Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Showing posts with label asparagus. Show all posts

Wednesday, April 13, 2016

Asparagus, Onion & Pesto Pizza

Asparagus season. That signals spring to me. I can eat it almost every day. Raw, steamed, blanched, sauteed, stirfried...all delicious. But my favorite way to prepare is to roast. Roasting brings out a sweet, smoky flavor that is intoxicating. Perfect as is, even better when paired with cheese. So, pizza? Yes, pizza.

The beauty of pizza (aside from the taste) is the versatility. This recipe is a great example. Today's version includes red onion and two kinds of cheese, but you could add roasted garlic, red pepper, greens, spring onions, sundried tomatoes packed in oil; whatever you like. You could create a party menu by putting out all of these options, the dough, and pesto and letting your guests create their own masterpieces.

Now, about the chili oil. To me, this is an essential ingredient. The smoky/hot oil adds the perfect bit of heat which complements the asparagus and cheese. Set out a bottle next to the pizza. I bet it will get lots of use. Happy spring.

Pizza, Onion & Pesto Pizza
(makes1 pizza)

8 oz. asparagus
extra virgin olive oil
2 tablespoons best quality balsamic vinegar
purchased pizza dough for 1 pizza (or homemade if you have the time)
1 tablespoon flour
1/2 cup basil pesto (purchased or homemade)
1 cup shredded mozzarella cheese
1/2 cup red onion, chopped
1/2 cup Parmigiano-Reggiano cheese, shredded
sea salt
black pepper
Calabrian chili oil

Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.

Snap off the woody ends of the asparagus and peel if stringy. (You probably will only need to peel very thick stalks. Thin stalks are usually fine as is). Place asparagus in single layer on prepared sheet and drizzle with olive oil. Using your hands, roll the asparagus in oil until coated on all sides. Drizzle balsamic vinegar over asparagus. Generously season with salt and pepper.

Roast in the oven for 15-30 minutes or until the asparagus are beginning to brown and caramelize. Cooking time depends on the thickness of the stalks. Remove from oven and set aside. Do not turn off oven.

Prepare raw dough according to package directions. Turn a baking sheet upside down and sprinkle bottom of the pan with flour. Place pizza dough circle on top of floured baking sheet Spread pesto evenly on raw dough leaving a 1-inch border of dough uncovered. Top pesto with mozzarella cheese. Arrange roasted asparagus and onion over cheese. Slide dough off pan directly onto rack in oven (place the pan on the rack below pizza to catch drips) and bake for 10 minutes. Remove from oven and sprinkle Parmigiano-Reggiano cheese over pizza. Add back to oven and bake an additional 5-7 minutes or until crust is golden brown and cheese bubbling.

Remove from oven, cut into slices, and serve drizzling the chili oil over pizza if desired (Highly recommended)

Other Asparagus Recipes You May Enjoy:

It is Asparagus week at Food Network's Sensational Sides roundup. Do you have a favorite asparagus recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Creative Culinary: Bacon Wrapped Asparagus with Garlic and Parsley
Homemade Delish: Asparagus Crostini
Devour: 25 Ways to Use Asparagus
Feed Me Phoebe: Spring Quinoa Mujadara with Asparagus
In Jennie's Kitchen: Asparagus & Arugula Panzanella
Healthy Eats: 5 Fresher Ways to Prepare Asparagus
Napa Farmhouse 1885: Asparagus, Onion & Pesto Pizza
Red or Green: Roasted Asparagus with Spicy Thousand Island Dressing
The Mom 100: Millet Greens Salad
Taste with the Eyes: Modern Asparagus Spring Rolls - Red Chili, Black Sesame, Almond
FN Dish: 6 Ways to Bundle Up Asparagus This Spring

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

napa farmhouse 1885

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Wednesday, April 8, 2015

Roasted Asparagus Nicoise

This is the salad I will be eating all spring. Roasting asparagus and peppers bring out the sweetness of the vegetables. Adding a vinaigrette made from Dijon mustard, sherry vinegar, extra virgin olive oil, shallots and ingredients like olives, tomatoes and capers creates a delicious, warm salad perfect for all your spring menus.

