Asparagus, Parmesan and Red Onion Salad with Red Wine Vinaigrette

With the approach of summertime, gatherings on the porch, and grilling, I like serving a variety of vegetable salads. This one is perfect with grilled meats and chicken. It keeps several days covered and refrigerated.  This is my version of a recipe Anne Burrell features on the Food Network.  It is good with fresh Lemon Vinaigrette as well.

Asparagus, Parmesan, and Red Onion Salad with Red Wine Vinaigrette

1 bunch pencil-size asparagus

1 small red onion,  diced

1 cup shaved parmesan flakes

1/2 cup red wine vinegar

Extra-virgin olive oil

Sea salt

Rinse and trim asparagus stalk ends by bending and snapping off where the stalk naturally wants to break. Cut asparagus stalks, including the tips into very thin slices, crosswise and place in a bowl. Add red onion and shaved Parmesan and toss to combine. Dress with vinegar, olive oil, and salt and toss again to coat vegetables with dressing.The vinegar will tenderize the asparagus. Cover and refrigerate for at least an hour before serving to allow vegetables to marinate.

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Zucchini Fun

Last night I pulled out the handy little tool that turns vegetables into works of art like this.  Weird name, but it fits – a spiralizer.  Long before zoodles and other veggie noodles began appearing in supermarkets, we discovered how much tasty fun preparing them like this can be. The plate of zucchini ruffles, or curls, shown here took only 2 medium squash and less than 5 minutes to produce.  I sauteed these in a bit of olive oil with some herbs tossed in, but they make a lovely salad dressed with lemon vinaigrette.   I featured them skewered for kabobs in a previous post.  https://kitchenkeepers.wordpress.com/wp-a

If you click on that link, you will see photos of the tool with which you crank out these lovelies. It works for other veggies as well, but I have used it most often with squash.

Don’t cook the ruffles too long, it only takes a few seconds.  This makes a great substitute for pasta if you are watching carbs.  The dish also looks wonderful served as a side, making any table look like a celebration.

 

Pepperoni Eggs

Most of my recipes are for average quantity and number of servings.  I could give you this as a recipe serving 8 people.  But last week when I made it,  it was for Joe and me, 2 generous servings. You can easily double or triple if you wish, but this is how the breakfast pictured was made. We thought it was delicious!  It is a variation of a breakast casserole found in, Breakfast in Bed, a collection of the best B&B recipes from Northern California to British Columbia by Carol Frieberg.

Pepperoni Eggs

1/2 cup torn pieces of sour dough bread

2 eggs

3/4 cup milk (see directions)

1/3 cup shredded Mozarella

1/2 teaspoon Italian seasoning (I use Penzey’s Tuscan Sunset blend)

pinch of salt

8 pepperoni slices

Preheat oven to 325 degrees. Butter a small baking dish and cover bottom with bread piece. Add all but 1 Tablespoon cheese.  Break 2 eggs into a liquid measuring cup with a pouring spout.  Add seasonings and fill the rest of the cup with milk. Pour this mixture evenly over bread and cheese and sprinkle remaining grated cheese on top. Bake for 30 minutes, or until set.   2 servings.

 

Pulled Pork and Pasta Bake

This delicious dinner happened because I did not have hamburger buns!  I wanted to use 4 cups of leftover pulled pork, which we usually pile on a bun with a spicy slaw for hearty sandwiches.  There were no sandwich buns in the pantry, but we did have a variety of dried pasta, including an interesting artisanal pasta made in Gragnano, Italy called Gnocchi Napoletani. It almost seemed a shame to combine a leftover with such a fancy pasta, but I did and the results were wonderful.  This pasta dish is not heavy with cheeses and buttery sauces so the flavors are bright.

Pulled Pork and Pasta Bake

One 14-ounce can diced tomatoes

3/4 cup red wine

fresh thyme sprigs, 2 for chopping, and 2 for garnish

2  cups chicken broth

1 tablespoon chopped Italian or flat-leaf parsley

3 teaspoons fresh oregano, chopped teaspoon plus extra oregano sprigs for garnish

1/4 teaspoon crushed red pepper, or more if you like more heat

3/4 pound pasta, preferably orecchiette, or gnocchi (unfilled) – shell shape holds sauce

1/2 cup grated or flaked Parmigiano-Reggiano cheese

Cook pasta al dente, only about 5 minutes.

Preheat oven to 350 degrees.

Heat 2 Tablespoons olive oil in skillet. Add carrots, celery, onion and garlic and cook until softened and beginning to brown.  Add tomatoes and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and simmer over low heat. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper. Add 4 cups of pulled pork and cooked pasta.  Pour all into large baking dish sprayed with cooking spray and sprinkle grated Parmigiano-Reggiano cheese over top.

Cover and place in preheated oven for about 30 minutes, until all is heated through. Remove cover and continue baking for 10 minutes.  Serve hot, with crusty bread and a green salad.