Here’s the recipes from this week’s spots on BTV.
Shaved Asparagus Salad
yield: 4 servings
½ lb. fresh asparagus (dry ends removed, washed)
2 Tbsp. champagne vinegar
4 Tbsp. extra virgin olive oil
1 Tbsp. honey
¼ tsp. salt
¼ cup toasted hazelnuts (chopped)
- Use a vegetable peeler lengthwise to peel long thin strips of asparagus. Do this no sooner than a half hour before serving.
- For the vinaigrette, whisk vinegar, oil, honey and salt. Stir in hazelnuts.
- Toss the vinaigrette with the asparagus and serve.
Blue Cheese and Bacon Potato Salad
yield: 4 servings
½ lb. bacon (thick cut, something like Sunworks Farm bacon)
1 ½ lb. new potatoes (red, yellow, white, something creamy)
¾ cup mayonnaise
½ cup blue cheese (crumbled)
1 Tbsp. salt (to taste)
½ tsp. fresh ground black pepper
1 cup fresh peas (shelled)
2 Tbsp. chives (chopped)
- Chop the bacon and fry it until crisp. Drain off the fat and drain the bacon bits on paper towel.
- Cut the potatoes into 1 inch pieces and cook until tender. Drain and cool completely.
- Place the potatoes, bacon, mayonnaise, blue cheese, salt and pepper in a bowl and work together with clean hands, breaking down some of the potatoes. Stir in the peas. Transfer to a serving bowl and sprinkle with the chives. Serve.
Fennel, Tomatoes and Peppers in Foil
yield: 4 servings
½ each onion (sliced)
2 cloves garlic (sliced)
2 each tomatoes (ripe, cut in wedges)
1 bulb fresh fennel or anise (sliced)
1 each bell pepper (cored, sliced)
2 Tbsp. olive oil
¼ cup white wine
1 tsp. salt
4 sprigs fresh thyme or rosemary
- Layer all the ingredients in the order shown in a foil pan or baking pan. Wrap tightly in foil and place on a medium high BBQ for 30-40 minutes until everything is tender. Serve as a side or spooned over grilled fish.
recipes by Wade Sirois of Forage – Farm to Fork Foods to Go