I sort of lost track of the seasons this year, so it was funny to see that spring vegetables like asparagus and rhubarb (soon!) were suddenly available in our grocery store, when I’ve been feeling like it’s been summer for about the past 11 months. But that little reminder that the rest of the world is just starting spring made me focus on some yummy seasonal recipes!
This is actually part 1 — after eating about half the asparagus in this batch, I took the rest and transformed it into an equally delicious recipe that I’ll share with you guys next week. Healthy and perfect for springtime!
Simple Roasted Asparagus
1 pound of asparagus, ends trimmed
3 tbsp olive oil
1 tsp garlic powder
Preheat the oven to 425 degrees. Toss asparagus with olive oil, sea salt, garlic powder and freshly ground pepper, and place it in a roasting pan. Roast the asparagus for 15-20 minutes, turning the asparagus once, until the asparagus is cooked through and crispy on the edges. Remove the asparagus, set aside and allow to cool to room temperature.
Sometimes recipe ideas from from the unlikeliest sources.
Last weekend I met up with a friend for lunch during the tail end of Black Friday weekend (ugh), and we settled on a pretty generic lunch spot for a quick bite. I ordered a fairly lackluster seared tuna, and on the side came this incredible creation.
Many of the best things in the world are deep-fried — donuts, chicken fingers (except mine), french fries… you get the idea. But deep-fried vegetables? That’s not one that jumped to the forefront of my mind.
But these delicate little bites have everything that’s good about fried food, and they’re a lot better for you than eating a giant funnel cake. This recipe is probably best as a garnish — it would be amazing topping a delicious pasta recipe or some canapes for a party. I know these aren’t the prettiest photos, but once you try this recipe, you won’t mind a bit.
Heat oil in a frying pan or deep fryer to 375 degrees F. Place a large handful of fresh spinach in a mesh strainer (or deep fryer basket), and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add salt and pepper to taste.
Every year for Thanksgiving, we do some traditional recipes and a few new creations — but no matter what side dishes we’re making, this one is always somewhere on the table. Probably one of the easiest recipes on any Thanksgiving table, these sweet potatoes are a delicious, sweet, and rightfully well-loved holiday classic.
I hope everyone has an awesome holiday — I have so much to be thankful for this year, it’s hard to even get started! But getting to spend time with our friends and family over the holiday season is — of course — on top of the list. And Calvin and Coco are so excited for the turkey leftovers!
thanksgiving sweet potatoes and marshmallows
1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1/2 tsp cinnamon
Pinch of salt
1 1/2 cups miniature marshmallows
Preheat oven to 400 degrees. In a large bowl, mix together the butter, sweet potatoes, brown sugar, cinnamon and salt. Place sweet potatoes in a medium baking dish. Roughly mash the potatoes until their consistency is even. Spread a layer of marshmallows over the sweet potatoes.
Cover with foil and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
Can you believe that in four years of blogging, I’ve never posted a Thanksgiving turkey recipe?
Well, it’s true. But over the past four holiday seasons, I’ve posted a lot of other delicious Thanksgiving recipes, so I thought that I’d highlight a few of them for you (you’re welcome). This way they’ll be fresh on your mind when you’re grocery shopping next week!
There are very few simple dishes that look more beautiful than whole artichokes.
For my next dinner party, these will absolutely be the appetizers. Artichokes are incredibly healthy (unless you go crazy with aioli for dipping) and they’re absolutely stunning while requiring almost no work. You can throw these in to roast when the first guest arrives, and by the time you’re done with cocktails, they’re ready for the table.
During our move, four plates of our wedding china got broken, and I realized I was even sadder because I’d never even used them. Chad and I have been married for two years already, and I haven’t even taken them out? Insanity. So I’ve decided to make an effort to use them more, even just for day-to-day type things. It’s kind of nice to work special-occasion pieces into ordinary days — and how beautiful do they make every dish look?
To prep the artichokes, first cut off the stem and peel off a layer of the lowest, outer leaves. Then take scissors and cut of the tips of all of the remaining leaves, and then slice the artichoke about 3/4″ from the tip, all the way through.
Preheat your oven to 425 degrees F. Rub the outer layers of the artichoke with lemon juice. Place each artichoke on a square of tinfoil and drizzle with lemon juice, olive oil, sea salt and freshly ground pepper. Wrap the foil around the artichokes and bake for about 45-60 minutes.
To eat, peel off each of the leaves and eat the fleshy part at their base. Serve with melted butter or aioli (my recipe is here!), and dip each leaf into the aioli if desired. When all the leaves are gone, scrape out and discard the inedible fuzzy part and eat the remaining artichoke heart.