A Spring in Your Step

If you have an allergy to sunlight, a fear of flowers, or live in an underground nuclear fallout, you might have missed an important memo: Spring has arrived! Obviously it has been here for a while (apparent by my constant runny nose and watery eyes from allergies), but what really signified Spring for me was the Union Square Market being in full bloom last weekend. Even at 8:00am, it was bustling! Growers were selling beautiful spring produce, and shoppers were stocking up. In most every shopping bag (including mine) was asparagus, rhubarb, and baby spinach. These delecasies inspired my dinner this week, consisting of Mustard-Glazed Asparagus, Spinach Salad with Roasted Rhubarb, Goat Cheese and Toasted Almonds, and Gluten-Free Cornbread with Whipped Strawberry Butter. Jack Pot!!! A meal sure to put a spring back in your allergy-ridden step.

Mustard-Glazed Asparagus: Yields 4 Servings
1 lb asparagus
2 T Dijon mustard
1 clove garlic, crushed
1 t lemon juice
2 T olive oil
1/2 t smoked paprika
salt and pepper, to taste

1. Heat oven to 400. Toss rhubarb with Dijon, lemon juice, olive oil, smoked paprika, salt and pepper. Roast, turning occasionally, until tender and golden, about 15 minutes. Serve immediately. (Heads-up: I didn't serve mine immediately and it started to turn a bit extra yellow from the lemon juice)


Spinach Salad with Roasted Rhubarb, Goat Cheese and Toasted Almonds: Yields 4 Servings
3 stalks rhubarb, sliced 1/2-inch thick on a bias
1 T olive oil
1 t honey or agave
salt and pepper, to taste
8 oz spinach leaves, washed and dried
4 oz goat cheese, crumbled (optional for vegan salad)
1/4 cup slivered almonds, toasted
Dressing:1 T Dijon mustard
2 T apple cider vinegar
1 t honey or agave
1 t Dijon mustard
2 T olive oil
salt and pepper, to taste

1. Heat oven to 400. Toss together sliced rhubarb, olive oil, honey, salt and pepper. Roast, turning occasionally, until tender and golden. Let cool slightly.
2. Meanwhile make dressing. Whisk together cider vinegar, Dijon and honey. Slowly add olive oil and season to taste with salt and pepper.
3. Gently toss roasted rhubarb with spinach, goat cheese and almonds with the dressing. Serve immediately.


Gluten-Free Cornbread: Yields 8x8-Inch Loaf
1 1/4 cups GF cornmeal
1 1/3 cups GF all-purpose flour
1 1/2 t xanthan gum
2 1/2 t baking powder
1 t salt
1/4 cup + 2 T sugar
2 eggs, beaten
1 1/2 cups buttermilk
4 t butter, melted
15 oz can whole kernel corn, drained

1. Heat oven to 425. Grease an 8x8-inch square pan.
2. Whisk together cornmeal, flour, xanthan gum, baking powder, salt and sugar. Stir in eggs, buttermilk and butter. Mix until smooth. Gently fold in corn and pour batter into prepared pan.
3. Loosely cover with aluminum foil and bake for 35-40 minutes, or until an inserted toothpick comes out clean. Let cool slightly before cutting and serving.


Whipped Fresh Strawberry Butter: Yields 1/2 Cup
1/4 cup strawberries, small diced
1 T powdered sugar
4 T butter, softened
pinch of salt

Toss strawberries with powdered sugar and let sit 30 minutes. Meanwhile, in a standing mixer fitted with the whisk attachment, whisk butter until fluffy and airy. Add mascerated strawberries and salt, whipping until just combined.

Note: Alternately (and as a slightly easier version), mix equal parts butter and prepared strawberry jam. I was just in the mood for fresh berries!


I have another cooking project planned for the weekend: Falafel! I thought that it'd be a tasty change from the usual boxed lunch. Recipe to come...