Food and Drink Feed

Roasted garlic and cauliflower soup two ways

Yesterday I was feeling experimental.  I put a head of cauliflower and a head of garlic in the oven to roast.  My thought was to make some soup with them.  Little did I know that one head of cauliflower makes a lot of soup.  

Like, a LOT.  

Like so much that if I were to eat one bowl of cauliflower soup per day, I'd be done with it by Christmas '15.  

It's a lot of soup.

So I decided to split the base soup in half and dress it up two different ways.  Here are the recipes!

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Roasted Garlic and Cauliflower Soup

For the roasted garlic and cauliflower:

  • 1 head of garlic
  • 1 large head of cauliflower
  • Olive oil
  • Salt & Pepper to taste

Preheat oven to 400 degrees. Cut the top off the head of garlic to expose the tops of the cloves.  Drizzle with a little olive oil and wrap the whole thing in aluminum foil.  Slice the cauliflower into 1 inch thick pieces.  Drizzle with olive oil and salt & pepper and toss to coat both sides. Don't worry if it falls apart a bit.  Place it in a roasting pan.  Put the garlic and the cauliflower in the oven to roast for about 35-40 minutes turning the cauliflower once.  Pull it out if it when it starts getting brown on the edges.

T0 make the soup:

  • 2 Tbsp olive oil
  • 1 small yellow onion diced
  • 1 small carrot diced
  • 1 small stalk of celery diced
  • 3 small or 2 large red skinned potatoes
  • 6-8 cups chicken or vegetable broth
  • 1 head roasted cauliflower 
  • 1 head roasted garlic

Saute onion, carrot and celery in olive oil over medium heat for about 2 minutes until onion is transparent.  Add potatoes and saute one more minute.  Add 6 cups broth and cook until potatoes are cooked through.  Take off heat and add cauliflower and roasted garlic (squeeze the garlic right out of the skins).  Whirl up the mixture with a hand mixer or blender.  Add more broth or water if needed.

Now that you have the base soup, you can come up with your own spice mixtures to add to it.  It is delicious on its own with just some salt & pepper, but here are two ways I came up with that worked really well.  I just took the whole pot of soup and split it into two separate pots:

In one pot I made Parmesan & Sage Soup by adding 1/2 cup grated parmesan cheese and 1 tsp dried Russian sage. PS: My 9 year-old daughter tried this one and said, "Now THAT...is good soup.  It's perfect, Mom."  ***I'm melting over here!!***

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Parmesan & Sage Soup

 

In the other pot I made a Southwest Soup by adding 1 tsp cumin, 1 tsp chili powder, 1 tsp diced chives and 1/8 tsp cayenne pepper.  

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Southwest Soup garnished with salsa & chives

 

For both recipes, I just added the extra ingredients and put the soups back on the stove to heat them back up.

I hope you like them both!  


Greek Yogurt: It's not just for lunch - 2 recipes and a giveaway

Do you like Greek yogurt?  I love its thick creamy texture and the fact that all that extra protein fills me up.  A nice bowl of Greek yogurt drizzled with honey and walnuts tastes like a decadent treat to me.  My husband eats it every single day for lunch.  

But Greek yogurt can be used for so much more than just a quick lunch.  Did you know you can use it in place of a lot of other dairy products in your recipes to get the benefit of its active yogurt cultures and extra protein? Yup.  In fact, it tastes better in some recipes, if you ask me.  

I tried a recipe given to me by the American Dairy Association and Dairy Council for Easy to Make, Easier to Eat Muffins and found them to be quite good.  Here it is if you would like to try it yourself.   IMG_2262

Easy to Make, Easier to Eat Muffins

  • 1 1/2 c flour
  • 1 tsp baking soda
  • 1 c sugar
  • 1/2 c softened butter
  • 3 eggs
  • 1/2 c plain Greek yogurt (I may try vanilla Greek yogurt next time for a different flavor)
  • 3 Tbsp whole milk (although I used skim and it was fine)
  • 1 Tbsp vanilla extract

Preheat oven to 350.  Whisk butter and sugar together and add eggs.  Add Greek yogurt, milk and vanilla.  Mix flour with baking soda in a separate bowl and gradually add to liquid mixture.  Fill muffin tins almost full and bake for 20 mins or until golden.  Makes about 12.

