Salami Caprese Salad

This salad is clearly an oxymoron. It is hearty, yet light. No matter. The combination of flavors are fresh and dee-lishous! And it's such a pretty salad to bring to a potluck or when guests come over. I would wait to drizzle the balsamic vinaigrette on top of it until right before serving so the mozzarella cheese stays nice and white to contrast the beautiful colors in the salad. And voila! You have the perfect lunch or side dish.

Salami Caprese Salad
Serves 4

Ingredients
For the pasta salad:
1 container fresh mozzarella cheese balls (8 ounces)
1-1/2 cups cut sweet grape, teardrop or cherry tomatoes
16 slices of salami
2 tbsp. of olive oil
1/3cup thinly slice basil
1/2 cup cooked small size penne pasta

For the balsamic vinaigrette:
2 tbsp. balsamic vingear
1/4 cup olive oil
2 tsp. brown sugar
2 dashes garlic powder
3 dashes ground black pepper
3 dashes salt

Directions
For the pasta salad:
Boil water in a medium size pot and add the pasta. Let cook until al dente (approximately 10 minutes) and then rinse, and set aside.

Drain the liquid out of the container of mozzarella cheese. Add the mozzarella cheese to a large bowl.

Cut the tomatoes in half width-wise, and add to the bowl.

Then cut each piece of salami into 6 triangular pieces (like you would cut a pizza), and add to the bowl.

Next add the pasta, olive oil and salt and pepper to the bowl.

Gently stir all the ingredients together so that the pasta is coated with the olive oil, salt and pepper.

Top with the thinly sliced fresh basil.

For the balsamic vinaigrette:
Add all of the ingredients in a small bowl and whisk together.

Just before serving, drizzle the vinaigrette on top of the salami caprese pasta salad.

Asian-Style Stir Fried Green Beans

I love green beans. They're one of the most versatile vegetables. You can roast, saute, steam or stir fry them and they can take on flavors so easily.

This recipe is perfectly balanced with just enough salt and a little heat. It is the perfect side dish that complements everything from fish to poultry.

Asian-Style Stir Fried Green Beans

Ingredients:

1 bag frozen green beans, thawed and drained (Obviously, fresh would be better. But if you’re short on time, the frozen stuff is great.)
1/4 cup soy sauce
1 tbsp minced garlic
1/2 tsp red pepper flakes
2 tbsp brown sugar
 1/2 tbsp sesame oil

DirectionsIn a large bowl, mix soy sauce, 1/2 tbsp garlic, pepper flakes, and brown sugar. Stir until sugar is dissolved and mixture is uniform.

Add drained/dried green beans, and toss to coat in sauce

Heat sesame oil in a pan/wok on medium-high heat. When tiny bubbles start to form in the oil, add remaining minced garlic and cook until fragrant.

Pour green beans/sauce into the heated, oiled pan. Using a spatula, spread green beans out in a more or less even layer in the pan. Cover, and let cook for about 3-5 minutes.

Stir/toss green beans to avoid burning, then cover and cook for another 3-5 minutes, until your green beans get soft and you start seeing browned bits at the tips.

Enjoy immediately.

Zucchini Pancakes

What do do with all that zucchini you have in the refrigerator this summer? How 'bout whipping up these zucchini pancakes? They make the perfect side dish or a satisfying main course. Besides, they're perfect for Meatless Mondays.

• 
  
• Zucchini Pancakes
• 
  
• Ingredients
• 2 medium zucchini (about 3/4 pound)
• 1 extra-large egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 cup panko bread crumbs
  1/4 cup Parmesan cheese
• 1 teaspoon red chili pepper flakes
• 1 teaspoon minced garlic
  1/2 teaspoon freshly ground black pepper
• Unsalted butter and oil oil
• 
  Directions
  Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the minced garlic and egg. Stir in flour, bread crumbs, Parmesan cheese, red chili pepper flakes and pepper. 

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2-4 minutes on each side, until browned. Serve hot.

