Want to be a Goddess? Read on! Fresh, vibrant vegetables are trickling into our markets. It just takes an understanding of flavors and a deft touch while cooking these glorious examples of Spring bounty to bring your dinner guest to rapturous delight.
Little could be simpler to prepare then the beautiful asparagus pictured above.
1 bunch of asparagus, washed and bottoms snapped off
2 Tbsp unsalted butter, cold, cut in thin slices
Sliced of fresh Meyer or regular lemon
Fleur de sel
Arrange the asparagus in a baking dish. Place the slices of butter across the middle of the stalks. Layer the slices of lemon on top of the butter. Sprinkle all with fleur de sel and pop into a 350 degree oven for about 15-20 minutes. Keep on eye on the asparagus. Once the color starts to brighten, test for tenderness. As soon as it reaches the level you prefer, remove from the oven. It’s ready to serve.
The dish pictured shows the pretty asparagus served with fresh Rockfish seasoned with tarragon and minced orange zest on top of quinoa studded with roasted pine nuts, scallion and julienne morsels of dried mandarin orange. Once the asparagus was happily balanced across the fish, I poured the resulting butter over the whole.
Gluten Free, as always!! Enjoy! Chef Celinda
The sun is occasinoally popping out in startling glory, yet despite calendar exclamations of the changing season, my Spring Fever or March Madness is creating a longing for moist garden soil running through my fingers, outdoor expeditions and, above all, Warmth!
To keep the depression at bay, brought on by malingering Winter evidence, I cook food from warm climates. Tonight my home smells of the Caribbean! Lime, coconut, allspice, nutmeg, such lovely acquaintances…
To accompany a pork roast rubbed with lime zest and those warm friends, I created a “Caribbean Succotash”. I am using that term loosely, since there were no lima beans involved, but it seemed like the perfect name for this dish.
1 each yam and sweet potato, peeled and cut into small dice
1/2 Yellow Onion, minced
Organic Virgin Coconut oil
1 small Jalapeno, seeded and minced
1/2 Cup shredded coconut
1 banana, peeled and diced
3 Tbsp World Spice’s Caribbean Curry blend
6oz Pineapple Juice
Saute the sweet potato, yam, onion and jalapeno in the coconut oil until beginning to brown a bit. Add the curry blend and cook for two more minutes. Turn off the heat, add the pineapple juice, banana and coconut. Toss together. Salt to taste and place in a 350 degree oven. Cook until nicely browned, about 45 minutes.
Like every dish on Fearless Feast, this recipe contain no gluten nor many other allergens.
Enjoy!! Chef Celinda
Maybe not my, ‘only Sunshine’, but you do, soooooo make me Happy!
The beautiful fresh flavors and color inspired the name
Ground chicken thigh meat
Cannellini beans, prepared
Yellow onion, minced
Poblano, fresno, jalapeno peppers, minced
New Mexican chili pepper, groundAji amarillo, ground
Salt and Pepper
Cook the chicken, onion and fresh peppers until chicken is cooked through. Add lime zest and spices; cook for a few minutes. Add herbs then chicken stock to level of the meat in the pan. Season with salt and pepper. If you cooked your own beans and did not finish them with salt, you will need to be pretty generous now.
Cook on low for a couple hours, or until you can’t stand it and have to get a bowl and a spoon…
Garnish with fresh minced cilantro and a fresh chevre, feta or cotija fresco.
Once again, NO gluten!! Who knew!! Enjoy! Chef Celinda
Aw, for the love of Lamb Shank! Spring is here!!! At least it is, in Seattle!
A supremely simple pleasure to prepare:
Season each shank with salt and pepper then brown on all sides. Place in a dish large enough to hold them all. Add chopped Spring Onion, fresh minced garlic minced orange peel and a non-oaked white wine to fill the pan to the half way point. Add additional seasoning, seal with parchment, foil and the lid. Place in a preheated 325 degree oven for about three and a half hours. The shanks are ready to serve, but I prefer to do this a day ahead, chill uncovered, remove the fat layer and reheat. You will find the texture to be much better, if you have the time to do this.
To serve, Spring asparagus and carrots were the perfect touch with a garnish of gremolata made from citrus zest, mint, flat leaf parsley, minced garlic, olive oil, sea salt and fresh ground pepper.
Cooking without gluten is so very easy!! Enjoy! Chef Celinda