Thursday, May 18, 2017

Asparagus Harvest Salad


Fresh just picked asparagus is not only very healthy but absolutely delicious.



I made a nice fresh asparagus salad for our lunch today.

Directions
Snap off tough ends of asparagus. Snap into bite size pieces. Steam, a few minutes then drain and plunge in ice bath. When cool, drain well. Add cherry tomatoes, fresh dill, onion greens or chives and fresh mozzarella cheese. Olive oil and lemon. Salt to taste.

Rhubarb Crumble ... Gluten Free



Ingredients
  • For the Filling:
  • 1/4 cup granulated sugar
  • 2 T all-purpose flour
  • 3/4 pound rhubarb
  • 2 cups strawberry halves
  • For topping:
  • 1/3 cup ground pecans
  • 3/4 cup coconut flour
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6 T cold, unsalted butter
Instructions
  1. Preheat oven to 375°F and butter a 2-quart shallow baking dish. In a bowl, stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. 
  2. Add strawberries to sugar mixture, tossing well to coat and spread into buttered baking dish. For the topping, finely chop hazelnuts. In a bowl, whisk together flour and sugars.
  3. Cut butter into 1/2-inch cubes and knead into flour mixture with your hands or a pastry blender, until mixture resembles coarse meal. Add hazelnuts and toss well. 
  4. Squeeze a handful of topping together and coarsely crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until top is beginning to brown. Move lower in over until filling is bubbling. Cook until topping is crisp and golden, about 50 minutes.  

 Serve with yogurt, ice cream, or just plain.