Roasted Asparagus and Potato with Egg

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Throughout the spring, this became a favorite quick dish of mine. It is very easy to prepare, absolutely delicious and super clean. I ate it frequently for dinner, but it would make a terrific breakfast as well if you have some time to wait for the vegetables to roast! You can vary the vegetables with what is in season for you and create something new every time!

Roasted Asparagus and Potato with Egg (makes 3 servings)

  • 1 lb. fresh asparagus, washed and trimmed
  • 1 lb. small, red potatoes
  • 1 tbsp. olive oil
  • 3 farm eggs
  • 1/4 cup Parmesan cheese
  1. Preheat your oven to 400 degrees. line a baking sheet with foil.
  2. Scrub your potatoes and chop them into 1-2 ” dice
  3. Toss the potatoes with half the olive oil and distribute on the baking sheet evenly.
  4. Roast the potatoes for approximately 15 minutes.
  5. Toss the asparagus spears with the remaining olive oil and add to the baking sheet.
  6. Roast the vegetables for about 10 minutes more or until the asparagus are done to your liking (I like them just a bit browned).
  7. While the vegetables finish, cook three eggs, sunny side up.
  8. Remove the vegetables from the oven and distribute on three plates. Top each plate with one egg.
  9. Sprinkle with cheese and serve!

 

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Fish with Fennel and Tomato

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This is an oldie, but a goodie! Just made this again this weekend and was reminded of how wonderful I few simple ingredients can be!

Someday, I am going to retire and move to Italy. In my mind, that retirement includes doing yoga on the sunny balcony of an apartment in Cinque Terre, overlooking the Mediterranean Sea. And shopping in the weekly market to buy fresh cheese and produce and local olives, capers, tomatoes and fish. And socializing with the other local old people who gather at the market. That image of coastal Italian splendor often helps me get through challenging days. It’s a nice mental happy place that includes food!

This recipe may become the tangible representation of my idyllic dream. With some fresh fish from Locals Seafood, local, organic fennel, fresh local tomatoes and parsley and thyme from our garden, this is a quick, summertime winner. If you want to grill your fish, you could do that and make the sauce in a separate dish–easy!

Fish with Tomato and Fennel (4 servings)

  • 4 fish fillets (we have used Spanish mackerel and swordfish with equal success)
  • 1/4 cup high quality olive oil
  • 1 bulb fennel, trimmed and chopped
  • 1 tsp. fresh thyme leaves
  • 2 cloves organic garlic, peeled and minced
  • 6 plum tomatoes, roughly chopped
  • 1/2 cup unpitted olives (optional)
  • 1/4 cup capers, rinsed (optional)
  • 1/2 cup chopped Italian, flat leaf parsley
  • Kosher or sea salt and pepper to taste
  1. Heat the olive oil in a saute pan over medium heat. Add the fennel and cook without browning until it is soft (about 15 minutes). Season to taste with salt and pepper.
  2. Add the thyme and garlic and cook an additional 1 minute. Stir well.
  3. Add the chopped tomatoes, olives and capers to the pan. Raise the heat a bit and cook until the mixture is thick, but not dry (about 15 minutes depending on how much liquid your tomatoes hold). Reserve and keep warm.
  4. Cook fish to your preference (I pan seared ours, but grilling would be great also).
  5. Plate the fish and top with the tomato and fennel sauce. Garnish with parsley.
  6. Pour yourself a glass of wine, inhale the delicious aroma and dream…
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