Showing posts with label Memphis. Show all posts
Showing posts with label Memphis. Show all posts
Wednesday, October 22, 2014
Saturday, June 25, 2011
Tuesday, June 14, 2011
Roasted Asparagus Salad with Strawberries and Pecans
I got this recipe from a vendor who sells pecan oil for cooking at a farmers market in Memphis this weekend.
Yes, we are probably the only people who travel, visit farmers markets and bring home food. But being the foodies we are, I figured it was an interesting treat. (And we needed oil anyway.) The recipe she gave me though might be the bigger treat. Will need to track down some asparagus and berries this week to find out!
Roasted asparagus salad with strawberries and pecans
4-6 slices hickory smoked turkey bacon
1/4 c. plus 1 1/5 tbsp. pecan oil, divided
1 tbsp. orange marmalade
2 tbsp. white balsamic vinegar
30 asparagus spears, tough ends removed
1 tsp. salt
1 lb. strawberries, sliced
6 tbsp. crumbled goat cheese with peppercorns
1 c. chopped pecans
1/2 tsp. ground black pepper
1/4 tsp. ground white pepper
In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet and drain on paper towels. Drain bacon grease from skillet. Do not wipe skillet out.
Add 1/4 cup pecan oil and marmalade to skillet. Cook over medium heat, stirring with a wooden spoon until marmalade is melted, loosening brown bits from bottom of skilet while stirring. Remove from heat and stir in vinegar. Set aside.
Preheat oven to 425. Line a rimmed baking sheet with aluminum foil. Spread asparagus in a single layer on prepared baking sheet. Drizzle asparagus with remaining pecan oil, tossing gently to coat. Sprinkle with salt.
Bake until asparagus is barely tender 5-10 minutes. Divide asparagus among plates. Stir strawberries and pecans into marmalade mixture, tossing to coat. Spoon strawberry mixture evenly over asparagus. Top evenly with bacon, feta cheese and pepper. Serve immediately.
Serves up to 6.
Yes, we are probably the only people who travel, visit farmers markets and bring home food. But being the foodies we are, I figured it was an interesting treat. (And we needed oil anyway.) The recipe she gave me though might be the bigger treat. Will need to track down some asparagus and berries this week to find out!
Roasted asparagus salad with strawberries and pecans
4-6 slices hickory smoked turkey bacon
1/4 c. plus 1 1/5 tbsp. pecan oil, divided
1 tbsp. orange marmalade
2 tbsp. white balsamic vinegar
30 asparagus spears, tough ends removed
1 tsp. salt
1 lb. strawberries, sliced
6 tbsp. crumbled goat cheese with peppercorns
1 c. chopped pecans
1/2 tsp. ground black pepper
1/4 tsp. ground white pepper
In a medium skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet and drain on paper towels. Drain bacon grease from skillet. Do not wipe skillet out.
Add 1/4 cup pecan oil and marmalade to skillet. Cook over medium heat, stirring with a wooden spoon until marmalade is melted, loosening brown bits from bottom of skilet while stirring. Remove from heat and stir in vinegar. Set aside.
Preheat oven to 425. Line a rimmed baking sheet with aluminum foil. Spread asparagus in a single layer on prepared baking sheet. Drizzle asparagus with remaining pecan oil, tossing gently to coat. Sprinkle with salt.
Bake until asparagus is barely tender 5-10 minutes. Divide asparagus among plates. Stir strawberries and pecans into marmalade mixture, tossing to coat. Spoon strawberry mixture evenly over asparagus. Top evenly with bacon, feta cheese and pepper. Serve immediately.
Serves up to 6.
Travels through Tennessee: Green with Envy
This weekend we were fortunate to visit our sister's family in Memphis. Meeting our niece was the good news.
The bad news? 101 degrees plus humidity.
The high temps - you worked up a sweat walking at 7 a.m. - meant our excursions were largely limited to indoors activities. Except one.
My sister, who possibly knows us too well, asked us if the kids would want to go to the farmers market.
That's like asking other kids if they'd like to play their Wii.
So Saturday morning we got to check out their "bigger" farmers market (as opposed to the "one vendor" one). My sister apologized for the 20-minute drive in advance.
The "inconvenience" was so worth it. This market spanned buildings. Rows and rows of plants, dozens of herb varieties (I contained myself and only bought a Kentucky spirament, and not the banana and strawberry mints too.)
My son stood amazed by the shelling machines and couldn't contain himself with the excitement over the produce. I bribed him with a box of okra, which we won't get in Indiana for about another month. I sighed over the boxes of blueberries, blackberries and peaches, which we won't see until later in the summer here. And frankly, I'm jealous of any farmers markets that sell seafood!
On our way home, we planned a stop at the Nashville Farmers Market, a good halfway point to run the kids around and get them a snack. The Nashville Market, an easy drive from I-65, reminded me a lot of Kansas City's City Market. Even on a Monday afternoon, the main building was filled with large baskets of fresh fruits and vegetables. We splurged, stocking up on a basket of peaches and some broccoli and cauliflower. Coupled with what has cropped up in my garden the last few days, I'm covered until Saturday's market at home.
Tonight we're dining on cornmeal-fried okra and homemade oatmeal peach cobbler. If only my husband had picked chicken up from the store, we'd have the trifecta of Southern food!
The bad news? 101 degrees plus humidity.
The high temps - you worked up a sweat walking at 7 a.m. - meant our excursions were largely limited to indoors activities. Except one.
My sister, who possibly knows us too well, asked us if the kids would want to go to the farmers market.
That's like asking other kids if they'd like to play their Wii.
So Saturday morning we got to check out their "bigger" farmers market (as opposed to the "one vendor" one). My sister apologized for the 20-minute drive in advance.
The "inconvenience" was so worth it. This market spanned buildings. Rows and rows of plants, dozens of herb varieties (I contained myself and only bought a Kentucky spirament, and not the banana and strawberry mints too.)
My son stood amazed by the shelling machines and couldn't contain himself with the excitement over the produce. I bribed him with a box of okra, which we won't get in Indiana for about another month. I sighed over the boxes of blueberries, blackberries and peaches, which we won't see until later in the summer here. And frankly, I'm jealous of any farmers markets that sell seafood!
On our way home, we planned a stop at the Nashville Farmers Market, a good halfway point to run the kids around and get them a snack. The Nashville Market, an easy drive from I-65, reminded me a lot of Kansas City's City Market. Even on a Monday afternoon, the main building was filled with large baskets of fresh fruits and vegetables. We splurged, stocking up on a basket of peaches and some broccoli and cauliflower. Coupled with what has cropped up in my garden the last few days, I'm covered until Saturday's market at home.
Tonight we're dining on cornmeal-fried okra and homemade oatmeal peach cobbler. If only my husband had picked chicken up from the store, we'd have the trifecta of Southern food!
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