INGREDIENTS

• 3 Tbs. unsalted butter
• 1 yellow onion; medium diced
• 3 tspn. kosher salt; plus more as needed
• Black pepper
• ½ tspn. sweet (mild) curry powder
• 2 lb. white asparagus; ends trimmed & cut into ½-inch pieces
• 1 yukon gold potato; peeled and large diced
• 3 cup water
• 2 cup low-sodium chicken broth
• ½ cup salted pistachios; shelled, roasted & coarsely chopped
• Pistachio oil; for garnish (optional)

INSTRUCTIONS

Heat the butter in a large saucepan over medium heat until foaming. Add the onion and 1 tspn. of the salt, season with pepper, and stir to combine. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Stir in the curry powder and cook for about 1 minute. Add the asparagus, potato, and 1 more teaspoon of the salt. Stir occasionally, until the potato just starts to soften, about 10 minutes. Add the water, broth, and remaining 1 tspn. salt and bring to a boil. Reduce the heat to medium-low and simmer until the asparagus is fork tender, about 10 to 15 minutes. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Taste and season with additional salt and pepper as needed. To serve, divide the soup among bowls, drizzle with pistachio oil, and sprinkle with pistachios.

INGREDIENTS

• 1 cup all-purpose flour
• ¾ cup cornstarch
• 1¼ tspn. salt
• 1¼ tspn. baking powder
• ¾ tspn. baking soda
• ¾ tspn. garlic salt
• ½ tspn. pepper
• 1 cup non-alcoholic beer
• 3 egg whites
• 2½ lb. asparagus; trimmed
• Oil (deep frying)
• Ranch dressing

INSTRUCTIONS

In a large bowl, combine flour, cornstarch, salt, baking powder, baking soda, garlic salt, and pepper. Combine beer and egg whites and stir into the dry ingredients just until moistened. Dip asparagus into the batter. Heat 1½ inch of oil in a skillet to 375°F. Fry the asparagus in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels and serve immediately with ranch dressing.

INGREDIENTS FOR THE SAUCE

• Balsamic vinegar
• ½ lb. fresh, Washington cherries; seeds removed
• 3 leeks; green part removed
• 1 cup chicken broth or stock
• 2 Tbs. unsalted butter
• ½ tspn. each salt and pepper
• 1 small sprig fresh thyme
• Asparagus
• Cremini mushrooms

INSTRUCTIONS

Place washed cherries in small pan and add enough balsamic vinegar to just cover the cherries. Bring to a gentle boil, reduce heat to simmer, and cook for 15-20 minutes, until cherries are soft. Remove from heat and reserve.

Slice leeks into ¼” slices. Place in small pan, adding butter and the sprig of thyme. Add chicken stock or broth, just enough to cover the leeks. Season with salt and pepper. Cover leek mixture with grease-proof paper or lid, bring to a gentle boil and cook until leeks are soft. Remove from heat and reserve.

Wash asparagus and peel stalks if woody. Blanch asparagus in boiling salted water for one minute. Drain and refresh in ice water to maintain color. Remove from ice water, drain, and place on paper towel to dry.

For the cremini mushrooms, simply wash, cut into pieces, and dry on kitchen towel.

INGREDIENTS FOR THE SALMON

• 1, 4-5 oz. wild salmon fillet
• 2 Tbs. unsalted butter
• 1 Tbs. canola oil 1 Tbs. shallots; chopped
• 1 garlic clove; chopped
• ¼ tspn. kosher salt
• Juice from ½ fresh lemon
• Extra virgin olive oil

INSTRUCTIONS

Warm sauté pan, add a small amount of canola oil. Add cremini mushrooms, season with salt and pepper, and sauté until brown. Add the shallots and garlic, cook for one minute. Adjust seasoning to taste. Next add cooked, blanched asparagus and leeks. Cook one minute. Add the butter, mix through, remove from heat, and reserve.

Warm a separate sauté pan, adding some canola oil. Season salmon with kosher salt. Sear fish in pan over medium heat for 3-4 minutes. Fish should be medium rare to medium. Add butter to pan, brown slightly, then add fresh lemon juice. Remove from heat. Baste fish with the lemon butter mixture off the heat for 1 minute. Set aside.

