Martha Carr

Last week a lot of people asked me for the rest of the recipes from cooking with Ashley. Happy to oblige. They were all delicious, easy and made lunch a lot more interesting. Enjoy everyone! More adventures to follow

Asparagus and Baby Bok Choy

Boil pot of water, add sea salt. Take same color vegetables – suggestion: 1 bunch of asparagus, 2 baby bok choys – and drop in the roiling water for 1 to two minutes. Remove and immediately put in pre-prepared bowl of ice water. Test to see if tender but still crisp.

Dressing: Chop ½ bag of scallions, mince knob of ginger, add 1 t. orange zest (not the white part – will make it bitter) and juice of one orange. Add salt and pepper. Pour over vegetables and allow to marinate.


Acorn Squash and Oyster Mushrooms with Pepitas (pumpkin seeds)

Cut acorn squash in half and then slice into ¼ inch slices. Use 1 t. olive oil on baking pan. Spread out acorn squash and sprinkle with salt and pepper. Cook at 400 for 20 minutes.

Saute oyster mushrooms in 1 t. canola oil (olive oil will smoke) until mushrooms turn golden. About 5 minutes. Add ½ of a minced Thai chili. Wash hands immediately after chopping chili and do not touch anything else before you do. No, this will not make the dish very spicy. Squeeze juice of 1 orange into dish and add ½ t. balsamic vinegar and 3 T pepitas.


Chicken Salad

Bake chicken breast with lemon oil (found at Oh Olive!) or slices of lemon. Chop cooked chicken, add 1 c Greek yogurt, chopped scallion, basil, salt and pepper.

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