An Easy Asparagus Side Dish

This month our recipes focus
on fresh spring produce. One
of the first arrivals to the...

read more

A New Way to Serve
Strawberries

Springtime strawberries are
irresistible – juicy, sweet and ...

read more

Avocado Freshens Up
Pasta Salad

When you talk about fresh
California springtime produce...

read more


An Easy Asparagus Side Dish


This month our recipes focus on fresh spring produce. One of the first arrivals to the farmer's market every year is beautiful California-grown asparagus. These crunchy green spears aren't available very long, so when you see them at the market grab some! They will be gone before you know it. This recipe makes a gorgeous and tasty side dish with minimal work.

Baked Asparagus with Goat Cheese

Courtesy of California Asparagus Commission

Ingredients:

  • 1 1/2 pounds asparagus, trimmed
  • 2 1/2 tablespoons butter, melted, divided
  • 2 ounces fresh white goat cheese, crumbled into bits (about 1/2 cup)
  • 1/2 cup fresh, white breadcrumbs

Directions:

Coat asparagus spears with 1 1/2 tablespoons melted butter, then salt lightly. Arrange in an oven-to-table shallow baking dish large enough to hold the asparagus in one layer. Evenly distribute cheese bits over asparagus, then sprinkle with breadcrumbs. Drizzle remaining 1 tablespoon melted butter over breadcrumbs. Bake at 400°F until asparagus is tender-crisp and the breadcrumbs lightly browned, about 10 minutes.

Return to top


Avocado Freshens Up Pasta Salad


When you talk about fresh California springtime produce, the avocado is undoubtedly at the top of many people's list! A good avocado can be used in a variety of ways but we think this pasta salad is one of the tastiest. This salad is beautiful and fresh and, despite a long ingredient list, fairly easy to pull together.

Avocado Dijon Pasta Salad

Courtesy of California Avocado Commission

Ingredients:

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard

  • 1/4 cup honey

  • 1/4 cup lemon juice

  • 1/2 tsp. dry tarragon

  • 1/4 tsp. sea salt

  • 1/4 tsp. fresh cracked pepper

For the salad:

  • 
1 pound penne pasta
  • 
3 oz. snow peas, cut in half

  • 1/4 cup chopped green onion
  • 
1 red pepper, cut julienne style
  • 
1 yellow pepper, cut julienne style
  • 
2 large ripe avocados, cut into cubes

  • 1/4 cup chopped parsley or cilantro

Directions:

Cook the pasta as per instructions. Drain and cool. In small bowl, whisk together the oil, Dijon, honey, lemon juice, tarragon, salt and pepper. Set aside. In a larger bowl add the pasta, peas, both peppers, parsley and avocado. Add the dressing to this mixture and toss gently until well coated, Season with salt and pepper. Serve chilled on a large platter or bowl.

Return to top


A New Way to Serve Strawberries


Springtime strawberries are irresistible – juicy, sweet and gorgeous. If you find yourself with an abundance of strawberries this spring – and we hope you do! – this tasty quick bread is a fabulous way to use them. Easy and full of healthy ingredients, this bread is sure to be a winner with the whole family.

Strawberry Quick Bread

Courtesy of California Strawberry Commission

Ingredients:

  • 1/2 cup vegetable oil

  • 2 large eggs
  • 
1 tablespoon cider vinegar
  • 
1 teaspoon vanilla extract

  • 3/4 cup granulated sugar
  • 
1/4 teaspoon ground nutmeg
  • 
1/4 teaspoon baking powder

  • 1/2 teaspoon sea salt

  • 3/4 cup whole wheat flour

  • 3/4 cup all purpose flour

  • 1/2 cup quick cooking oats

  • 1/4 cup flax seeds
  • 
2 cups chopped strawberries
  • 
1/3 cup finely chopped walnuts, optional

Directions:

Preheat oven to 325 degrees F. Grease the inside of an 8 x 4 1/2 inch loaf pan with cooking spray and set aside. Using an electric mixer, beat together oil, eggs, vinegar and vanilla in a large bowl. In a separate bowl, place sugar, nutmeg, baking powder, salt, flours, oats and flax seeds. Stir to combine.



Make a well in the center of the dry ingredients and pour in egg mixture. Beat just until dry ingredients are moistened, about 15 seconds. Add strawberries and walnuts, mixing briefly just to combine. Pour into prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and let cool on a wire rack before slicing. Serve warm or at room temperature.

Return to top