Sunday was a bit like spring…I awoke to a warm rain followed by a burst of green leaves and grass.  I enjoyed my morning coffee over bossa nova and rain drops and dabbled with the ever-addicting Pinterest until yoga class.

The rain subsided, and I joined a group of friends for a 36 mile cycle ride filled with quad-busting hills!  Let’s just say it worked up quite the appetite!  A chocolate milk, banana and ice bath later, I decided to tackle dinner.  Lacking energy to head to the store I pulled one of those “let’s see what I can create from the fridge” meals.

Surprisingly, I came up with a healthy recovery meal with springtime flair:

Asparagus Tip, Roasted Sweet Potato and Portobello Salad with a Charred Tomatillo Dressing

1 small bunch of asparagus tips
1 roasted, sweet potato, cooled and cubed
1 large portobello, sliced
3 tomatillos
1 serrano pepper
Wedge of lemon

Preparation: Begin by snapping the ends from the asparagus, leaving you with the tender tips.  Place the asparagus tips on a plate and squeeze fresh lemon juice atop then season with salt, let set.  Next peel the skin away from the roasted sweet potato and dice into bite-sized cubes.  Slice the portobello mushroom.

Meanwhile heat your broiler or grill and roast the tomatillos and Serrano pepper until the skins are charred and blackened.  Once charred remove and place the tomatillos and pepper in a food processor or blender to puree, season with salt.  In a serving dish mix in the sweet potato, portobello and asparagus tips.  Drizzle the roasted tomatillo dressing on top and serve.

Steamed Artichokes with White Wine, Garlic Butter

Serves 4
4 artichokes
4 tablespoons butter
1 cup dry white wine
8 garlic cloves, chopped
1 lemon
Salt to taste

Preparation: Prepare the artichokes for steaming by peeling away the tough outer leaves, cut away the top as well as any points on remaining leaves. Rub the cut artichoke with fresh lemon to prevent browning. Steam for at least 30 minutes (if you would like, save the liquid for a vegetable soup stock.)

For the Butter Sauce:
Set a small saucepan over medium heat. Add the white wine and garlic and simmer until the liquid is reduced by half.  Add lemon juice and salt.  Finally add the butter and stir until thickened. Serve alongside artichokes for dipping.

* The Asparagus Tip, Roasted Sweet Potato and Portobello Salad with a Charred Tomatillo Dressing would compliment a grilled fish such as Snapper too!

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