Asparagus, Beet, & Grapefruit Salad

Spring has sprung and greens are growing! The best way to celebrate the season of new life is with a light and refreshing salad! Asparagus, Beet, & Grapefruit Salad is a celebration of this time of year!

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

Is there anything better than the days getting longer? I don’t know about you, but leaving for work when it’s dark and returning home when it’s dark makes for some seriously gloomy feelings. I am infatuated with this season’s sunshine and green grass and tulips. The thought of farmers markets starting back up again soon gets me giddy like a little [hippy] schoolgirl.

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

Even though it’s not quite CSA season yet, the greens in the grocery store are starting to look perkier and fresher everyday! I was particularly taken with the asparagus last week and have loved incorporating it into this salad. Since it’s the first of the season, it was a bit woody and fibrous and a little tough to chew. By using a vegetable peeler to peel the stringy parts of the stalk off, the veggie becomes much more tender and succulent.

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

New things are sprouting up in my kitchen too! It had been forever since I’d grown sprouts and I forgot how much I love it. Remember when you were a kid and you grew a bean in a Ziploc bag with a wet paper towel? Anyone? Well, growing sprouts is like the grown-up, on-steroids version of that. You just dump some seeds in a jar, soak them over night, then drain and rinse them every day. I kill 99% of plants I come into contact with, but sprouts I can handle. I picked my seeds up at Lucky’s, of course.

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

This salad has plenty of protein on its own, but if you want to beef (the irony…) it up a little, some chickpeas or green peas would be a nice add. I heard a great stat about plant-based protein in a new documentary I watched recently. First, the documentary is called What the Health and you absolutely should watch it. Second, they shared that even if the ONLY thing you ate all day was broccoli and rice, and you ate a full 2000 calories worth, you’d still get 60 grams of protein. So, can we put the “where do you get your protein?” conversation to rest or what? Thanks.

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

Alright, enough soap boxing for me today. Go forth and eat plants, fam.

Asparagus, Beet, & Grapefruit Salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 sides or 2 entrees or 1 if you're really hungry

Ingredients

  • 1 lb. asparagus, ends peeled if needed
  • 3-4 beets
  • 2 small grapefruits, segmented
  • 4 cups baby spinach
  • 1 cup fresh parsley
  • ½ cup fresh mint
  • 1 avocado, diced
  • Sprouts, any variety
  • 1 small red onion, pickled*
  • Dressing:
  • Extra juice from grapefruits (about 2-3 Tbs.)
  • Zest of one grapefruit
  • 1 Tbs. molasses
  • 2 Tbs. white wine vinegar
  • 1 Tbs. olive oil (optional)
  • 1 tsp. za’atar
  • 1 tsp. salt

Instructions

  1. Preheat over to 350 degrees. Wet the beets slightly, sprinkle with salt and pepper, and wrap them in foil. Bake for 35 minutes, until just soft. Allow them to cool then slice into 1/8” rounds.
  2. Meanwhile, bring a pot of salted water to boil and add asparagus. Blanch for about 3 minutes, then remove the stalks to a bowl of ice water. Once cool, slice on the bias into bite-sized (about 1”) pieces.
  3. When segmenting the grapefruit, hold the fruit over a small bowl to collect extra juice. Squeeze the leftover pulp to extract as much as possible. Add the remaining dressing ingredients and whisk well to combine.
  4. Assemble the salad by layering in the greens, followed by the beets, grapefruit, onions, and avocado. Drizzle with dressing and serve immediately.

Notes

You can just use raw red onions for this if you prefer. Otherwise, pickle the onion by slicing it thin and placing it in a jar with 1 cup water, ½ cup vinegar, 2 tsp. salt, and 1 Tbs. sugar and shake to combine. Let sit 30 minutes or overnight. Keep refrigerated for about a month.

https://www.areyoukitchenme.com/asparagus-beet-grapefruit-salad/

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

Vegan Split Pea Soup

Winter is on its way out, but chilly temperatures call for one last hearty soup hurrah. Vegan Split Pea Soup makes the transition from winter to spring a cozy celebration of the changing seasons.

Vegan Split Pea Soup | AreYouKitchenMe.com

Full disclosure, I made this soup back around the holiday season but completely forgot about it. Last week, I was scrolling through my photo library from December, saw these pics, and decided to make it again! We Ohioans were spoiled by a luxuriously warm February and these [typical but nonetheless shocking] cold thermometer readings are making me crave all the warm foods.Vegan Split Pea Soup | AreYouKitchenMe.com

Growing up, my mom made split pea soup after every holiday using the ham hock and scraps. My family practically lives on it in the winter. Although I’ve been a vegetarian so long I hardly remember eating the traditional stew, the smell still fills me with nostalgia and warm fuzzies.

Vegan Split Pea Soup | AreYouKitchenMe.com

I thought about adding some sort of fake meat or smoky substitute, but decided to keep this recipe fairly simple. If you want a more classic flavor, I suspect some coconut bacon would be delightful sprinkled on top.

