Cooking with Tammy Kelly: Season Grand Opening of the Lenoir County Farmers Market
The Lenoir County Farmers Market will resume business beginning Saturday, April 11, at 8:00 a.m., and there is no doubt this is one of the most anticipated dates of the year. Nothing beats fresh, farm-grown local vegetables, and two favorites are always strawberries and asparagus.
Strawberries are loved for their fresh, sweet flavor and smell. Don’t forget the sweet smell. Strawberries boost immunity, promote eye health, and are an excellent source of Vitamin C. The Vitamin C in strawberries aids in the production of collagen, which helps keep wrinkles at bay. The antioxidants in strawberries aid in the reduction of inflammation, and the potassium in them helps regulate potassium levels. They are low in calories, high in fiber, fat-free, and low in both sodium and sugar.
Asparagus is loved for its taste and versatility, but also because it is loaded with nutrients. It is a very good source of fiber, folate, vitamins A, C, E, and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Research shows that asparagus aids in the fight against cancer, is loaded with natural antioxidants, and is a natural diuretic.
Here are some recipes using our first fruits of spring. Hope you will enjoy them.
Strawberry Bacon and Asparagus Salad
5 cups chopped asparagus
1 cup bell pepper, chopped, any color
1 cup strawberries
1 teaspoon garlic, minced
¼ teaspoon black pepper
¼ teaspoon sea salt
¾ cup plain yogurt, can be Greek
1 tablespoon fresh basil, chopped
½ tablespoon dried red pepper flakes
3 slices cooked bacon
Chop and place the asparagus in a bowl, add ¼ cup of water, and microwave for 5 minutes.
Slice the strawberries and cut the bacon into pieces.
Mix all of the ingredients in a bowl.
Serves 4. Enjoy!
Easy Strawberry Asparagus Salad with Seared Salmon
For the salad
1 bunch fat asparagus
Olive oil
Sea salt
Spring lettuce mix, washed and chopped
1 pint fresh strawberries
1/2 cup feta cheese
For the salmon
2 salmon filets
Olive oil
Pepper
Salt
Lemon juice
For the balsamic vinaigrette
1/2 cup olive oil
2 T. balsamic vinegar
1 T. Dijon mustard
Pepper
Salt
Garlic powder
For the salad, prepare the asparagus by snapping or trimming the woody ends. Cut into inch-long pieces and lay in a baking dish. Drizzle with olive oil, turning the asparagus to coat. Sprinkle with coarse salt.
Roast asparagus at 400 degrees for about 20 minutes, or until tender to taste. Set aside to cool.
While asparagus is cooking, de-stem and slice strawberries into a bowl. Set aside.
Wash lettuce and put it into a large bowl.
For the dressing, use a jar, combining all ingredients and shaking well before serving. I have a jar with markings for several dressing formulas around the sides, and it makes my life very easy.
To cook the salmon, sear the salmon in a hot skillet with olive oil, beginning skin side down and seasoned with salt and pepper. When the salmon is opaque and flaky, give it a squirt of lemon and remove from heat.
Assemble the salad by placing some lettuce in each bowl, then top with a generous serving of asparagus, strawberry slices, and feta cheese. End with pieces of salmon.
Drizzle with balsamic vinaigrette to taste.
Fresh Asparagus and Shrimp Pasta
12 ounces whole wheat spaghetti noodles
4 tablespoons olive oil, divided
4 tablespoons unsalted butter
2 cloves garlic, minced
2 medium green chilis, finely chopped
1 pound asparagus, ends removed and chopped
2 cups cherry tomatoes, halved
1 pound shrimp, peeled and deveined
½ cup white wine
1 large lemon, juice and zest
Salt and pepper to taste
Optional for serving
Shredded Parmesan cheese
Fresh basil, chopped
Cook the spaghetti according to the package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons each of olive oil and butter over medium-high heat. Add the asparagus and sauté for 3 to 5 minutes until just tender. Stir in the tomatoes and cook for another 3 to 5 minutes until softened. Transfer the vegetables to a plate and set aside.
In the same skillet, add the remaining olive oil and butter. Add the shrimp, serrano chile, and garlic. Cook the shrimp for 2 to 3 minutes per side, or until pink and opaque.
Reduce the heat to medium. Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol. Add the lemon zest and juice, then return the asparagus and tomatoes to the pan. Add the cooked spaghetti and toss to combine.
Serve immediately with shredded Parmesan cheese and chopped parsley, if desired.
Super Simple Strawberry Pizza
One 12-inch store-bought baked focaccia bread, or make your own
1 7-ounce package sliced pepper jack cheese
8 ounces sliced fresh strawberries
Balsamic glaze, for topping
Preheat oven to 400 degrees with the rack in the middle. Place the focaccia on a pizza stone or baking tray. Top with sliced cheese and the sliced strawberries. Bake about 10 minutes or until cheese is fully melted. Drizzle with balsamic glaze and serve hot.
Strawberry Pizza with Savory Blue Cheese
1 11-ounce tube refrigerated thin pizza crust
2 tablespoons olive oil, divided
1 tablespoon local honey
1 cup shredded mozzarella cheese
½ cup blue cheese crumbles
8 medium strawberries, capped and thinly sliced
2 teaspoons thyme leaves
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Stretch the pizza dough on the baking sheet into approximately a 10x14-inch rectangle. Brush the dough with 1 tablespoon oil. Bake 5 minutes.
In a small bowl, whisk together the remaining 1 tablespoon oil with the honey. Season with pepper and set aside.
Sprinkle the mozzarella and blue cheese over the partially baked dough. Arrange strawberries on top and sprinkle with the thyme. Bake 13 to 16 minutes, until the crust is golden brown on the bottom. Drizzle the honey mixture over the top to serve.