It got me thinking about what else I could put Greek yogurt in... I came up with this recipe for Potato Salad with Greek yogurt and chives which came out absolutely perfect.  I hope you will try it!IMG_2261

Potato Salad with Greek Yogurt and Chives

  • 8-10 small cooked and cooled redskin potatoes cut into bite-size pieces*
  • 1/4 small yellow onion diced
  • 1 large stalk of celery diced
  • 1 hard boiled egg chopped
  • 1/3 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 1 tsp diced chives
  • 1 tsp diced parsley
  • Salt & Pepper to taste IMG_2250

All you really need to do is add all the above ingredients in a bowl and stir them up.  As with all potato salad, in my opinion, it is better when it sits for a while before eating it.  I like to make it in the morning and put it in the fridge until dinner.  

*To save time, I like to put the egg and the potatoes in the same pot to boil.  To do so, just put a cold egg in a pot and cover it with water.  Bring it to a boil on the stove and add your potatoes.  Once the potatoes are done, drain the water and stick the whole thing in the fridge to cool.

Oh, and guess what?  The American Dairy Association and Dairy Council would love to get you on board with all the fantastic benefits Greek yogurt has to offer, too!  They have given me a lovely gift pack for one of you awesome readers consisting of some really handy Silicone Solutions baking items, an apron with I Love Greek Yogurt emblazon on the front, a cooler tote with the same sentiment on it and the best part... coupons for FREE Greek yogurt!  IMG_2298

a Rafflecopter giveaway

Greek yogurt is great for a lot of different diets including diabetis and gluten-free diets.  A lot of lactose intolerant people find that Greek yogurt is easy to digest as well!

To find out more about the benefits of Greek yogurt and other awesome dairy products, check out the American Dairy Association and Dairy Coucil's website ADADC.com.  You can also visit their Facebook page and follow them on Twitter @AmerDairyAssoc.

Disclosure: I was given the same gift pack as listed in the giveaway.  No other compensation was given to me.  All opinions in this post are my own.  I love Greek yogurt!


Really good chicken fingers recipe

Choosing what to make for dinner is one of my least favorite things to do each day.  I mean, I know what I would make for myself.  (Vegetable lasagna.  Hands down.)  But I like watching my family's face light up when I make something they all like.  So whenever my family gets a hankering for something, I usually make it.  Last night my daughter had one of those hankerings for some chicken fingers.  

Of COURSE I was out of bread crumbs and had to improvise.  But guess what?  They turned out to be the BEST chicken fingers I ever made.  Here's the recipe:

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Really Good Chicken Fingers 

  • 1 sleeve of Keebler Club crackers
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 + 1/8 tsp garlic powder
  • 4 boneless chicken breasts cut into strips
  • about 1 c flour
  • 2 eggs
  • Canola oil

Put the crackers, parmesan, oregano, salt and 1/4 tsp of garlic powder in a large plastic bag and smash them to smithereens.  Set aside.

Scramble the eggs with the remaining 1/8 tsp of garlic powder and set aside as well.

Put oil in a large skillet and let it heat up to about 350 degrees.  

Dredge the chicken in the flour shaking off any excess.  Next, dip the chicken into the egg mixture.  Then toss the egg covered chicken into the bag of crushed crackers.  

Fry the chicken for about 5 minutes on each side or until golden brown.  Remove to a paper toweled plate to drain excess.

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These came out so good my normally lollygagging son was actually the FIRST one done with his dinner last night!  Hope you like them.

 

 


Spicy Sausage & Arugula Pasta: Part of the Progressively Perfect Dinner Party blog hop

Thanks for stopping in!  If you are following the Progressively Perfect Virtual Dinner Party blog hop, I hope you hare having a wonderful time visiting all the blogs and checking out everyone's recipes.  

To keep the party going, I thought I'd make an entree my family absolutely loves- Spicy Sausage & Arugula Pasta.  It is my 'go-to' dinner on many nights.  It also works great as a party food because it can be eaten warm or cold and the ingredients can be easily adjusted depending on how many people you will be having.  In a lot of cases, I just add additional pasta.  Don't worry if you make too much - it tastes GREAT in an omelet the next day for breakfast, too.  Enjoy!

IMG_2084Spicy Sausage & Arugula Pasta
For the pasta:
  • 1 box of fusilli pasta
  • 1/8 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup grated parmesan
  • 1/4 cup olive oil
  • 1/3 cup water from cooked pasta
For the sausage & arugula topping:
  • 1 pound bulk hot sausage 
  • 4 cloves of minced garlic
  • 1 cup diced fresh tomatoes
  • 1 large bunch fresh baby arugula

Cook fusilli according to box directions.  While it is boiling, crumble sausage and brown it in a separate deep pan (I use a wok) on medium heat.  Add the minced garlic to the browned sausage and let cook for one minute.  Stir in tomatoes and let them cook down a bit (about 2 minutes).  Fold in arugula, cover and turn off heat.  The arugula will steam nicely with the heat that remains.