Grilled Broccoli with Chipotle-Lime Butter

I love grilling season. During the summer, my vegetable of choice is grilled corn. My grilled corn usually comes slathered with butter and an ungodly amount of Tabasco. So, when I saw this recipe for grilled broccoli with chipotle-lime butter, I was completely smitten. You'll be amazed how the broccoli gets lightly charred and smokey. And the chipotle-lime butter adds volumes of flavor and just a little heat.

Grilled Broccoli with Chipotle-Lime Butter

Ingredients
6 T. butter, softened
1 lime, zested and juiced plus additional wedges for serving
1 canned chipotle, minced plus small spoonfuls of adobo sauce
1 tsp. honey
1 garlic clove, minced
Salt
Pepper
3 heads of broccoli, cut into florets
Olive oil, for spraying or drizzling
1 cup queso fresco, crumbled

Directions
Heat grill to medium-high.

Stir together all ingredients for the chipotle-lime butter and add a pinch of salt and pepper.

Spread broccoli on a large baking pan and drizzle/spray with olive oil.

Season with salt and pepper and then transer to the heated grill.

Grill for 10 minutes, flipping halfway through (the pieces should have nice3 grill marks but not be too charred).

Transfer to a serving bowl and top with spoonfuls of chipotle-lime butter.

Serve warm, topped with crumble cheese.

Mini Cauliflower Pizza Bites

Want kids to eat their vegetables? Try this deceptively healthy recipe. These cauliflower bites taste like a yummy combination of pizza and a breadstick all wrapped into a mini little bite. Plus, they are perfect for dipping! These pizza bites would make a delicious snack, side or lunch. Not to mention they are kid-approved.

Mini Cauliflower Pizza Bites
Makes 14 mini muffins 

Ingredients
2 cups cauliflower (about 1/2 head of cauliflower)
1/4 cup egg whites (or 1 large egg white)
1/8 cup low fat cottage cheese
1/4 cup Parmesan cheese
1//2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 mini turkey pepperonis

Directions
Preheat oven to 425 degrees. Line 14 mini muffin cups with silicone liners,or foil muffin liners with paper liners removed. Spray liners with non-stick cooking spray. Set aside.

Wash cauliflower, and cut in half (save the rest for later). Break cauliflower into segments, and place in food processor. Pulse until it reaches a rice-like texture.

Place cauliflower in a microwave bowl and microwave for 8 minutes. (do NOT add water or cover).
remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in microwave for 2 minutes . Mix again.

Scoop cauliflower mixture into muffin liners, dividing evenly between the 14 mini liners. Fill to the top and press filling down so it's compact in liner.

Place muffin tin in the oven and bake muffins of 30-35 minutes, or when top starts to become golden brown. Remove from the oven, let cool completely before popping the muffins out of the liners. Serve warm with pizza sauce for dipping!

Tomato, Mozzarella & Pesto Puffs

Tomato, mozzarella and pesto = heaven! I love these little pesto puffs. They make the perfect appetizer - or if you're so inclined, you can make them bigger and enjoy them as an entree. Doesn't matter - either way, you'l probably gobble them down in no time at all. 

Tomato, Mozzarella & Pesto Puffs

Serves 4

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup basil pesto, purchased or homemade
4 or 5 small tomatoes
½ pound mozzarella
Kosher salt and freshly ground black pepper
Olive oil
Fresh basil leaves, rinsed well and dried

Directions

Preheat the oven to 400 degrees.  Choose a baking sheet that you have two of.   Line one of the baking sheets with parchment paper and set aside.  Put the puff pastry on a lightly floured surface and roll it out to expand by about 2 inches per side.  Using a round cookie cutter cut the dough into rounds.   Place the rounds onto the parchment-lined baking sheet.  Put another sheet of parchment paper on top and then put the second baking sheet on top of that.  Bake the rounds for 12 minutes.  Remove the top baking sheet and top sheet of parchment paper.  If the rounds are nicely browned, they’re done—if not—put them back in the oven (uncovered) to finish browning.  Cool the puffs for a few minutes while you preheat the broiler.

Spread each round with about a teaspoon or so of pesto.  Then place a tomato and a slice of mozzarella on top.  Broil until the cheese just begins to melt.  Transfer the puffs to a serving platter.  Drizzle each one with a little bit of olive oil and a sprinkle of salt and pepper.  Thinly slice the basil leaves and sprinkle them on top.

