(Photo: zentolos)
Yesterday, I tweeted that I was feeling guilty for serving my family fast food. I've come down with a cold (my first time being sick since before I was pregnant), and I barely made it to Trader Joe's yesterday to stock-up on some basics -- usually my Monday chore.
Here's how we do "fast food":
I found a bag of pre-cubed butternut squash and a bag of mini squashes at Trader Joe's. Not my m.o. at all; I prefer to buy from our local, pesticide-free family farm and with way less packaging (my main gripe about Trader Joe's produce). But, I bought them, along with some organic (packaged) asparagus.
Fast forward to dinner time. I'd been soaking some quinoa in a sprouting jar (to get rid of that yucky, soapy taste), so after draining, I threw that on the stove with some water for about 10 minutes. I threw a clove of garlic in the garlic press (peel still on it) and quickly chopped a shallot. Into the pan with some olive oil, along with the butternut squash and baby squash and some rock salt. Cover the pan for about 5-8 minutes and spoon on to quinoa.
And that's how we do fast food in the Feasibly Fit kitchen.
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What of the asparagus, you ask? Not so fast to prepare. I spotted this raw asparagus salad recipe in the LA Times yesterday. No matter how thinly sliced, I don't love raw asparagus. I also didn't have a blood orange. With so many modifications, I hesitate to even link to the original recipe (or picture). Nonetheless, here's how it went down:
Refreshing Asparagus Salad
- Asparagus
- Pepitas (pumpkin seeds) toasted
- Goat cheese
- Orange (zest and juice)
- Rice vinegar
- Olive oil
- Salt
I used a vegetable peeler and peeled me some asparagus. Next I blanched the asparagus for about 60 seconds, cooling in an ice bath, then draining in a colander. (I was feeling better by this point; this salad -- not so fast to make).
Toasted pepitas in an oven-safe pan in the broiler.
Then I zested one orange, adding zest then squeezing half of the orange onto the asparagus. Added a splash of rice vinegar -- debated on apple cider or rice wine (either would be good) -- plus, a little bit of olive oil and some salt. Tossed the salad with tongs and added a few dabs of goat cheese.
It was delicious by itself and over the quinoa. It took some effort, but the end result was a fresh tasting, vibrant salad.
