Asparagus & Arugula Salad with Pecorino Dressing

Raw asparagus and greens with a salty, nutty dressing

Asparagus is one of my favorite vegetables and its at the peak of its season right now. It's extremely versatile and available in a variety of colors and sizes. It can be grilled, roasted, steamed, or even served raw. This salad from Canal House Cooks Everyday calls for shaving raw asparagus into thin strips with a vegetable peeler (or excellent knife work) and it's best to use thick asparagus because it has a stronger flavor and is easier to shave into strips. The asparagus is mixed with peppery arugula and a simple pecorino dressing. You may be skeptical about the dressing, which just calls for combining a lot of grated cheese with hot water and olive oil, but trust me - it's acidic and salty and nutty and tastes incredible. This salad makes a bright and fresh side dish that is a nice accompaniment to a rich main course.


More Recipes with Asparagus:
- Spaghetti with Asparagus & Poached Egg
- Asparagus Gratin
- Asparagus Soup


Shaved Asparagus & Arugula Salad with Pecorino Dressing:
For Pecorino Dressing

• Put 3/4 c. finely grated pecorino cheese in a bowl and slowly whisk in 1/4 c. boiling water until smooth.
• Drizzle in 1/4 c. extra virgin olive oil, whisking constantly, until smooth. Season with pepper and salt.

For Salad

• Use a vegetable peeler to shave 1/2 lb. thick asparagus into thin strips and add to a salad bowl.
• Combine with 4 c. baby arugula and toss with the dressing. Check for seasoning and adjust if needed.

Serves three-four (side dish)

Coconut-Pineapple Pork & Black Bean Tacos

Turn ground pork and canned beans into quick and flavorful tacos

Tacos are a mainstay around our house and run a wide range of styles from healthy grilled veggie to crispy cheesy beef. I thought I'd tried nearly every kind of taco out there until I came across this recipe for coconut-pineapple pork and black bean tacos from Food52. Ground pork and beans cook with a blend of spices and then simmer in a mixture of coconut milk, pineapple, and lime juice. The tacos are a  blend of spicy, sweet, and tangy flavors and get an added kick from fresh herb and raw vegetable garnishes. The main ingredients of the dish, ground pork and canned beans, are very inexpensive and high in protein, making this a surprisingly inexpensive and healthy meal. I actually made a double recipe and used the leftovers in a burrito bowl with brown rice, which served as a bed for all the coconut-milky sauce (highly recommended).

Note: Because the pork is rather saucy, I recommend double stacking your tortillas to prevent them from getting soggy or falling apart.

More Taco Recipes:
- Grilled Cod Tacos with Citrus Slaw & Avocado Crema
- Flank Steak & Rajas Tacos
- Grilled Summer Vegetable Tacos
- Crispy Ground Beef Tacos


Coconut-Pineapple Pork & Black Bean Tacos:
 Ingredients
- 8-10 corn tortillas
- 1 lb. ground pork
- 1 can (15 oz.) black beans, drained and rinsed
- 1 onion, minced
- 1 garlic clove, minced
- 1 avocado, thinly sliced
- 2/3 c. coconut milk
- 1/4 c. pineapple juice*
- 1 tbsp. lime juice
- 1 tbsp. coconut or canola oil
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- kosher salt
- black pepper
- fresh cilantro, crumbled cheese, thinly sliced radish (suggested garnishes)

Recipe

• Heat the oil over medium high heat in a large skillet and add the onion.
• Cook for 5 minutes, or until the onion is translucent, then add in the garlic and cook for another minute.
• Stir in the cumin, paprika, oregano, and cayenne and cook for another minute.
• Add in the pork and use a wooden spoon to break up the meat. Season with a big pinch of salt and pepper.
• Cook for another 5 minutes, or until the meat is brown. Don't stir too much or the meat won't brown and get good crispy bits.
• If there is a lot of rendered fat in the pan, drain some of it off (my pork was pretty lean so I didn't do this). Add in the coconut milk and lower the heat to a simmer for about 5 minutes, or until thickened.
• Add in the beans, pineapple juice, lime juice, and another pinch of salt. Cook for another few minutes then check for seasoning.
• Use a slotted spoon to divide the mixture into tortillas. Garnish with some avocado, cilantro, cheese, and radish.

Serves four-five

*This is a great use for those little cans of pineapple juice you might have in the back of your pantry.

Sticky Asian Chicken Wings

Sweet, sticky, and tangy baked chicken wings

I love anything that you can eat with your hands, preferably off of a bone, and am a firm believer that chicken wings should be enjoyed year round and not just on game days. As far as weeknight meals go, chicken wings or drumettes should be a go-to: they're inexpensive, quick-cooking, and loved by kids and adults. This recipe (lightly adapted from Smitten Kitchen) couldn't be easier. Just whisk the ingredients for the sauce, toss with the wings, and baked on a sheet pan until caramelized and sticky. It takes about 3 minutes of active time and about 40 minutes until dinner is ready. While they're baking, I suggest making this ginger-miso salad as an accompaniment.


More Chicken Wing Recipes:
- Sweet & Spicy Asian Chicken Wings
- Grilled Chicken Wings with Jalapeño Yogurt Dip
- Baked Buffalo Wings with Blue Cheese Dip
- Grilled Honey-Lime-Sriracha Wings


Sticky Asian Chicken Wings:
Ingredients
- 1 1/2 lbs. chicken wings or drumettes
- 1 scallion, thinly sliced
- 1 1/2 tbsp. sesame seeds, toasted
- 1 garlic clove, minced
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. honey
- 1 tsp. toasted sesame oil
- 1 tsp. kosher salt
- several drops of Sriracha or other hot sauce, or more to taste

Recipe

• Preheat the oven to 425F. Cover a large rimmed baking sheet with foil and spray with non-stick cooking spray.
• Meanwhile, whisk together garlic, hoisin, soy sauce, honey, sesame oil, salt, and Sriracha in a large bowl.
• Add in the chicken wings and toss to coat. Spread the chicken wings and any remaining sauce onto the baking sheet and place in the oven.
• Bake for 35 minutes, turning the wings over halfway through, or until wings are cooked through and the sauce is thick and sticky.
• Transfer to a serving plate or bowl and sprinkle with the sesame seeds and scallion.

Serves two, can be easily doubled