Tonight, I'm bringing back the Chicken Casserole and serving it in the puff pastry shells for the main dish.
Mixed greens for 4
1/2 cup artichoke hearts, quartered
1/2 cup Hearts of Palm, sliced
1/4 cup pine nuts, toasted
1 cup olive oil
1/3 cup white wine vinegar
2 Tablespoons basil, fresh, chopped
1/2 teaspoon garlic, minced
salt and pepper to taste
Dressing: Add vinegar and garlic to the fod processor or blender. With the processor running, drizzle in the oil. Add the basil, salt, and pepper. Pulse a few times.
Salad: Arrange the greens on a medium platter. Place the artichokes and hearts of palm on the salad. Ladle on the dressing. Garnish wth the toasted pine nuts.
This is a favorite of ours. Bend the asparagus at the end to tell how much of the stem you need to cut-off. At a farmers market in Oregon this Summer, I talked to a man who grew asparagus. He said that he only cuts off about 1/8 inch of the asparagus and peels the bottom 1/4 of the asparagus. He likes to eat all of it. I have tried this, and I prefer to pop off the large end of the asparagus.
Place the asparagus on a baking sheet. Drizzle on extra virgin olive oil and use your hands to make sure all of the asparagus is covered. Add about 1/2 teaspoon of salt and peper. Bake 400 degrees for abot 15 min.