Lots of fun at the Tailgate today. Felipe got in his required daily alottment of 4 jillion strawberries, fresh from Bob and Gail's farm, 'N Thyme. (We bought 2 gallons. Hey, get while the gettin's good! We might be the only ones eating strawberry-rhubarb pie in a few months, thanks to our freezer!). I am seriously considering one of those cute little child-size chairs for Felipe, too. And of course, the highlight of the day, we got our first share from our CSA with Laughing Owl Farm. So tonight for dinner we had Roasted Asparagus, Garbanzo-Quinoa Curry, and an excellent salad. Here are the recipes:

Roasted Asparagus
1 bunch asparagus
2 Tbsp olive oil
1/2 cup walnuts
1/2 cup crumbled gorgonzola cheese

Preheat oven to 400 degrees F (200 degrees C).
Arrange asparagus in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
Remove asparagus and walnuts from the oven. Divide asparagus among four plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
Allow to cool slightly. Serve at room temperature for best flavor

Garbanzo-Quinoa Curry
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
3/4 cup quinoa
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 cups chicken stock
1 (14 ounce) can garbanzo beans, drained and rinsed

Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
Once the quinoa has finished cooking, stir in the drained garbanzo beans.

Excellent Salad
spicy greens mix
sliced radishes
balsamic vinegar
olive oil
salt and pepper

Combine to taste

Views: 7

Tags: asparagus, bean, chick, csa, curry, garbanzo, pea, quinoa, recipe, salad, More…strawberry

Comment

You need to be a member of Slow Food Charlotte to add comments!

Join Slow Food Charlotte

© 2014   Created by Andy Ciordia.

Badges  |  Report an Issue  |  Terms of Service