Happy #BrunchWeek Day Two and thanks again to Terri and Shaina for organizing everything. What a job. Have you taken part in our giveaway yet? There’s still time AND the prizes are scary amazing. Just click on the rafflecopter below and you’re set.
Today’s treat is thanks to the awesome folks at Grimmway Farms/ Cal-Organic/True Juice for sending me goodies!
Can you imagine coming home from work and finding THIS waiting for you?
We dove in like we’d never seen food before. Small one called dibs on the baby carrots (vegetable candy is what she calls them) and the smoothies. I snuck a few sips and was blown away. The radish we gorged ourselves on with lashings of butter and salt and the kale got stirfried and enjoyed with fish and the slaw? Let’s see what magic that was turned into.
It’s finally spring so we’ve got gorgeous asparagus to enjoy for about a month and we’re making the best possible use of it.
I gave it a quick blanche in boiling, salted water before cooling off in ice water.
The flavours then got layered in with shredded, heirloom carrot slaw, fresh mint and parsley, lot of pepper, mustard seeds and crushed garlic.
I added chopped, dried apricots and made a quick vinaigrette with avocado oil and lemon juice.
A toss, a quick taste to correct for salt and enjoy!
- 3 cups blanched asparagus (cut into 2 inch pieces before blanching)
- ¼ each chopped mint and parsley
- ½ tsp chunky, cracked pepper
- 1 cup shredded carrot
- 1 tsp mustard seeds
- 1 crushed garlic clove
- juice of 1 lemon
- ⅓ cup avocado oil
- Salt to taste
- Mix and enjoy!
Take a look at what the #BrunchWeek Bloggers are cooking up today!
BrunchWeek Egg Dishes:
Build Your Own Benedicts from A Day in the Life on the Farm
Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips
BrunchWeek Breads, Grains and Pastries:
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker
Trail Mix Granola from Making Miracles
BrunchWeek Main Dishes:
Corned Beef Hash a la Cory from Quarter Life (Crisis) Cuisine
Vegetarian Breakfast Enchiladas from The Spiffy Cookie
Papas con Chorizo from Sew You Think You Can Cook
BrunchWeek Fruits, Vegetables and Sides:
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca
Oat-Chata from Culinary Adventures with Camilla
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon
Whiskey Walnut Tart from Love and Confections
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.