My Menu Blog

• Olive oil
• 1 small onion, diced small
• 1 tablespoon fresh ginger, grated
• 1 1/2 tablespoons curry powder
• 1 tablespoon sugar
• 2 cups coconut milk
• Kosher salt
• Freshly ground black pepper
• 1 bunch medium asparagus
• 2 cups cauliflower, cut into small florets
• 1/2 cup cherry tomatoes, cut in 1/2

In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

For the vinaigrette…

½ cup EVOO
Juice of 1-2 med. lemons (about ¼ cup)
2 oz. finely grated Parmigiano-Reggiano cheese
¼ tsp. sea salt
½ tsp. freshly ground black pepper

1. Place oil in small bowl. Whisk in the lemon juice and cheese; season with salt and pepper.

For the salad…

1 tbs. EVOO
4 oz. porcini or cremini mushroom (or a combo), stemmed and cut into thick slices
Juice of ½ a med. lemon (about 2 tbs.)
Sea salt and fresh ground black pepper
6 thin asparagus spears, tough ends trimmed
2 oz. mache (about 4 cups; may sub. baby spinach or arugala)
2 oz. goat cheese

1.  Position the top oven rack 4-5 in. from the broiler elemen. Preheat the broiler.
2. Heat 1 tbs. oil in med. sauté pan or skillet over med. heat. Add the mushrooms and do not move or shake the pan for 2 min.; that will allowthem to take on some color.
3. Cook for about 7 min. total, turning them so they brown on all sides. Transfer the mushrooms to a bowl and squeeze the lemon juice over them. Sprinkle with salt and pepper.
4. Meanwhile, place the asparagus on a baking sheet or dish and drizzle with oil and a sprinkle of salt. Broil for 6-7 min., turning once or twice. Transfer to a cutting board to cool, then cut into 2-in. pieces.
5. Toss the mushrooms with 1-2 tbs. of the vinaigrette in a small bowl. In a separate med. bowl, toss the mache with 1 tbs. of the vinaigrette.
6. To serve, place the greens on a large plate. Top with the mushrooms and asparagus; crumble the goat cheese on top. Season with sea salt and pepper to taste.