Category: Sides

Roasted Asparagus with Parmesan for #BrunchWeek

Simple roasted asparagus topped with a generous sprinkle of freshly shaved Parmesan cheese – it’s a side that’s delicious for brunch, lunch, or dinner.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Simple roasted asparagus topped with a generous sprinkle of freshly shaved Parmesan cheese - it's a side that's delicious for brunch, lunch, or dinner.

Today’s post is a simple one – one of my favorite ways to prepare asparagus. Dressed simply in olive oil, salt and pepper, the asparagus is roasted (or sauteed or grilled depending on my mood and the weather) and then topped with fresh Parmesan cheese. Yum! The simple fixing allows the spring vegetable to shine, whether you serve as a brunch, lunch, or dinner side dish. Pair it with a frittata or some roast chicken, and you have a satisfying, delicious meal.

In case you’ve forgotten, or are visiting for the first time, I want to remind you that our generous sponsors have donated some amazing prizes for #BrunchWeek readers. There are more than a few prizes to get excited about – high quality food from our sponsors, gift cards, gift sets that include marble pastry boards and slate cheese boards… Seriously good prizes. You can read about the prizes and our sponsors here, but scroll down to the Rafflecopter to enter below.

Print

Roasted Asparagus & Parmesan

Simple roasted asparagus topped with a generous sprinkle of freshly shaved Parmesan cheese – it’s a side that’s delicious for brunch, lunch, or dinner.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Liz

Ingredients

  • 1 bunch asparagus
  • 1 Tbs. good quality extra virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 oz. freshly shaved Parmesan cheese

Instructions

  1. Preheat oven to 425F. Line a baking sheet with aluminum foil and set aside.
  2. Rinse asparagus and pat dry. Snap off bottoms. The bottom should snap off naturally.
  3. Toss asparagus with olive oil, salt, and pepper, adding more if needed. Spread out in a single layer on prepared baking sheet. Bake for 15 minutes, until asparagus are cooked to desired degree of doneness.
  4. Transfer to a serving dish. Top with shaved Parmesan cheese (I used a microplane grater).
  5. Serve hot.

Recipe Notes: 

  • This recipe serves 4 as a side dish.
  • I roasted the asparagus for 15 minutes, for asparagus that was a still a bit crunchy. Cook longer if you prefer no crunch to your vegetable.
  • If you can find Michigan Asparagus, I’d recommend it – it’s just now showing up in markets. The season runs from mid-May to early June. Michigan Asparagus, one of the #BrunchWeek sponsors, is the largest as well as one of the only domestic production regions for U.S. grown asparagus.
  • Feel free to add additional Parmesan after serving. You can never have too much. 😉
Simple roasted asparagus topped with a generous sprinkle of freshly shaved Parmesan cheese - it's a side that's delicious for brunch, lunch, or dinner.

A Books n’ Cooks Original.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks (above!)

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The#BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Italian Antipasto Pasta Salad

 Salty, spicy Italian antipasto fixings are paired with fresh veggies and whole wheat pasta to create an Italian Antipasto Pasta Salad, a delicious side that’s also hearty enough to enjoy for lunch.

Salty, spicy Italian antipasto fixings are paired with fresh veggies and whole wheat pasta to create an Italian Antipasto Pasta Salad, a delicious side that's also hearty enough to enjoy for lunch.

One of my favorite things about spring and summer BBQs, picnics, and potlucks is getting to try out a variety of new dishes. I can sample a bit of everything, and have seconds of the things I love. One of the dishes I always enjoy is the Italian Antipasto Pasta Salads that tend to show up at those events. I love them every time, but until this month, had never made one myself.

Today is National Picnic Day, and it was the perfect excuse for me to make my own version of this potluck favorite. My version below has a good proportion of veggies, meat, and cheese to make this salad filling enough to be a meal in and of itself. But the nice part about this salad is that it’s easily customizable. Don’t like something in here? Swap it out, or skip it all together. Play with the proportions to add more of your favorite ingredients. Here are a few ideas for tweaking this recipe to your taste (or to what’s in your fridge/pantry):

  • Swap the rotini for tortellini
  • Skip the cheese or replace the mozzarella with provolone
  • Add marinated artichoke hearts (yum!)
  • Toss in some fresh spinach
  • Swap the pepperoncini for whatever olives you have on hand

Salty, spicy Italian antipasto fixings are paired with fresh veggies and whole wheat pasta to create an Italian Antipasto Pasta Salad, a delicious side that's also hearty enough to enjoy for lunch.

