Roasted Asparagus with Prosciutto and Fried Egg

Photos and text by KARA DiCAMILLO/ecoRI News contributor

If you’ve been reading my weekly local food column, you know from last week that I love asparagus season. I stopped at Sweet Berry Farm in Middletown again this week to pick up a few more bunches, while it’s still available, and had to share this recipe.

The preparation for this is easy, and you can serve this dish for breakfast, lunch or even as a first course. You also can serve the asparagus as a side dish with just the prosciutto, but I like to top mine with a fried egg, which is classic Italian.

Roasted Asparagus with Prosciutto and Fried Egg
Serves 2-4 

12 fresh asparagus spears
4 thin slices of prosciutto
2 tablespoons of olive oil
Half-teaspoon of freshly cracked pepper
Half-cup of freshly grated parmesan cheese
4 eggs

Preheat your oven to 400 degrees. Lay asparagus in a single layer on a sheet pan. Drizzle with the olive oil and sprinkle the pepper over the top. Wrap a slice of the prosciutto around three stalks of asparagus and lay it on the sheet pan. Continue doing the same for the remainder of the asparagus and the prosciutto. Lay the bundles side by side on a sheet pan and then top with parmesan cheese. Roast for about 15 to 20 minutes, or until the asparagus is tender, and serve with a fried egg.

Fettuccine with Fresh Asparagus and Pancetta

Photos and text by KARA DiCAMILLO/ecoRI News contributor

I look forward to this time of year because one of my favorite things is stopping into just about any local market and picking up fresh asparagus. While you can buy asparagus year-round in the grocery store, the sweet flavor just doesn’t compare to when it’s fresh picked.

One of the places where I like to get these delicious spears is Sweetberry Farm in Middletown. Every year I look forward to the sign in the produce section that says “Sweetberry Farm Asparagus,” and I make a stop probably once a week, if not more. The thing about asparagus is that it’s so delicious by itself grilled, roasted or even simply steamed. Not to mention it’s one of the best vegetables for you because it’s loaded with nutrients and is packed with antioxidants. It’s also a rich source of glutathione, a detoxifying compound that helps break down carcinogens.

While this is a pasta dish, what I like about this recipe is that the other ingredients don’t diminish the flavor of the asparagus. If you want to experiment, you can definitely throw in other vegetables as well, but I feel like they sometimes can overpower the star ingredient.

Fettuccine with Fresh Asparagus and Pancetta
Serves 2-4 

A bunch of asparagus (about 20 spears)
Half-pound of fettuccine
2 tablespoons of olive oil
1 glove of garlic, minced
6 thin slices of pancetta, chopped
8 jarred baby artichokes, cut in half
Half-cup of heavy cream
2 tablespoons of lemon juice
Salt
Pepper 

Bring a stockpot of salted water to a boil and add the asparagus. Meanwhile, prepare an ice water bath. When the asparagus is tender, about 3 minutes, remove with tongs and place into the ice water to blanch. Add the fettuccine to the same pot of boiling water and cook until the pasta is al dente. Drain the pasta and reserve about a half-cup of the water.

Meanwhile, remove the asparagus from the ice water and cut into 2-inch pieces and set aside. Once you add the pasta to the pot, heat the oil in a large, heavy skillet over medium heat and add the pancetta. Once the pancetta is browned, add the garlic and sauté another 30 seconds until the garlic is fragrant. Add the asparagus, artichokes, lemon juice, and then the cooked pasta and stir. Slowly add the cream and just enough of the cooking water to moisten. Add the water a quarter-cup at a time (you might not need all of it) and season with salt and pepper. Transfer to pasta bowls and sprinkle with parmesan cheese. Enjoy.

Spring Onion and Mushroom Pizza

Photos and text by KARA DiCAMILLO/ecoRI News contributor

I admit it. I love pizza. Aside from the fact that it’s easy, you can also make so many different combinations. You really can’t go wrong. I know that sometimes it’s hard to resist a good hand-cut pepperoni pizza, but loading it with vegetables instead of meats and cheeses is much healthier.

One of the nice things about getting fresh vegetables from a local farm is that they seem to last longer. For example, I’ve had the spring onions from Simmons Organic Farm I used in this recipe in my refrigerator for two or three weeks, and they were still green and delicious. I used mini-Portobello mushrooms and white-button mushrooms because that’s what I had, but any combination that you like works well, such as trumpets and shitakes.

