Asparagus Potato Salad

Potato salad is one of those summer staples that you see at every cookout but rarely want to actually eat. Mushy potatoes swimming in mayo with little flavor is not my idea of a tasty treat. So I knew I could do better.

This salad combines tasty baby potatoes (I am in love with these multicolored ones) with fresh, seasonal asparagus. Adding a ton of veggies helps to keep the calories down and adds a tasty crunch to the dish. I used bacon, shallot and fresh chives for flavors and tossed everything with a light mustard vinaigrette.

This salad was incredible warm. I ate cold leftovers the next day and it was still super tasty and flavorful. The key is to just barely cook the asparagus, that way it will retain its nice crunch without feeling too raw.

I also wanted to give y'all a garden update! Things are coming along. My peas are growing like crazy and I'm excited to see how big they get. The kale and Brussels sprouts are coming along nicely on the porch.

In the ground, I have tomatoes, basil, cayenne and jalapeno peppers, butternut squash and baby watermelons. Watching everything grow is so much fun! I can't wait till August when I can start cooking with all this stuff!

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Raw Asparagus Salad

I love fresh spring asparagus! It's crisp, tasty and packed with vitamins. I decided to give it a try raw after the success of my raw bok choy salad a few weeks back. This salad is super simple and filled with flavor. Shaved raw asparagus is "cooked" slightly by the lemon juice and softened by the shaving. Mixed with some sweet onion and topped with salty parmesan it is a sophisticated and healthy salad.

Full recipe after the jump.
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Farro and Asparagus Salad

Farro is an ancient grain that is considered the first cultivated grain in human history. Popular in ancient civilizations, it has been carbon dated back to 7700 BC in what is modern day Syria. It is a low yield crop that has largely been replaced, but is still grown in mountainous areas of Europe, most commonly in Italy, where it continues to be a popular addition to soups and stews. It is a distant cousin of modern wheat and has a similar consistency to spelt.

You can find farro at natural food stores, italian grocers and most supermarket chains in the health food isle. You can soak it overnight for a quick preparation, or cook it 40-50 minutes. When cooked it has a nutty, chewy texture. It makes a great substitute for barley or quinoa in any recipe.


Farro is an excellent whole grain that offers twice the fiber and protein of modern wheat. Different from other whole grains, farro contains a carbohydrates called cyanogenic glucosides, which have been found to stimulate the immune system, lower cholesterol, and help maintain healthy blood sugar levels. While farro does contain small amount of gluten, it's gluten molecules are weaker than wheat, making it easily digestible.

This recipe is a quick and easy salad that can be served warm or cold. Light, vitamin packed and filling, it especially delicious for lunch.


Full recipe after the jump!

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Linguine with Asparagus and Bacon

Usually, Craig is the only person who eats what I cook. So it's always a treat to be able to cook for a crowd, particularly when I get to do so in a kitchen far roomier and nicer than my own. Despite our April 1st snow storm, spring is on it's way and the presence of fresh asparagus is a great reminder of that.  Tossed with some bacon, lemon and pasta, it's a light dish that is full of flavor. Topped with lots of black pepper and some parmesan, it's a satisfying dinner that makes plenty of leftovers.

Full recipe and photos after the jump.
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