Simple Grilled Asparagus with Fresh Lemon Zest & Ginger

photo 4-29With Organic Asparagus on special this week and Easter this sunday now is the perfect time to give this simple spring recipe a go.  As the weather turns warmer here in New Canaan, Eila can’t wait to start grilling. This simple Grilled Asparagus with Fresh Lemon Zest and Ginger recipe is one of her favorites. “It just tastes like spring! My whole family really enjoys this side dish. I love that we can get local asparagus, and that it takes 10 minutes to make, start to finish!” In addition to being a Certified Health Coach and culinary instructor, New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends.
Simple Grilled Asparagus with Fresh Lemon Zest and Ginger
(Makes 6 servings)
2 lbs asparagus (I like the Foxy organic brand)
olive oil (I like Olave brand’s garlic or lemon infused olive oils)
zest of two lemons
½” fresh ginger, grated with a zester (I use a Microplane zester)
sea salt and pepper, to taste
Preheat your grill (or broiler if we get a cold snap). Snap the ends of your asparagus at the natural breaking point. This ensures that the asparagus will be tender. Lay asparagus on a piece of tin foil, and drizzle with a bit of your favorite oil. Sprinkle with lemon zest, grated fresh ginger root, salt and pepper. Grill over medium-high heat until asparagus starts to blister (about 8-10 minutes). Serve warm or room temp.
Pairs wonderfully with any of Walter Stewart’s marinated meats and grain salads. 

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Eila’s Creamy Winter Squash and Rice Casserole

photo 4-1When having family over around the holidays, Eila, writer of the Full Plate Blog, likes to have a few make-ahead recipes, so she truly gets to enjoy her company while dinner is baking. Spotting all of the different winter squash varieties at Stewart’s, Eila came up with a comforting make-ahead winter squash and brown rice casserole to take advantage of this bounty. “This recipe is great because depending upon the size of your crowd, or however many gatherings you’d like to serve it at, it easily doubles. When I make it, I make enough to freeze some for a busy weeknight ahead. It would also be a wonderful Thanksgiving side. And if you’re trying to incorporate more meatless meals into your family repertoire, this one’s a keeper. Everyone in my family loves this dish,” says Johnson.

Creamy Winter Squash and Rice Casserole

(Makes 10 servings. This recipe can be easily doubled.) 

1 ½ – 2 medium squash*, seeded and thinly sliced

2 onions, thinly sliced

2 cups broth or white wine

2 cups brown or wild rice, cooked**

1 cup sour cream

1 cup sharp cheddar, grated

¾ cup Italian breadcrumbs

3 eggs, beaten

½ cup Parmesan, shredded

oil or cooking spray

Preheat oven to 350 and oil two 8×8 pans with olive oil or cooking spray. Using a food processor, or mandolin, thinly slice the squash and onion. In a Dutch oven, or large pot with tight fitting lid, combine the squash, onions and broth or wine. Bring to a boil, then place lid on pot, lower heat to a simmer and cook squash and onion mixture for 20 minutes. Turn burner off and add rice, sour cream, sharp cheddar, breadcrumbs and eggs to the pot. Stir to combine. Spoon filling into prepared baking dishes. Sprinkle each casserole with ¼ cup of shredded Parmesan.

If enjoying the casserole(s) today, bake for 30 minutes, or until golden brown.

If freezing the casserole(s) for another day, cool the casserole(s) down, cover with plastic wrap, then tightly wrap in foil, label and date each dish and freeze for up to 3 months. Thaw the casserole in the fridge overnight, then bake at 350 for about 1 hour. You can loosely cover the top with foil if it starts to get too brown.

*You can use any variety of winter squash (acorn, butternut, delicata, sweet dumpling, etc). I peel the butternut, but simply wash the sweet dumpling, delicata or acorn squash skin, as it softens enough to eat afternoon cooking.

** Stewart’s sells brown rice that is cooked in the freezer section. I use these packets to save me time!

Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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Shaved Brussels Sprout Salad

Brussels SproutsWhen Eila Johnson, writer of the full plate blog, goes out to dinner in town, one of her favorite dishes is the Shaved Brussels Sprout Salad at Cava.  Eila recently tried recreating this recipe at home to rave reviews from her whole family. “This recipe is so simple, but the earthy flavors of the truffle oil make it sophisticated in taste. The way I’ve jotted it down for you all is the way that my whole family loved it, but you can add more lemon for zing, or a bit more truffle oil for earthiness.” Johnson recently served the Brussels sprout salad alongside Stewart’s house-made Greek pasta salad and Chicken Parmesan she made using Stewart’s chicken cutlets (found in the deli case), for a family-pleasing dinner made in minutes!

Shaved Brussels Sprout Salad

(makes 6 servings)

12 oz package Urban Roots shaved Brussels sprouts

1 or 2 lemons, zested and juiced

¼ cup Olave lemon-infused olive oil

1 Tablespoon black truffle olive oil

salt and pepper, to taste

optional: 2 Tablespoons grated Parmesan 

In a mixing bowl, combine all ingredients. Toss. Salad can be stored in the fridge for 2-3 days… though it probably won’t last that long! 

Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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Simple Chopped Panzanella Salad

photo-1145Busy New Canaan mom, Eila Johnson, writes the full plate blog, which teaches busy parents how to make simple, nourishing recipes for their families and friends. On hot summer days, Eila likes to make a hearty salad for their family dinner. The recipe she is sharing with Walter Stewart’s shoppers this month takes advantage of local beefsteak tomatoes and Stewart’s house-made crostini. Eila’s kids like salads they can easily eat, so lately she’s been making a lot of chopped salads. To make the salad even heartier, you could top it with grilled chicken, shrimp, sausages, or cannellini beans. “This also makes a perfect potluck dish,” says Eila. “Everyone loves this salad. If you’re making it ahead, just layer the salad ingredients in a serving bowl, and toss them with the dressing when you get to your gathering!”

Simple Chopped Panzanella Salad

(makes 8-10 servings)

for the salad:
2 lbs (about 3 large) tomatoes, chopped into ½” pieces
1 English cucumber, chopped into ½” pieces
2/3-3/4 lb lightly salted fresh mozzarella (I used bocconcini)
1 package of Stewart’s own crostini (found near the bakery shelf*)
½ a red onion, diced
¼ cup capers (optional)
for the dressing:
½ cup olive oil
juice of 2 lemons
1 cup fresh basil
2 cloves garlic
salt & pepper, to taste
To make the dressing, combine olive oil, lemon juice, basil, garlic, salt and pepper in blender until combined. For the salad: chop the tomatoes, cucumber, mozzarella and crostini into about the same size pieces. Chop the onion into a small dice. Assembling the salad: layer the salad ingredients in a serving bowl.  Once ready to serve, drizzle the salad ingredients with dressing and toss to combine all ingredients.  *If you can’t find crostini, you may use 2 cups of hearty bread that you either toast or leave out overnight so it becomes ‘stale’.
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The Full Plate blog was named to Forbes’ 2012 Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013.

Simple Grilled Asparagus with Fresh Lemon Zest & Ginger

photo 4-29In addition to being a Certified Health Coach and culinary instructor, New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends. As the weather turns warmer here in New Canaan, Eila can’t wait to start grilling. This simple Grilled Asparagus with Fresh Lemon Zest and Ginger recipe is one of her favorites. “It just tastes like spring! My whole family really enjoys this side dish. I love that we can get local asparagus, and that it takes 10 minutes to make, start to finish!”
Simple Grilled Asparagus with Fresh Lemon Zest and Ginger
(Makes 6 servings)
2 lbs asparagus (I like the Foxy organic brand)
olive oil (I like Olave brand’s garlic or lemon infused olive oils)
zest of two lemons
½” fresh ginger, grated with a zester (I use a Microplane zester)
sea salt and pepper, to taste
Preheat your grill (or broiler if we get a cold snap). Snap the ends of your asparagus at the natural breaking point. This ensures that the asparagus will be tender. Lay asparagus on a piece of tin foil, and drizzle with a bit of your favorite oil. Sprinkle with lemon zest, grated fresh ginger root, salt and pepper. Grill over medium-high heat until asparagus starts to blister (about 8-10 minutes). Serve warm or room temp.
Pairs wonderfully with any of Walter Stewart’s marinated meats and grain salads. 

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Featured Recipe – Turkey Chili

Turkey ChiliNew Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends. Just in time for Super Bowl gatherings and crisp winter weekends, Eila is sharing her go-to Turkey Chili recipe with Walter Stewart’s customers. “I love having friends over for a casual meal… even better if the meal can be made ahead so we can all relax and enjoy each other’s company!” says Johnson. “Not only is this recipe a cinch to make, but it’s also healthy (shhh, don’t tell all the guys enjoying it during the football games!), so you don’t have to throw any New Year’s Resolutions out the window when you enjoy a bowl of this goodness.”
Eila’s Go-To Turkey Chili
(Makes 12 servings. Freezes perfectly, so make a big batch and tuck some away for busy school nights when you don’t have time to cook!)
Ingredients:

  • olive oil
  • 2 lbs ground turkey breast
  • 2 medium onions, chopped
  • 6-8 medium carrots, chopped
  • 3 organic bell peppers, chopped
  • 4 Tablespoons cider vinegar
  • 2 19-ounce cans kidney beans, rinsed and drained
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 16-25 ounce jars your favorite salsa*
  • 1 24-ounce jar your favorite tomato sauce
  • 1 28-ounce can diced tomatoes

optional: cinnamon, chili powder, cumin
In a large soup pot, sauté the turkey and onions in a little olive oil. After a few minutes, add the bell peppers and carrots, and continue sautéing until the turkey is cooked through. Add the 4 cans of rinsed and drained beans, cider vinegar, tomato sauce, salsa, and chopped tomatoes. For additional seasoning, I like to add a few shakes of cumin, chili powder, and cinnamon, but depending upon the salsa you use, the chili may not even need the additional spices! Once you have added all of the ingredients to your pot, turn the heat to low, cover, and let it simmer for 15-20 minutes until the flavors meld. That it. You’re done. You just mastered my go-to chili (that always gets rave reviews)!
*I love the local ingredients and special smaller-batch products I can find at Walter Stewart’s. For this batch of chili, I used Mrs. Renfro’s “Roasted Salsa”, which gave it a nice, smoky flavor, and the local brand, Cush’s Medium Homegrown Salsa.
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