Velvet Roasted Asparagus Soup

This recipe came from a fabulous book Allison gave Nate for Christmas. We have loved everything we have made - thanks Allie! Here is another one of our favorites!

Ingredients:

2 1/2 lbs thin asparagus, trimmed and cut into 2" pieces
2 leeks, white and light green parts only, cleaned and finely chopped
2 tbsp olive oil
Salt and freshly ground black pepper to taste
2 1/2 cups vegetable or chicken broth
1/4 cup sour cream for garnish
1 tbsp finely chopped fresh chives for garnish


Instructions:

1. Preheat the oven to 425 degrees. In a heavy roasting pan, combine the asparagus pieces, leeks, olive oil, salt and pepper. Mix to combine.
2. Roast, stirring occasionally, for 30 to 35 mins or until the leeks are golden brown and the asparagus are tender.
3. Transfer the vegetables to a blender and add the broth. Process on high until completely pureed. Taste and adjust the seasonings.
4. Pour into soup bowls and garnish with sour cream and chives. Serve immediately.

Advance Preparation:
May be prepared up to one day ahead, covered and refrigerated. Reheat gently.

Olive Chicken with Herbs & Lemon

This is another great recipe sent to me by Allison. Here is what she wrote:

"Ok - this is quite possibly the simplest and yummiest meal I've ever put together. I didn't measure anything - just estimated, threw it together and let it sit while I heated the skillet and browned the garlic and onions."


Ingredients:

1 chicken breast (the full heart shaped piece!) sliced or chopped
5 garlic cloves, chopped
1 cup fresh green olives, pitted and roughly chopped
~1/4-1/2 cup red onion, chopped
Zest of 1 lemon
Salt (to taste)
Ground pepper (to taste)
Dried basil (~3 tbsp)
Ginger powder or fresh (~1 tsp)
Olive oil


Instructions:

1. Marinate chopped chicken in olive oil, basil, ginger, salt, pepper and lemon zest.
2. Heat skillet on med., then brown onion and garlic in olive oil
3. Add chicken to skillet.
4. For the last 3 minutes, add olives (to warm, don't add to early so it doesn't absorb raw chicken juice)
5. Serve like stir fry: over rice, next to noodles or as the center of a grilled sandwich!


Thanks for sending me this yummy dish!

Nital's Famous Salad Dressing

Allison and Nital made this for us one time and we loved it! It is a really light dressing that is perfect when you are in the mood for a great salad. Allison makes the dressing in a 2 cup liquid measuring cup (and the ingredients are written to match) so that it is easy to pour when you are finished.

I loved the instructions she sent me, so I am keeping them (see below)!

Ingredients:

3 heaping tbsp of horseradish mustard (good brand: Maille)

pour balsamic vinegar over mustard to 1/2 cup mark

1 1/2 tsp olive oil

3-4 quick shakes of garlic powder

3-4 quick shakes of salt

17 cranks of pepper grinder (start with 10, add to taste)

1 tbsp of lime juice (optional)

Instructions:

Stir like a crazy woman (or man) and enjoy!

Allison wrote, "We prefer this dressing over a simple salad of lettuce, red onions, tomatoes and croutons."

Thank you both for sharing your recipe!