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.

15-minute Braised Salmon with Fennel, originally uploaded by foodietots.

Salmon Recipe #3: This is a terrific low-effort weeknight dinner dish, and may just be my new favorite way to cook salmon. Braising is very quick (only 4 minutes for the fish!) and results in a moist and flavorful slice of fish.

I used Whole Foods’ frozen Wild Alaskan Sockeye Salmon for this one. It’s cheaper and more convenient than buying fresh if you’re not going to make it right away - and great to keep on hand in the freezer.

I found this recipe thinking I had bought leeks, but I had actually bought fennel. (Duh.) And I had fresh thyme on hand so I used that in place of tarragon. I liked the fennel myself, but the husband was not a fan. Will try it as written next time. Here’s the original recipe, with my modifications in italics.

15-Minute Braised Salmon with Leeks (or Fennel)
adapted from the World’s Healthiest Foods

Ingredients:

* 2 medium leeks cut lengthwise - or - 1 fennel bulb, thinly sliced and a few leaves reserved for garnish
* 4 medium cloves garlic, pressed
* 1 TBS chicken or vegetable broth + ½ cup - I used vegetable
* 1 TBS fresh lemon juice - juice of 1 Meyer lemon, yum!
* 1 TBS fresh tarragon chopped - or - 8 stems fresh thyme leaves
* 1½ lbs salmon fillet, cut into 8 pieces, skin and bones removed - two 6oz. fillets, didn’t need to cut smaller
* salt and white pepper to taste

Directions:

1. Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half, lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut into 2 inch lengths. Now, holding the leek sections cut side up, cut lengthwise ending up with thin strips, known as chiffonade cut. Make sure slices are cut very thin.
2. Let leeks and garlic sit for 5-10 minutes to bring out their hidden health benefits.
3. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté leeks over medium heat in broth for about 5 minutes stirring frequently. Add garlic and sauté for another minute. Add ½ cup broth, lemon juice and simmer for another 5 minutes, covered, stirring once in awhile.
4. Rub salmon with a little fresh lemon juice, salt and white pepper
5. Stir fresh tarragon, salt and pepper into leeks, and place salmon on top of leeks. Simmer for about 3-4 minutes, covered, or until salmon is pink inside. Time may vary a little depending on thickness of salmon. Serve leeks topped with salmon and drizzle with juice.

Serves 4

Enjoy!

.flickr-photo { border: solid 2px #000000; } .flickr-yourcomment { } .flickr-frame { text-align: left; padding: 3px; } .flickr-caption { font-size: 0.8em; margin-top: 0px; }

salmon burger, originally uploaded by foodietots.

Ingredient of the Month: Salmon, Recipe #2

This is a great weeknight dinner that can be prepared in under 30 minutes. Canned Wild Alaskan salmon can be found at most grocery stores, Trader Joe’s and Whole Foods. Whole Foods even carries a store brand Sockeye which I used for this recipe. This is also a great way to use up leftover salmon.

14oz. canned Wild Alaskan salmon
1 egg yolk
½ red pepper, finely chopped (or ¼ ea. red and green pepper – slice the rest to serve on the side)
1 t low-sodium soy sauce (variation: teriyaki sauce)

Flake the salmon with a fork, removing any large bone pieces. Mix in peppers, egg yolk and soy sauce and combine. Shape into 3” patties. Heat skillet over medium heat, add 1 T olive oil and sauté for approximately 4 minutes per side. Serve with mustard or tartar sauce and lettuce on whole wheat buns.

I created this recipe earlier this summer with our CSA veggies, but squash and swiss chard are still in season at our local markets. I roasted the veggies the night before to make this quicker to prepare the night of.

• 2 zucchini
• 2 yellow squash
• 1 eggplant
• several swiss chard stems (optional - I had cooked the leaves separately and thought I’d throw the stems in here.)
• 1/2 c half & half
• 1 c shredded mozzarella & parmesan cheeses
• chopped fresh oregano

Slice zucchini, squash and eggplant thinly length-wise. Chop chard stems into 2″ long pieces. Toss all with olive oil and spread on a baking sheet. Roast at 400* for 20 minutes, until soft and lightly browned.

Arrange sliced veggies and chard pieces in single layer in a small casserole dish. Sprinkle with oregano and cheeses, add another layer of veggies, oregano, cheese. Pour half & half over and top with additional cheese if desired. Bake at 350* for 35 minutes.

Serve as a main dish with green salad and bread, or as a side dish with grilled fish.

Toddler verdict: Gobbled it up, swiss chard and all!