Spinach Orange Salad & Ham & Asparagus Lemon Cream Pasta

Spinach orange Salad

Ingredients

  • 4 tbs orange juice

  • 2 tbs orange zest

  • 3 tsp apple cider vinegar

  • 1/4 cup olive oil 

  • 3 tsp Dijon mustard

  • 1 tsp shallot finely chopped

  • 1/2 tsp fresh rosemary finely chopped

  • 1/4 tsp sea salt

  • For the Salad

  • 4-6 cups baby spinach 

  • 1 small orange

  • 1 small Fuyu persimmon sliced

  • 1/2 shallot sliced thinly

  • 1 tbs fresh rosemary leaves plus sprigs for garnish

  • 1-2 tbs candied/toasted walnuts for garnish

  • fine grain sea salt to taste

  • fresh ground black pepper to taste

  • feta for topping

Instructions

  1. In a bowl whisk together the orange juice, orange zest, vinegar, oil, and mustard until combined. Add the shallots, rosemary, and salt. Set aside while you prepare the salad.  Add the shallots, rosemary, and salt. Set aside while you prepare the salad. 

  2. Using a sharp knife, cut off the top
    and bottom ends of the orange.  Remove the peel and white pith, and cut into 1/2-inch thick slices.

  3. Add the spinach to a large bowl. Pour half of the dressing over the spinach. Toss well to coat.

  4. Arrange the orange slices and persimmons throughout. Sprinkle with shallots, rosemary leaves and walnuts.

  5. Drizzle with some more dressing and season with some salt and freshly ground black pepper. Sprinkle with some feta.

*In flyer December 3 - 9, 2023
Recipe and photo credit: Life Made Sweeter

Ham & Asparagus Lemon Cream Pasta

Ingredients

  • 8 ounces Pasta, orcchiette

  • 1 1/2 tbs Butter, unsalted

  • 1 tbs Flour

  • 1 tsp Garlic Powder

  • 1 Cup Cream, heavy, or milk

  • 1/4 Cup Parmesan Cheese, fresh, grated, plus more for serving

  • 1 Lemon, juiced and zested

  • Salt to taste

  • Olive Oil

  • 8 Asparagus Spears, chopped on a diagonal 

  • 1 tsp Garlic Seasoning

  • 2 Cups Ham, cubed

  • 1 Cup Peas, frozen

  • Parsley, freshly chopped, for garnish

Instructions

  1. Heat a pot of water over medium high heat and add a little salt.  Cook the pasta until al dente and set aside.

  2. In a saucepan over medium heat, add the butter and once melted, quickly whisk in the garlic powder and flour, continuing to whisk for 30 seconds.

  3. Add the cream or milk and continue to whisk until it begins to thicken.  Add the parmesan cheese, lemon zest and juice and then season to taste. Set aside.

  4. In a skillet over medium high heat, add a drizzle or two of olive oil and once hot add the asparagus along with the seasoning. Stir occasionally until it it cooked but not soggy, remove to a plate.

  5. Add another drizzle of oil and add the cubed ham. Cook for about 3 minutes or until the ham begins to brown and caramelize. Add the peas and toss to cook.

  6. Dump the asparagus back in the skillet along with the drained pasta and sauce. Toss to coat and serve with additional parmesan and parsley.

*In flyer December 3 - 9, 2023
Recipe and photo credit: Oh Sweet Basil

Annah Kassen