When pasta is done, drain it reserving a 1/3 cup of the water.  Mix salt, pepper, parmesan and oil in a small bowl.  Stir in water.  Toss onto hot pasta coating it evenly.

For small parties, you can serve the pasta with the sausage mixture on top.  For larger parties, I like to toss it altogether in a big bowl so people can serve themselves.  Hope you like it!

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  To get the full Progressively Perfect Virtual Dinner Party blog hop experience, click the links below in order:

 Appetizers

Salad

Drinks

Entrees

Coffee, Tea & Dessert

Late Night

Decorations, Outfits and Music

Hope you have as much fun reading through the party as we did planning it!


Welcome to the Progressively Perfect Virtual Dinner Party blog hop!

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Have you ever heard of a progressive dinner party?  Usually they are held between neighbors or friends that live relatively near to one another.  Each household hosts a course of a meal for everyone involved.  Once that course is devoured, everyone scurries over to the next house for the next course.  

Progressive dinner parties always sound SO cool! They can be loads of fun for everyone involved.  Everyone gets to add their own personal touch to a bit of the party making each one quite unique.  

But planning a progressive dinner party can be difficult.  It's hard work trying to fit several people's schedules together these days.  So my blogging buddies and I decided to try something new- a VIRTUAL progressive dinner party!

Each blogger in our Progressively Perfect Virtual Dinner Party blog hop has been assigned a course for you to enjoy.  Once you've completed the course, you can hop on over to the next blog to enjoy the next course and so on and so on... 

Here is a complete list of each blog and each course.  You can follow through each blog post by clicking the links in order.  Each of us has chosen a dish that interprets our chosen theme of 'Hot and Cold'. We even have decoration tips, outfits for your kiddies to wear and a DJ to keep the party jumping!

 Appetizers

We will start at Diapered Daze and Knights where Heather shares her recipe for Tuna Salad Rolls.

Then we can mosey on over to Kelly's blog The Fabulous Food Fairy for some Roasted Tomato Caprice in Garlic Bread Bowls.

Next, Jen fromWorthington Lower whipped up some Chili Layered Dip.

To finish off the appetizer course, we will head over to Chockababy where Carrie made some Sweet & Spicy Chicken Wings.

Salad

Our first salad comes from Beth at Life at the BAT Cave who decided on a Chipotle Shrimp Salad.

Tina presents her Homemade Grilled Chicken Caesar Salad over at Life Without Pink.

And Melinda invites us to sample her Veggie and Pasta Summer Salad at Look What Mom Found- Dad Too!

Drinks

Heather at Real: The Kitchen and Beyond invites us to quench our thirst with her recipe for Blackberry Melon Lemonade.

And Linda from Giggles, Gobbles and Gulps keeps the party going with some Moscow Mule Beer Cocktails.

Entrees

Lauryn from The Vintage Mom starts our entree course with her yummy recipe for Kale and Zucchini Meatloaf.

Colleen will tempt your tastebuds with her recipe for Lettuce Wraps over at Souffle Bombay.

Dawn from the whole-y grail keeps all the younger guests in mind with Family Friendly Grilled Pizza 5 Ways.

I try to entice you here on Whatever Works with my recipe for Spicy Sausage & Arugula Pasta.

Coffee, Tea & Dessert

If you still have room after all those delicious dishes, Noelle made a lovely Dark Chocolate Cream Pie with Berries over at An Opera Singer in the Kitchen.

What would go better with chocolate cake than some S'mores Frozen Coffee?  Debi from Will's World will be serving it up.

A Grande Life's Stephanie makes us smile with her No Bake Strawberry Icebox Cake.

Lindsay from The Naughty Mommy cools us down with a wonderful Key Lime Pie.

To end the dinner courses, Stephanie from Legos and Lattes whipped up her recipe for Vanilla Spiced Chai Lattes.

Late Night

If everyone is still in a partying mood later in the evening, Kelly from The Turnip Farmer invites us to share her Vodka Gummi Bears.

Decorations, Outfits and Music

Becky from Crafty Garden Mama decorates the entire affair with her Eco Friendly Entertaining tips.

Sarah from Finnegan and the Hughes helps get your kids ready with her Dressing the Kiddos pointers.