Using desired plate, spoon the asparagus/leek/mushroom mixture on to the plate. Dress balsamic cherries around the edge of the asparagus mixture. Place wild salmon on top of asparagus mixture. Sprinkle with some sea salt and a dash of extra virgin olive oil. Enjoy!

INGREDIENTS (4 servings)

• 1 pound fresh, white asparagus
• 3 tablespoons olive oil
• 2 cloves garlic, finely minced
• 1 teaspoon grated lemon zest
• Juice of one lemon
• Salt and freshly ground black pepper

METHOD

Trim asparagus by removing 1½ inches from bottom of each stalk. Discard woody ends.

In a small bowl, combine oil, garlic, zest and lemon juice. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Brush rafts with oil mixture, season with salt and pepper then place on grill. Depending on your grill, cook between 1 to 3 minutes per side.

Remove from grill, remove skewers and serve.

Valentine’s Day is upon us! If you forget to call for a dinner reservation, or just want to avoid the busy restaurant scene this year, you’re going to want to do something or else you’re going to get some heat. Don’t fear! We have you covered. I created this dinner specifically for you. The recipes are not too difficult and the combination of the sea scallops and sirloin work very well. The couscous gives the plate a sophisticated feel without being “over the top.” Go ahead and give it a try!

You will be making and serving sea scallops with Meyer lemon butter sauce coupled with seared sirloin steak with mushrooms and blue cheese. Both are served with asparagus, grape tomatoes, and couscous with olive oil and Parmesan. The key to cooking and serving any dinner like this is preparation. You are going to have almost everything done ahead of time.

For dessert, I recommend you serve Dr. Loetker’s Lava Cake. It is a wonderful chocolate dessert that is on sale this week for only $2.69 a box. You will find it in our Natural and Organic section.

( Chef’s hat denotes sale item)

INGREDIENTS

• 4 to 6 sea scallops
• 1 tablespoon olive oil
• Salt and pepper
• Juice of one half Meyer lemon
• 2 tablespoons unsalted butter

METHOD

Pat scallops dry with a paper towel. Lightly season with salt and pepper, then set aside. Heat a metal or cast iron skillet over high heat for about 3 minutes. Add oil to pan, then scallops. Cook scallops 2 minutes or until they are browned nicely. Do not turn, cook one side only! This will keep them from over cooking later. While scallops are browning, melt butter in microwave; mix in lemon juice, set aside. After scallops are browned nicely, remove from pan and place on a lightly greased cookie sheet, browned side up. Pour butter mixture over scallops and refrigerate. This can (and should) be done one or two days in advance.

INGREDIENTS

• 12 oz. petite sirloin
• 2 tablespoons olive oil
• Salt and pepper
• ½ cup mushroom, sliced
• ¼ cup Rosenberg blue cheese
• ¼ cup hot water mixed with 1 teaspoon Better Than Bouillon Beef Base
• Preheat the oven’s broiler

METHOD

Lightly season steaks with salt and pepper. Set aside. Heat a metal or cast iron skillet over high heat for about 3 minutes. Add oil to pan, then add steaks. Cook two minutes per side. Remove from pan (don’t wash pan), place on a cookie sheet or Pyrex and refrigerate.

Place pan with steak drippings back on stove over high heat and add mushrooms. Sauté for a minute or two then add beef broth. Bring to a boil and scrape up any brown bits from bottom of pan. Add blue cheese and toss or stir until all ingredients are mixed well. Pour sauce into a microwavable container and refrigerate.

INGREDIENTS

• 1 quart boiling water
• 2 quarts ice water in large bowl
• 10 stalks asparagus
• ½ cup grape tomatoes
• 4 tablespoons olive oil
• Salt and pepper mix

METHOD

Cut ends off asparagus and place in boiling water. Cook for about 90 seconds. Immediately plunge in ice water. Drain well. Cut asparagus into 2-inch pieces. In a large bowl, toss asparagus and tomatoes with olive oil, and about ½ teaspoon salt and ¼ teaspoon pepper. Place in Pyrex or baking dish. This can be done up to 3 days in advance. 15 minutes before serving, place mixture in a °350 oven for 10 to 15 minutes until warmed through.

