BHG Delish Dish

Stirring Up Ideas In The Kitchen

asparagus

Instead of going out to eat this Valentine’s Day, switch things up by staying in for a romantic dinner for two. I promise that after you take one look at this menu, cozying up by the fire and enjoying a glass (or two) of red wine is just the special occasion you’ve been waiting for.

Since Valentine’s Day only comes once a year, why not go all out on the meal? Half Baked Harvest‘s Surf and Turf: Steak and Lobster dinner follows this advice to a ‘T’. Paired with a spicy roasted garlic chimichurri butter, this recipe will have you reaching for seconds in no time.

Recommended Wine Pairing: Pinot Noir or a full-bodied Chardonnay. For more information about food and wine pairing refer to Better Homes and Gardens wine guide.

 

Keep to the classics! I can’t think of a more time-honored combination than steak and mashed potatoes. Creme de la Crumb‘s Slow Cooker Buttery Garlic Herb Mashed Potatoes gives regular potatoes a run for their money.

 

Get in your daily greens with this Lemon Parmesan Asparagus recipe by Damn Delicious. Lemon, Parmesan, olive oil, and sauteed asparagus, what’s not to love?

 

It isn’t Valentine’s Day without dessert! Thomas Keller’s Chocolate Souffle (courtesy of Seasons and Suppers) is the chocolate treat you’ve been dreaming of.

 

I hope your Valentine’s Day is filled with lots of love, a bouquet of roses, and a box chocolates!

xxmadison


Hi! I am Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), bringing you today a delicious Pasta Salad with Roasted Vegetables – a delicious way to utilize lots of veggies in a healthy, satisfying main dish! For the list of the ingredients and instructions, follow this Better Homes and Gardens’ recipe. Bell pepper, zucchini, red onion, and asparagus can be grilled, or roasted on high heat in the oven or on the stove top – I love that this recipe is so easy to adjust!

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

I pretty much followed the recipe instructions, except that I did not want to use the grill, so I roasted the vegetables in the skillet on the stove top instead. I sliced all the veggies and roasted them, in two batches, in a large skillet on high heat, using the same amount of olive oil as the recipe calls for. Then, I mixed everything up with the cooked pasta in the same skillet. The presentation was so pretty, with so many colorful and vibrant veggies:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

The recipe is super easy. First, slice the veggies into smaller pieces:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Then, roast them, in two batches, on the stove top, until just softened:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Finally, mix the roasted veggies with the cooked pasta, balsamic vinegar, season with salt and pepper, and add a sprinkling of fresh or dry oregano (optional), and serve:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for grilling the vegetables. You can grill them or, instead, you can pan-roast them on the stove top like I did – the result is pretty much the same! Here is how to pan-roast the veggies: heat up 1.5 tablespoon of olive oil in a large skillet, slice the vegetables into smaller chunks, and roast them in a large skillet on high heat, in 2 batches, using 1.5 tablespoon of olive oil for each batch of vegetables. You will use a total of 3 tablespoons of olive oil for both batches.

- I used at least 2 tablespoons of balsamic vinegar, doubling the amount in the recipe. Use more salt, to your taste.

- The recipe calls for 4 cups cooked rotini pasta – that’s 2 cups of uncooked, dry pasta. I used 2 cups of uncooked, dry penne pasta, which I cooked, drained and mixed in with the rest of the ingredients. This recipe easily converts to gluten free – just use gluten-free pasta.


Week of Farmer’s Market Recipes

Hi Delish Dish friends! I’m Laura Davidson, recipe developer and food photographer behind the food blog, Blogging Over Thyme. On my site, you’ll find seasonally inspired recipes that showcase fresh ingredients in a unique and creative way, as well as dishes that draw upon my experience as a professionally trained chef. In a nutshell, I strive to share yummy food without the frills, and just the teeniest amount of flair.

I’m honored and thrilled to post on BHG’s Delish Dish blog today and share this summer farmer’s market inspired asparagus-egg-prosciutto tart. It doesn’t get more seasonal or fresh than this!

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

The rapidly approaching summer months mean one thing and one thing only. Fresh farmer’s market vegetables and produce! Yes! In my humble opinion, it is the biggest highlight of the summer season.

One of my favorite things to do on the weekends is make a visit to my local farmer’s market. I’ll walk among the stands and grab whatever is catching my eye. There is nothing more beautiful or inspiring than fresh seasonal produce, not to mention the feeling of being able to support local farmers and businesses.

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

Often times I’ll go home, glance at a few of my favorite recipes, and adapt them for whatever farmer’s market produce I picked up earlier that day. So when my friends at Better Homes & Gardens asked me to share my own summer farmer’s market twist on a BHG reicpe, I was immediately on board.

It didn’t take long for this gorgeous Asparagus-Egg-Prosciutto Tart with Spring Salad to catch my eye.

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

The recipe itself already had so many great things going for it. Puff pastry? YES! Runny eggs? Oh yeah. Italian prosciutto? Totally. Spring asparagus? My favorite!

