Per the internet, the very best and freshest veggies this month are artichokes, asparagus and radishes. So, you guessed it! Get fresh with this trio of recipes.
Roasted Red Pepper Pesto Parmesan Stuffed Artichoke
Ingredients
For Artichokes:
- 2 Artichokes, trimmed
- 1 cup Panko
- 3 Tbsp Olive Oil
- 1 clove Garlic, minced
- 3 Tbsp Roasted Red Pepper Pesto
- 1/4 cup Cilantro, minced
- 1/2 cup Parmesan
For Hollandaise:
- 6 Tbsp Butter, melted
- 2 Egg Yolks
- 2 Tbsp Roasted Red Pepper Pesto
- 1/4 cup Parmesan Cheese, shredded
- 2 Tbsp Lemon Juice
- 1–2 Tbsp
Instructions
For the Artichokes:
- In a large stock pot, fill with water and place trimmed artichokes upside down in the water. Cover and bring the water to a boil.
- Reduce the heat to simmer and simmer artichokes until the heart if fork tender. Remove and drain. Set aside.
- Preheat oven to 350 degrees. In a bowl combine panko, olive oil, garlic, red pepper pesto, cilantro, and parmesan.
- Place the artichokes on a baking sheet and gently,pour and stuff the artichoke leaves with the panko filling.
- Place in the oven and bake for 20-25 minutes, or until the panko is golden brown and the parmesan cheese begins to melt. Remove from the oven.
For the Hollandaise Sauce:
- While the artichokes are in the oven begin the hollandaise sauce. In a small saucepan, fill with one inch water and bring to a simmer on the oven.
- In a metal or heat safe bowl, place over the saucepan. In the bowl, whisk the egg yolks until light yellow in color. Slowly whisk in the melted butter. Add the butter in a steady stream so the eggs come to temperature gradually and don’t curdle.
- Continue to whisk over the simmering saucepan to heat the egg mixture. Add in the parmesan cheese, red pepper pesto and lemon juice. Whisk until the parmesan begins to melt.
- If the sauce is too thick for your liking, add in a tablespoon of water or two to your liking. Remove from the double boiler and pour into a bowl. Serve with stuffed artichokes.
Chicken & Goat Cheese Skillet with Asparagus
Ingredients
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 1 cup cut fresh asparagus (1-inch pieces)
- 1 garlic clove, minced
- 3 plum tomatoes, chopped
- 3 tablespoons 2% milk
- 2 tablespoons herbed fresh goat cheese, crumbled
- Hot cooked rice or pasta
- Additional goat cheese, optional
Directions
- Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; sauté chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm.
- Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.
Sautéd Radishes
Ingredients
- 1 lb Radishes (trimmed and quartered – weight without greens; ~24 radishes)
- 1 1/2 tbsp Olive oil
- 1/2 tsp Garlic powder (optional)
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Unsalted butter
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the quartered radishes in a single layer. Season with garlic powder (if using), salt, and pepper.
- Saute the radishes, stirring occasionally, for about 8-10 minutes, until radishes are soft and browned. Don’t stir constantly, which will prevent browning. If your pan get very hot (such as if using cast iron) and the radishes brown too much before they are soft, reduce heat as needed.
- In the last 2 minutes of cooking, add the butter to the pan (it will melt). Stir to coat and finish sauteing.
