Kyle’s Kitchen
This sounds like something good to try as a side when you’re heating up the grill for some meat.
Grilled Asparagus with Lemon and Feta Vinaigrette 1 1/2 pounds asparagus, trimmed 1 tbsp oil Salt and pepper to taste 1/4 cup lemon and feta dressing Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
Serve topped with the lemon and feta dressing.
For the vinaigrette
1/4 cup extra virgin olive oil 1/4 cup lemon juice 1/4 cup feta, crumbled 1 clove garlic, minced/ grated 1 tbsp dijon mustard 2 tbsp honey 1 teaspoon oregano, chopped 2 tsp lemon zest Salt and pepper to taste Mix well and pour over grilled asparagus. —kwc— Here’s a good spring pasta salad as long as you like bleu cheese.
Spinach Gorganzola Pasta Salad For the pasta salad
1 pound bow tie pasta or any short pasta you like 12 ounces baby spinach 1/2 pound gorgonzola crumbled
For the Italian dressing 1/2 cup red wine vinegar 2 tsp Dijon mustard 3/4 cup extra virgin olive oil 1/4 cup Italian flat-leaf parsley minced 2 tsp Italian oregano 1/2 tsp crushed red pepper flakes optional 2 cloves garlic, finely chopped Salt and pepper to taste In a bowl, combine together all of the dressing ingredients and whisk until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.
Cook pasta in salted water (2 tablespoons salt per gallon of water) until al dente, then drain and rinse under cold water until just warm. Drain well.
In a large bowl, mix together the pasta, spinach, gorgonzola, and half of the dressing. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
The spinach gorgonzola pasta salad's flavor will taste much better if chilled for at least an hour before serving. —kwc— Even me, the egg hater, thinks this looks like a good breakfast. Use good, crusty bread for this
Egg Toast with Vegetables
4 to 5 large eggs Kosher salt 1/2 tsp sweet paprika 1/2 tsp red pepper flakes or 1 tsp Aleppo-style pepper 1 bell pepper, chopped 1/2 cup cherry tomatoes, halved or chopped 2 green onions, trimmed and chopped 1/4 cup crumbled feta cheese 3 tbsp chopped fresh parsley Extra virgin olive oil 4 slices of sandwich bread, thick cut Preheat the oven to 375. and set a rack in the middle.
Beat and season the eggs. In a medium mixing bowl, add the eggs and season with kosher salt, paprika and red pepper flakes or Aleppo-style pepper, and whisk.
Add the chopped veggies, feta, and parsley and a drizzle of good extra virgin olive oil.
Brush a sheet pan with olive oil and arrange the bread on it.
Top each slice of bread with a portion of the whisked egg mixture.
Place the sheet-pan on the middle rack of your heated oven. Bake for about 15 minutes or until the egg mixture is fully cooked and the veggies have softened a bit.
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