Vegan Split Pea Soup | AreYouKitchenMe.com

This steaming bowl is proof that eating hearty, filling, plant-based foods doesn’t have to be expensive. This recipe was downright cheap! I got the split peas at Aldi for $0.99, used my homemade broth, bought 2lbs. of potatoes for $1.99 (making one potato about $0.25), the carrots and celery come out to about $0.50 each, and the spices (which can be omitted, except S&P) hardly cost a dime when you use just a pinch. So that means that this soup cost me at most a whopping $4.00 and serves about 6. That’s less than a dollar per serving!!!

Vegan Split Pea Soup | AreYouKitchenMe.com

Warm your soul, give your wallet a break, and take comfort a bowl of Vegan Split Pea Soup (and the fact that spring will be here before you know it).

Vegan Split Pea Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings

Winter is on its way out, but chilly temperatures call for one last hearty soup hurrah. Vegan Split Pea Soup makes the transition from winter to spring a cozy celebration of the changing seasons.

Ingredients

  • 1 white or yellow potato, cubed
  • 3 medium carrots, chopped
  • 3 stalks celery, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound split green peas, rinsed
  • 2 quart (8 cups) vegetable stock
  • ½ tsp. died oregano
  • ½ tsp. smoked paprika
  • Pinch of cayenne
  • 1 bay leaf
  • ½ tsp. salt + pepper

Instructions

  1. Prepare vegetable and heat a large pot over medium heat. Add carrots, onions, celery, garlic, oregano, paprika, cayenne, and salt + pepper to the pot and cook for 10 minutes, until slightly softened.
  2. Add potatoes, bay leaf, peas, and vegetable broth and bring to a boil.
  3. Simmer for 45 minutes, until the peas are completely soft and starting to break down. If you prefer a creamier soup, puree half or all of the soup in a blender or using an immersion blender. Enjoy with an extra sprinkle of paprika and some crusty bread.
https://www.areyoukitchenme.com/vegan-split-pea-soup/

Vegan Split Pea Soup | AreYouKitchenMe.com

Charred Green Beans & Mushrooms

Just because a side dish isn’t the star attraction, doesn’t mean it can’t steal the show! Charred Green Beans & Mushrooms are a stunner in the spotlight or along side your favorite meal.

Often when I brainstorm recipe ideas [this process is not formal and most frequently happens in the shower or at Whole Foods…], I get hung up on simplicity. While I certainly don’t want every recipe I publish to have a million steps, and trust me I have a few, I also tend to shy away from ones that are too simple. Why? I’m afraid you guys already know how to do it! I don’t want to belittle you by telling you how to pop green beans in the oven…

Charred Greens Beans + Mushrooms | AreYouKitchenMe.com

Do you feel belittled by my green beans? Can we still be friends? Will you still try this recipe?

Anywho… Green beans. What I love about them is that they’re available nearly year round at the supermarket, they’re usually cheap and frequently on sale, and they’re so tasty! They’re a vegetable that is widely available in most areas and that I think a lot of people are comfortable with.

Charred Greens Beans + Mushrooms | AreYouKitchenMe.com

One of the most frequent dinners in our house is a pan or two full of veggies, roasted until nearly burnt. Just how I like it. Then drowned in hot sauce and dunked in a barrel of hummus. These green beans make a frequent appearance and honestly, don’t even need any extra flavor.

Charred Greens Beans + Mushrooms | AreYouKitchenMe.com

Now, if you really want a nice punch of flavor on these, don’t be afraid to let them get a little crispy! Check out that before and after above! Once they start to blister and get nearly black on one side, they’re good. The charred flavor is really what these bad boys are all about. I mean, it’s in the name…

Charred Greens Beans + Mushrooms | AreYouKitchenMe.com

I think these would pair nicely with some Asian baked tofu, chewy faro, a nice Merlot, and someone else doing the dishes…

Charred Green Beans & Mushrooms

Yield: 3-4 side servings

Just because a side dish isn’t the star attraction, doesn’t mean it can’t steal the show! Charred Green beans & Mushrooms are a stunner in the spotlight or along side your favorite meal.

Ingredients

  • 1 lb. green beans, end trimmed
  • 8 oz. sliced mushrooms
  • 3 green onions, thinly sliced
  • Zest of half a lemon
  • 1 tsp. toasted sesame oil (optional, or sub any oil)
  • 2 tsp. soy sauce
  • 2 tsp. of Dijon mustard
  • Toasted sesame seeds, for topping

Instructions

  1. Preheat oven to 500.
  2. Steam green beans for 5 minutes, transfer to a towel, and dry.
  3. Toss beans and mushrooms with lemon, oil, soy, and Dijon and roast for 10-15 minutes.
  4. Top with green onions and sesame seeds.

Notes

You can steam in a pot of boiling water with a steamer basket or with a covered bowl in the microwave- I use the pot and basket.

https://www.areyoukitchenme.com/charred-green-beans-mushrooms/

Charred Greens Beans + Mushrooms | AreYouKitchenMe.com

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