I like to serve the Nicoise with roasted chicken, beef or salmon. Or, for a vegetarian option, try pairing with Parmigiano-Reggiano and crusty french bread. Add a glass of lightly chilled rosé wine, and dinner is served. Enjoy!

Note, traditional Nicoise salads include anchovies, potatoes, and tuna. You can include any/all of these ingredients in this recipe, but I prefer it as is.

Roasted Asparagus Nicoise
(serves 8)

2 lbs asparagus
1 lb mini sweet peppers
1 tablespoon Dijon Mustard
1 shallot, minced
2 tablespoons sherry vinegar
2/3 cup extra-virgin olive oil, plus more for drizzling
8 Nicoise or Kalamata olives (pitted and rough chopped)
2 plum tomatoes, seeded and diced
1 tablespoon capers
sea salt
black pepper

Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.

Snap off the woody ends of the asparagus and peel if stringy. (You probably will only need to peel very thick stalks. Thin stalks are usually fine as is). Place asparagus in single layer on prepared sheet and drizzle with olive oil. Using your hands, roll the asparagus in oil until coated on all sides. Add peppers to the pan and drizzle with oil. Generously season with salt and pepper.

Roast in the oven for 15-30 minutes or until the asparagus and peppers are beginning to brown and caramelize. Cooking time depends on the thickness of the stalks. Remove from oven and set aside.

Meanwhile, whisk together the mustard, shallot, vinegar and a pinch each salt and pepper. Slowly whisk in the olive oil until thoroughly combined. Drizzle 1/4 of the vinaigrette over the warm asparagus and peppers. Toss to combine.

Place the asparagus and peppers on a large platter. Scatter the olives, tomatoes and capers over the top. Drizzle another 1/4 of the vinaigrette over the platter. Taste and adjust seasonings if desired. Serve with remaining vinaigrette on the side.

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Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Asparagus. Do you have a favorite asparagus recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: 20 Asparagus Recipes for Spring
Feed Me Phoebe: White Asparagus with Herby Sabayon Sauce
Dishing with Divya: Mock Guacamole with Asparagus
Dishin & Dishes: Asparagus Spinach Coconut Soup
Creative Culinary: Grilled Asparagus with Garlic and Parmesan
Jeanette's Healthy Living: Low Carb Pasta with Asparagus Pancetta and Pine Nuts
Weelicious: Italian Asparagus Sticks
The Heritage Cook: Asparagus Caprese Salad with Lemon Vinaigrette
Napa Farmhouse 1885: Roasted Asparagus Nicoise
Red or Green: Spicy Roasted Asparagus & Leek Soup
Swing Eats: Roasted Fingerling Potatoes and Asparagus with Rosemary
The Cultural Dish: Asparagus Milanese
The Wimpy Vegetarian: Asparagus Carbonara with Garlic Crumbs
Taste with the Eyes: Savory Matzo Brei with Asparagus and Smoked Salmon
The Mom 100: It's Simple Roasted Asparagus with Shallots and Parmesan
FN Dish: The Asparagus Motto: The Simpler, The Better

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
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Wednesday, February 18, 2015

Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops

The weather has been lovely the past few days. Bright blue, cloudless skies, temperatures in the low 60's. Loads of sun. Hard to believe it is the middle of February. But this is Taos, New Mexico, and that means winter is still here. We will have much more snow and cold weather before the season is over which is why these warm days need to be celebrated.

sauteed scallops

sauteed scallops and green pea sauce

Since I am longing for spring, I created this recipe to remind me of spring produce. Frozen peas take the place of fresh, asparagus, ravioli, sea scallops and tangy pecorino cheese deliver a dish that is light, fresh and delicious. Easy enough to make on a weeknight, elegant enough to serve company, this pasta is a winner. Enjoy!

Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops
(serves 4)

Green Pea Sauce
10 oz package organic frozen peas
1 small leek, chopped (white & light green parts)
3/4 cup water
2 tablespoons extra virgin olive oil
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons pine nuts, toasted

1 lb asparagus, trimmed
extra virgin olive oil
1 tablespoon balsamic vinegar
sea salt
black pepper

1 16 oz package fresh or frozen ravioli. (I like the rising moon brand and used a basil, asiago & pine nut pesto filling for today's recipe. You can use whatever flavor you like)

3/4 lb wild sea scallops
1/4 cup flour
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons unsalted butter

shredded pecorino cheese

Preheat oven to 425 degrees.