Don’t forget to check out scroll down and check out the rest of the recipes our Festive Foodie bloggers have for you, for your upcoming picnics.

Print

Italian Antipasto Pasta Salad

Salty, spicy Italian antipasto fixings are paired with fresh veggies and whole wheat pasta to create an Italian Antipasto Pasta Salad, a delicious side that’s also hearty enough to enjoy for lunch.

Course Lunch, Side Dish
Prep Time 15 minutes
Author Liz

Ingredients

  • 1 lb. whole wheat rotini pasta cooked according to package and cooled
  • 1/2 c. red onion small dice
  • 3/4 c. halved cherry or grape tomatoes
  • 3/4 c. bell pepper any color, small dice
  • 3/4 c. pepperoncini small dice
  • 3/4 c. mozzarella pearls or fresh mozzarella, cut into small pieces
  • 9 slices pepperoni small dice
  • 9 slices genoa salami small dice
  • Italian dressing and/or extra-virgin olive oil

Instructions

  1. In a large bowl, combine pasta, red onion, tomatoes, bell pepper, pepperoncini, mozzarella, pepperoni and salami. Toss to combine.
  2. Drizzle with Italian dressing and/or olive oil to your liking. (See notes below).
  3. Serve cold or at room temperature.

Recipe Notes:

  • I used half Italian dressing (I like Good Seasoning’s Italian Dressing and Newman’s Own) and half extra-virgin olive oil, as the antipasto gives the salad quite a bit of flavor. I add just enough dressing and oil to coat.
Salty, spicy Italian antipasto fixings are paired with fresh veggies and whole wheat pasta to create an Italian Antipasto Pasta Salad, a delicious side that's also hearty enough to enjoy for lunch..

Big thanks to Ellen at Family Around the Table for hosting this event! Don’t forget to check out more spring/summer picnic (or BBQ or potluck) inspiration from the Festive Foodie bloggers:

 

Italian Green Bean Salad

Despite 10 years of blogging, there are some dishes that I make that I’ve never considered blogging about. They’re family classics that I make on auto-pilot, that feel a bit like cheater recipes. No or very minimal recipe, sometimes using store-bought ingredients. This recipe is one of them.

My grandmother has made this Italian Green Bean Salad for as long as I can remember. I remember – back when I was in elementary school – picking the green beans from her huge backyard garden, sitting on the steps trimming the ends, and then watching her make it for family dinner that night. It’s a quick and easy recipe, perfect for weeknight dinners but also summer BBQs and potlucks, as it can be served at room temperature. It’s also easy to adjust the recipe for a dinner for two or to feed a crowd.

Italian Green Bean Salad

Recipe Notes:

  • This salad can be served warm (room temperature) or cold, straight from the fridge. If making ahead and storing in the fridge, be sure to check before serving, to make sure that it doesn’t need a little extra salad dressing.
  • Asiago cheese can be exchanged for Parmesan, if you have that on hand.

Italian Green Bean Salad

By Books n’ Cooks

Serves 4 as a side

Ingredients:

  • 1 lb. green beans, ends trimmed
  • Italian Salad Dressing (I use Good Seasonings Italian, made with balsamic vinegar)
  • Asiago cheese, finely grated (about 1 oz. Asiago, grated)

Fill a large bowl with ice and water. Set aside.

Bring a pot of water to a boil over high heat. Add green beans and blanch, cooking for 3-5 minutes until still crunchy. With a slotted spoon or tongs, move green beans to bowl of ice, to prevent beans from cooking any longer. When beans have cooled to room temperature (or cooler), drain and transfer to a serving dish.

Toss green beans with Italian dressing. Top with finely grated Asiago cheese just before serving.

Serve green beans at room temperature or cold.

Store covered tightly in plastic wrap in the fridge, if not serving immediately.

Save

Tortellini with Fresh Basil Pesto

Happy Sunday! I hope you are enjoying a long weekend celebrating our great country.