Patatas Bravas (Spicy Potatoes)

It's tapas night! I love Spanish tapas, and one of my favorite tapas dishes is Patatas Bravas (wild potatoes), or spicy potatoes. It is apparently one of the most popular tapas dishes in Spain. This version of patatas bravas is not too saucy and not too dry but just right.

Patatas Bravas 

Ingredients 
2 lbs baby potatoes, washed and unpeeled
Olive oil
Salt and black pepper
Sauce: 
4 tbsp olive oil
2 cloves garlic, chopped
2 tbsp tomato puree (not tomato paste!)
1 tbsp red wine vinegar
2 tsp smoked paprika
Pinch of cayenne pepper or chilli powder
Splash of tabasco sauce (optional)
1 1/2 tbsp mayonnaise

Directions
Preheat oven to 450 degrees. Slice the potatoes thickly, about 1/2 inch. Alternatively, cut them into 1 inch cubes. Arrange on a baking tray in a single layer, and brush some olive oil over them. Sprinkle with salt. Bake in oven for 25 minutes until golden and crisp, then turn the potatoes over and bake for another 15 minutes or until browned and crisp.

In the meantime, heat up 4 tbsp olive oil in a large pan and fry the garlic. Then mix in the tomato puree, vinegar, paprika and cayenne/chilli powder. Add salt, black pepper and tabasco to taste. Add the potatoes and toss to coat. Stir in the mayonnaise. Dish out and serve hot.

Spicy Thai Noodles

Here’s the perfect lunch that can be made the night before. It tastes especially good served cold. The dish is called spicy Thai noodles so if you use two tablespoons of crushed red pepper, it will be spicy. Don’t say I didn’t warn you. But mark my words; this dish is absolutely dee-licious!

Spicy Thai Noodles
Serves 4

Ingredients
1 box linguini or angel hair pasta
1 – 2 tbsp. crushed red pepper
¼ vegetable oil
½ cup sesame oil
6 tbsp. honey
6 tbsp. soy sauce
Green onions, cilantro, peanuts and toasted sesame seeds, for garnish

Directions
Boil noodle; drain.

Chop green onions, cilantro and peanuts.

Heat both oils and crushed red pepper over medium heat in a small pan. (Note: 2 tbsp. makes the dish very spicy.)

Strain out pepper and reserve oil.

To oil, whisk in honey and soy sauce.

Toss mixture with noodles.

Refrigerate overnight or until cold.

Before serving, top each individual serving with green onions, cilantro, peanuts and toasted sesame seeds.

Serve cold. 

Mashed Potato Cake

If you've never had mashed potato cakes, you're in for a treat. Though simple to make, there are a few tips: Use real mashed potatoes instead of boxed; take them cold from the refrigerator before cooking, and if your mashed potatoes have a lot of moisture, say from heavy cream or milk, then you may need to add more cornstarch. When forming the cakes, make sure they're not too soft or too thin, or they'll spread when cooking. When cooking in the hot oil, resist the temptation to flip them too early, otherwise a crunchy golden crust won't form. I gently season my mashed potato cakes, but feel free to add your own favorite seasonings and herbs such as minced garlic, chives, sage or rosemary.

Mashed Potato Cake
Makes 7 cakes

Ingredients
Canola oil
2 cups cold leftover mashed potatoes
4 to 5 tablespoons cornstarch
2 scallions, finely chopped, both green and white parts
1/8 teaspoon salt
1/4 teaspoon black pepper

Directions
Cover the bottom of a large skillet with canola oil and place over medium-high heat.

Place 2 cups of leftover mashed potatoes in a medium bowl. Add the remaining ingredients, starting with 4 tablespoons of cornstarch, and gently blend with your hands. Feel it. It should be somewhat heavy and smooth. If it's soft and sticky, then add a little more cornstarch.

To make equal size pancakes, use an ice cream scoop. Then gently flatten the ball into a thick pancake. If you don't have an ice cream scoop, use a 1/4 cup measuring cup or your hands.

