Spargelfest Salad Grilled Asparagus Beet Salad W Honey M Recipes

ASPARAGUS & CHICKEN SALAD (SCHWETZINGER SPARGELSALAT)

Steps:

• Combine mayonnaise, vinegar, parsley, calt and sugar. Let stand for 5-10 minutes.
• Combine cubed chicken, pineapple and tomatoes in a large bowl. Add the dressing mix, tossing lightly
• Arrange half the Asparagus in a large salad bowl or serving platter. Spoon chicken salad on top. Scatter remaining asparagus on top.

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
• Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
• Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
• In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

GRILLED BEET SALAD WITH BURRATA AND CHERRIES

Steps:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
• Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
• Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
• Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.

ASPARAGUS, BEET, RED ONION, AND WALNUT SALAD

Steps:

• Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
• Salad: Bring a large pan of lightly salted water to boil. Add the asparagus spears to the water and cook for 3 minutes. Drain. Plunge the spears into cold running water to halt the cooking process. When cooled, drain the asparagus on paper towels, toss the asparagus with 1/2 cup of the vinaigrette. Refrigerate for 1 hour.
• Bring medium saucepan of lightly salted water to a boil. Add the beets and cook until tender when pierced with a sharp knife. Drain. Slip off the skins under cold running water. Slice the beets 1/4 inch thick. You need approximately 24 slices. Toss the beets with 1/4 cup of the vinaigrette. And refrigerate at least 1 hour before serving.
• To assemble the salad, layer the beets, onions, and asparagus on small salad plates. Drizzle the remaining dressing around the plates and sprinkle with walnuts.

BERRY-BEET SALAD

Steps:

• Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender., Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices., In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.

PEAR, APPLE & BEET SALAD WITH DUCK AND PEAR VINAIGRETTE

Steps:

• Roast the Beets -- this can easily be done a day or two ahead. Just cut off the stem (green part) and wash well. Place them on a sheet of aluminum foil, drizzle with olive oil 1-2 teaspoons and salt and pepper. Wrap up in the foil and bake at 375 for 50 minutes for medium sized beets. 45 for small 60 for large. Just let cool before peeling the skin. Just use a small plain knife and pull off the skin. If you don't want red fingers use gloves. Or after peeling them (and you will have red fingers -- just use a light mix of bleach and water and the red will come off your hands). Just store in a baggie or ziplock/plastic container. Don't slice until you need them.
• Salad -- Now prepare the salad. In a medium size bowl add the arugula, red onion and pecans reserving some for a garnish. Now I don't add the apples or pears until right at the end. Just drizzle with lemon so they will not brown and set on a plate covered in saran wrap to the side.
• Duck -- First score the skin. With a knife cut cross marks on the skin side in order to release all the duck fat as it cooks. Just salt and pepper well. Then in a heavy pan such as cast iron, cold not heated -- add 1 teaspoon olive oil and add the duck skin side down which is important. Turn the heat to to medium high heat, saute the duck. Starting from cold lets the duck render all the duck fat and give it a crispy crust. After about 10 minutes, flip and cover with a lid. Cook until 135 for medium rare. About 5-7 more minutes. Half way through you can drain some of the duck fat off if you want. Once done to medium rare, remove from the heat and cover with foil and let rest before slicing.
• Vinaigrette -- Remove most of the duck fat and just keep a little of the bits on the bottom of the pan for flavor, add the olive oil, mashed pear, garlic and shallot to the pan and cook until well combined 2-3 minutes. Add the white wine to deglaze the pan and cook another minute. Add the mustard, rice wine vinegar, apple juice, fresh thyme, salt and pepper and cook just a minute.
• Put it all together -- Add a couple of tablespoons of the vinaigrette to the lettuce and toss lightly. Make sure to add in the pears and apples at this point. Now slice your beets and duck. On each plate add your salad mix, then fan out the sliced beets (1 beet per person), and top with the duck thin sliced (1 breast per person). Top each with the warm vinaigrette and garnish with extra pecans and gorgonzola crumbles.
• JUST ENJOY!

MY FAVORITE ASPARAGUS

Steps:

• Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
• Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

TASTY SUMMER BEET SALAD

Steps:

• Steam the beet until easily pierced by a fork, 20-40 minutes.
• Cool and peel and chop into one inch cubes.
• Slice green onions into 1/4 inch slices.
• Roughly chop the cilantro, removing large stems first.
• Put cilantro, beets, and green onions in serving bowl.
• DRESSING.
• Pour balsamic into a small bowl or ramekin, add salt and pepper.
• Whisk in olive oil till it thickens some. Adjust balsamic to taste.
• Add dressing to the salad, toss, and serve.

PAULA DEEN'S FRUIT SALAD W/ HONEY DRESSING

Steps:

• For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well.
• Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown.
• Combine the fruit, raisins, and nuts in a glass bowl.
• Add the dressing and stir gently.
• Serve on red leaf lettuce.

GERMAN KASEKUCHEN

Steps:

• CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable.
• Divide the dough into 2 equal portions.
• Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan.
• Either roll out the dough or press it in with your fingers.
• Chill before filling.
• CHEESECAKE: Preheat the oven to 375 degrees F.
• Press the cottage cheese through a sieve.
• Combine the cornstarch and the baking soda and set aside.
• In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla.
• Beat until very smooth.
• Add the dry mixture to the cheese and blend well.
• Stir in the sour cream and raisins.
• Pour the cheese mixture into the prepared crust and bake for one hour, or until done.
• The center will remain soft.
• Turn off the oven and prop the door open.
• Allow the cake to cool to room temperature.
• Serve at room temperature as well.

SPARGELFEST SALAD (GRILLED ASPARAGUS & BEET SALAD W/ HONEY M

Steps:

• Preheat oven to 400°F.
• Combine vinegar, honey, mustard, lemon juice, shallots, salt and pepper in a small mixing bowl. Slowly whisk in olive oil.
• Line asparagus on baking sheet lined with parchment paper and brush with olive oil. Roast for six minutes.
• Line four salad plates with European salad mix, divide beets among salads, attractively roll and arrange ham/prosciutto over salads, top each salad with five spears of grilled asparagus and sprinkle with 2 oz. Cambozola and pine nuts.
• Stir vinaigrette and adjust seasoning if desired; drizzle over salads.
• Butter toasted bread; cut each slice in half and then in half diagonally to form two triangles; sprinkle with remaining 4 oz. Cambozola and place in hot oven just to soften and warm cheese.
• Place four triangles around each salad and serve.