Tumble asparagus onto a nonstick baking sheet, and drizzle with olive oil. Top with salt and pepper, and toss asparagus with your hands to coat each spear. Space the asparagus out so none of the spears are touching on the sheet.
Place chicken and asparagus in oven on separate racks. Roast the asparagus for 20 to 25 minutes, or until tender and lightly caramelized. Roast chicken for 25 to 30 minutes or until the juices run clear when the breasts are pierced with a fork. Set chicken aside on a covered plate. Pour cream onto leeks, and stir. Place leeks back in oven for 3 to 5 minutes, or until liquid is mostly absorbed.
Grilled Lettuce and Artichoke Salad With Lemon and Green Garlic Vinaigrette
- 3 to 4 Romaine lettuce hearts
- 4 lemons
- 12 baby artichoke hearts, stems trimmed and dark outer leaves removed
- 4 tablespoons extra virgin olive oil plus extra for brushing
- 1 teaspoon white-wine vinegar
- 1 tablespoon fresh lemon juice squeezed from grilled lemons
- 1 small clove green garlic or 1 garlic scape, finely minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Handful of crumbled feta cheese, if desired
- 2 tablespoons sunflower seeds
Prepare your grill for direct high heat.
Brush cut side of lemons with olive oil. Grill lemons, cut side down, until charred—about two minutes. Set aside to cool.
Cook artichokes in a large pot of boiling, salted water for about eight minutes, or until tender when the bottom of the artichoke is pierced with a knife. Set aside to cool.
Pull any old leaves off of the romaine hearts, and chop off the top one-inch of the lettuce head. Shave off the brown part of the root end, taking care to keep the root end intact (so the lettuce stays together when you grill it). Brush lettuce with olive oil, and grill until the lettuce is lightly browned on all sides; turn the lettuce every minute to 90 seconds until done.
Brush artichokes with olive oil and grill for about two minutes per side, or until slightly charred.
In a medium-sized bowl, whisk together olive oil, vinegar, lemon juice from grilled lemons, garlic, salt and pepper. Chop grilled lettuce, if desired, and top with artichokes. Drizzle lettuce and artichokes with vinaigrette before serving. Top with feta cheese, if using, and sunflower seeds.
Seared Scallops With Sweet Onion and Pineapple Relish
- 16 sea scallops (1 to 1 1/4 pounds)
- 2 teaspoons olive oil
- 1 teaspoon organic butter
- Kosher salt
- freshly ground black pepper
- 1/4 large sweet Vidalia onion, finely minced
- 1/2 pineapple, grilled and chopped into small pieces
- 2 teaspoons pineapple juice
- 1/4 jalapeno pepper, seeds and stem removed and finely minced
- 1/4 red bell pepper, finely minced
- 1 teaspoon fresh mint, chopped
Combine onion, pineapple plus juice, jalapeno and red pepper in a small bowl. Season with salt and pepper; sprinkle with mint. Stir to combine.
Remove the small side muscle from each scallop, rinse with cold water, and pat dry with paper towels. Season scallops with salt and pepper.
In a large skillet over high heat, add olive oil and butter. Once the fat starts to smoke, add the scallops to the pan, making sure none of the scallops touch one another. Sear scallops for 90 seconds on each side. The scallops should have a golden crust on each side, and be slightly translucent in the middle. Serve immediately with the relish.
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