Roasted Asparagus with Red Pepper Puree

This so easy roasted asparagus with red pepper puree is incredibly delicious! I promise you it is truly one of the best side dishes ever! Please give it a try and bring your comments.

How to Make It

Toss asparagus with fresh minced garlic in olive oil and roast in the oven at 400 (f) for about 15 minutes, turning occasionally. For the red pepper puree, I used my emersion blender to blend about 1 cup of roasted red peppers, 1 teaspoon olive oil, 1 teaspoon fresh minced garlic and salt to taste. This will definitely be a regular dish in our household!

Fun with Cob Corn & Artisan Salts

Tonight we had a little artisan salt tasting. Fresh steamed corn on the cob is thoroughly buttered, of course. It serves as the perfect platform for the tasting. We tried three flavors by Fusion. Fusion does naturally flavored sea salts in a beautiful way. Of the three, Spanish Rosemary, Black Truffle and Wild Porcini, it's difficult to choose a favorite. They are all delicious. But for me, Spanish Rosemary is a nose ahead when layered with the fresh corn. Michael's favorite was the Black Truffle. All three are oh so yummy!

Zucchini Carpaccio Take Two

As mentioned in an earlier post, Chef Emma from Sur la Table introduced me to Zucchini Carpaccio, which I found to be surprisingly refreshing and delicious! It's the perfect side for these summer evenings. Zucchini Carpaccio Take Two is a slightly refined recipe from the previously posted version. I added a small amount of minced garlic and fresh basil, giving it just what was needed for a perfectly balanced set of flavors. Also, the cheese is shaved versus grated — a minor change but an improvement nonetheless, in my opinion.

HOW TO MAKE IT

• 2 large zucchini

• a good sized handful of arugula

• juice of 1 lemon

• 2 tablespoon olive oil

• 1 teaspoon minced fresh garlic, mushed into a paste

• 1 teaspoon minced fresh basil

• Salt and pepper

• 1 tablespoon diced blanched almond slivers

• 2 tablespoons freshly shaved Romano cheese

Thinly slice the zucchini using a mandoline or spiralizer. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid. Thoroughly rinse the zucchini and pat dry with a towel.

In a small blow, stir together the lemon juice, olive oil, garlic, basil, salt and pepper. In a large bowl, toss all ingredients together reserving half of the cheese and a little of the almonds to sprinkle on top. And there you go!

Pan Roasted Brussel Sprouts

Dear Brussel Sprouts, I'm sorry I've ignored you all these years. I just didn't realize how fabulous you are. I promise to include you in my life from now on. Your New Friend, Susan

How to Make It

• 1 lb brussel sprouts, washed and halved

• 2 pieces thick bacon, cooked to crispy and rough chopped

• 1 tablespoon butter

• salt and pepper

Cook the bacon to crispy in a skillet and set aside on paper towels. Melt the butter in the skillet with the bacon grease. Add the brussel sprouts and cook at medium to medium-high until cooked through and starting to brown. It takes about 10 minutes. Salt and pepper to taste. There you go! Another example of what's awesome when cooked with bacon. 

Lettuce-less Summer Salad

I went through a serious salad phase. At one point, I was just tired of lettuce. This lettuce-less salad is a great summer-time complement to any main course. Or add some protein and make it your main course. Salmon or shrimp make great toppers.

How to Make It:

• 3 Roma tomatoes

• 1 orange bell pepper

• 1 very ripe avocado

• 1 fresh ear of corn

• 2 tablespoons chopped cilantro

• 2 tablespoons crumbled goat cheese

• 1 lime

• Salt & Pepper to taste

Chop the tomatoes and bell pepper into bit sized pieces. Dice the avocado. Scrape the corn from the cob. Add chopped cilantro and crumbled goat cheese. Squeeze in lime juice. Salt and pepper to taste. Then toss it all. It's important that the avocado is very ripe because it blends with the lime, salt & pepper to make a wonderful fresh dressing.