Thursday Thoughts Ed. 69 - Spring is in...

7:53 PM Remy Maguire - Manifest the Best 0 Comments

Spring is in. Really. It's coming.

Andrew and I spent the last few days in San Diego shaking off the last of the winter fleece. This weekend we'll be finally tending to our garden plot in the city. I can't wait to get my hand dirty. Not much of a green thumb I'm really hoping this years luck leads to good picking.

Spring time brings a bounty of yummy, nutritious, powerful plants!

Here are some of my faves and a few easy recipes to help you out in the kitchen.

ROASTED ASPARAGUS

2 bunches asparagus (about 2 lbs.)

2 teaspoons olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/3 cup packed freshly shredded parmesan cheese

2 teaspoons fresh lemon juice

1. Preheat oven to 475°. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.

2. Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes. Sprinkle with lemon juice. Serve hot or warm.

ROASTED SHROOMS with FRESH HERBS

2 1/2 tablespoon(s) Asian sesame oil

4 clove(s) garlic, minced

3 tablespoon(s) minced fresh ginger

1 1/2 tablespoon(s) low-sodium soy sauce

1 1/4 pound(s) mixed mushrooms, such as white cremini and shiitake, with large caps quartered

Salt

10 small shallots, peeled

1/3 cup(s) chopped mint

1/3 cup(s) chopped parsley

1 tablespoon(s) chopped dill

1 tablespoon(s) roasted black sesame seeds

1. Preheat the oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger, and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.

2. Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.

3. Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill, and sesame seeds and toss to coat. Serve hot or warm.

BOK CHOY with GARLIC

1/2 cup(s) chicken stock or low-sodium broth

2 teaspoon(s) cornstarch

1 tablespoon(s) vegetable oil

2 clove(s) garlic, minced

2 pound(s) bok choy, stems cut into 1-inch lengths, leafy tops left about 4 inches long or baby bok choy left whole

Salt

Freshly ground pepper

1. In a bowl, whisk the stock with the cornstarch. In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper, and serve.