Ingredient of the Month // Asparagus

It is fresh at farmer's markets this time of year and I love incorporating it into spring and early summer dishes. Asparagus is delicious just grilled with a little oil, salt and pepper but the whole point of the Ingredient of the Month is to try something new. So, I've made a quiche!

I've made mini quiches before but I actually haven't made a proper pie-sized one. I was very nervous about the crust sticking to the pie pan, but the instructions on the box, the recipe and a few different sites I visited never said anything about greasing the pan. To my relief, the crust came off the sides of the porcelain dish cleanly (and deliciously).

I used purple asparagus because I've never cooked with it before. When I asked the gentleman at the farmer's market what the difference was his reply was "it's just purple". Luckily, he was right! The flavor is the same as green asparagus. Has anyone ever tried white asparagus?

Asparagus, Spring Onion and Gruyere Quiche
adapted from Martha Stewart Living

Ingredients

• 1 tbsp butter
• 2 spring onions, washed, white parts sliced
• salt and pepper
• 1 pound asparagus, washed, tough ends removed and then sliced thinly on the bias/diagonal
• 4 large eggs
• 1 and 1/4 cup Half and Half
• ground nutmeg
• pie crust
• 1 cup shredded gruyere cheese

Process
Preheat the oven to 350 degrees with the racks in the lowest position possible (I had one at the very top and one at the very bottom... the quiche goes on the one on the bottom.

In a large skillet melt the butter over medium. Add the sliced onion and asparagus and cook until asparagus is crisp-tender (about 5-6 minutes). Let cool.

In a large bowl, whisk together the eggs, half and half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese, then asparagus mixture, then pour egg mixture on top. (I did the cheese last... I think putting it down first would have helped keep moisture from getting to the bottom of the quiche... but that is just a guess).

Bake until the center is just set, 50-60 minutes (50 was just right for ours). Rotate the sheet once halfway through. Let quiche sit for 15 minutes (while you take pictures of it), slice into 6 servings and enjoy!

Ingredient of the Month // Rhubarb

Happy May Day everyone! And, it is also the first Thursday of the Month which means we are announcing May's Ingredient of the Month...

Rhubarb!

It didn't take me long to find a slew of pies and cakes and muffins that combine rhubarb with strawberry (another seasonal item right now) but I kept looking and found a delicious quinoa and arugula salad. We served it as a "side" dish with grilled chicken (coated quickly in tahini) but both Danny and I ate more salad than chicken!

Rhubarb will only be in season for a month at best and I plan on making this salad a few more times while I have the chance. I was also reading that it freezes really well so I might give that a shot.

Rhubarb, Quinoa and Mint Salad
(via NPR's Kitchen Window blog)

Ingredients
Quinoa Salad:
- 1 1/4 cup dried quinoa, prepared according to package directions
- 2 tbsp olive oil
- 1 tbsp honey
- 1 bunch scallions, thinly sliced, white parts only
- 5 ribs rhubarb, washed and sliced into 1/4 inch thick pieces
- 3-4 cups baby arugula
- 1 cup feta cheese
- 1/2 cup chopped fresh mint
- 1/2 cup sliced almonds, slightly toasted (optional)

Dressing:
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tsp tahini 
- salt and pepper

Process
Prepare the quinoa as directed and set aside to cool when it is finished.

In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and sautee for 5-7 minutes until the rhubarb is tender. Remove the pan from the heat and allow to cool to room temperature.

In a large bowl, whisk together the dressing ingredients (olive oil, apple cider vinegar, tahini, salt and pepper). Add the cooled quinoa, the scallions and rhubarb and the remaining ingredients and toss to coat in the dressing. Serve cold or at room temperature.


/// psst - don't forget to enter for a chance to win a DavidsTea Spring Collection set: http://www.colormestyled.com/2014/04/book-review-place-at-table-giveaway.html

Ingredient of the Month // Peas

Peas Please! For April, our Ingredient of the Month is Peas. These delicious little vegetables are in season in the springtime and they pair beautifully with salty prosciutto.

I actually love the sweet taste of peas and I have a feeling that all month long I'll be prepping them as side dishes or as components in pasta dishes or salads. We enjoyed this dish with grilled chicken breast and I had the left-overs in a salad the next day!

Piselli al Prosciutto (Sweet Peas with Proscuitto)
via Saveur

• 1/4 c extra virgin olive oil
• 2 oz prosciutto, roughly chopped
• 1 small white onion, minced
• 1 lb fresh or frozen peas
• salt & pepper to taste

Heat olive oil in a 12" skillet over medium heat. Add the prosciutto and onions and cook until the onions are soft and the prosciutto begins to crisp, about 6-7 minutes.

Add the peas and 1 tbsp water, cook tossing until hot and cooked through, about 4-5 minutes. Season with salt and pepper and serve!

Ingredient of the Month // Lemon

March is here! Even though it has snowed three times already this month here in Chicago we're picking a fresh ingredient... Lemon!

Lemon is a fun ingredient because you can use it in a wide variety of dishes! I happy to love lemon in both savory and sweet dishes.  The recipe we tried was homemade gnocchi, roasted Brussels sprout and pine nuts, and lemon zest.

We made the gnocchi from scratch and it took two batches and several views of this video called "You're Doing It All Wrong - How to Make Gnocchi" before getting it right.  But it was worth the trouble!

