Asparagus and Goat Cheese Salad

Asparagus and Goat Cheese Salad
Full of springtime flavors and colors!
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  1. 1 bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.
  2. 1 cup fresh peas, or frozen and defrosted
  3. ½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
  4. 5 radishes, thinly sliced
  5. 2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
  6. ½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
  7. 4 oz. of chevre goat cheese, I used the one with honey
  8. the zest of one lemon, you can cut up a few slices for garnish after
  9. ½ cup of toasted hazelnuts, slightly cracked open
  10. shaved Parmigiano Reggiano for top of salad
  11. extra lemons for dressing
  12. olive oil
  1. Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375° F just until the raw taste is gone. Cool them off and then slice them lengthwise.
  2. Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
  3. In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
  4. Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
  5. On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top. Sprinkle the toasted nuts all around.
  6. Spoon lemon dressing all around, as much as you think you need. Add shavings of Parmiggiano Reggiano on top
Cooks Recipes

Chorizo & Sweet Potato Chili

Chorizo & Sweet Potato Chili
Serves 6
A fun twist on a game day and cold weather classic!
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  1. 8 ounces Mexican chorizo
  2. 1 small onion
  3. 1 clove garlic
  4. 1 small sweet potato
  5. 1 8-ounce can diced Rotel brand tomatoes
  6. 1 8- ounce can kidney beans
  7. 1 8-ounce can black beans
  8. 1 6-ounce can tomato paste
  9. 1 tablespoon chili powder
  10. ½ teaspoon cumin
  11. ½ teaspoon oregano
  12. 3 cups vegetable stock or water
  13. 1 bunch green onions
  1. Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
  2. While the chorizo is browning, dice the onion and mince the garlic. Add them to the pot after draining the fat. Continue to stir and cook. Peel the sweet potato and cut it into ½ inch cubes. Add them to the pot and continue to stir and cook.
  3. Rinse and drain the beans in a colander. Add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water. Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened. Serve hot, topped with sliced green onions.
  1. Optional toppings: cheese, tortilla chips, sour cream.
  2. Recipe adapted by Chef Jennifer Hill Booker, used with permission
Cooks Recipes


Forget about pre-made supermarket hummus - this version is so easy to make and has no added preservatives.
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  1. 1 cup dried chickpeas, soaked overnight and drained
  2. 4 cups water
  3. 4 TBSP extra virgin olive oil
  4. 3 TBSP freshly squeezed lemon juice
  5. 1 tsp salt
  6. 1 clove garlic
  7. ½ cup flat leaf parsley leaves, coarsely chopped
  1. Add soaked chickpeas and water to the PC8-PRECISION pot. Close the PC8-PRECISION
  2. Program 18 minutes into the timer and select Prog 2. Turn the heat to high.
  3. After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
  4. Upon hearing the second audible signal, turn off the heat and move the program selector to Pressure Release.
  5. When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the PC8-PRECISION.
  6. Drain the chickpeas, retaining about ¼ cup of the cooking liquid.
  7. When cool, place the chickpeas along with the remaining ingredients into a food processor. Puree until smooth.
  8. If hummus appears too dry, add some of the reserved cooking liquid, a tablespoon ot two at a time and puree until desired consistency.
  1. Serve with pita bread triangles and/or vegetable sticks for dipping.
  2. Recipe courtesy of All Clad
Cooks Recipes