slurping pasta, originally uploaded by foodietots.

Still trying to get the toddler interested in asparagus, I included it in this simple chicken and pasta dish. No luck though, as he deftly gobbled up the pasta while avoiding the green bits. I also failed in the photo department, as we had company and the only shot I got of dinner was of the toddlers’ dishes. So a gratuitous cute toddler pic will have to suffice this time.

Spring Grilled Chicken & Asparagus Linguine

Ingredients:
12 oz. linguine (I used fresh lemon-pepper linguine, but any type will work)
1 bunch asparagus, ends trimmed
1 large chicken breast, split in two
2 T fresh thyme (I used lemon thyme)
salt & pepper
1/2 c plain yogurt
4 oz. herb goat cheese

Instructions:
Step 1: Marinate chicken. Rub chicken with fresh thyme, salt and pepper and coat with yogurt in shallow dish. Marinate at least one hour in refrigerator.
Step 2: Roast asparagus. Toss with 1 t olive oil and spread in single layer on baking sheet. Cook at 425* for 8 minutes, then cool and cut into 1″ long pieces.
Step 3: Cook chicken. Shake off excess yogurt and grill or cook on stove top. Cool and slice.
Step 4: Cook pasta. Cook as instructed and drain. While still warm, toss with goat cheese, chicken and asparagus.
Serves 4.

This is an easy entertaining recipe. You can cook the asparagus and chicken ahead of time, then just cook the pasta when ready to eat. Just make sure to add the goat cheese to warm pasta, as it will melt and coat the noodles. You can also add some olive oil to make a wetter sauce.

Enjoy!

wood ear, originally uploaded by foodietots.

I was overwhelmed by the variety at the mushroom lady’s stand last week at market, so grabbed the Wood Ears because MamaBird had recently mentioned them. The description noted they were good in stir-fry, so I put together this dish with the bunch of white radishes I just couldn’t pass up. The husband isn’t a big radish person, but ate this without complaint.

About Wood Ear Mushrooms
Wood Ears look a bit like giant, wrinkly ears, growing out of trees, hence the name. They are mild flavored, firm and chewy when fresh, but soften when cooked. Often used in Asian cooking, they are also believed to have medicinal (blood thinning) benefits.

Recipe: Stir-Fried Wood Ear Mushrooms

Ingredients:
1 pt. wood ear mushrooms, tough spots removed
1 bunch white radishes, thinly sliced
1 shallot, thinly slices
handful spring onions or chives, cut into 1″ pieces
approx. 1 t freshly grated ginger
2 T butter
1/3 c dry white wine
2 T soy sauce
kosher salt & pepper

Instructions
Melt butter in saute pan over medium-high heat. Add shallot and radishes and cook until radish begins to brown, about 5-6 minutes. Add ginger, spring onions, wine and soy sauce, cover and reduce heat to medium low. Cook about 8 minutes, until liquid is absorbed and mushrooms are tender. Add a pinch of salt and pepper.

Served with arugula salad and grilled buffalo steaks.