My family and I are thankfully having a mostly lazy weekend – play dates, baking, and chores, with a dinner with friends planned for the 4th. We’ve had a whirlwind could of weeks with me away for a week and some family in town. I’ve been enjoying playing catch up. Enjoying the relative quiet in the house. And enjoying taking a little bit of time to menu plan, blog plan, and vacation plan.

Tortellini with Fresh Basil Pesto

Store-bought ravioli or tortellini with homemade pesto from the freezer has become an easy weeknight staple in our house. It takes so little effort and time to make that we really have no excused for ordering out when I’ve got the pasta and pesto in the freezer. I stock up on homemade pesto when my herbs (or my mom’s herbs) are growing like crazy over the summer time. They’ve been planted for less than two months and they’ve already started to grow a bit wild. I’ve already have to trim them back several times, freezing sage leaves and making both cilantro and basil pesto.

Tortellini with Fresh Basil Pesto

By Books n’ Cooks

Serves 2 as a main dish, 3-4 as a side dish

Ingredients for the Tortellini:

  • 1-9 oz. package store-bought cheese tortellini
  • 1 c. fresh basil pesto (ingredients and instructions below)

Ingredients for the Basil Pesto: (makes 1 cup) 

  • 2 c. packed fresh basil leaves, washed and dried
  • ¼ c. pine nuts
  • 2 cloves garlic, skins removed
  • pinch of kosher salt
  • pinch of black pepper
  • Pinch of red pepper flakes
  • 1/4 c. extra virgin olive oil, more if needed

Prepare tortellini according to package. While tortellini are cooking, make the pesto. (If tortellini are finished before pesto, drain, toss with a little bit of olive oil to avoid sticking, and cover to keep warm.)

Make the Pesto: Place all ingredients except olive oil in a food processor. Pulse until large chunks. With the food processor still running, slowly pour in olive oil. Turn off when thoroughly combined.

Toss tortellini and pesto, until tortellini are completely coated. You may not need the entire cup.

Freezing Pesto: Basil pesto freezes wonderfully and is one of my favorite things to stock up on over summer, for quick weeknight dinners throughout the year.

To freeze, transfer pesto to an airtight container (I use mason jars) and freeze until ready to use. Pesto may be defrosted in the fridge or for 30-60 seconds in the microwave (don’t forget to take off the metal lid and rim!)

Fresh Basil Pesto
Tortellini with Homemade Basil Pesto on Books n Cooks
Save

Save

Cilantro Lime Rice for #MexicanRecipes

I don’t know about you all, but we’re big Chipotle fans in our house. Burrito bowl for me, burrito for my hubby, and my kids split the quesadilla kids meal – Miss. Hazelnut getting the quesadilla and fruit/chips and Mr. Nutterbutter getting the rice, black beans, and guacamole. This rice reminds me a lot of the rice at the bottom of my burrito bowl, with a burst of freshness from the lime juice and cilantro added at the end. It holds its own as a part of dish or as a standalone side.

Be sure to check at the end of the recipe for more #MexicanRecipes to inspire your weekend entertaining. And huge thanks to Sue at Palatable Pastime for organizing this great event!

Cilantro Lime Rice

Adapted from The Pioneer Woman

Serves 8

Ingredients:

  • 1 Tbs. vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 c. long-grained rice
  • 1 tsp. kosher salt
  • 3 c. low-sodium chicken broth
  • 2 limes, zested and juiced
  • 1/2 a bunch of fresh cilantro, coarsely chopped

In a medium stockpot over medium heat, heat vegetable oil. Add onion and garlic, cooking for 3-4 minutes until translucent. Reduce heat to low. Add rice and salt. Cook, stirring constantly for 3 minutes. Add chicken broth, lemon zest, and about 3/4 of the lime juice (reserving the remaining lime juice for finishing). Raise heat and bring to a boil. Lower heat, cover and simmer for 10-15 minutes, or until almost all of the liquid is gone and rice is cooked. Remove from heat and let stand for 5 minutes. Toss rice with reserved lime juice and cilantro.

Serve hot as a side dish or as the base for burrito bowls (I like to make them with taco meat, roasted or sauteed peppers and onion, homemade salsa, guacamole, and cheese.)

#MexicanRecipes
Happy #MexicanRecipes
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.

Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

Save

Save

Save

Save