Asparagus and lemon just seem to be a match made in heaven.

So simple.  So beautiful.  And SO tasty!

This easy lemon pepper recipe is definitely one of my favorites.  You can prepare the asparagus a number of ways — roasted, boiled, steamed, or sauteed.  Then pair it with the citrusy zest and juice of a fresh lemon, lots of cracked black pepper, a little olive oil and salt, and this delicious side dish is ready to go instantly.  And the vivid greens and yellows make it all the lovelier to enjoy.

Definitely a favorite in my book.

Lemon Pepper Asparagus Recipe

Ingredients:

• 1 lb. asparagus, ends trimmed
• 1 Tbsp. olive oil
• 1 lemon, zested and juiced
• pinch of sea salt
• lots of freshly-cracked black pepper

Method:

For Roasted Asparagus:

Preheat oven to 400 degrees F.

Toss or mist the asparagus with olive oil and 1 Tbsp. lemon juice until evenly coated.  Sprinkle with a pinch or two of sea salt, and then generously season with freshly-cracked black pepper.  Roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender.  Remove and garnish with lemon zest.

For Boiled Asparagus:

Fill a large stockpot 2/3 full of water, and bring to a rolling boil.  Add asparagus spears, and cook for 3-5 minutes, or until crisp-tender.  Remove and drain asparagus, then toss with olive oil and 1 Tbsp. lemon juice until evenly-coated.  Season generously with freshly-cracked black pepper, and then garnish with lemon zest.

Ali’s Tip:

This recipe is also delicious with some fresh thyme mixed in!

Anyone remember that episode of Seinfeld when they talk about how fun it is to say the word “sssssssalsa”?  Well, get ready for chimichurri!

Yep.  And in Spanish, the double “r” means you get to give it a dramatic roll as well.

Chimichurrrrrrrri.

For those of you who have never made this sauce, it is a parsley lover’s dream come true.  Lots of fresh flat-leaf parsley, plus some oregano, garlic, a little red wine vinegar, salt, pepper and olive oil — it’s basically a parsley pesto!  Definitely a simple, fresh sauce that pairs perfectly with grilled steak, chicken, or even fish or seafood.

Rrrrrrrrreally yummy.  You should give it a try!

Chimichurri Sauce Recipe

Ingredients:

• 1 cup fresh (flat-leaf) parsley leaves, tightly packed
• 2 Tbsp. fresh oregano leaves, tightly packed
• 3 cloves of garlic
• 2 Tbsp. red wine vinegar
• ¼ tsp sea salt
• ¼ tsp freshly-ground black pepper
• ½ tsp red pepper flakes
• ½ cup good-quality olive oil

Method:

Place all ingredients in food processor except for the olive oil.  Pulse until finely chopped.  Transfer to a jar or bowl, and whisk in olive oil until combined.  Use immediately or refrigerate for up to one week.

Ali’s Tip:

You can also make chimichurri with cilantro instead of parsley!  I enjoy making it with an extra pinch of cumin and chipotle powder mixed in.

So I seem to be obsessed with wedges lately.  Wedge salads, wedge sandals, blood orange wedges, and now my new favorite….roasted cabbage wedges!

I had seen this idea on the blogosphere awhile back.  And after a friend tried and absolutely loved it, I thought roasted cabbage would be a fun recipe to try to go with my corned beef.  Sure enough, it was delicious!!!

The fun is that this recipe tastes fantastic with just some olive oil, salt and pepper.  But I have also included lots of other fun flavor options below that you could use to kick things up a notch — from lemon, to herbs, to bacon!  Options abound.  I’m also excited to try cooking it on the grill this summer.  Great for a St. Patty’s Day feast, or just an easy delicious side dish anytime.

Cheers to wedges!!!

Roasted Cabbage Wedges Recipe

Ingredients:

• 1 head green cabbage
• 2 Tbsp. olive oil
• kosher salt and freshly-ground black pepper
• (see additional ingredient options below)

Method:

Preheat oven to 450 degrees F.  Line a large baking sheet with aluminum foil.

Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge.  Arrange the wedges in a single layer on the prepared baking sheet.

Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt and freshly-ground black pepper. Turn cabbage wedges carefully, then repeat on second side.

Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve immediately, and garnish with lemon if desired.

Ali’s Tip:

Here are some additional flavor recommendations I would recommend trying out (separately – probably not together!).  Add ingredients before cooking:

• fresh lemon juice (then garnish afterwards with lemon wedges)
• small diced uncooked bacon (it will roast and cook along with the cabbage)
• blackening powder
• smoked paprika
• fresh thyme

Source:

Slightly adapted from Kalyn’s Kitchen.