To give the dish a summer twist, I made the following changes (don’t forget to check out the full ingredient list and directions here!):

  • Instead of serving the tart with a side salad (with the original Dijon honey vinaigrette), I topped the entire tart off with about a cup or so of fresh arugula tossed in a homemade basil vinaigrette!
  • Omitted the radish and fennel, and opted for garnishing the tart with more fresh basil and chives.
  • Substituted the crumbled goat cheese for shaved parmigiano-reggiano cheese. What else goes better with fresh basil than parmigiano cheese?

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

One of the ingredients I most look forward to seeing each summer is fresh basil! I can’t get enough of the stuff, and not a week goes by where I don’t try to incorporate it into at least one dish that comes out of my kitchen. I even love to use it in dessert, such as this strawberry-buttermilk panna cotta or ice cream

To make the basil vinaigrette, you just need to whisk together the following:

  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 5-6 basil leaves, finely chopped
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

Oh my gosh, it was tasty. The basil vinaigrette was the perfect summer touch, and the peppery arugula helped brighten up the entire dish.

If you can believe it, this tart could not be easier to prepare! It can be made in less than 45 minutes (thanks to the convenience of frozen puff pastry sheets) and is the perfect dish to serve at a summer brunch or dinner.

Bring on summer!

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

Don’t forget to grab the full recipe and instructions here. Enjoy!


After the long Easter weekend filled with friends, family and lots of good food, I am so ready for a light and veggie filled meal to get me on track for swim suit season. So when I was searching for such a dish on BHG’s site, I stumbled across this Asparagus-Snap Pea Stir-Fry and I just had to give it a try.

I wanted to plump the stir-fry up just a bit so I lightly seasoned 1 lb. of shrimp with salt and pepper then sautéed them before cooking the veggies. I set them aside until I was ready to add the sauce ingredients. At that point I added the shrimp back in and coated them in the light sauce.

You could easily substitute in some sliced chicken, pork, beef or even tofu! Or, just follow the original recipe and keep it all veggies!

Either way, this dish was a wonderful addition to my weekly menu and with asparagus season in full swing, I can definitely see this happening a lot more often.

Oh! One last thing I did to modify this quick and easy dish was to add a sprinkle of chopped cilantro when it was finished.

I’m a huge fan of cilantro.

I think it really brings a lot of aromatic flavors to Asian dishes, so you should definitely try it out!

Give this light and fresh stir-fry a try as well. I think you’ll really enjoy it!

Find the Original Recipe HERE

My modifications:

  • Add 1 lb. raw shrimp (season with salt and pepper, sauté in 1 tbsp olive oil. After cooked set aside until ready to add sauce ingredients to the veggies, then toss in the shrimp)
  • Garnish with 2 tbsp freshly chopped cilantro

I don’t know about you, but during these hot months I’m always looking for easy, flavorful recipes. I like things that I can quickly fix for myself or use for simple, no-fuss get-togethers with friends. As you can imagine, when I saw this recipe for Grilled Arugula Bruschetta, I was thrilled.

Not only could this work as an easy summertime meal / snack for one, but it would also be a great little treat for entertaining.

I took a few liberties with the original recipe and gave it a twist using ingredients I had in my refrigerator. To start, I roasted some asparagus tips with a little olive oil, lemon zest, salt, and pepper. Just before they were ready to come out of the oven, I threw in a cup of frozen peas.

Once this mixture was cooled, I tossed in the fresh arugula listed in the recipe. I’m all about eating as many veggies as I can, so when I saw the opportunity to add a few more to this recipe, I went for it.

I also opted to prepare the bruschetta in my oven. Since my grill was out of propane, it was the best option. I simply set the oven on broil. So simple!

As I was sampling my creation, I realized that you could vary this recipe and have a lot of fun by using the same base, but topping it instead with your favorite veggies or any leftovers from your fridge. You also could up the protein by adding some diced chicken.

You can get the full recipe here, but remember the options and flavor combinations are only limited by your imagination and what you have access to.

Happy Cooking!

Michael Wurm, Jr. – Inspired by Charm


Asparagus season is here! I was lucky enough this year to be gifted a stash of wild asparagus and while I love asparagus simply roasted, I’m ready to try something new. Let’s make the most of spring’s best veggie with these simple yet stunning fresh asparagus recipes.

This seriously gorgeous Asparagus and Pancetta Pesto Pizza needs to be the star of your next dinner-time show. The Roasted Root certainly knows the way to my pizza-loving heart – pancetta, pesto, and fresh asparagus

Lil’ Luna shared a savory asparagus recipe that seems a little decadent and a lot delicious. I’ve already got the ingredients for Cream Cheese and Parmesan Asparagus on my shopping list!

Virtually Homemade’s Grilled Asparagus with Tomato Salad and Goat Cheese is so colorful it practically screams spring. I bet it tastes just as good as it looks.

For my next wine club, I’m going to whip up the tasty Prosciutto Wrapped Asparagus from Damn Delicious. It’s a classic for a reason – everyone loves the salty, slightly sweet pairing.

I’ve got to thank Alaska from Scratch for putting a new spin on roasting asparagus. Her beautiful recipe for Roasted Asparagus with Blood Orange is light, citrusy, and perfect for spring.

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your favorite recipes.

Enjoy!

Sarah Martens, Associate Digital Food Editor


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