I blanched the vegetable and then made the pesto just like I would with basil or any other ingredient. Speaking of basil, I did use it as well. I also used pistachios instead of pine nuts- no good reason really except that I love the color pistachios bring and as well as the flavor. I served the pesto with whole wheat past and some homemade focaccia. I bought some pizza dough from our local pizzeria. I rolled out the dough and topped it rosemary, salt, olive oil and cherry tomatoes.

The meal was delicious and simple- the glass of wine was yummy with the asparagus pesto…

• 1 bunch asparagus, ends cut off

Add water to a medium saucepan and bring to a boil. Blanch the asparagus in the boiling water for 3 to 4 minutes. Drain and shock in cold water to retain color. Keep aside.

• ½ cup pistachios, roasted in the oven for 4 to 5 minutes
• 3 garlic cloves
• 1 cup fresh basil
• ½ cup extra virgin olive oil
• Juice of half a lemon
• 1 teaspoon salt

Add the pistachios, garlic and basil into a large food processor. Pulse and process the mixture. Add the asparagus and process while pouring the olive oil from the top. Add the lemon juice and salt. Process till smooth. Check for seasonings and serve with pasta.

Anyway, as usual I digress. I decided to use the broccoli rabe as a side dish. I like to pair the bitterness of the greens with super salty ingredients like olives and anchovies. I started with blanching the broccoli rabe and sauteed some garlic in olive oil. I melted anchovies into the mix and added the olives.

The dish was delicious with all the ingredients but I decided to take it to another level and added some crumbled feta on top. It made the dish come alive and gave it a creamy texture.

I could have eaten the whole dish by myself. All I needed was some warm crusty bread and a glass of red wine…

• 1 bunch broccoli rabe, cut the thick stems off and save the leaves and chop

Boil water in a medium saucepan. Add lots of salt and add the broccoli rabe. Boil for a minute and take it out of the water and immerse in cold water to stop the cooking process. Take out of the cold water and keep aside.

• 3 cloves garlic, minced
• 1 anchovy fillet with a teaspoon of oil from the bottle
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1/3 cup kalamata olives, pits taken out and chopped
• 1/4 cup feta cheese, crumbled

Heat the olive oil in a large frying pan. Add the anchovy fillet with the oil and sauté on a medium heat. Add the garlic and sauté on medium heat for a minute. Add the broccoli rabe and sauté on medium heat until the leaves are heated through. Add the olives and salt. Taste for seasonings. Add feta cheese and serve.

I made a separate glaze with oyster sauce, tamari and apple cider. It makes a delicious sauce to drizzle all over the white chicken pieces.

I served the chicken over asparagus fried rice- it was a quick, balanced meal.

• 1 teaspoon black peppercorns

Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.

• 2 medium shallots, ends cut off
• 4 garlic cloves
• 1 teaspoon extra light olive oil
• Salt

Preheat oven to 400 degrees F.

Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.

• 1½ pound chicken breast cut into ½ inch pieces
• 1 tablespoon sweet chili garlic sauce
• 1 tablespoon tamari
• 2 teaspoons sesame seeds

Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.

Glaze

• ½ cup oyster sauce
• 1 tablespoon tamari
• ¼ cup rice wine vinegar
• 1/3 cup apple cider

Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.

• 2 tablespoons extra light olive oil
• 1/3 cup green onions, chopped

Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.

Whenever we have people over, I cook and he makes fabulous drinks- it is a great combination. He loves coming up with different, delicious concoctions.

Recently some friends went to Mexico city and got us a very nice tequila. My husband was super happy to get a great quality tequila and couldn’t wait to give it a test run.

The same friends invited us over for a cook out and my hubby decided to make a pomegranate  margarita concoction and take it to their house to serve right before dinner.

The pomegranate margaritas were delicious- perfectly mixed with the right amount of alcohol, lime juice and sweetness.

This drink will be ideal to serve for Cinco de Mayo. Years ago while I was still working outside the home, we would go out as a group to a local bar and celebrate this Mexican holiday with lots of margaritas and yummy food. Now that I have my daughter, and the holiday falls through the week- I think we will stay home and eat a fabulous Mexican meal and wash it down with some delicious pomegranate margaritas!

For one drink:

• 2 ounces pomegranate liquor
• 1 ounce Reposado tequila
• ½ ounce Triple sec
• 2 tablespoons freshly squeezed limejuice
• 1 tablespoon simple syrup
• ½ cup crushed ice
• Sea or kosher salt for the glass rim on a flat plate
• Half a lime

Add the pomegranate liquor, tequila, triple sec, limejuice, simple syrup and ice in a shaker. Shake well. In the meantime, cover the glass rim with limejuice from the half lime. Dip the glass rim in the salt and pour the drink and serve.
If you want the drink frozen and blended- add all the ingredients into a blender including the ice. Blend till smooth and pour into a salted glass.

The other day I bought a big head of cauliflower not knowing what I will do with it. Suddenly I thought of the cilantro rice I make very often- it is a mixture of cilantro, green onions and garlic. Perfect, I thought.

I roasted the florets and potatoes with some oil and salt until the veggies were golden brown and half cooked. Doing this saves a lot of calories. In order to get the same texture in the veggies, I would have to saute them in a lot of oil. This version is healthier and yummier! I then cooked the green mixture with some cumin for a bit and added the vegetables to the mix. A few minutes later, I had a delicious dish of healthy cauliflower and potatoes. I served it with fresh rotis and a healthy dal (lentils). I love serving healthy food to my family, especially when it is meatless…

• 1 cauliflower head, cut into small florets
• 4 to 5 medium yellow potatoes, sliced in wedges
• 2 tablespoons extra light olive oil
• 2 teaspoons salt

Preheat oven to high broil.

Place the cauliflower and potatoes onto a lined cookie sheet. Sprinkle the salt and olive oil. Broil for about 10 minutes, turning the vegetables half way to brown all sides.

• 4 to 5 green onions
• 4 garlic cloves
• 1 cup cilantro, coarsely chopped
• ¼ cup water

Blend the green onions, garlic, cilantro and water till smooth. Keep aside.

• 2 tablespoons extra olive oil
• 1 teaspoon cumin seeds
• Salt

Heat a medium saucepan with the olive oil. Add the cumin seeds and sauté for 10 to 15 seconds. Add the green onion mixture and sauté on a medium heat for 4 to 5 minutes. Add the roasted cauliflower and potatoes- mix well and cover with lid and cook for 10 to 15 minutes. Check for seasonings and serve hot.