Make sure the oil is very hot before placing the pancakes in the skillet. Once ready, cook 3 to 4 at a time, making sure to not overcrowd them. Cook for about 5 minutes, or until a golden crust forms, then flip once. Cook an additional 4 to 5 minutes until golden. If they're getting too dark, lower the heat. Place on a paper-towel lined plate. Repeat. Serve with sour cream, applesauce, leftover cranberry sauce, maple syrup, salsa or hot sauce.

Roasted Parmesan Green Beans

My new favorite thing to do is roast vegetables. Broccoli, cauliflower, zucchini, mushrooms… you name it, I’ve probably roasted it. I especially love roasting green beans.

I’ve never been a big fan of the green bean casserole and its soft, mushy green beans. Instead, this year I’m going to roast them and you are going to love them. This is the easiest way to prepare the best tasting green beans, picky-kid approved!

Roasted Parmesan Green Beans
Serves 4

Ingredients
12 oz. green beans, trimmed
2 tsp. olive oil
Kosher salt plus fresh cracked pepper to taste
¼ tsp. garlic powder
1 ½ tbsp. shredded Parmesan

Directions
Preheat the oven to 425 degrees.

Line a baking sheet with foil for easy clean-up. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.

Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes.

Remove from the oven and sprinkle with grated cheese.

Mushroom Risotto

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it’s worth it. This is a dish that will impress guests. This recipe uses Baby Bella mushrooms, but you can use crimini, Portobello, porcini or a combination of all three.

Mushroom Risotto
Serves 6

Ingredients
2 cups Baby Bella mushrooms, sliced
2 cups Arborio rice
1 tsp. olive oil
3 tsp. butter
2 shallots, minced
1 cup white wine
8 cups fat free chicken stock
Salt and pepper
½ cup grated Parmesan cheese
4 tbsp. chopped parsley

Directions
In a medium size heavy sauce pan, sauté garlic in 1 tsp. olive oil. Add mushrooms, salt and pepper and cook 1 minute. Add ½ cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.

Add butter to the pan on set flame to medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add mushrooms, Parmesan cheese and parsley, mix well and serve.

Creamed Spinach

A creamy blend of spinach, shallots, Parmesan cheese and Boursin Light makes a rich and flavorful side dish. This is a low-fat version of a steakhouse favorite. Your family and friends will love this and you won’t feel guilty eating this.

Creamed Spinach
Makes 6 ½ cups

Ingredients
2 tsp. butter
½ cup shallots, minced
1 clove garlic, minced
2 tbsp. flour
1 ½ cups fat free milk
2 tbsp. Parmesan cheese
½ tsp. nutmeg
¼ tsp. fresh pepper
Salt to taste
1.4 oz. Boursin Light
16 oz. bag frozen chopped spinach, thawed and drained of moisture

Directions
In a large sauté pan melt butter.

Add shallots and garlic and cook on medium about 5 minutes. Add flour to shallots, mix well and cook one more minute.

Reduce heat to low and slowly add milk, whisking well.

Add Parmesan cheese, nutmeg, salt and pepper and mix well.

Add Boursin Light and mix until smooth.

Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary.

Sautéed Brussels Sprouts with Pancetta

I’ve decided that my next couple of recipes will be dedicated to lightened-up Thanksgiving recipes. We all know Thanksgiving is about gorging, splurging and indulging. But, hopefully these recipes will show you that dishes can be healthy, yet still be awfully tasty.

First up, Brussels sprouts – everyone’s favorite vegetable (not!). You’ll quickly change your mind when you taste them sautéed with pancetta, garlic and oil. And it doesn't get any easier than this - prepare this the night before and warm it up when you are ready to serve if you decide to make it for Thanksgiving.

Sautéed Brussels Sprouts with Pancetta
Makes about 7 cups

Ingredients
2 ounces pancetta, minced
2 pounds Brussels sprouts
1 ½ tablespoon extra-virgin olive oil
4 cloves garlic, minced
Kosher salt and fresh ground pepper

Directions
With a large knife finely shred the Brussels sprouts after thoroughly washing.
In a deep, heavy sauté pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes.

Add olive oil and garlic and sauté until golden.

