I use foodnetwork.com for a lot of ideas for recipes. The link below is for a nice arugula pesto, which can then be used for pasta, chicken, and other dishes.
The Tri-City Herald had a recipe several weeks ago for a “fake” potato salad, which substituted cauliflower for potatoes. I made it the way we like potato salad and it was very good! Since then I’ve substituted kohlrabi and turnips too (with or without some spuds) and we still love it! And I’ve never cooked turnips in my life!
Trim asparagus ends and peel stems; rinse thoroughly. In large skillet, add water to ½-inch depth; bring to a boil. Add 2 teaspoons salt. Add asparagus; simmer until crisp-tender (4-6 minutes). Plunge spears into ice water to chill; pat dry with paper towels.
Whisk together olive oil, vinegar, pepper, and remaining 1 teaspoon salt. Remove leaves from 2/3 of the thyme sprigs; coarsely chop leaves and stir into olive oil mixture.
To serve: Arrange chilled asparagus on serving platter; pour dressing over asparagus. Top with cheese and spicy sprouts; garnish with remaining thyme sprigs.
2 ts oil
1 small onion,finely chopped
1 1/2 c thinly sliced fresh mushroom
3/4 c long grain rice
1/4 c finely chopped thin pasta
1 c clam juice
1 c water
1 1/2 c diagonally cut asparagus
1 lb crab surimi seafood,chunk
1/4 ts ground black pepper
2 tb toasted almonds
Preparation
In a 2 1/2 quart casserole,combine oil,onion and mushrooms;stir to
coat.Do not cover.Microwave on high 2 minutes.Stir in rice and
pasta;microwave on high 2 minutes.Combine clam juice and water in a 4
cup glass measure.Microwave on high 5 minutes or until boiling.Stir
into rice mixture.Cover with lid or vented plastic wrap;microwave on
high for 3 minutes. Stir in asparagus.Cover again.Microwave on medium
low (30%) for 12 to 15 minutes or until rice is tender.Stir in surimi
and pepper.Cover again.Microwave on medium low 2 minutes.Let stand
5 minutes.Fluff pilaf with a fork and sprinkle with almonds.
Karrie said,
May 26, 2008 at 12:03 pm
I use foodnetwork.com for a lot of ideas for recipes. The link below is for a nice arugula pesto, which can then be used for pasta, chicken, and other dishes.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24485,00.html
ENJOY!
Judy said,
July 30, 2008 at 10:04 am
The Tri-City Herald had a recipe several weeks ago for a “fake” potato salad, which substituted cauliflower for potatoes. I made it the way we like potato salad and it was very good! Since then I’ve substituted kohlrabi and turnips too (with or without some spuds) and we still love it! And I’ve never cooked turnips in my life!
Cathy Brady said,
August 19, 2008 at 12:15 pm
I made this salad this weekend and it was yummy
tomatos quartered
onion sliced
cucumber chopped
Toss with olive oil and vinegar sprinkle with goat cheese and serve
Carrie said,
May 15, 2009 at 12:18 pm
I found this simple yet delicious looking salad at the following website.
http://www.lundsandbyerlys.com/Recipes/Recipes/I/Inspiring-Asparagus-Salad.aspx
Inspiring Asparagus Salad
Norwegian Jarlsberg cheese is sweeter and softer than traditional Swiss cheese.
Ingredients
* 2 1/2 pounds fresh asparagus
* 1 tablespoon kosher salt, divided
* 3 tablespoons extra virgin olive oil
* 2 teaspoons white wine vinegar
* 1/2 teaspoon freshly ground black pepper
* 1 (1-ounce) package fresh thyme, divided
* 1/3 pound Jarlsberg cheese, shredded
* 1/4 cup spicy sprouts (radish and alfalfa combination)
Directions
Trim asparagus ends and peel stems; rinse thoroughly. In large skillet, add water to ½-inch depth; bring to a boil. Add 2 teaspoons salt. Add asparagus; simmer until crisp-tender (4-6 minutes). Plunge spears into ice water to chill; pat dry with paper towels.
Whisk together olive oil, vinegar, pepper, and remaining 1 teaspoon salt. Remove leaves from 2/3 of the thyme sprigs; coarsely chop leaves and stir into olive oil mixture.
To serve: Arrange chilled asparagus on serving platter; pour dressing over asparagus. Top with cheese and spicy sprouts; garnish with remaining thyme sprigs.
Amount: 8 servings
Carrie said,
May 15, 2009 at 12:21 pm
The following recipe was found at:
http://www.seafood-norway.com/seafood-recipe.asp?rid=4171&lang=en
Surimi Seafood & Asparagus Pilaf
Ingredients
2 ts oil
1 small onion,finely chopped
1 1/2 c thinly sliced fresh mushroom
3/4 c long grain rice
1/4 c finely chopped thin pasta
1 c clam juice
1 c water
1 1/2 c diagonally cut asparagus
1 lb crab surimi seafood,chunk
1/4 ts ground black pepper
2 tb toasted almonds
Preparation
In a 2 1/2 quart casserole,combine oil,onion and mushrooms;stir to
coat.Do not cover.Microwave on high 2 minutes.Stir in rice and
pasta;microwave on high 2 minutes.Combine clam juice and water in a 4
cup glass measure.Microwave on high 5 minutes or until boiling.Stir
into rice mixture.Cover with lid or vented plastic wrap;microwave on
high for 3 minutes. Stir in asparagus.Cover again.Microwave on medium
low (30%) for 12 to 15 minutes or until rice is tender.Stir in surimi
and pepper.Cover again.Microwave on medium low 2 minutes.Let stand
5 minutes.Fluff pilaf with a fork and sprinkle with almonds.