And Robin from Honey Badger Mom keeps the party flowing with her Progressive Party Playlist, Playa!

Hope you have as much fun reading through the party as we did planning it!


I love me some Nektar Honey Crystals AND some ribs - recipe & review

Recently I saw these Nektar Honey Crystals advertised.  They look like sugar granules, but are actually dried honey.  No sticky mess?  I HAD to learn more.  So I wrote to the company to see if I could try them.  They sent me a package right away.  

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In a nutshell, these things are GREAT.

I opened the first packet and dipped my finger in to see what they taste like.  Yep, you guessed it.  They taste like honey. I started putting them in everything...

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I poured packets in my morning tea...
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My son ate a few packets all by themselves...
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I even made a dry rub for ribs!

The ribs turned out AWESOME.  Here's the recipe:


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Sweet & Spicy Dry Rubbed Pork Ribs

 1tsp garlic powder

1 1/2 tsp dried minced onion

2 Tbsp paprika

1/2 tsp black pepper

1/4 tsp dried oregano

1/8 - 1/4 tsp cayenne pepper (to taste)

2 tsp coarse salt

4 packets of Nektar Honey Crystals

Mix all the above ingredients in a small bowl.  Rub into one large rack of ribs or two small ones.  Place the ribs onto a jelly roll pan.  

*Here's a trick: before putting the ribs in the pan, place a layer of thick onion rings on the bottom.  They will help keep the heat circulating around the ribs and give a nice flavor at the same time.   IMG_2115

Put the ribs in a warm 275 degree oven for about 3 hours, flipping them once.  

Slather the ribs with your favorite barbeque sauce and stick them on the grill long enough to seal in the flavors- about 4-5 minutes on each side.  Take the ribs off the grill and let them sit for about 10 minutes.  Cut the ribs individually and get ready to get messy!

The Nektar Honey Crystals really gave these ribs a sweet flavor that matched well with the spicy cayenne pepper.  We loved them!

Check out Nektar Honey Crystals online at nektarnaturals.com or on their Facebook Page.

 Disclosure- I was given a box of Nektar Honey Crystals free of charge.  All opinions on this post are my own.


I'd like to thank the inventor of bread salad - recipe

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I wanted salad.  I didn't have any lettuce.  Unlike the time I didn't have any bread but craved garlic bread, this time I was loaded to the gills with bread.  So I used it in my salad instead of lettuce.  

And then I cried tears of joy.

Turns out bread salad is a real thing.  Panzanella, they call it.  Who knew?  Here I thought I created something out of desperation and it's been here all along.  OK, I'm lying.  I knew there was such a thing as bread salad, but I never actually thought to try it.  It sounded so gross!  But when you want something and you are out of a lot of the main ingredients, you try new things.  

So thank you, Mr. Panzanella or whoever you are for the awesome invention!  Anywho, here's my recipe:

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Bruschetta Panzanella

1/2 loaf of yesterday's garlic bread - the crustier the better- cut into cubes

1 large tomato cut the same size as the bread

2-3 tablespoons of diced white onion

2 ounces of diced mozzarella (I prefer fresh mozzarella, but tonight I used a couple string cheese sticks.  Hey, Whatever Works right?)

6-7 torn fresh basil leaves or 1/2 teaspoon dried basil

1/4 cup good olive oil

salt & pepper to taste

Balsamic vinegar

Prepare the bread by placing the cubes in a single layer on a cookie sheet.  Put them into a 250 oven to dry out about 30 minutes - tossing the cubes occassionally. Let them cool about 15 minutes.

Add all the ingredients except the vinegar to a bowl and toss together coating everything thoroughly.  Let the mixture sit about half an hour on the counter- not in the fridge.  Serve it with a drizzle of balsamic vinegar.  Serves 1.  Oh wait, that's just me.  In real life it serves about 5.

To me, it's like eating bruschetta without the mess.  The slightly crunchy garlic bread and onions give it a kick while the tomatoes and vinegar give it a sweetness.  I love it and hope you do too!

 


GoPicnic ready-to-eat meals review and GIVEAWAY! #spon

Since I am typically in front of the computer most of my days, I am always looking for something interesting to eat...something that will hold my attention without causing me to get up and graze the fridge unnecessarily.  As I was wandering through Target one day -during one of those stolen moments without the kids- I came across these little GoPicnic ready-to-eat meal boxes. They were exactly what I was looking for in a lunch.

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This little box has so much fun inside

 

 

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...see what I mean?