Add shredded Brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4 to 5 minutes until tender crisp.

Rosemary Garlic Parmesan Biscuits

The scent of garlic + rosemary + baked bread = total intoxication. I’m equal parts savory and sweet but if you put a dozen cupcakes in front of me along with a dozen biscuits, I’d probably go for the biscuits, hands down. These would be perfect as a side dish for Thanksgiving. The Pillsbury doughboy would be oh-so-jealous.

Rosemary Garlic Parmesan Biscuits
Makes 14 biscuits

Ingredients
2 tbsp salted butter, melted
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tbsp fresh chopped rosemary
2 cups Heart Smart Bisquick
3 oz shredded parmesan cheese
2/3 cup fat free milk

Directions
Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute.Remove from heat and add chopped rosemary.

In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
 

Cheddar Jalapeño Cornbread Muffins

Are you like me and waiting for the weather to turn cooler to enjoy those cozy comfort foods? I jumped the gun earlier this week and made a big pot of soup, White Bean Chicken Chili, one of our favorites. And just so the soup wouldn’t be lonely, I also made a batch of Cheddar Jalapeño Cornbread Muffins. Yum. This is a delicious savory bite that is the perfect complement to soup, chili or stew.

Cheddar Jalapeño Cornbread Muffins
Makes 16 standard size muffins

Ingredients
1 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 1/2 cup buttermilk
1/3 cup oil
1 cup sharp cheddar cheese, shredded
1-2 jalapeño, finely diced (adjust for spice preference)
1/2 cup onion, finely diced (optional)
1/2 cup black beans, drained (optional)

Directions

Preheat oven to 350°F. Grease muffin cups or use paper liners.

In a large bowl, lightly whisk together all dry ingredients: cornmeal, flour, sugar, baking powder, and salt.

Beat the eggs, buttermilk and oil together in a small bowl, then stir into dry ingredients. Mix well, but be careful to not over mix.

Add in cheese, jalapeño, onion and black beans, stir until combined.

Fill muffin cups half full.

Bake for 18-20 minutes.

Creamed Spinach

Spinach. Despite Popeye’s best efforts, it’s gotten a bad rap over the years. Most people either love it or hate it. Me? I love it. Not that canned stuff Popeye carried but real, fresh spinach, usually served up in a salad or lightly sautéed in a little olive oil. Healthy stuff that tastes good.

But sometimes it’s worth a splurge and healthy goes out the window. Like this recipe. It’s not heart-healthy at all, but it sure does taste good! I used fresh spinach and sautéed it myself. You can thaw out a bunch of frozen stuff if you like.

Creamed Spinach

Ingredients
Spinach, 2 10-ounce bags
Butter, 5 tablespoons, divided
Flour, 1/3 cup
Milk, 1 cup
Nutmeg, a dash or two
Green Onion (or white), about 1/4 cup chopped
Parmesan, 1/2 cup, grated
Sour Cream, 1/2 cup
Salt/Pepper

Directions
Preheat oven to 350. Slice the green onions (or dice the white onion) and grate the cheese.

Then, in a small saucepan, melt 4 tablespoons butter over medium heat. Once it begins to bubble add the flour and stir it until it’s a smooth paste.
Add the milk, reduce the heat and cook until it’s smooth and thick. Stir in a little nutmeg, remove from the heat and set the sauce aside for now.

In a large skillet, melt the remaining 1 tablespoon butter over medium heat. Add the onions and cook until they soften and just begin to brown.

Add the spinach and let it cook down until it’s wilted. You’ll have to add a handful or two at a time so it’ll fit in the pan but it’ll cook down quickly.

Drain off any excess water and add the sauce to the spinach.

Add the cheese and sour cream. Stir it all together and season to taste with salt and pepper.

Pour the mixture into a small casserole dish and bake at 350 for 35 to 40 minutes, or until it’s all bubbly, thickened and lightly browned.

Serve it up and enjoy!

Pineapple Salsa

I love pineapple salsa. Sweet, colorful and refreshing, it’s the perfect accompaniment during the summer. Put it on chips, fish tacos, pork or chicken. The possibilities are endless. Make sure you use fresh pineapple for best results.

