Roasted corn, asparagus & shitake mushroom salad

I try to add vegetables to every meal we eat. I like to eat fried food (noted in the egg rolls above), and I like creamy food and buttery food. I try to manage the balance with healthy and light eating during the day, ensuring I eat vegetables with most meals, and doing all the crazy not-so-healthy stuff in moderation. 

Now, with all that being said, I used to fall into a routine of the same veggie side dishes which is boring. Vegetables can be soooo delicious and I'm starting to find all sorts of fun new ways to prepare them. We are roasting and toasting all sorts of vegetable goodness up in here. This one recipe came out of my head, and I was very pleased the first time I made it.  Tonight I made a roasted corn, asparagus, and shitake mushroom salad using sashimi togarishi which is a spicy and smokey Japanese seasoning. 

INGREDIENTS:

• 10 asparagus stalks, thin, cut into 1.5 inch sections
• 1 package shitake mushrooms, stemmed and sliced (discard stems)
• 1 ear of grilled corn OR 1 can of corn (I used canned tonight, its winter and fresh corn is scarce)
• 1 tsp shichimi togarishi (can find in specialty Asian food stores/markets)
• 1 tsp teriyaki sauce
• 2 tbsp EVOO

DIRECTIONS:

1. If using canned corn, remove from can, strain and lay on paper towel to dry. If using grilled, cut kernels from cob and set aside. 
2. Heat oven to 400 degrees. 
3. Line two baking sheets with foil as each ingredient has different cooking times. This allows you to easily remove the vegetables that are finishing first. 
4. Place asparagus into small mixing bowl, pour half of a tbsp of oil into the bowl, season w/ salt & pepper. Pour onto left half of one of the baking sheets.
5. In same bowl, place mushrooms, pour other half of tbsp of oil into the bowl, season w/ salt & pepper. Pour onto right half of the baking sheet - opposite asparagus.
6. In same bowl, place the corn (again if using canned only). Pour 1/2 tablespoon of oil into the bowl, season with salt & pepper, then mix well.  
7. Place onto the other baking sheet and put in oven on top rack. 
8. Place the asparagus & mushroom baking sheet on rack below corn. 
9. Roast for approximately 5 minutes, then check on mushrooms, they will be done first. 
10. If the mushrooms are starting to brown and turn up at the edges, and you can smell them, they are ready. If not give them another couple minutes. Using a spatula remove the mushrooms from the baking sheet and place back in original mixing bowl with a bit of olive oil left residually. 
11. Put asparagus back in oven for another 3 minutes or so. Check for doneness. A fork should enter the asparagus fairly easily but should not be soft or mushy. 
12. If done pour into the bowl w/ the mushrooms.
13. Check on the corn, the cook time should be about 10 minutes by now. Turn the corn a bit and then turn oven to low broil until corn becomes slightly browned in spots. Should take about 3-5 minutes. Keep a close eye - things can go bad quickly when broil is on. :)
14. Remove corn and add to bowl.
15. Toss in the shichimi togarishi, teriyaki, and the remaining 1/2 tablespoon of olive oil. Stir well and serve. 

Step 4: Asparagus mixed with EVOO & salt/pepper - placed on baking sheet

Step 5: Mushrooms mixed with EVOO & salt/pepper - placed on baking sheet

Baking sheet w/ both asparagus and mushrooms

Step 6 & 7: Mixed corn with EVOO, salt & pepper, then placed on baking sheet

Final product served with Monte Cristo egg rolls and wasabi mojo 

Panzano Brussels Sprouts

Bear with me on this one...first I have to give you the background on how this became one of my favorite go-to vegetable side recipes. My husband and I recently went to Denver for a wedding. Since our 1st anniversary was about the same time we decided to celebrate at a nice restaurant. Not surprisingly, eating out is one of my favorite activities (note to self: go to gym tomorrow. no joke. really go this time).  Is food addiction equivalent to a hobby? Well, it is now friends.

A little bit about me: I am a breed classified as a hyper organized planner. I read up fully on dining and activities when visiting any city - even if I've been there before. A girls gotta know the hot spots right? So during my extensive bout of OCD research, I found Elise Wiggins. Executive Chef of Panzano.

This restaurant was lovely, but much bigger than I expected and was a-hoppin'. Although it wasn't a  romantic anniversary stare-into-your-eyes type of setting we expected - we had a lovely time. We ordered the following and the meal was delicious.

Fresh baked bread, sundried tomato tapenade

Fried brussel sprouts with apple cider reduction, pistachio, rosemary & apple

Beef tenderloin medallions, butternut squash puree

Lamb ribs with feta, walnut and fig reduction

Seared scallops, asparagus risotto, and parsley butter sauce

So now that I've traveled down memory lane and drug all of you behind in my wake, I'll get to the point. These brussel sprouts are UNREAL. Even if you don't like brussel sprouts, you'll love these. I've made them about 10 times and each time, they get better. We cleaned the plates of the ribs and brussels sprouts and for other plates had leftovers. Yes, that is correct. I passed over SCALLOPS and TENDERLOIN for brussel sprouts. Conviced? Give it a try. Here's how:

Ingredients:

• 2 1/2 cups apple cider
• 1/2 cup shelled pistachios, toasted and chopped (you can buy these already shelled)
• 2 tsp of dried rosemary 
• 1 tsp salt
• 1 tsp black pepper
• 1 granny smith apple
• 2 tbsp of oil for frying - choose one with a high smoke point
• 1 lb brussel sprouts - trimmed and cut in half:

Directions:

1. In a small sauté pan, pour in the 2 1/2 cups of apple cider. Bring to a rolling boil on med-high heat for approximately 10-15 minutes until reduced to a thin syrup (will be slightly runnier than a syrup). 
2. Combine chopped pistachios, rosemary, salt & pepper in a bowl and set aside
3. Julienne slice the granny smith apple. I use a mandolin, or you can do it by hand. That is a bit of work, so if you need a plan B, just use a cheese grater and call it a day. Works just fine.
4. Take the julienne slices of apple and place in bowl of water until fully submerged - this will keep the apple from oxidizing and turning brown while you finish the other tasks.
5. In a medium sauté pan, heat the oil over medium-high heat and toss in those sprouts!
6. Stir about once a minute so they begin to brown but not burn. For about 5 minutes. 
7. Once sprouts are somewhat easily pierced with a fork, pour in half of the apple cider syrup.
8. Let the cider simmer and reduce around the brussels sprouts and stir for about 1 minute. Since you are still on med-high heat, the once thin syrup will begin to form a thicker reduction. 
9. Pour in the other half of syrup and continue for another minute. 
10. Toss in the pistachios/salt/rosemary/pepper and stir
11. Pour brussels sprout mixture from pan onto serving platter.
12. Using a cloth or paper towel, pat dry the apple slices and place them on top of of the cooked brussels sprouts mixture. 

Step 1 - Boil apple cider until reduced to thin syrup

Step 2 - combine pistachios, salt, pepper, rosemary

Step 3 - Julienne the apple w/ mandolin or grater

Step 4 - Apple slices in water to prevent oxidation 

Steps 7: Added syrup to fried brussels sprouts

FINAL PRODUCT!

Special thank you to Panzano for this recipe. They printed this out for us as we left that night. Super nice - thanks gang!