Grilled Trout

Menu:
Grilled Trout
Asparagus
Yellow Tomatoes

Asparagus, Potato & Goat Cheese Pizza

Menu:
Asparagus, Potato & Goat Cheese Pizza || Inspired by Every Day Food
Cheese Pizza

Movie:
Nacho Libre

Asparagus, Potato & Goat Cheese Pizza

Ingredients:
All-purpose flour, for rolling
1 pound pizza dough, thawed if frozen, divided in half
1/4 cup extra-virgin olive oil
1 medium Yukon Gold potato, peeled and thinly sliced
Coarse salt and ground pepper
1 bunch asparagus (1 pound), trimmed and shaved with a vegetable peeler
4 ounces fresh goat cheese, crumbled (1 cup)

Directions:

Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.

Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.

Whole Wheat Pasta with Asparagus, Peas, Feta and Mint

Menu:
Whole Wheat Pasta with Asparagus, Peas, Feta and Mint || Vegetarian Times, April 2009

Whole Wheat Pasta with Asparagus, Peas, Feta and Mint
Serves 6 (or 4 hungry people)

12 oz. whole-wheat pasta shells
1 lb. asparagus, cut into 1-inch pieces
1 ½ cups fresh or frozen baby peas
2 Tbs. garlic oil, such as Garlic Gold (NOTE: I did not have this so used olive oil and garlic)
3 green onions, thinly sliced (⅓ cup)
1 cup sliced fresh basil
½ cup coarsely chopped fresh mint
1 Tbs. grated lemon zest
3 oz. feta cheese, crumbled (¾ cup)

1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.

2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

NOTE: Even the boys, who say they don't like pasta, had seconds of this.

Pizza & Movie

Menu:
Cheese Pizza with Avocado
Asparagus & Egg Pizza

Movie:
Jack & Jill