If you are looking for a new salsa to try this summer, make a bowl of this fresh pineapple salsa. I know I’ll be making this salsa all summer long – as long as my tongue allows me to eat it.

Pineapple Salsa
Makes about 2 ½ cups

Ingredients
2 cups diced fresh pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
3 tablespoons finely chopped jalapeno pepper, stemmed and seeded
1 clove garlic, minced
Juice of 1 large lime
Salt, to taste

Directions
In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.

Sesame Toasted Sugar Snap Peas

Sugar snap peas are delicious on their own and can be eaten raw. The less you do to them, the better, to let their crunchy sweet taste shine. This recipe makes the peas glisten with just a smidge of nutty sesame oil. A quick burst of heat enhances their naturally sweet flavor and vibrant color. Just remember, do not overcook.

Sesame Toasted Sugar Snap Peas
Serves 4

Ingredients
1 (12-oz) bag Sugar Snap Peas or snow peas
1 tsp toasted sesame oil
Pinch salt
2 Tbsp water
1 tsp sesame seeds

Instructions
Heat skillet or wok over medium-high heat.

Mix peas, sesame oil, and salt in a mixing bowl until evenly coated.

Toss peas into skillet. Add water and quickly stir-fry for 2-3 minutes until water evaporates and peas are bright green and still crisp.

Remove from heat and sprinkle with sesame seeds.

Wasabi Cucumber Sesame Salad

Fresh, crunchy cucumbers are always a welcome sign of good summer eats. If you're craving something refreshing, light and just a little spicy – this will be right up your alley. This simple recipe makes a light supper without weighing you down, making it the perfect summer dish.

Wasabi Cucumber Sesame Salad
Serves 6

Ingredients
3 medium sized cucumbers, sliced thin
1 teaspoon salt
2 tablespoons sesame seeds
1 tablespoon rice vinegar
2 teaspoons prepared wasabi
¼ teaspoon soy sauce
1 teaspoon sugar

Directions
In a colander spread sliced cucumbers out and sprinkle with 1 teaspoon of salt. Let stand and drain for about 15 minutes. Gently squeeze out any excess water and add to bowl.

While cucumbers are draining, toast sesame seeds in dry pan over medium, until browned, stir/toss occasionally. About 5 minutes.

Mix together vinegar, wasabi, soy sauce and sugar.

Toss cucumber, sesame seeds and wasabi mixture until combined well.

Sautéed Asparagus with Melted Gorgonzola and Pine Nuts

At the risk of sounding like I'm completely lacking in modesty, let me say that this is one of the best tasting things I've ever eaten in my life and one of my favorite ways to cook asparagus.

Sautéed Asparagus with Melted Gorgonzola and Pine Nuts
Makes 4 servings

Ingredients
1 pound fresh asparagus (thin spears preferred but you can peel the bottom of the spears if you use thicker asparagus)
1 tablespoon olive oil (or slightly more, depending on your pan)
4 large cloves garlic, sliced
¼ - 1/3 cup crumbled Gorgonzola
2- 3 tablespoons toasted pine nuts (see below for how to toast pine nuts)
Salt and fresh ground black pepper to taste

Directions
Snap off a piece of asparagus to see where to cut off the tough ends, then trim all asparagus to that length and cut into pieces about 2 inches long.

Put olive oil into large frying pan, turn heat to medium, add garlic and sauté about 1 minute, or until you start to smell garlic and the cloves are barely starting to get some color. Take pan off of heat and remove garlic and discard.

Put pan back on heat, add asparagus, and sauté about 5 minutes, turning frequently, until asparagus is barely starting to soften and brown slightly.

While asparagus cooks, toast pine nuts: Put a small frying pan on burner and turn heat to high. Add pine nuts to dry pan and toast for 1-2 minutes, or until barely turning brown, shaking pan frequently.

When asparagus is done, turn off heat and sprinkle crumbled Gorgonzola over asparagus in pan. Let sit one minute, until about half of the cheese is starting to melt and the rest is still in firm pieces. Plate asparagus and sprinkle with pine nuts. Season with salt and fresh ground black pepper as desired.