Somehow my small group’s Thanksgiving feast happened to fall on a crazy-busy workday this year, leaving me pretty much zero time for any prep on my dinner contribution.

But not to fear!

Dum dah dum…

Behold, my 3-minute cranberry-pear relish to the rescue!

I’m not kidding.  It took me more time to pull out the food processor than to actually make this one.  Just zest an orange, toss everything else into the food processor, and voila!  A colorful, delicious, and creative twist on cranberry relish is ready in minutes.  And, it’s also perfect for leftovers on turkey sandwiches!  Definitely a yummy and speedy recipe to bookmark.

Cranberry Pear Relish Recipe

Ingredients:

• 1 orange
• 1 bag cranberries
• 1 Bartlett pear, cored and cut into large chunks
• 1/2 cup light brown sugar (more or less to taste)
• pinch Kosher salt
• 1/4 cup chopped pecans, toasted

Method:

Zest the orange, then peel and cut roughly into wedges.  (Discard the peel.)

Add the orange wedges and zest, cranberries, pear, sugar and and salt to a food processor, and pulse until coarsely chopped.  Transfer to a bowl, cover, and refrigerate for at least an hour or up to two days.  Just before serving, stir in pecans.

Ali’s Tip:

Add in a few pieces of candied ginger for an extra sweet and spicy kick!

Source:

Adapted from the Food Network.

Kansas City has a zillion amazing restaurants.  But one of my newest favorite is a healthy fast-food alternative restaurant called “Unforked“.  It is brilliant.

The owners/creators are actually the force behind Sheridan’s, one of my favorite local custard chains.  (And they happen to attend the church where I work — fun!)  But instead of your typical super-processed, deep-fried, zillion-calorie fast food restaurants, this place overflows with creative, fresh, and healthy options.  I can’t get enough of it — everything I have tried is amazing.  (Side note — I deeply hope this is what the majority of fast-food restaurants might look like in a decade!)

One of my new favorites there is their “Hale The Kale” salad.  It is made simply from fresh kale, Parmesan, bread crumbs, and a lemony olive oil dressing.  And it is utterly delicious! I had to admit that I had my doubts about so much fresh kale (I usually prefer adding my kale to pizzas, soups, or making kale chips).  But when the other ingredients were added, it tasted wonderfully fresh, light and flavorful!

So while we’re still in the midst of kale season, I decided to try it at home.  Decided to nix the breadcrumbs and add in some thyme, and loved it.  Hope you do too!

Lemon Parmesan Kale Salad Recipe

Ingredients:

• 3 cups chopped fresh kale
• 1 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1/2 tsp. dried thyme
• pinch of salt and freshly-ground black pepper
• 1/4 cup freshly-grated Parmesan
• 1/4 cup toasted bread crumbs (optional)

Method:

In a large bowl, whisk together olive oil, lemon juice, thyme, salt and pepper.  Add kale and Parmesan (and bread crumbs, if using), and toss until the kale is evenly coated.  Serve immediately.

Ali’s Tip:

This would also be great with some chopped/sliced fresh fruit added in, such as peaches, plums, apples, or blackberries.  It would also be delicious with some toasted pecans, almonds or walnuts added in.

Source:

Inspired by Unforked.

Allow me to introduce you to one of my all-time favorite side dishes.

I’m not kidding.  I make this one all. the. time.

It’s my favorite when I’m craving something salty and sweet.  It is uber-fast to prep.  It only calls for a few ingredients.  It is easily customizable to different seasonings to pair with your main course.  It’s pretty healthy.  And…it’s ridiculously delicious.

Have I convinced you yet?  (I think I’ve convinced myself.  Already hungry for the leftovers!)  :)

Roasted Sweet Potatoes & Onions Recipe

Ingredients:

• 2 sweet potatoes, sliced into 1/8-inch thick coins
• 1 onion, quartered then cut into 1/2-inch slices
• 2 Tbsp. vegetable or canola oil
• 1/2 tsp. sea salt (or more or less to taste)
• lots of freshly ground black pepper
• optional: additional seasonings (see note below)

Method:

Preheat oven to 400 degrees.

Combine all ingredients in a large bowl.  Toss with a spoon until vegetables are evenly-coated.

