Spring
Asparagus with Miso Lemon Dressing and Marcona Almonds
CLEAN START | Spring | Page 32
MISO IS A GREAT SOURCE of essential vitamin B12 and immune-strengthening zinc. Plus, it delivers big taste and significant health benefits. In the winter, it’s easy to add miso to soups and stews. Come spring, I favor lighter preparations like this one that contrast miso’s taste with the delicate and sweet Marcona almonds and fresh asparagus to highlight the flavors of the season.
Ingredients
2 bunches asparagus
1/4 cup water
3 garlic cloves, minced
2 tablespoons
extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon sweet brown rice miso
1/4 cup Marcona almonds (or whole blanched almonds)
Preparation
To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.
In large skillet or Dutch oven over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.
In small skillet over medium-low heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved. Pour dressing over asparagus, transfer to serving dish, top with almonds and serve.
SERVES 4
Lemony Artichoke Dip
CLEAN FOOD | Spring | Page 43
FRESH ARTICHOKES ARE A TREAT, but also a lot of work. Canned artichoke hearts, available in most grocery stores, allow you to enjoy the delicious taste of artichokes anytime without the fuss. I like to serve this dip with rice crackers or Pita Chips (page 261).
INGREDIENTS
1 garlic clove, peeled
1 shallot, peeled
2 tablespoons lemon juice
1/2 cup vegan mayonnaise
1 tablespoon apple cider vinegar
3/4 cup great northern beans
1/4 teaspoon sea salt
1/2 teaspoon powdered mustard
1/4 teaspoon ground white pepper
1 4-ounce can chopped green chiles
2-1/2 cups canned artichoke hearts, drained
PREPARATION
With food processor running, drop in garlic clove and process until minced. Turn off processor, scrape down sides of bowl, add remaining ingredients except artichokes and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with additional salt and serve.
MAKES 3 cups
Spring Greens with Apricot Vinaigrette
CLEAN FOOD | Spring | Page 51
TO BE APPEALING AND DELICIOUS, a tossed salad does not need to be decorated with fancy fixings, nor do hearty greens need to be sautéed or steamed. These greens and herbs fall into both categories. Experiment with different combinations and don’t be afraid to try something new. A trip to your local farm or farmers’ market can fill your salad bowl with all sorts of unusual findings… the accompanying picture shows the incredible variety that can be found at my local farm, Urban Oaks Organic Farm, in New Britain, Connecticut. You might also enjoy this salad with some sliced avocado and pumpkin seeds.
INGREDIENTS
6 cups spring greens and herbs of choice (try baby chard, bok choy, fennel, fennel fronds, escarole, romaine lettuce, mustard greens, parcel*, dill, chives, garlic scapes, or other)
VINAIGRETTE
1 garlic clove, minced
1 small shallot, minced
Juice of 2 Meyer lemons
1/4 cup apricot juice
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon maple mustard
2 tablespoons maple syrup
Pinch of sea salt
PREPARATION
Tear greens into pieces and place in large bowl. In separate bowl, whisk together vinaigrette ingredients. Pour vinaigrette over greens, toss and serve.
* See “What’s That?” (page 32) for information on this leafy herb.
SERVES 6
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