In honor of Earth Day, why not eat environmentally friendly this weekend?
We were seeking a recipe or two that featured seasonal fruits and vegetables that are less likely to contain harmful pesticides, with ingredients that could easily be found at a local farm stand or farmer’s market (less traveled products = fewer miles and pollutants emitted).
Here is a springtime dish invloves fresh asparagus and mushrooms…
Asparagus Angel Hair Pasta
Ingredients (credit: Yummly.com)
- 2 lb hash browns (frozen)
- 1 condensed cream (ounce can condensed cream of potato soup)
- 1 condensed cream (ounce can condensed cream of celery soup)
- 8 oz sour cream
- 1 diced onion (finely)
- 1 green bell pepper (minced)
- 1 1/2 cup shredded cheddar cheese
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
Wine Pairing: Sauvignon Blanc
Ingredients (credit: kaboose.com)
- 2 tbsp. (30 mL) vegetable oil, divided
- 3/4 lb. (375 g) meat or alternate (choose one or more)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tsp. (5 mL) grated fresh ginger root
- 4 cups (1 L) vegetable possibilities (choose at least three)
- 1/2 cup (125 mL) chicken, beef or vegetable broth
- 2 tbsp. (30 mL) soy sauce
- 2 tsp. (10 mL) cornstarch
- 1/2 cup (125 mL) extra bonus ingredient (choose one), optional
Meat or alternate:
- Boneless, skinless chicken, cut into strips
- Boneless beef stir-fry strips (flank steak, sirloin, top round)
- Boneless pork, cut into strips
- Raw peeled shrimp
- Firm tofu, cut into cubes
- Green or red peppers, cut into strips
- Carrots, thinly sliced
- Broccoli, broken into florets (stems sliced)
- Zucchini, sliced
- Mushrooms, sliced
- Cabbage (regular or Chinese), sliced
- Bean sprouts, rinsed
- Celery, sliced
- Snow peas, cut in half
Extra bonus ingredients:
- Peanuts, coarsely chopped
- Cashews, whole
- Sesame seeds, toasted (don’t use more than 1 tbsp.)
- Crispy Chinese noodles
Before you start cooking, arrange all your ingredients in bowls or on plates so that they’re ready to use. Once you begin cooking, it will all go very quickly; you won’t have time to chop or cut anything.
In a very large skillet or wok, heat 1 tbsp. (15 mL) of the vegetable oil over high heat. Add your meat choice and stir-fry for 3 or 4 minutes until just cooked through. The amount of time will depend a little on what you’re cooking. Remove to a bowl (but don’t use the bowl in which you had the raw meat unless you’ve washed it first).
Add remaining 1 tbsp. (15 mL) oil to the pan. Throw in onion, garlic and ginger and cook, stirring, for about 1 minute. Now begin to add the vegetable possibilities to the pan, beginning with the ones that take the longest to cook (carrots, broccoli stems, etc.) and ending with the ones that cook most quickly (bean sprouts, snow peas). Cook, stirring and tossing for about 2 minutes, then pour in the broth, cover the pan with a lid and let everything steam for 2 or 3 minutes.
In a small bowl, stir together soy sauce and cornstarch.
When the vegetables are tender but still quite crisp, return the meat (or whatever) to the pan, stir and add the soy sauce mixture. Continue to stir-fry for 1 or 2 minutes or until the sauce is thickened and glossy. Transfer to a serving bowl and sprinkle the top with the extra bonus ingredient, if you’re using one.
Serve immediately with hot cooked rice or noodles.
Wine Pairing: Gewurtzraminer or Prosecco