We don't have family close by, but we have friends that are like family that we get together with each year. We also invite other friends to join us who may not have family near either. Everyone will bring a dish to share. It'll be a feast worthy of a celebration.
Even a celebration can be nutritious and since we're eager for Spring, we don't want to be weighed down with heavy ingredients. We might want to go outside and enjoy the sunshine later.
For my part, I'll be making beef, but I haven't decided what kind yet. Any suggestions? We've done brisket, prime rib one year, and roast. But the rest of the meal I have planned: Roasted Asparagus, Sun-dried Tomato & Goat Cheese Scones, Spinach or Arugula Salad with Berries and Orange Spice Granita layered with Yogurt for dessert (as long as we don't have more than a dozen guests, which is the number of my glasses).
Notice we've included plenty of dark green vegetables for their rich nutrient content, berries for the antioxidants as well as the vitamins, yogurt for digestion and citrus for vitamin C and the fresh taste of summer.
Our friends will bring Ham and probably another dessert. As for the others, I have no idea, but I'm sure everything will be delicious.
No, you're not all invited, but you can make some of these recipes at home. And if you do, please let me know how you like them in the comments here.
Roasted Asparagus with Parmesan from The Minimalist Entertains by Mark Bittman
2 thick slices good Bread, about 2 oz
1 chunk Parmesan Cheese, about 2 oz
3 lbs thin Asparagus, more or less
6 Tbsp unsalted Butter, extra virgin Olive Oil, or a combination
Salt and freshly ground Black Pepper
1. Preheat the oven to 500 decrees F; while it's preheating, put the bread in there, and check it frequently until it is lightly toasted and dry. Coarsely grind or grate the bread and Paresan together (a small food processor is perfect for this)--if possible, keep the crumbs from becoming as msall as commercial bread crumbs.
2. Rinse the asparagus and break off their woody bottoms. Lay them in a baking dish or roasting pan that will accommodate them in two or three layers. Toss with bits of the butter, sprinkle lightly with salt and pepper, and place in the oven.
3. Roast for 5 minutes, then shake the pan to redistribute the butter. Roast another 5 minutes, then test the asparagus for doneness by piercing a spear with the point of a sharp knife; it is done when the knife enters the asparagus but still meets a little resistance. You can prepare the recipe in advance up to this point as long as a couple of hours before serving; allow the asparagus to sit at room temperature during that time.
4. Turn on the broiler and place the rack as close as possible to the heating element. Sprinkle the bread crumb mixture over the asparagus. Carefully brown the topping--it will only take a minute or two--and serve the asparagus hot or at room temperature.
Sun-Dried Tomato and Goat Cheese Scones from Real Food magazine, Spring 2009
18 whole Sun-Dried Tomatoes, soaked in hot water (half a cup, chopped)
1 large Egg for egg wash
1 cup unbleached Flour
1 cup cake Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
2 tsp cracked Black Pepper
6 oz Cèvre Cheese, crumbled
Rehydrate tomatoes in boiling water until tender. Drain and squeeze out excess water, then chop and reserve. Spray a baking sheet and preheat oven to 400F. Whisk one egg with one tablespoon water for egg wash.
In a large bowl, mix flours, baking powder, baking soda, salt, and cracked pepper. Crumble chèvre and add to the flour mixture with the scallions, toss to mix. Whisk together egg and 1/2 cup buttermilk and olive oil, stir into dry mixture. If it seems stiff, add more buttermilk. Stir in tomatoes. Divide in half and scrape out onto a floured counter. Shape each half into a round and cut into wedges. Brush tops with egg wash. Bake for 10-15 minutes, until golden.
Spinach or Arugula Salad with Berries
Toss together:
Baby Spinach or Arugula
crumbled Feta or Gorgonzola Cheese
toasted Walnuts
fresh Berries (Raspberries, Blackberries, or sliced Strawberries)
Dressing: Raspberry Vinegar or simply Olive Oil with Lemon juice or the vinegar
Orange-and-Spice Granita Parfaits Real Food magazine Spring 2010
1 cup Water
3/4 cup granulated Sugar
2 Cardamom Pods
1 1/4 inch slice fresh Ginger
1 Cinnamon Stick
2 cups fresh-squeezed Orange Juice
1/4 cup fresh Lime Juice
2 cups low-fat or whole-milk vanilla or plain yogurt
Ground Cinnamon, optional garnish
1. Several hours or one day before making the granita: In a small saucepan, combine the water, sugar, cardamom pods, ginger, and cinnamon stick and heat to a boil over medium heat, stirring, until the sugar is dissolved, about 5 minutes. Let the syrup cool in the refrigerator several hours or overnight. Remove the whole spices with a perforatted spoon before serving.
2. Combine the cooled syrup and orage and lime juices in a shallow metal pan. Place in the freezer, stirring the solid edges into the center as the mixture freezes. For a grainy texture, continue to stir the granita. For a smoother texture, let the mixture freeze solid, break into chunks, and puree until smooth in a food processor, or process the mixture in an ice-cream maker. Transfer to a plastic container and freeze until ready to serve.
3. To serve. Place a generous spoonful of the yogurt in the bottom of four tall parfait glasses. Add a large scoop or two of the granita and top with a dollop of yogurt. Sprinkle with ground cinnamon, if using, and serve at once.
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