Let's Feast!

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Let's Feast!

Roasted Asparagus, Beet and Egg Salad

Ingredients

  • 1 bunch of asparagus, washed, dried, and woody ends trimmed
  • 2 tsp olive oil
  • pinch of sea salt
  • 4 hard-cooked eggs, quartered (excellent use of dyed Easter eggs)
  • 2 medium beets, steamed or roasted, peeled, and diced large (a mix of golden and red beets works well, and is so pretty) Use pre-cooked beets for a quicker recipe.
  • 1 tbsp olive oil
  • 1 tbsp fresh squeezed lemon juice
  • flaky sea salt and black pepper for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easy clean up. Place the trimmed asparagus on the prepared sheet pan and drizzle with 2 tsp olive oil. Toss gently until the asparagus is coated. Sprinkle with sea salt.
  2. Roast in the preheated oven for about 15 minutes, until crisp tender. Set aside to cool, then slice into bite size pieces.
  3. In a large serving bowl, place the roasted beets, quartered eggs, and top with the asparagus. Don't stir too much as the red beets will turn everything pink. Drizzle the remaining 1 tbsp olive oil over the top. Squeeze the lemon juice over that. Garnish with flaky sea salt and black pepper. Taste, and adjust seasonings to your liking.
  4. This salad is best served fresh. However, if you'd like to make it ahead, store the hard-cooked eggs, cooked beets, and asparagus in separate airtight containers in the refrigerator. Eggs and beets can last up to 1 week, while asparagus is best used within 3-4 days. Right before serving, drizzle with olive oil, lemon juice, and add salt and pepper to taste.
  5. Rosemary Roasted Rainbow Potatoes
  6. 2- 24oz (48 oz total) bags baby rainbow potatoes, or baby potatoes of choice
  7. 2 Tbsp olive oil
  8. 1/2 tsp sea salt
  9. 1 tbsp chopped fresh rosemary
  10. Parsley and extra rosemary for garnish (optional)
  11. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easy clean up. Place the potatoes on the prepared pan and toss with the olive oil. Sprinkle with sea salt and toss again, then sprinkle the rosemary over the top. Bake in the preheated oven stirring (or shaking the pan) halfway through, for about 30 minutes until golden and cooked through. Place in a large serving bowl, and garnish with a sprinkle of fresh rosemary and parsley if desired.
  12. If not serving right away, cool, then place in an airtight container. These will keep well in the refrigerator for 3-5 days.
  13. Hummus, Three Ways
  14. Classic Hummus
  15. 2 cloves garlic
  16. 1 - 15.5oz can chickpeas, drained and rinsed
  17. 2 tbsp tahini
  18. 2 tbsp fresh squeezed lemon juice
  19. 2 tbsp olive oil
  20. ¼ cup filtered drinking water
  21. ½ tsp sea salt
  22. ½ tsp ground cumin
  23. ½ tsp onion granules
  24. ¼ tsp garlic granules
  25. ¼ tsp smoked paprika
  26. Beet Hummus
  27. Add 1 cup steamed cooked and cooled beets to the above recipe.
  28. Edamame Hummus
  29. Add 1 cup shelled and steamed edamame to the Classic Hummus Recipe, along with 1/4 cup packed parsley leaves. Omit the smoked paprika. Add an additional 2 tbsp water, along with 1 additional tbsp olive oil.
  30. In a food processor fitted with an S blade, process the garlic cloves until minced. Add chickpeas, tahini, lemon juice, olive oil, water, salt, cumin, onion, garlic and smoked paprika, and process until smooth. Scrape down the sides, and process again until super smooth and creamy. Taste, and add more salt if desired. Add more water if you like a thinner consistency.
  31. Garnish with a drizzle of olive oil and smoked paprika. Optional, but recommended.
  32. In a food processor fitted with an S blade, process the garlic cloves until minced. Add chickpeas, steamed beets, tahini, lemon juice, olive oil, water, salt, cumin, onion, and garlic, and process until smooth. Scrape down the sides, and process again until super smooth and creamy. Taste, and add more salt if desired.
  33. If desired, garnish with a drizzle of olive oil, chickpeas, diced parsley and a dash of black pepper.
  34. In a food processor fitted with an S blade, process the garlic cloves until minced. Add chickpeas, tahini, parsley, lemon juice, 3 tbsp olive oil, 1/4 cup plus 2 tbsp water, salt, cumin, onion, and garlic, and process until smooth. Scrape down the sides, and process again until super smooth and creamy. Taste, and add more salt if desired. Add more water if you like a thinner consistency.
  35. Garnish with a drizzle of olive oil and shelled edamame. Optional, but recommended.