Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

(^57) cook real food every day
Asparagus with Mint and Lemon Vinaigrette
Makes 3 to 4 servings
While a drizzle of lemon vinaigrette and a dusting of fresh mint is all this seasonal
produce needs to become a showstopper, salted pistachios add nice texture and
crunch, perfectly rounding out this simple side.
1 teaspoon lemon zest, plus more for garnish
3 tablespoons fresh lemon juice
4 tablespoons chopped fresh mint, divided
1 pound fresh, thick-stemmed asparagus, trimmed and halved
lengthwise
2 tablespoons chopped roasted salted pistachios

1. In a small bowl, whisk together lemon zest and juice, ⅛ teaspoon
   kosher salt, and ⅛ teaspoon ground black pepper. Whisk in 6 tablespoons
   olive oil and 2 tablespoons mint.
   2. In a large skillet, heat 2 tablespoons olive oil over
   medium-high heat. Add asparagus; cook, turning
   occasionally, until browned and tender, 6 to
   8 minutes. Sprinkle with ¼ teaspoon kosher salt and
   ¼ teaspoon ground black pepper.
   3. Transfer asparagus to a serving platter. Drizzle
   with ¼ cup lemon mixture. Sprinkle with pistachios
   and remaining 2 tablespoons mint. Sprinkle with
   additional black pepper and lemon zest, if desired.
   Cut asparagus in
   half lengthwise.
   Wrap in a
   dampened paper
   towel, and place
   in a resealable
   plastic bag;
   refrigerate.
   Chop pistachios.

:

05

MINUTES

Morning

PREP

Warm Indian-Spiced Potato Salad

Makes 4 to 6 servings

You’ll be hard-pressed to fi nd a more intriguing warm potato salad, and with

only fi ve ingredients, too! The combination of yellow mustard seeds, red pepper,

cilantro, and ginger packs a punch that is unexpected yet so refreshing.

2 pounds assorted small potatoes, halved

1 tablespoon yellow mustard seeds

1 tablespoon minced fresh ginger

½ cup chopped fresh cilantro

¼ teaspoon crushed red pepper

1. In a large saucepan, bring potatoes and cold water to cover by 1 inch to
   a boil over high heat. Reduce heat to medium-low. Cook until potatoes
   are tender but still hold their shape, 8 to 10 minutes. Drain well.
   2. In a small skillet, place mustard seeds; cook over
   medium-high heat, shaking pan frequently, until
   seeds begin to darken and pop, about 1½ minutes.
   Sprinkle over potatoes.
   3. Add 3 tablespoons olive oil to skillet. Add ginger;
   cook over medium heat until fragrant, about
   2 minutes. Pour over potatoes. Add cilantro, red
   pepper, and ½ teaspoon kosher salt, tossing to coat.
   Serve immediately.
   Peel and mince
   ginger. Cover
   and refrigerate.
   Cut potatoes in
   half, and place in
   a large saucepan
   covered with
   cold water by
   1 inch. Cover and
   refrigerate.

:

05

MINUTES

Morning

PREP

PRO TIP

Toasting any sort of nut or seed in a dry skillet

is the best way to intensify its fl avor. Mustard

seeds are unique in that they can taste like

popcorn ever so slightly.

PRO TIP

Refrigerate remaining vinaigrette; it can be

used for serving over grilled tuna or chicken.