BROWN RICE SALAD WITH ASPARAGUS, 
GOAT CHEESE, AND LEMON

from Cooks Illustrated

While I am trying to cook more, it is a learning experience. FOR EXAMPLE: completely forgetting to put goat cheese in a goat cheese salad...

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 pound asparagus, trimmed
• Salt and pepper
• 2 1/2 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 teaspoon grated lemon zest plus 2 tablespoons juice
• 1 recipe Brown Rice for Salad (see related content)
• 4 ounces goat cheese, crumbled (1 cup)
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley

INSTRUCTIONS
1. Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.

2. Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.

3. Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

While living abroad in Rome for five months, I became a chef - if you call a chef someone who learned how to scramble eggs for the first time and educated themselves on the difference between a clove and a head of garlic. Needless to say, I have learned to appreciate food, cooking and exploring my way though the trenches of a kitchen. Here's to my first recipe and the many to follow.

ASPARAGUS, RED PEPPER, AND SPINACH SALAD 

W/ SHERRY VINEGAR AND GOAT CHEESE

from Cook's Illustrated

Anyone who knows me knows that I am obsessed with cheese. I would eat only cheese every day if that was accepted in normal society. The goat cheese in this salad was a perfect pair with the garlic vinaigrette and the roasted peppers were incredible. Would definitely recommend if you are looking for a healthy, interesting salad.

INGREDIENTS

• 6  tablespoons extra-virgin olive oil
• 1  red bell pepper, cut into 1- by 1/4-inch strips
• 1  pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces 
• Salt and ground black pepper
• 1  medium shallot, sliced thin (about 1/4 cup)
• 1  tablespoon sherry vinegar, plus 1 teaspoon
• 1  medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
• 6  ounces baby spinach (1 bag)
• 4  ounces goat cheese, cut into small chunks

INSTRUCTIONS

1. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.

2. Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

This past weekend, I celebrated my wonderful friend Yvonne's twentieth birthday. Her family owns a coffee house downtown and she decided to host a little dinner with a few close friends. She cooked a mouth watering meal for us as we ate at the store after close. It was a wonderful night of cheers, laughs, memories and HUGE food babies.

HAPPY BIRTHDAY YVONNE!

[MAY ALL YOUR WISHES COME TRUE]