First Meal Back: Asparagus with Tomato Relish
Well for better or worse..I’m back from the amazing program in California. I was pretty concerned about having someone else cook for me an entire month, but I needn’t have worried…Miguel (the head cook there) is AMAZING and makes more than enough food options at every meal to please everyone. I did miss complex carbs (HOORAY WHOLE WHEAT TOAST) a bit, but other than that, was pretty darn happy…and I just can’t make Mexican food from scratch the way he can.
I came home to discover my San Marzano plant covered in ripe juicy tomatoes, and knew immediately that something had to be done with them. There weren’t enough to make a worthwhile amount of salsa, but I was thinking relish anyway, so with about 6 tomatoes, things were looking good. This was a really simple asparagus preparation, taking no more than 20 minutes for everything combined, and it’s just the sort of simple, delicious food I can’t get enough of these days.
And here it is…my first recipe in over a month!!!
1 bunch asparagus, trimmed
2 tbs extra virgin olive oil
1 cup couscous
1 cup vegetable stock
1 cup chopped tomatoes
1/2 cup minced onion
1 clove garlic, minced
3 tbs raw sugar
1/4 cup distilled vinegar
1. Pre-heat oven to 400F. Toss asparagus with olive oil and S+P in a glass casserole dish. Meanwhile, bring Vegetable stock to a boil in a saucepan. Heat 1 tsp oil of choice (I used mustard, but anything will work) in another saucepan.
2. Add garlic and onions to second saucepan at Medium heat, and cook 5-7 minutes, or until translucent. Add couscous to vegetable stock, remove from heat, and cover. Bake asparagus on the top shelf for 10 minutes at 400F.
3. Add tomatoes, sugar and vinegar to tomato mixture and bring heat down to ‘low’. Simmer for 10 minutes or until most of the liquid has been absorbed.
4. Serve! I created a bottom layer of couscous, followed by asparagus and a generous helping of relish, but set things up however you want, it’s great all mixed together too!
It feels good to be cooking again..look out for lots of fresh summer food in the coming days, and hopefully some exciting new recipes to share!