Saturday, June 12, 2021

Japanese Ginger Salad Dressing

From here

  • 1 cup carrots roughly chopped
  • ½ cup onion peeled and roughly chopped
  • ¼ cup celery roughly chopped
  • ½ cup rice vinegar
  • 1/3 cup canola oil
  • 3 tablespoons fresh grated ginger
  • 2 tablespoons granulated sugar or honey
  • 1-2 tablespoons soy sauce (I always buy GF and low sodium.)
  • 1 small garlic clove

Roughly chop ingredients, put everything in the food processor and blend!


Half these portions were plenty for the food processor / to serve

Asparagus, goat cheese and lemon pasta

From here

  • 1 pound spiral-shaped pasta
  • 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
  • 1/4 cup olive oil
  • 1 tablespoon finely grated lemon peel
  • 2 teaspoons chopped fresh tarragon plus more for garnish
  • 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
  • Fresh lemon juice to taste (optional)
  1. Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
  2. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.