino and simmer for a few minutes.

 七 /shichi/ 7. Add rest of the stock and the vegetables. Bring to a boil, cover, and simmer about 8 minutes.

 八 /hachi/ 8. In two bowls, add the noodles, vegetables, and kelp. 

 九 /kyuu/ 9. When the soup is warmed, pour into the bowls and sprinkle with sesame seeds.

 十 /juu/ 10.

We have a lot of soup recipes for you to try: https://veggiefernandezs.blogspot.com/search/label/soups

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Roast Some Kale

You probably never thought about roasting kale. I sauté it with liquid aminos or soy sauce. But roasting it, takes on a whole new texture and flavor.

Kale provides vitamins K, A, and C, promotes bone health, immune function, and skin health. The high fiber and potassium helps manage blood pressure and lowering cholesterol. There are many ways to enjoy this green vegetable. Roasting is a start.

Bite of history: Kale originated in Eastern Mediterranean and Asia Minor regions. It was cultivated back in 2000 BCE as a wild, leafy, old form of cabbage. It was a staple in ancient Greece and Rome before it speeded to Europe and the rest of world. In the 19th century, Russian traders introduced Russian kale to Canada and the U.S. 

Ψήστε λίγο λαχανίδα (Greek)

/psistr ligo lacanída/

(Roast some kale)

Assa brassicam viridem (Latin)

(Roast green cabbage)

Serves 6

Preheat the oven to 400ºF (200ºC)

rack in upper-middle position

2 Tbs. (30 g) organic tahini

2 Tbs. (15 ml) organic lemon juice

1 tsp. (5 g) organic lemon zest

3 Tbs. (35 ml) olive oil

2 minced organic garlic

bunch of organic kale, cut roughly

sliced organic shallot(s)/green onions

sesame and coriander seeds

1. Whisk tahini, lemon juice, 2 Tbs. (30 ml) water, 1 Tbs. oil, and half the garlic.

2. Place the kale in a bowl.

3. Drizzle with 2 Tbs. (30 ml) oil.

4. Add the rest of the garlic and lemon zest.

5. Mix and set for a few minutes.

6. Toss in the shallots/green onions.

7. Spread the kale on a baking sheet.

8. Bake for about 5 minutes, until the leaves start to stream and edges are crisp.

9. Remove and toss with two spoons.

10. Return to the oven and roast another 5-10 minutes.

11. Add to a serving bowl, drizzle with tahini sauce and sprinkle seeds over the top.

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