V. Heaven: vegetables

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Asparagus With Warm Tarragon-Pecan Vinaigrette

Onion Wilted Spinach Salad With Cumin, Avodado, and Apple

 

* Exported from MasterCook *

 

Asparagus With Warm Tarragon-Pecan Vinaigrette

 

Recipe By : Vegetable Heaven by Mollie Katzen, page 112

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds fresh asparagus

(the thinner -- the better)

2 tablespoons balsamic or cider vinegar

2 teaspoons sugar

2 tablespoons olive oil

1 cup minced pecans

1 tablespoon minced garlic

3/4 teaspoon salt

1 tablespoon minced fresh tarragon -- up to 2

(or 2 teaspoons dried)

Black pepper -- to taste

 

Yield: 4 to 6 servings. Preparation time: 20 minutes

 

Asparagus has a passionate affinity for tarragon. Throw in some pecans for

good measure, and this becomes a delicious welcoming party for the spring

season.

 

Break off and discard the tough bottom ends of the asparagus, then slice

the stalks on the diagonal into 1 1/2-inch pieces. Set aside.

 

Combine the vinegar and sugar in a small bowl and mix until the sugar

dissolves. Set aside.

 

Heat oil in a large skillet. Add pecans, and saute‚ over medium-low heat

for about 10 minutes, or until they are fragrant and lightly toasted. Be

careful not to let them burn.

 

Turn the heat to medium-high, and add the asparagus, garlic, and 1/2

teaspoon of the salt. Stir-fry for about 3 to 5 minutes, or until the

asparagus is just barely tender. (Thicker asparagus will take longer.)

 

Add the vinegar mixture to the asparagus, stirring well. Cook over high

heat for only about 30 seconds longer, then remove from heat.

 

Stir in the tarragon, the remaining salt, and black pepper to taste. Serve

hot, warm, or at room temperature.

 

 

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* Exported from MasterCook *

 

Onion Wilted Spinach Salad With Cumin, Avodado, and Apple

 

Recipe By : Vegetable Heaven by Mollie Katzen, page 21

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium-sized tart green apple

3 tablespoons fresh lemon juice

1 small perfectly ripe avocado

3 tablespoons olive oil

2 cups thickly sliced onion

(any type of onion is fine)

1 1/2 teaspoons cumin seeds

1/2 pound cleaned and stemmed spinach -- in a large bowl

1/2 teaspoon salt

Freshly ground black pepper

 

Yield: 4 to 6 servings (depending on the context) Preparation time: 20

minutes

 

Fresh spinach becomes meltingly tender when combined with warm ingredients,

causing it to wilt slightly.

 

Onion Wilted Spinach Salad tastes best immediately after it has been

assembled, when the onion is still warm, the spinach and avocado are at

room temperature, and the apple slices are very cold. Hint: Keep the apple

slices refrigerated until the very last minute.

 

Cut the apple into thin slices onto a plate, and drizzle with about 2

teaspoons of the lemon juice. Cover the plate tightly with plastic wrap,

and refrigerate.

 

Pour the remaining lemon juice onto a second plate. Peel and slice the

avocado, then place the slices in the lemon juice, and turn them over until

they are well coated. Set aside.

 

Heat the olive oil in a medium-sized skillet. When it is very hot, add the

onion rings, and cook over high heat for about 2 to 3 minutes. Sprinkle in

the cumin seeds, and cook for just a minute longer.

 

Add the hot onion and cumin to the spinach, and toss until thoroughly

mixed. The spinach will wilt upon contact. To speed this process

along—and to be sure you include every last drop of the flavorful oil—you

can add some of the spinach directly to the pan and swish it around a

little, then return it to the bowl. Sprinkle in the salt as you toss.

 

Gently mix in the avocado, including all the lemon juice, and the apple.

Grind in a generous amount of black pepper, and serve right away.

 

You can prepare the apple up to one hour ahead of time.

 

The best spinach leaves to use for this salad are the smallest and, of

course, the freshest.

 

 

 

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