Roasted Asparagus, Cherry Tomatoes and Black Olives

The lovely and talented cook and cookbook author of Healthy Cooking, Jocelyn Smith, taught me how to make this simple and unbelievably delicious side at one of her cooking classes.  I was floored after one bite.  It is so totally easy and so dang tasty .  Amazing flavour combo.

I started whipping the easy peasy ingredients together when I realized I was making nothing else to go with it.  I had to think fast because my little people were moaning about being hungry.  I've said it before...when kids are hungry, time is of the essence.  I decided once the veg were roasted I'd cut up the asparagus and toss it with pasta and a heavy handed dusting of Parmesan cheese.  Holy moly, was it ever scrumptious.  My kids inhaled it....so did my husband and myself.  Inhaled. 

So here's the thing.  When everything was finished roasting, I went looking for my camera only to realize the old man had it...at work.  Sooooo, I had to use my phone to photograph the finished roasted product then once he got home, the finished roasted product and the pasta with my camera.  I will re-post a much better picture when I make it again, which will be very soon.

If you should choose the pasta route, in the time you set the oven to pre-heat, you put your pasta water on.  Once you toss the veg in the oven, you stick the pasta in the pot.  Pasta is done and a few minutes later so is the veg.  How easy is that?!  Below the recipe is how I put the pasta together.


Super delicous and awesome.

Seriously yummy pasta as an alternative....

Roasted Asparagus, Cherry Tomatoes and Black Olives

Serves 4-6

1 lb of asparagus
1 pint cherry tomatoes
20 black olives (kalamata), pitted
3 tbsp olive oil
1 clove garlic, minced (use 2 if you're making the pasta)
handful of fresh basil, torn or chiffonade
Salt and Pepper

Pre-heat the oven to 435 F. Toss all the ingredients together on a baking sheet. Roast for 12-15 minutes, turning a few times.

*If you're making pasta, cook 3/4lb pasta of your choice in salted water.  Make sure to save a 1/2 cup of the pasta water.  Cut asparagus into 1 inch pieces and toss everything, including accumulated juices with pasta.  Add another tbsp of olive oil and enough pasta water, 1/4 cup to 1/2 cup, to loosen things up.  Grate a good ol' dusting of fresh Parmesan into pasta and on top.  Add  extra fresh basil if so desired.

Lemon Garlic Roasted Chicken with Herbs

I had to make this delicious chicken 3 times before I was satisfied with the outcome.  I knew what I was trying to accomplish but it just wasn't working for me until the third time.  3rd times a charm I suppose.
 
I bet you could barbecue this and it would be delish but I opted for oven roasting.  Holy schmoly, was this good.  Our good friends and neighbours were over for a drink, wound up staying for a bite and got to be my guinea pigs.  They liked it....a lot.  There was some meal moaning going on.  It was juicy, lemony, herby and beautifully golden.  Totally making this again and again.....and again. 

Let this marinate at least 2 hours or up to 6.  If you don't have access to fresh herbs you can use dried, if you must but just use 1/2 the amount.  The fresh really gives it life.  I have an herb garden which makes it much easier.  Love my fresh herbs! Also, if you don't have any white wine, which isn't a problem in my house, you could probably sub with some low sodium chicken broth.  You need the extra liquid to make the marinade.  Pick your poison.

Are you seeing that golden brown herby deliciousness?  You can't see the lemon but it's in there!

Simple ingredients pack a big flavour punch.

Lemon Garlic Roasted Chicken with Herbs

Serves 4-6

8 chicken thighs or drumsticks, bone in and skin on
1 lemon, juiced
zest of half a lemon
2-3 cloves of garlic, chopped
2 tbsp parsley, finely chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, finely chopped
2 tbsp olive oil
1/4 cup white wine
good pinch of salt and pepper

Combine all the ingredients in a large re-sealable bag.  Score the chicken pieces about half an inch in to allow the marinade to absorb better.  Marinate at least 2 hours, no more than 6 in the fridge.
Pre-heat the oven to 425 F.  Place the chicken and marinade in a baking dish and bake for 50-55 minutes, basting with juices after 30 minutes.

Caprese Skewers

If you haven't made these before, you need to.  They're dead easy.  We're talking a very few fresh ingredients here.  They assemble quickly and they always disappear. We recently took these to a friends barbecue and they were gobbled up. 
I made a very simple balsamic glaze for these by simmering 1 cup balsamic vinegar with 1 bay leaf over medium heat for between 20-25 minutes.  It reduced to 1/2 cup.  It wasn't ridiculously thick but it was nice and syrupy.  It keeps well in the fridge.  If you don't want to make the glaze, use straight balsamic.  Reducing it just sweetens it a little.
This is the perfect summer app.  It's a healthy but super duper tasty alternative.  Oh, and did I mention it goes well with wine?  Just sayin'......

