There was a moment when I didn’t think it was going to happen, but our vegetable garden – albeit not traditional – is in and growing. It’s a new experience after many years of container gardening herbs and vegetables.
Watching the vegetables grow will be a treat for us and the kids. Maybe, just maybe, Aiden will enjoy eating his vegetables. Well, a mother can always dream.
With kids, dinner can be a challenge. I enjoy the more adventurous side and like to get the kids trying new things, yet they would be happy with hotdogs and pizza. I’m sure that this isn’t a new debate around the dining room table, and one that won’t go away anytime soon. Yes, we do enjoy pad Thai or curry here and there, which is more than some families are able to put on the table, but for a gal like me, things get boring fast.
Mackenzie, more times than not, makes very healthy choices, has made up a new speech for me. “Mom, my tastes are changing every month, so maybe next time I will like it.” Yikes, my daughter is consoling “chef” ego. Sadly, asparagus, one of her favourites, has gone away. Snap peas now growing in the garden will keep her happy and there will be more asparagus for us.
This week we celebrate all that is local. It may be honey, apple butter, asparagus, rhubarb or meats that are hormone-free. Whatever it is, enjoy it immediately and thank the family that grew it for you. Happy cooking.
Prosciutto-wrapped Scallops with Local Asparagus
2 slices of prosciutto, each cut into 4 ribbons
1 bunch of asparagus, blanched
1/2 pint of local grape tomatoes, halved
4 tbsp white balsamic vinegar
2 tsp Dijon mustard
2 tsp chopped ginger
2 tsp diced onion
2 sprigs of fresh thyme, chopped
2 tbsp honey
6 tbsp olive oil
Combine vinaigrette ingredients in a blender;
To prepare the asparagus, remove the bottom of the asparagus (approximately 3 inches) – it will snap naturally if you bend the spear. If the asparagus is thick you will need to lightly peel the bottom;
Blanch asparagus in a boiling water until bright green and slightly tender;
Place asparagus in a bowl of ice and water – this will stop the cooking process;
Cut asparagus spears in half and place in bowl with the arugula and cherry tomatoes. Set aside;
Wrap the sides of the scallops in a ribbon of prosciutto, then season with salt and pepper;
Sear in hot pan until golden on both sides (about 2 minutes per side);
Mix arugula, local grape tomato and asparagus in a bowl with a drizzle of vinaigrette, place on a platter;
Place the scallops around the salad and serve.