Tag Archives: red peppers

Fresh, February Feast: Cooking in Season

Tonight’s dinner was primarily made from fresh produce that is currently in season! And Bryan brought home some fresh rye and caraway bread from class today to round it all out. Throw in a little citrus and local honey, and we’re golden!

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Counter-clockwise from the top right, we have Sautéed Asparagus and Mushrooms with Fried Eggs, Creamy Cucumber and Avocado Soup, Fresh Bread with Butter, and Broiled Grapefruit with Sliced Bananas and Honey.

Here’s a closer look at the individual dishes:

Creamy Cucumber and Avocado Soup (adapted from EatingWell.com) - my friend Ashley shared this recipe and told me to double the avocado and add tarragon. It was quite tasty! (Click on image for recipe.)

Creamy Cucumber and Avocado Soup (adapted from EatingWell.com) – my friend Ashley shared this recipe and told me to double the avocado and add tarragon. It was quite tasty! (Click on image for recipe.)

Sauteed Asparagus with Baby Bella Mushrooms, Red Peppers, Garlic, Mint, Dill, Cilantro, and Parsley, and a squeeze of lemon juice; and some fried eggs for some extra protein

Sauteed Asparagus with Baby Bella Mushrooms, Red Peppers, Garlic, Mint, Dill, Cilantro, and Parsley, and a squeeze of lemon juice; and a side of Fried Eggs

And last but not least...Broiled Grapefruit with Bananas, Honey, and Ginger from She Wears Many Hats (click on picture for recipe)

And last but not least…Broiled Grapefruit with Bananas, Honey, and Ginger from SheWearsManyHats.com (click on picture for recipe)

It was a feast indeed!

 

Recipe: Creamy Dijon Dill Broccoli Salad with Shallots, Red Pepper and Currants

Perfect combo of tangy, crunchy and sweet! Fresh and colorful side dish for any picnic lunch! Of course, I recommend fresh, local, organic produce, if at all possible! Yum!

Ingredients:
½ c. mayonnaise (I used Smart Balance)
2-3 Tbsp. sugar
1 Tbsp. apple cider vinegar
1 tsp. Dijon (or spicy brown mustard)
1 tsp. Dried Tarragon
1 tsp. Dried Dill
Pinch of Herb de Provence, optional
2 small heads of Broccoli, chopped into bite size pieces (florets only)
2 Tbsp. finely chopped Shallot (1-2 small)
2 Tbsp. finely chopped Red Bell Pepper (1/4 or less of a pepper)
¼ c. Dried Currants (could use raisins if currants are unavailable)
¼ c. Sliced Almonds

Instructions:
Whisk together mayo, sugar, vinegar, mustard, and herbs.
Chop vegetables. Add currants and almonds and gently toss with dressing.
A few pieces of crumbled bacon would be a nice touch in this as well.

Bon Appetit!