I know it's not just me, but I love foods that are compartmental:  Bento boxes, TV dinners, and now these meals.  I like the option of eating one or two things now and saving the rest for later.  But the key is that those things taste good.  These definitely do.

Here is a little more about GoPicnic's ready-to-eat meals:

-GoPicnic meals need no refrigeration.  Everything in that little cute box is individually wrapped and shelf-stable.

-Everything in GoPicnic meals are ready to eat with no extra preparation required. Just open and enjoy.

-They can be purchased online at gopicnic.com, in retail stores like Target and are now available at Regal Cinema Theaters!

-They are very reasonably priced between $4-$6 apiece.

-GoPicnic offers many different varieties of meals including vegan, vegetarian, gluten-free and kosher meals. If a meal falls under any of those categories, it will be clearly labeled on the box.  Each food item is clearly labeled with its ingredients so you can screen for specific allergens as needed. 

-Each box is filled with 5 different individually wrapped delights to equal 1 complete meal.  Most are under 400 calories.

-Every box has a few fun food facts and a Sudoku puzzle printed inside to help keep you smiling even when your meal is done!

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My favorites include the Black Bean Dip & Plaintain Chips meal, the Salami & Cheese meal, the Turkey Stick & Crunch meal and the Hummus & Crackers meal.  I actually just finished a wonderful piece of dark chocolate with sea salt from my Hummus & Crackers meal and it was delicious!

After eating a bunch of different varieties on my own, I thought I would contact GoPicnic to tell them how much I loved them.  They very graciously sent me two meals to review.  And better yet they offered to give two more meals to one of you lucky readers!  All you need to do is fill out the Rafflecopter form below to enter.  The only mandatory entry is the "Leave a Blog Post Comment", but you can gain additional entries by completing the tasks in the form.  

a Rafflecopter giveaway

Best of luck to you! I hope you win!

Disclosure: I was given two meals to review, but have been enjoying GoPicnic ready-to-eat meals for quite some time on my own.  All opinions in this post are my own.


Lemonade for a cure to cancer. Let's do this.

I have this beautiful friend named Trish.  Not only is she a fantastic mother of three, a writer with wonderful talent, and owner of the blog Yoke she is an ambassador for Alex's Lemonade Stand.  After learning her daughter Lily had a cancerous brain tumor at 14 months-old and watching her endure several surgeries and treatments, Trish made it her priority to try her best to stop this cancer from hurting any more families out there.  Here is her story:

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Beautiful Lily
When life gives you lemons. . .you make Alex's Lemonade!

When my daughter was first diagnosed with a brain tumor, I knew nothing about Alex's Lemonade Stand Foundation for Childhood Cancer (ALSF). Then one morning in June while she was upstairs at the Children's Hospital of Phildelphia in the PICU recovering from brain surgery, I went downstairs to buy a cup of lemonade.
  
CHOP was buzzing with excitement--it was the ALSF annual Lemonade Days.   I, however,  was in a bad place. The day before Lily had complications during a procedure. I hated the world. I hated everything and everyone. I was spent. 
  
Then I heard Liz Scott speak. I only remember one word that Liz said:
  
Hope.
  
Hearing this amazing woman and mother, who lost her child, tell me to have hope, saved me. 
  
My daughter Lily is  7-year-olds and a brain tumor survivor. She was diagnosed when she was 14-months old, after weeks of throwing up. Her pediatrician kept diagnosing a GI bug and a bladder infection. Finally, we begged for more answers and we were sent to the emergency room at the Children's Hospital of Philadelphia.
  
Within 30 minutes we had our answer: a brain tumor. 

Those are two words, you never, ever want to hear as a parent.
 
Lily has endured multiple brain surgeries, seven weeks of proton radiation and continued therapies to help improve her motor skills and strengthen her muscles. Brain surgery damaged Lily's overall muscle tone and coordination. Therapy and hard work has brought Lily full circle. The little girl who once could not walk, now runs and tumbles and dances.  She is a shining beacon of hope and strength and love. 

But we know that Lily's battle is not unique.  Everyday, 46 children are diagnosed with childhood cancer. Everyday, 46 mothers and fathers learn that their child will begin the fight for their lives. Seven children die everyday at the hands of childhood cancer. 

46 children is 46 too many.  The suffering has to stop. 

It is because of these children that our family holds an Alex's Lemonade Stand to support ALSF every year.  For the past five years, our family has hosted a Lemonade Stand in our front yard and online to raise money for Alex’s Lemonade Stand Foundation for Childhood Cancer. 