Prepare a baking sheet with aluminum foil or parchment paper, and spray with cooking spray.  Transfer vegetables to the baking sheet, and spread so that they are evenly spaced in a single layer.  (I crammed a few too many in the photo above, which doesn’t let them get quite as crispy.)  Bake for 20-30 minutes, or until onions begin to crisp and brown, and sweet potatoes are cooked through.

Ali’s Tip:

To be honest, even though I have seasoned these a zillion ways over the years, the classic salt-and-pepper combo is still my favorite.  But here are some other fun variations to choose from:

• toss with a tablespoon of balsamic vinegar (when tossing with the olive oil)
• toss with various seasonings before roasting
  • Italian seasonings (oregano, thyme, parsley, rosemary, etc.)
  • smoked paprika
  • chipotle and/or chile powder and cumin
• after roasting, top with…
  • chopped fresh parsley
  • toasted slivered almonds
  • freshly-grated Parmesan

A few years ago, I was at a birthday party for my boss, thrown by one of his good friends who also happens to be an outstanding cook.  But while I had every intention of saving my appetite for his world-famous Kansas City barbeque, pretty sure I completely blew it on the first appetizer — these incredible little stuffed mushrooms.

As the trays were passed around the patio, one by one you heard everyone murmer, “Oh my goodness — what is in these mushrooms?!?”  Surprisingly, John told us there were only two main ingredients — blue cheese and sun-dried tomato pesto.  (Although in addition to those tasty sun-dried tomatoes, this pesto was also made with walnuts and fresh sage.  Yum!)  John also smoked his stuffed mushrooms, which gave them an extra-amazing finish.

Alas, I don’t have a smoker, but made mine in the oven this week and they were still insanely delicious.  Also decided to top mine with a pinch of Panko to give them a slight breaded crunch.  So good, so easy, and so fast (especially if you have the red pesto made ahead of time!).  And as his party proved, they’re definitely a crowd-pleaser.  Thanks, John!!!

Blue Cheese & Red Pesto Stuffed Mushrooms Recipe

Ingredients:

Stuffed Mushroom Ingredients:

• 1 lb. cremini or button mushrooms
• 1/4 cup sun-dried tomato pesto (see ingredients/recipe below)
• 1/4 cup Panko breadcrumbs

Sun-Dried Tomato Pesto Ingredients:

• 1 (24 ounce) jar of sun-dried tomatoes in oil
• 6 cloves garlic, peeled (or about 3 tsp. minced)
• 1 cup walnuts
• 1/3 cup fresh sage
• 8 ounces Parmesan cheese, grated
• 1 cup olive oil
• salt and pepper to taste

Method:

To Make The Stuffed Mushrooms:

Preheat oven to 350 degrees, or preheat a smoker.

Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth.  Fill mushroom cavity with sundried pesto (approx. 1/2 tsp.). Top with blue cheese crumbles, and a pinch of Panko.  Bake or smoke for about 15 minutes, until the cheese starts to melt and filling is warm.  Serve immediately.

To Make The Sun-Dried Tomato Pesto:

Place tomatoes, garlic, walnuts, sage, and Parmesan in a food processor, and pulse until blended.  Slowly stream in the olive oil, then season to taste with salt and pepper.  Use pesto immediately, or refrigerate for up to one week, or freeze.

Ali’s Tip:

These are also great with gorgonzola cheese!

I have to admit that I’ve never been a big fan of cauliflower.  Love its beautiful “look”, but have never been the one to crave it, or graze on it at a party.

However, cauliflower happens to be in season right now, and I’m on a mission to expand my produce repertoire this summer.  So I decided to give it a go by applying the solution that has worked for me with a few other vegetables — if in doubt, roast it!!

Low and behold, it was actually pretty good!  For those of you who are already cauli-fans, I imagine you’d especially like this one.  I followed the Barefoot Contessa’s recommendations and added in an entire head of roasted garlic, parsley, lemon juice and pine nuts — all of which I love — so it wasn’t a surprise that the dish ended up being full of great flavor.  And of course, roasting the cauliflower definitely did kick it up a notch in my book.  :)

Cheers to trying new things!

Garlic Roasted Cauliflower Recipe
(Adapted from Ina Garten)

Ingredients:

• 1 head of cauliflower, cut into small florets
• 1 head of garlic, cloves separated & unpeeled
• 2 Tbsp. extra virgin olive oil, divided
• 1 tsp. kosher salt
• freshly ground black pepper, to taste
• 1/4 cup finely-chopped flat-leaf parsley
• 1/4 cup pine nuts, toasted
• 2 Tbsp. freshly-squeezed lemon juice

Method:

Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off.  Cut the largest cloves in half lengthwise.

