Tuesday Tip of the Day ~The Best Way to Store Asparagus ~~and link to recipe for Parmesan Garlic Roasted Asparagus

It's asparagus season.

It is fresh and abundant...

and the price is right, too.

The best way to keep it fresh, to prevent it from drying out...

Cut about an inch from the bottom of the stems and place in a container with about an inch or two of water.

Make sure all the tips are in the water.

For longer storage, place a plastic bag over the top and keep in your refrigerator.

Change the water when it becomes cloudy.

If you missed my recipe for Parmesan Garlic Roasted Asparagus last spring,

click here to see it again.

We have made this in the oven or out on the grill.

It's a delightful side dish.

Baked Ziti and Veggies

Baked Ziti and Veggies

Ingredients

4 oz. uncooked ziti (I used Rice Shells as shown in the photo)

1 TBS olive oil

2 cups chopped yellow squash

1 cup chopped zucchini

1/2 cup chopped onion

2 cups chopped tomato

2 garlic cloves, minced

1 cup shredded part-skim mozzarella cheese, divided

2 TBS chopped fresh basil

2 tsp chopped fresh oregano

3/4 tsp salt, divided

1/8 tsp crushed red pepper

1/4 cup part-skim ricottta cheese

1 large egg, lightly beaten

Cooking spray

Directions:

Cook pasta according to package directions. Drain. Rinse. Set aside.

Preheat oven to 400 degrees. In an 8-inch baking dish, spray with cooking spray.

Heat a large skillet over medium high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes.

Add tomato and garlic; saute 3 minutes.

Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt and crushed red pepper.

Combine ricotta, remaining salt and egg. Stir into pasta mixture. Spoon mixture into prepared baking dish. Sprinkle with remaining mozzarella.

Bake at 400 degrees for 15 minutes or until bubbly and browned.

Serves 4. (Serving size: approx. 1 1/2 cups)

Nutritional Information:

Calories 301

Fat 312.1 g

Sat Fat 5.3 g

Monofat 5 g

Polyfat 0.9 g

Protein 16.5 g

Carbohydrate 32.8 g (if using regular pasta)

Fiber 4.1 g

Cholesterol 65 mg

Iron 1.9 mg

Sodium 640 mg

Calcium 291 mg

(Recipe and nutrititional information taken from www.cookinglight.com)

Mexican Corn

2 cans whole kernel sweet corn, drained

1 8 oz. package cream cheese

1/4 cup butter

1 red pepper, diced

2 cloves garlic, minced

In medium saucepan, melt butter and saute the diced red pepper

and minced garlic.

Add corn and cream cheese.

Cook over medium heat for about 10 minutes 

or until heated through.

Stir frequently.

For an extra kick add chopped jalapeno peppers.

Tilapia, Corn, and Andouille Grill Packets

Tilapia, Corn, and Andouille Sausage

2 tbsp. Olive Oil

3 cups Whole Kernel Sweet Corn

2 Andouille Sausages, thinly sliced

4 skinless White Fish Fillets, Tilapia or Halibut

8 sprigs Fresh Oregano

Kosher Salt and Ground Black Pepper

Lime Wedges, for serving

Toss the Corn and Andouille in a medium bowl.

Season with salt and pepper to taste.

(I did not use any salt)

Drizzle olive oil in the center of 4 aluminum foil squares.

Dividing evenly, place the corn/sausage mixture 

in the center of the foil.

Top with fish and oregano sprigs.

Drizzle remaining olive oil on another foil square.

Fold the foil and seal the edges to form 4 packets.

Place the foil packets on the grill and cook, covered, 

for about 12 to 15 minutes.

Carefully open the packets (the steam is hot!)

and transfer the fish and vegetables to a plate.

Serve with lime wedges.

Creamy Garden Pasta Salad

Creamy Garden Pasta Salad

Dressing:

2 cups Greek Yogurt

2/3 cup Light Mayonnaise

2 cloves Garlic, minced

2 tsp. Honey

2 tbsp. White Wine Vinegar

Salt and Pepper

1/3 cup Chives, chopped

Make dressing:  Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper, and chives together in a bowl.  Chill.

Salad:

1 lb. Pasta

1 cup Frozen Peas

2 Tomatoes, seeded and sliced

1 Yellow Pepper, seeded and thinly sliced

1/2 Cucumber, seeded and sliced

1/4 Red Onion, thinly sliced

1 stalk Celery, chopped

Cook pasta according to package directions. Add the peas for the last minute of cooking.  Drain and rinse under cold water.

Remove seeds from tomaotes, peppers and cucumber,

and thinly slice.  Slice onion.  Toss pasta, peas, and vegetables until well combined.

Gently fold in dressing. Chill.

Season with coarse salt and freshly ground black pepper.

Summer Herbed Pasta Salad

Herbed Pasta Salad

Course Salt and Ground Black Pepper

 1 pound Short Pasta such as Rotini

1/3 cup Olive Oil

4 cloves Garlic

1 cup chopped Fresh Basil

1/2 chopped fresh Parsley Leaves

In a large pot of boiling water, 

cook pasta until al dente, 

according to package instructions.

Drain and rinse pasta under cold water,

leave in colander and set aside.

Meanwhile, in small skillet, heat olive oil and garlic over medium heat.

Cook, stirring, until garlic is fragrant and sizzling, about 1 minute.

Remove from heat and let stand until cooled.

Wash herbs and rough chop.

Add herbs to garlic and olive oil.

Pour over pasta and toss.

Cover and refrigerate until ready to serve.

Serve chilled or at room temperature.

Optional:

Feel free to add in any vegetables of your choosing.

Here, I have added black olives, broccoli, and carrots.

As garden produce is now in peak season,

you have many options during the summer.

Cowboy Caviar

Cowboy Caviar

1 can blackeyed peas

1 can hominy

1 can whole kernel corn

1 or 2 tomatoes, depending on size

1 green pepper

1 jalapeno

1/2 cup yellow onion

4-6 green onions

2 cloves garlic

1/2 cup parsley or cilantro

1/2 cup salsa

1/2 cup salad vinegar

1/4 cup olive oil

Tortilla Chips

Rinse and drain peas, hominy and corn.

De-seed and chop the tomatoes, green pepper and jalapeno.

Chop the onions, mince the garlic.

Rough chop the parsley or cilantro.

Toss all except dressing until well mixed.

Stir in the salsa.

Blend the vinegar with olive oil and pour over the mixture.

Let stand several hours or overnight.

Serve with tortilla chips.

It's best served well chilled.