Is is spring or summer? Sometimes, it is hard to tell up here. I have to say, I am torn about the title of this dish. Yes, the asparagus and peas are in season in the spring. BUT, where I live they are kind of in season all summer. In all reality, they are available year-around as well. Regardless, you should add this dish to your to-make list.
I am so excited that Spring is here! I love this time of year because it is the beginning of vegetable surprises at the Farmer’s Markets and grocery stores. Where I live, it is officially asparagus season. The organic asparagus at the grocery stores around here are MASSIVE! I have never seen such huge asparagus. While I usually prefer skinny asparagus for roasting, these jumbo asparagus are perfect for a shaved asparagus salad! All you need is a potato peeler to create beautiful ribbons that will add great texture and flavor to any salad.
I know it may seem weird, but I have still eaten quite a bit of soup here in Hawaii. I love making soups and stews because I feel like it gives me room to be creative. I can throw whatever I want into a soup/stew and whip it up pretty quickly. Because of that, soups are a great way to use up leftover ingredients in your kitchen. Also, they are great if you don’t have time to stand over your stove while making dinner. You can be getting ready, taking care of the kids or just kicking back watching Top Chef while your soup works its magic.
Happy Friday everyone! I would like to announce that I am officially a college graduate! Since I graduated in the fall (a semester early!) the ceremony was very small, which was nice. I only knew one girl graduating with me, but I also had the chance to talk to my professor who inspired me to create this blog. We can all thank Mindy for the creation and continuance of Savour the Senses! But back on topic, Friday means time to featured another fellow foodie. This week we have Kiri from Healthy Foodie Travels with a simple, healthy recipe for you all. With that, I give you Kiri:
Chinese Chilled Soy-Glazed Asparagus and Shrimp w/ Warm Tomato Sauce
Along with the chips and salsa for my Foodbuzz 24×24, I made beer battered veggies tempura as an appetizer. Beer batters are great because the carbonation in the beer makes the batter puff up more when frying, which gives the veggies a fuller crunch. For these, I chose to use Modelo beer to keep the Mexican-type theme for the party. I fried asparagus, green beans, poblano peppers and zucchini (one of the first from our garden!). These are great served with guacamole or ranch dressing to dip.
Now that I have my easy flatbread recipe, I have been experimenting with its multiple uses. I am a big fan of breads for breakfast, so I decided to make a breakfast pizza with the flatbread. Beware, these pizzas are very filling, I only ate half and saved the other half for breakfast the next day!
As many of you know, the world of food blogging is huge. How can you follow all the good food blogs there are? The answer is you can’t, there are just too many! So this brings up the crucial question- how do you get people to read and follow your own blog when you are just a tiny ant in the food blogging universe? Maybe the answer is in the recipes; but what kind will people want to read- healthy, hearty, easy, quick, gourmet? Or maybe the answer is in the writing; maybe your witty sense of humor or helpful information will win you followers. Personally, I think these two things are important, but every food blog reader has different tastes and personalities. You can never meet everybody’s standards. You need to be yourself and post what you want, and the way to still gain followers when doing this? I believe it’s all in the photos.
After hearing about my plan to eat healthier, many of you voiced your desires for me to continue posting my comfort food posts. As much as I would love to be able to eat like that every day and not gain a hundred pounds, I can’t; but there is no need to worry! I stand before you with a recipe to prove that healthy can be just as delicious as all of my comfort food recipes.
This recipe is filled with nutritious vegetables and healthy fish, no cheese or empty carbs here, but I can guarantee that it has more flavor than most meals. I chose not to eat a starch with this meal, but it would go very well with a jasmine rice or white rice. The vinaigrette adds a delicious citrusy bang to the vegetables and fish.
Also!— I am happy to announced that there is finally a print button for my posts. Sorry it took me so long to figure out how to do that! You can find a button at the bottom right of each post, hope this helps you try my recipes more easily. =)
After cooking many meals for friends, I realized that nothing excites people more than a delicious pizza. This week I threw a pizza party with friends. We only had one oven and two pizza trays, so we could only cook two pizzas at a time. In the end, I made six 14″ pizzas. We cut each pizza into ten slices, one for each person, and sampled one slice of each pizza. We would decide which pizzas were coming next while the previous two were baking. By the sixth pizza, we could barely take another bite!
We made all sorts of pizzas- from BBQ Chicken to Chicken Alfredo to Meat Lovers all the way to Hawaiian. Each time a new pizza was taken out, everybody was riled up- “This one is my favorite!” “Wait, no, THIS one is my favorite!” “Ah, no, THIS one is definitely the best!” I have never seen my friends so excited about something I cooked. This made me being to think about the wondrous pizza pie. A fresh pizza crust is like a blank canvas for a chef. You can combine any flavors you want to create your own unique masterpiece. I suggest to all of you that you make homemade pizzas at some point. My advice? Be adventurous, take risks, mix unlikely combinations- you’ll be impressed with the outcome!
This week I cooked dinner with my good friend Andy. He is one of few friends who actually love to cook as well. Like most cooks, we always bicker back and forth when we cook together, thinking that our own technique is the right one. Still, it is always fun.
As shocking as it may be, until this meal I had never eaten polenta. It had been on my list of things to make for quite some time, so I am happy that I finally got to make it. Being the sauce lover that I am, and roasted tomato lover, this recipe caught my eye. My inspiration for this dish came from Emeril Lagasse. His version for this recipe used fennel, but we decided to add asparagus instead. This recipe is great for a romantic dinner, or even just to treat yourself to something delicious!