Childhood cancer research is consistently underfunded and under researched. But ALSF is working to change that. Since 2004, the foundation has made a major impact--raising over $50 million for research.  It all started with Alex--a little girl who was really sick and really wise. Alex knew that every penny counts and every donation adds up. 

This year, our family aims to raise $10,000 for a cure to all forms of childhood cancer. It is an enormous goal--but it is one we hope to reach with the help of kind and generous friends. 
Every donation--whether $5 or $50 counts.  
When you buy a cup (or 100 cups, please!), you will be sipping in the beautiful stories of some of my favorite people in the world, my heroes. In honor of all those children, mothers, fathers, brothers and sisters who fight, have fought and will continue to sell lemonade for their friends, until cures for pediatric cancer are found, I ask, I beg you to raise a glass to these amazing blessings. 

 Together, we will beat childhood cancer, one icy cold, sweet cup of lemonade at a time!

To donate to Lily's stand:

Remember, every single bit helps!  Thank you for your support.


Tired of the same old thing for dinner? Try these recipes for your spring veg

My friend Punk Rock Mike always has the most beautiful food on his Facebook page...  

Warm salad
Warm salad: cremini & oyster mushrooms, roasted red pepper, sun dried tomatoes, wilted arugula.

 ...See what I mean?  

No, he's not a professional chef -he just loves food and likes to cook it for his family.  I have always admired his style so I asked if he would like to share some of his recipes here.  Thankfully he agreed!

Punk Rock Mike and his family are part of a farmshare and get a big box of fresh, seasonal produce every week. He says:

"We always have to figure out how to use it all up...and we'll often get some of the same things for several weeks straight. It's challenging to find ways to use the ingredients differently each week, and maintain enough variety to keep it interesting.

Lately we've been getting alot of asparagus, lettuces, cilantro, radishes, chives, green onions, and some early tomatoes from the greenhouse. 

I always wonder what other people are doing with this stuff week after week, and whether they have ideas or if they get sick of it... and I'm sure others feel the same challenge I do. So, I thought it might be cool to offer up some of the ideas to feature these ingredients.

There are also some consistent 'standbys' that I make with the spring ingredients... green onion risotto, radish top soup -yes, using the radish greens.  I have to really load it up with other herbs like anise hyssop, mint, etc., but it works.

Last night I felt like being outside and grilling, and threw together the two recipes below to use the asparagus, cilantro, and tomato."

Punkrockmikeasparagus

Grilled Asparagus with Fried Sage, Lemon, Parmesan

1 bunch asparagus
2 TBS lemon juice
4 TBS sage leaves
sliced parmesan cheese
salt + pepper
olive oil

1. Preheat grill to high heat.
2. Break each asparagus stalk at its natural breaking point, leaving pieces of consistent length and thickness. In bowl or sheet pan, toss asparagus with olive oil, and seasonings to taste.
3. Grill asparagus for appx. 5 minutes, turning often. Grill to the point of being tender, with a slight crunch still left in the asparagus.
4. Heat seasoned olive oil in saute pan to medium-high heat. Add sage leaves and fry for 1-2 minutes, until crisped and fragrant.
5. Plate asparagus, garnish with fried sage leaves and slices of parmesan. Pour lemon juice over the plate. Adjust seasonings to taste.

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Punkrockmikefood

Smoky Caprese

1 large heirloom tomato
chipotle chile powder
3 TBS goat cheese
1/2 cup cilantro leaves, plus 1 TBS additional cilantro leaves
Juice of 1/2 lime
1 TBS champagne vinegar
salt + pepper
olive oil

1. Preheat grill to high heat.
2. To make cilantro-lime vinaigrette, add 1/2 cup cilantro, lime juice, champagne vinegar, and salt/pepper to taste (generally about 1 tbs salt) to blender. With blender running, add olive oil (roughly 3x the volume of the lime/vinegar) until emulsified. Taste and adjust seasoning if necessary.
3. Slice tomato into 4 large slices. Brush each on both sides with olive oil, salt, black pepper, and chipotle. Grill tomato slices for appx. 5 minutes on each side.
4. Chop grilled tomato slices into strips, and remove skin from bottom of the two end slices.
5. Plate grilled tomato strips (2 plates/2 services). Top with crumbled goat cheese, cilantro-lime vinaigrette, and additional cilantro.

Can't wait to try these gorgeous looking treats.  Thanks, Punk Rock Mike!