After making the gnocchi we sauteed it in some browned butter and then tossed the Brussels sprouts together and topped with some fresh Parmesan cheese. We toasted with a Windy City Epicurean recommended La Bastide Saint Dominique Cotes du Rhone Blanc (available at Binny's).

Gnocchi with Brussels Sprout, Pine Nuts, and Lemon Zest (via oh my veggies)
Ingredients
1 pound Brussels Sprout, trimmed and quartered
2 tablespoons olive oil, divided
1 pound gnocchi, cooked & drained
Zest from 1 lemon
1/4 cup pine nuts, toasted
1/4 cup shredded Parmesan cheese
Salt and Pepper to taste

Process
Preheat oven to 400 degrees.

Toss the Brussels Sprout in 1 tablespoon of olive oil and transfer to a large, rimmed baking sheet.  Roast in the oven for about 20 minutes, tossing occasionally. 

Toss the roasted Burssels Sprouts, remaining olive oil, gnocchi, pine nuts, zest, and Parmesan cheese and enjoy!!

yes, it is that easy!

p.s. please head over to my Reader Survey and let me know what you think about Color Me Styled! (link here)

Ingredient of the Month // Leeks

Join our Ingredient of the Month Club!  All you have to do is try a recipe with our selected ingredient. We're going to focus on healthy, whole, balanced ingredients to promote a healthy lifestyle but if you want to rock kale cupcakes, be our guest.  The submission method may change but for now, complete the form by clicking the link below and if you have a picture send it my way via e-mail to colormestyled@gmail.com.  Or if you have a Foodily account you can favorite all of the recipes and add yours to our lists!

Recipe Submission Form

For February we are cooking with leeks.  Leeks belong in the onion and garlic family and kind of look like giant green onions!  They're sweeter than most onions and make a fabulous edition to most soups and stews.  The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.  

Quinoa with Leeks, Mushrooms and Red Pepper (via My Recipes)

Ingredients

- 2 cups fat-free, low-sodium vegetable broth

- 1 cup water

- 1/2 teaspoon salt, divided

- 1 1/2 cup uncooked quinoa

- 3 tablespoons parsley, chopped

- 1 tablespoon olive oil, divided

- 1/4 teaspoon pepper, divided

- 3 cups leek, thinly sliced (2-3 leeks)

- 4 cups shiitake mushroom caps, thinly sliced

- 1 1/2 cup red bell pepper, chopped

- 1/4 cup dry white wine

- 1/2 cup walnuts, chopped

Process

1. Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
2. 
   
3. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.

Ingredient of the Month // Squash

Last week I mentioned that I wanted to start a few new series on Color Me Styled and today I'm launching The Ingredient of the Month Club.

The idea is easy.  I'll pick an ingredient and I'll post the recipe that I tried on the 1st Thursday of every month.  All you have to do is try a recipe with that ingredient on your own and send it in!

We're going to focus on healthy, whole, balanced ingredients to promote a healthy lifestyle but if you want to rock kale cupcakes, be our guest.  The submission method may change but for now, complete the form by clicking the link below and if you have a picture send it my way via e-mail.

Recipe Submission Form

For January we've selected Squash.  Since there are several varieties we figured we'd leave it open and give you all the flexibility to try Butternut, Acorn, Spaghetti, or Turban.  You can prepare it as a side dish, as a main dish, or as a component of a main dish like in our tart below.

Acorn Squash & Chorizo Tart (adapted from Williams-Sonoma's One Pot of the Day Cookbook)

Ingredients

 - Pie Crust (quadruple points if you make it yourself... we picked up a pack of Pillsbury)

 - 1/2 lb acorn squash (1 at least 5 inches wide should be enough), peeled, seeded, and cut into 1/2 inch chunks

 - 2 tbsp olive oil

 - salt

 - 1/4 lb cured Spanish-style chorizo, diced (or 1/4 lb fresh ground chorizo from your deli counter)

 - 1 yellow onion, finely chopped

 - 1 clove garlic, minced

 - 1/2 cup shredded Monterey jack cheese

 - 1 egg yolk

Procedure

Position a rack in the lower third of the oven and preheat the oven to 400 degrees.  Put the squash on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat.  Spread the squash out in an even layer and season with salt and roast until almost tender, about 10 minutes.  Set the squash aside to cool.

In a frying pan over medium-high heat, warm the remaining 1 tbsp oil.  Add the chorizo and sautee until lightly browned, about 2 minutes.  If you are using raw, bulk chorizo be sure to cook it all the way through, or about 6-8 minutes.  Transfer the chorizo to a paper towel and pour off all but 1 and 1/2 tbsp of the fat and return the pan to medium high heat.  Add the onion and sautee until tender, about 5 minutes.  Add the garlic, season with salt, and cook for another minute.  Set the mixture aside to cool.

Remove the dough from the refrigerator and spread out onto a parchment lined baking sheet.  Spread the onion mixture evenly over the dough leaving a 1 1/2 inch border.  Evenly distribute the squash and chorizo and sprinkle with the cheese.  Fold the edge up and over the filling, forming loose pleats.  Lightly beat the egg yolk with 1 tsp of water and brush on the boarder.

Bake until the crust is browned and the cheese is melted, about 30 minutes.  Cut into wedges and enjoy!