For the sauce:
Add peas, leek, water, olive oil, red pepper flakes, salt and pepper to a medium saucepan. Bring to a boil, reduce heat and simmer for 4 minutes. Remove from heat. Add pine nuts to the bowl of a food processor and process until smooth. Add cooked pea mixture to the pine nuts and process until smooth. Taste and adjust seasonings if desired. Add back to the saucepan and keep warm over very low heat..

For the dish:
Line a rimmed baking sheet with parchment paper. Lay asparagus single file on top of parchment. Drizzle 2 tablespoons olive oil over asparagus and, using your hands, roll asparagus in oil until totally coated. Drizzle balsamic vinegar over top. Generously season asparagus with sea salt and pepper. Roast in preheated oven for 15 minutes. Keep warm.

Cook ravioli according to package directions.

Place sea scallops between several sheets of paper towels and pat dry. In a pie plate add flour, salt, pepper, and paprika. Stir to combine. Dredge scallops in flour mixture ensuring they are completely coated. Melt butter in a large skillet. Add scallops ensuring they do not touch. Cook for 1 1/2 minutes. Flip and cook an additional 1 1/2 minutes. Remove from pan.

Assembly:
Coat bottoms of 4 dinner plates with pea sauce. Equally divide ravioli between each plate. Drizzle with olive oil. Top with asparagus and scallops. Sprinkle pecorino cheese over ravioli and serve.

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Winter means comfort food at Food Network and this week we are celebrating Pasta. Do you have a favorite pasta recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Sesame Soba Noodle Salad with Cabbage Slaw
The Mom 100: Creamy Goat Cheese and Spinach Linguine
The Cultural Dish: Homemade Pasta and Top 3 Light and Easy Pasta Recipes
Taste with the Eyes: A Unique Pasta Made of Black Beans - Gluten-Free, Lower-Carb
Napa Farmhouse 1885: Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops
Red or Green: Pasta Cacio e Pepe (pasta with pecorino & black pepper)
In Jennie's Kitchen: Spaghetti Limone
Dishin & Dishes: The Best Homemade Ravioli Ever
FN Dish: 5 Back-Pocket Pastas That Always Have Your Back

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Wednesday, April 30, 2014

Salad Greens with Balsamic Mushrooms & Roasted Asparagus

I love this salad. Perfect for an elegant dinner or casual supper. Hearty enough for a vegetarian main dish or make the carnivores happy by adding grilled chicken. Easy, healthy & delicious. What more could you ask from a salad? Use whatever combination of greens you like. Enjoy!

Salad Greens with Balsamic Mushrooms & Roasted Asparagus
(serves 6 as a main dish)

Ingredients
1 bunch asparagus, cleaned & trimmed. Peeled if stalks are thick
1/4 cup plus 2 tbsp extra virgin olive oil
1 lb crimini mushrooms, cut in half
1/2 cup balsamic vinegar, divided
1/4 cup dry red wine
1 tsp spicy brown mustard
8 cups mixed salad greens, combination of spinach, tatsoi, mizuna, kale and arugula
1 tbsp toasted pine nuts
coarse ground sea salt
freshly cracked black pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Add the asparagus and drizzle 1 tbsp olive oil over top. Roll asparagus on sheet to evenly disperse oil. Sprinkle with salt and pepper. Roast in oven for 20-25 minutes until beginning to caramelize. Remove from oven and set aside.

While asparagus is roasting, heat 1 tbsp oil in medium sized skillet. Add mushrooms and saute over medium high heat for 5 minutes. Add 1/4 cup balsamic vinegar and red wine. Continue sauteing for 20 minutes, or until most of liquid has evaporated and mushrooms are coated with vinegar/wine reduction.

Add remaining olive oil, vinegar, mustard and large pinch each salt and pepper to bottom of large salad bowl. Whisk to emulsify. To bowl, add salad greens, pine nuts, mushrooms (including any remaining liquid) and toss to combine. Cut asparagus in half and add to bowl. Toss. Taste and adjust seasonings if necessary. Serve immediately.