Roasted Asparagus & Crunchy Radish Salad

Early spring always feels like such a tease. For two weeks it was 80°F and the next week we were watching spherical snow fall from the sky and land on the road where it turned instantly into slush. Even though March feels like it should be all spring and flowers and showers, it's usually the snowiest month of the year for us. Whatever accumulates never lasts long this time of year, melting with in a day or two. 

The moment you have yourself convinced it's finally spring and the warm weather is here to stay, Mother Nature takes charge again and drops some white stuff outside your window. It is too warm for soup. Potatoes and winter squash are long gone, but asparagus and spring radish are yet to come. This is the limbo between winter and spring we are in. I desperately crave fresh produce picked from the garden, a dose of vitamin D from the sun, and a late evening where the skies stay light past 6pm.  

Roasted Asparagus & Crunchy Radish Salad

Published March 9, 2017 by Caitlin Sherwood

Serves: 3-4   |    Active Time: 25 minutes

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Ingredients:

1 bunch asparagus

1 tablespoon avocado oil (or other neutral cooking oil)

1/2 red onion

1/4 cup pine nuts

2 cups baby spinach

1/2 cup radishes, sliced

2-3 tablespoons parsley, minced

Freshly cracked pepper to taste

For the Vinaigrette:

1 clove garlic, minced

Juice of 1 lemon

2 teaspoons dijon mustard

1/4 cup olive oil

Pinch of salt

Directions:

1. Preheat oven to 450°F.
2. Chop the thick ends off of the asparagus and discard. Chop remaining asparagus into 3rds and toss in avocado oil. Cut red onion into wedges. Spread in even layer on baking sheet. Place in oven and bake for 12-15 minutes, until asparagus begins to crisp. Remove asparagus from oven, and allow to cool.
3. Toast pine nuts in oven on a separate baking sheet for 3-5 minutes, or until fragrant and lightly browned.
4. Meanwhile, make vinaigrette: place all ingredients in a jar. Close jar, and shake until combined.
5. Assemble salad: Place spinach and radishes in large salad bowl, and top with asparagus and red onion. Sprinkle with pine nuts. Drizzle vinaigrette over salad and toss to coat, and season to taste with black pepper. Serve.
6. Notes: Crumbles of goat or feta cheese make great additions to this salad, just sprinkle on top at the end.

Vanilla-Honey Tapioca Pudding

When people hear that I grew up as an only child, they often ask I if you liked it. They as if I know any different – or have any perspective on what it's like compared to having siblings. I want to answer--I want to have an answer- but I do not. Instead, it was just me, and as an introvert, that never bothered me much. I certainly never had to compete for the last pudding cup, which my mom would often keep in the fridge (always tapioca). 

Tapioca pudding is ridiculously easy to make. No joke, it's as easy as soak, simmer, set. Serve it with fresh berries in summer, or even a touch of homemade cranberry sauce in winter. Vanilla-Honey Tapioca Pudding!

Vanilla-Honey Tapioca Pudding

Primal, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    

Tapioca is naturally grain-free, made form tapioca root. Use small tapioca pearls to make this pudding.

Serves: 4   |    Total Active Time: 30 minutes

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Ingredients:

• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• ⅛ teaspoon salt (or 1/4 teaspoon kosher salt)
• 1/2 cup small pearl tapioca
• 1/2 cup honey (or 1/2 cup sugar, depending on preferences -- honey will lend a honey taste to the pudding)
• 2 eggs
• 1 teaspoon vanilla

Directions:

1. Put the milk, cream, and tapioca pearls in a medium sized sauce pan. Allow to sit for 30 minutes for quick cooking -- or overnight (covered, in the fridge) for normal tapioca, to hydrate.
2. Place sauce pan on stove over medium-low heat. Add honey, and stir. Warm slowly until the milk is almost to a simmer, stirring frequently to avoiding tapioca sticking to the bottom, and cook until tapioca is fully hydrated (this will vary depending on type of tapioca -- quick cooking tapioca will only need 5 minutes, while regular could take up to 45).
3. Meanwhile, whisk the eggs in a medium sized mixing bowl. Set aside. When tapioca is hydrated, use a ladel to scoop a ladel of warm milk mixture into the egg, whisking quickly to temper eggs. Then, pour eggs into sauce pan, again stiring quickly to avoid curdling. Cook for 3-5 minutes more, until mixture thickens. Pudding should coat the back of your spoon. Remove from heat, and stir in vanilla. Pour into airtight container and cool in fridge 2 hours or until ready to server.
4. Divide the pudding among glasses and top with fresh berries, nuts, or marmelade.

Strawberry, Feta, Argula & Walnut Salad

In my childhood home, the east side of the yard was a dedicated strawberry patch. Or at least it started that way—before the suckers started popping up everywhere in the yard. Occasionally, you'd find a strawberry growing amongst the peonies, or thriving in a crack between two pavers. That’s what strawberries do—find a home, take root, take over. It’s why I haven’t yet planted strawberries in our current home, but suddenly, with spring in the air, I’m regretting that.

This salad is perfect for early spring days. In Colorado, you can always still count on a few more winter storms throughout spring, but for a few days, fresh salads, smoothies, and even grilled sausages have a moment to shine before a soggy pile of snow drops in.

Strawberry, Feta, Argula & Walnut Salad

Published April 28, 2016 by Caitlin Sherwood

Serves: 2   |    Active Time: 10 minutes

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Ingredients:

For the Salad:

4-5 cups baby arugula

1/4 cup feta crumbles

5-10 strawberries, tops removed and quartered

1/4 cup toasted walnut pieces

Freshly ground black pepper

For the Vinaigrette:

1/4 cup extra virgin olive oil

3 tablespoons white balsamic vinegar

1 teaspoon dijon

1 tablespoon minced shallot

Pinch of salt

Directions:

1. In a jar, combine all ingredients for vinaigrette. Close jar and shake to emulsify. Set aside.
2. Place arugula in a salad bowl. Top with feta, sliced strawberries, and toasted walnuts.
3. Drizzle vinaigrette over salad, and top with freshly cracked pepper to taste. Toss and serve immediately.