SPRINGTIME RECIPES

4/3/2013 Cook’s Corner

Betty Kaiser

I love the month of April. It’s time to say, “Goodbye winter and hello spring!” We’re all looking forward to glimpses of sunshine (mingled with rain) and warmer days. Already, days are longer and the grass is green. In fact, Chuck has already mowed our six acre meadow—twice.

The produce departments of our grocery stores are bursting with fresh greenery and bright splashes of color. The tired lettuce of winter has been replaced with a variety of fresh, plump buttery lettuces. Artichokes, asparagus, and avocadoes are at their peak. And the citrus fruits are finally sweet and juicy.

For a dinner salad, I slice oranges, arrange them on a lettuce leaf and sprinkle with coconut and top with a cherry. Tangelos are great in a crisp lettuce salad with a sweet dressing. And it has long been a tradition in our family to steam asparagus, drain and sprinkle it at the table with “Trappey’s Peppers in Vinegar” sauce.

Today, I’m branching out and combining the fruits and avocadoes. Our first recipe is a simple salad that tastes like a million dollars. It calls for lettuce, citrus and avocado. (Costco avocadoes are great. They’re reasonably priced and taste like Calif. sunshine!). The cumin dressing has a little bite so if you prefer, use a good bottled Italian or raspberry vinaigrette.

The following two recipes each call for asparagus. A word to the wise: wash your asparagus well! Here’s how: Clean one side of your sink thoroughly and fill it with cold water. Then, unwrap the bundle of asparagus spears and one-by-one bend them about two-thirds of the way down until they break. Toss the bottom part. Soak the tops in the sink and shake all the sand off. Place them on a clean towel and they’re ready to cook.

The Asparagus and Chicken Noodle Casserole is dressed up comfort food. If you’re tired of tuna noodle casserole give this recipe a try. The asparagus and chicken move it up a notch in the food chain. Yes, the recipe does call for condensed cream of mushroom soup. And yes, you can make your own white sauce and flavor it with mushrooms. I just happen to like the canned stuff. However, I am now buying the low sodium variety!

Finally, the Pan Roasted Asparagus is a great side dish for almost anything. It’s basically a variation on the oven roasted variety but seems to take less time on the stove top. If you like your asparagus cooked beyond the al dente stage, add extra water and time. Enjoy!

AVOCADO CITRUS SALAD

With Tex-Mex Dressing

6 cups Bibb, Butter or Romaine lettuce, torn 

2 Ruby Red grapefruit, peeled and segmented

2 Navel oranges, peeled and segmented

2 avocadoes, sliced into wedges

Tex-Mex Vinaigrette dressing (see recipe below)

Garnishes: pomegranate seeds, fresh cilantro sprigs

Combine first three ingredients in a salad bowl. Toss with Tex-Mex Vinaigrette. Divide lettuce among 6 chilled salad plates. Arrange avocado slices over greens. Garnish, if desired. Serve immediately.

TEX-MEX VINAIGRETTE

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1 teaspoon brown sugar

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup olive oil

ASPARAGUS AND CHICKEN NOODLE CASSEROLE

2 bunches asparagus, trimmed, cut in 2-inch pieces

8 oz dry wide egg noodles

2 tablespoons butter

1/2 cup finely diced onions

2 cloves minced garlic

2 tablespoons flour

3 cups milk

1 can condensed cream of mushroom soup

Salt and pepper to taste

4 cups cubed cooked chicken (about 4 breasts or 1 whole chicken)

6 ounces shredded Pepper-jack cheese

3/4 cup plain bread crumbs

2 tbsp olive oil

Preheat oven to 350° F.

Grease an 11 x 14 casserole dish.

Bring a pot of salted water to a rapid boil. Cook the asparagus for 1 minute, remove from water with a slotted spoon into a strainer; rinse in cold water and set aside. Cook the noodles in the same salted water, 1 minute less than the directions. Drain, and pour into a large mixing bowl.

Melt the butter in a saucepan, and sauté the onions over medium heat for about 3 minutes. Add the garlic and flour, and continue cooking, stirring, for another 2 minutes. Whisk in the milk, mushroom soup, salt, and pepper. Cook, stirring, until the mixture begins to simmer and thickens.

Add the cooked sauce to the bowl of noodles. Add the chicken, asparagus and half the cheese, and mix with a spatula to combine. Pour the mixture into the casserole dish and top with the rest of the cheese. Mix the breadcrumbs and olive oil until combined and spread evenly over the casserole. Bake for 35 minutes until bubbling and browned. Serves 6

PAN ROASTED ASPARAGUS

1 pound fresh asparagus (washed and trimmed)

2 tablespoons olive oil

2 tablespoons water

1 clove garlic, peeled and cut in half

1 lemon, juiced

Garlic Salt and pepper to taste

Shaved Parmesan cheese

In a large sauté pan with a lid, heat the olive oil, water, and garlic. Add the asparagus. Cook for about 2 minutes uncovered, or until the water has almost evaporated. Toss the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid and toss the asparagus again. Put the lid back on and repeat until the asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly in spots, which adds to the pan-roasted flavor.

Add the lemon juice and toss to combine. Remove the garlic, and taste for seasonings. Serve hot. Serves 4.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing 

a variety of recipes that are delicious, family oriented and easy to prepare.