Fruit, Vegetable, Herb, and Juice List for 04/07/2014 - 04/11/2014 THIS WEEK'S TOTE INCLUDES:
Vine Ripened Strawberries, "Tango" Clementine's , Navel Oranges, Artichokes, Asparagus, Cauliflower, Red Leaf Lettuce, Green Onions, English Peas, Dino Kale, "Organic" Carrots, and first harvested Bautista Farms "Celebrity" Tomatoes
Oh my gosh! Where to start? Just look at all this good stuff we got in our tote box from SLO Veg this week! I have some pork chops defrosted and ready to roast, so I guess I will go with some roasted vegies, too. Starting at the beginning of the alphabet, too, with Asparagus. The recipe looks simple enough.
Roasted Asparagus with Lemon Vinaigrette
Servings: 4 Level: Easy Cook Time: 20 Minutes Ingredients: 3/4 pound fresh asparagus, woody stems removed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper For the Vinaigrette: 1/2 teaspoon Dijon mustard 1/2 lemon, juiced 1 tablespoon olive oil Kosher salt and freshly ground black pepperDirections: Preheat the oven to 400 degrees F. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.