Caprese Skewers

1 pint Cherry Tomatoes
1 tub of baby Bocconcini
Basil Leaves
Olive Oil
Balsamic Glaze or Balsamic Vinegar (see above post)
Sea Salt

Skewer the tomatoes, cheese and basil.  Drizzle with a little olive oil, glaze and sprinkle with a little sea salt.

Asparagus Pesto

I know, this is the third Pesto recipe I've posted.  That being said, I like pesto and I think it likes me.  There are sooooo many pesto variations and soooo many things you can do with it.  It's endless my people, endless.
Tis the season for Asparagus.  That's one veggies we eat probably 6 times a week when it's in season.  Again, versatile.  Grill it, saute it, steam it, roast it, turn it into a pesto .....
This pesto got tossed with some baby potatoes that were boiled until just done and then served warm, similar to a warm potato salad.  Most delicious.  We had some leftovers and spread it on salmon.  I would also recommend pasta, sammie spread or chicken. 
This doesn't scream huge asparagus but it does have the subtle flavours, delicious texture and all the health benefits.  If you want a toasty note, toast the pine nuts.  That is totally up to you.  It's fresh, garlicky and green.  Go figure, it's green.  Enjoy.

Asparagus Pesto

1 lb Asparagus
1/2 cup olive oil
1/4 pine nuts (toasted or un-toasted)
2 cloves of garlic
3/4 cup fresh Parmesan
Salt & Pepper, to taste

Steam, or cook asparagus in simmering water for about 3-4 minutes, or until just cooked through. Toss into cold water immediately to stop cooking and retain colour.  In a blender or small food processor, blend the asparagus into a rough chop.  Add the nuts and garlic.  Blitz again. Add half the olive oil, blitz, then add the other half.  Toss in the parm.  Season if necessary.  This will keep for at least 3 days in the refrigerator.

Chickpea and Artichoke Salad

Keepin' it simple, keepin' it tasty, keepin' it healthy and keepin' it real people.  That sums up this delicious salad.  Seriously, you can whip this up in minutes.  It travels well, it keeps well and it doubles well.  Perhaps I've talked it up enough....just saying it's good.  Oh, and it's super wicked awesome when made ahead by at least 4 hours.

Chickpea Artichoke Salad

Serves 4

1 can chickpeas, drained
1 can artichoke hearts, quartered and halved
1/2 red pepper, small dice
1 clove garlic, finely chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon rind
2 tbsp fresh parsley, finely chopped
1/2 tsp dried oregano
salt and pepper to taste (about a 1/4 tsp salt at least)

Combine the first 3 ingredients in a bowl.  Combine the rest of the ingredients, stir and pour over the salad. Voila.

Double Salmon Spread

I have been so sick this past week and I've cooked once.  I have zero taste or smell at the moment so it's a risky little game.  I whipped up some pasta not knowing if it needed seasoning or not.  I fed it to my family and thry gobbled it up. Phew!  To be honest, they could have been being polite.  Whatever, I'll take it.
Good thing I had this wicked awesome spread on file that I made a couple weekends ago for some wicked awesome gals.  It combines freshly poached salmon and smoked salmon which creates a wonderful flavour and texture.  I kept it light by not using cream cheese but a little mayo and a little sour cream.  It's silky, fresh and really good with bubbly.  Just sayin'.  There was a lot of bubbly flowing....nothing new....it's kinda what we do.  No shame in that.
I'm not going to tell you how to poach your salmon but I will briefly tell you what I did. *I brought about 3 inches  water to a simmer in a saucepan.  Added half a lemon, a pinch of salt, a couple of peppercorns and a handful of parsley.  Let the flavours mingle then popped the salmon in and poached at a simmer for about 8 minutes or until it was just cooked through.  Stick it in the fridge to cool. You can add whatever flavourings you want...fresh herbs, white wine....do what you need to do.  Just do it.

Crack the bubbly!

...just another angle of deliciousness.

Double Salmon Spread

150 grams Smoked Salmon
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup good mayonnaise
1/4 cup sour cream (don't use fat free!)
1/2 tsp salt
freshly ground pepper
5 oz salmon fillet, poached and cooled off *

Put all of the ingredients, except the poached salmon, in a food processor and whirl until just blended, not pureed and place in a mixing bowl.  Flake the poached salmon and gently stir it into the spread.  Voila!