On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.

Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm. Serves 6.

Ali’s Tip:

To kick this up an extra notch, serve it with some freshly grated Parmesan.  Delish!

It’s the rare occasion when I crave fries.  Granted, I will enjoy them whenever they are served with a meal, but usually they’re just “ok”.

However…sweet potato fries are a totally different story.

Oh my goodness.  I’ll take a sweet + salty + savory combination anyday.  But when you add in the flavors of the wonderful spices, plus the oh-so-slight crisp around the edges, plus that deep, round sweet potato taste, I’m in heaven.  Absolutely love sweet potato fries!  And much more — I love roasting them in the oven at home.  It’s super-simple, and so much healthier than actually frying the “fries”.  :)

So if you’ve never made these at home, you should totally give it a try!  All it takes for a large batch is two sweet potatoes, and a few teaspoons of your favorite seasonings.  (Probably one of the most inexpensive sides you can make!)  Definitely a recipe everyone will enjoy!

Sweet Potato Fries Recipe

Ingredients:

• 2 medium-sized sweet potatoes, rinsed and dried
• 2 Tbsp. vegetable oil
• 2 tsp. smoked paprika
• 1 tsp. coarse salt
• 1 tsp. garlic powder
• 1 tsp. freshly-cracked black pepper
• 1/2 tsp. cumin
• 1/4 tsp. cayenne (optional)

Method:

Preheat the oven to 450 degrees.

Carefully cut the potatoes into 1/4″ thin strips, or to your desired thickness and length.  Then place in a large bowl, and toss with the remaining ingredients (oil and spices) until potatoes are evenly coated.

Then spread out the potatoes evenly on a baking sheet prepared with parchment paper or silicone baking sheet.  (Try not to overcrowd the sheet, or have multiple layers of fries — you want them to be roasted, not steamed.)

Place in oven and cook for 20-25 minutes, turning the fries once or twice during that time to cook evenly.  (May take more or less time, depending on the size and thickness you cut the fries.)  Remove once the edges slightly begin to brown and fries begin to crisp.

Ali’s Tip:

I’m pretty sure I’ve never seasoned these the same way twice.  You can literally substitute in just about any of your favorite seasonings, or grated parmesan, or other fun oils.  Experiment away!

If there were to be a prize awarded to the most-made (and arguably most-enjoyed!) side dish in my kitchen, roasted asparagus would undoubtedly take the cake!  Or, um…be the winner.  :)  For years and years, this classic yet super-versatile dish has been the perfect accompaniment to a wide array of main dishes.  And occasionally, when the craving hits, I have also enjoyed it as a small meal or snack in and of itself!

In short, I LOVE roasted asparagus!

As I’ve listed below in the “Ali’s Tip” section, there are endless ways to prepare and season this dish.  Maybe I’ll post on those throughout the coming months.  But for an initial recipe, thought I would go with what’s still my favorite — classic roasted asparagus that is simply seasoned with salt and pepper.  It may be simple, but it is still SO delicious.  And of course, asparagus is great for you too!

What are some of your favorite ways to enjoy roasted asparagus??

Roasted Asparagus Recipe

Ingredients:

• 1 bunch (about 1 lb.) fresh asparagus, washed and dried
• 1-2 Tbsp. olive oil or canola oil
• sea salt
• freshly-cracked black pepper

Method:

Preheat oven to 400 degrees.

Trim the tough asparagus ends, removing about 1 inch.  Lay out asparagus side-by-side on a baking sheet covered with parchment paper or cooking spray.  (Or you can also cook these in a 9×13 pyrex pan.)  Drizzle the asparagus evenly with oil, then sprinkle with a pinch or two of salt and lots of freshly-cracked black pepper, and give the pan a few good shakes to coat well.

Bake for about 8-12 minutes, or until the tips begin to brown and the asparagus is tender.  (Cooking time will depend upon the thickness of your asparagus spears.)  Serve immediately.

Ali’s Tip:

The seasoning possibilities for roasted aspargus are endless.  But here are a few of my other favorites:

• balsamic or red wine vinegar
• garlic
• freshly grated parmesan
• lemon or lime juice
• honey
• various dried herbs/spices (smoked paprika, chipotle powder, cumin, etc.)
• chopped fresh herbs (rosemary, basil, oregano, thyme, cilantro, etc.)
• nuts (slivered almonds, pine nuts, chopped walnuts or pecans, pepitos, etc.)
• wrapped in prosciutto or bacon