Brussel Sprout, Asparagus, and Pea Spring Salad

I was planning on making a tempeh meatloaf tonight but given the gorgeous spring weather we had here in Boston today I did not feel like turning on my oven when I got home from work. I had brussel sprouts and asparagus on hand so I thought I would make a quick salad. The maple mustard dressing brings this salad together and gives it a nice sweet and tangy flavor. Satisfying as a light dinner, it could be paired with quinoa or brown rice to make it a bit more substantial.

 Ingredients:

2 Tbps Mustard
3 Tbps Maple Syrup
1 Tsp apple cider vinegar
Salt and Pepper to taste
1 lb brussel sprouts
1 cup frozen peas, defrosted
12 stalks of asparagus
1 tablespoon of olive oil

Directions:

Wisk mustard, maple syrup, vinegar, and salt and pepper together in a small bowl and set aside.

Cut asparagus into strips and microwave in a covered container with a tablespoon of water for three minutes to lightly steam.

Shred brussel sprouts into thin strips.

Heat olive oil in a large wok on the stove. Add shreded brussel sprouts and cook until bright green, about two minutes. Add asparagus and peas and cook until heated through, another minute or so.

Coat with maple mustard dressing and serve garnished with sliced almonds.

Garden Risotto

This risotto is a vegan take on Ellie Krieger's garden risotto....I skipped the cheese but for non-vegans I am sure it would make this recipe even better.


Ingredients
• 6 cups low-sodium vegetable broth
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3/4 teaspoon salt
• Freshly ground black pepper
• 1 cup frozen peas
• 1/2 pound asparagus, steamed and cut into 3/4-inch pieces
• 1/4 cup freshly grated Parmesan (OPTIONAL)

Directions

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the peas and cook until they are heated through. Add the asparagus and cook just until the vegetables are hot. If using, stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.