INGREDIENTS

• 1 cup cooked Texmati Tri-Color Couscous (follow package directions)
• 2 tablespoons olive oil
• 1 tablespoon Parmesan cheese
• ¼ teaspoon salt
• Pinch black pepper

METHOD

After cooking couscous, run cold water over it to stop the cooking process. Allow it to drain, then toss with olive oil, Parmesan, salt, and pepper. Place in a microwave safe container. This can be done up to two days in advance.

1. Preheat oven to °400.
2. Set the table. Remember: forks on left, knives on right with blade side pointing in towards plate.
3. Put steak in oven; set timer for 5 minutes.
4. After timer goes off, put scallops and asparagus in oven with steaks. Set timer for 4 minutes.
5. Put sauce and couscous in microwave. Set for 1½ minutes on high. When done, stir and cook for another minute or until couscous and sauce both are heated throughout. Leave in microwave until ready to plate.
6. When oven timer goes off, pull steaks and set aside to rest, leaving asparagus and scallops in oven for another three minutes.
7. Remove scallops and asparagus from oven.
8. Slice steak into 6 or 8¼-inch pieces and divide onto two plates. Place scallops on plate; with a spoon, pour sauce from scallop pan over scallops.
9. Spoon mushroom sauce over steaks.
10. Divide the couscous between the two plates.
11. Place asparagus and grape tomatoes on plate as shown.
12. Prepare to be a hero!

As I was looking for what to do this week, my attention was drawn to a grocery item that we do not run very often, Alessi Risotto con Funghi Porcini. Alessi is the brand name, Risotto is the rice and Funghi Porcini are Porcini mushrooms; some of the best mushrooms in the world.

Risotto is one of my favorite Italian dishes. It is made by sautéing Arborio rice with shallots, then adding small amounts of broth and/or wine. You can only add a small amount of the liquid at a time, and then you have to continually stir the rice over low heat until all of the liquid is absorbed. You then add more liquid, stir, etc. This procedure is repeated up to 10 times until the rice is perfect, which can be difficult to determine for a novice cook.

I was intrigued with the Alessi product because you don’t have to do all of the stirring and such; it is very easy to make and is absolutely wonderful! When I made the product for this recipe, it exceeded my expectations by leaps and bounds. I hope you agree!

INGREDIENTS

• Two, 8 oz. yellowfin tuna steaks
• One 1 ¾ oz. jar Alessi pine nuts
• ¾ cup breadcrumbs
• ½ cup finely grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 eggs
• ½ cup flour
• 1/3 cup cold water
• Vegetable oil

METHOD

Remove tuna from packaging, pat dry and set aside. Place pine nuts in a food processor, coffee bean grinder, or blender and process for a couple seconds until roughly chopped. Add breadcrumbs, cheese, salt, and pepper to processor and process for a few more seconds until well blended. Place breading on a plate or shallow pan of some sort.
In a small bowl, beat eggs with cold water until frothy. Set aside. Place flour on a small plate or shallow pan.

Bread tuna; place fish in flour, turning to coat evenly. Brush off excess flour and put floured tuna in egg mixture, turn to coat evenly. Put tuna on breading and lightly press into breading to coat evenly. Turn over and repeat with other side. With your hands, push breading onto sides and/or any spots that were missed.

Heat a nonstick skillet for a few minutes over medium heat. Add enough vegetable oil to just cover bottom of pan. Before putting the tuna in pan, make sure pan is hot enough to start browning the crust on initial contact. You can test this by putting a tiny drop of the breading into the pan. It should bubble right away, but not burn. If it sits without doing anything, continue heating pan until it begins to bubble. If the pan is smoking at all, it is TOO hot.

Add tuna to pan and brown first side. Carefully turn tuna over (this is the time people get burned so wear oven mitts) and cook to desired temperature. I think the tuna should be rare to medium rare. If the pan is heated properly, 90 seconds per side should brown the breading nicely and leave the fish medium rare inside. Perfect!

Follow package directions.

INGREDIENTS

• 6 to 8 pieces of asparagus
• Olive oil, extra virgin
• Kosher salt
• Pepper

METHOD

Remove the woody stem from the asparagus and steam or boil for 60 seconds until tender, but firm. Toss asparagus with some olive oil, salt, and pepper. Serve immediately.

To plate: place a healthy serving of the rice in the center of the plate. Put tuna on top of rice and top with asparagus spears.