And if you have truffle oil in your cabinet, a drizzle of it is delicious to finish the pizza after it’s cooked. After all, pizza is also about experimenting.

As with my Local Calamari Pizza with Arugula, I made my own pizza dough but you can purchase it at the grocery store as well. I’ve found dough from local bakeries in Shaw’s, and the Rhode Island-based company Top This! pizza crusts in local markets.

Spring Onion and Mushroom Pizza
Serves 2-3 

4 spring onions, white part only
3 cups of mushrooms, sliced
2 cloves of garlic, minced
2 tablespoons of olive oil
4 sprigs of thyme, de-stemmed and chopped
Salt
Freshly cracked pepper
1 pizza dough or crust
Half-cup of parmesan cheese, grated
A dusting of cornmeal
A pinch of sea salt
A drizzle of truffle oil (if available)

Heat your pizza stone on the highest temperature your oven will allow (mine is 550 degrees) about an hour before you are ready to eat. Sauté the onions in a tablespoon of the olive oil in a pan over medium-high heat and add a pinch of salt and pepper. Once they have browned, set aside. Once cool, slice the onions in half and then again in thin, half-moons.

Sauté the mushrooms in a tablespoon of olive oil in the same pan over medium-high heat and add the minced garlic and thyme. Once the mushrooms are soft, remove them from the heat and set aside.

Once your oven is heated, dust your pizza peel with the cornmeal (this is important, otherwise your pizza will stick) and prepare your pizza dough or crust on your peel. Brush it with olive oil so that the crust is evenly coated.

Top the pizza with the sliced onions, mushrooms and parmesan cheese. Slide the pizza onto your pizza stone and cook for about 5-8 minutes, depending on how hot your oven is, or until the crust is a light golden brown. When your pizza is finished, remove it from the oven by sliding it from the stone back onto your pizza peel. Top with a pinch of sea salt (this helps to bring out the flavor of the mushrooms) and a drizzle of the truffle oil. Let it rest for about a minute before slicing. Yum.

Spring Vegetable Frittata

Photos and text by KARA DiCAMILLO/ecoRI News contributor

One of the things that I love about a frittata is that I can open my refrigerator and throw just about anything into it. Plus, they are so easy to make. Frittatas are a cross between a quiche and an omelet, and almost anything can be used in them.

This week, many of the ingredients in my spring vegetable frittata were from Simmons Organic Farm in Middletown, including eggs, leeks, spinach and goat cheese. This time of year, asparagus also is in season. I used goat cheese that had dill in it, but you can use plain and then add any combination of herbs that you like.

Another reason why I enjoy making frittatas is because they are so versatile, and can be eaten for breakfast or lunch — they are delicious with a side salad.

Spring Vegetable Frittata
Serves 4

3 tablespoons of olive oil
6 eggs, beaten
Half-cup of milk
2 teaspoons of salt
1 teaspoon of freshly cracked pepper
1 cup of asparagus, diagonally sliced
2 cups of mushrooms, sliced
1 cup of leeks (using the white parts), chopped
3 ounces of spinach
3 ounces of dill goat cheese (plain can be used as well) 

Heat the oven to 375 degrees. Heat the olive oil in a medium-sized, non-stick, oven-proof sauté pan and add the asparagus. Working in 2-minute increments, add the asparagus, leeks, mushrooms and spinach, allowing each to soften slightly before adding the next ingredient. Once the spinach has wilted, remove the pan from the heat.

Meanwhile, in a mixing bowl, combine the eggs, milk, salt and pepper. Add the egg mixture to the sauté pan with the vegetables and then distribute the goat cheese evenly on top. Cook the frittata in the oven for 25 minutes and serve immediately.

To see our full list of local food recipes, click here.

Orecchiette with Sausage and Happy Rich Greens

Photos and text by KARA DiCAMILLO/ecoRI News contributor

This past weekend I visited the farmers market at Mount Hope Farm in Bristol and it was such a great start to the day. In the converted barn were vendors from all over the state, complete with music and even a food truck.

My recipe this week was inspired by the happy rich greens I bought at Wishing Stone Farm in Little Compton. Never heard of happy rich greens? Neither had I, but they are broccoli-like greens that are vitamin-rich and popular in Asian cuisine. I, however, used them in an Italian dish.

This orecchiette with sausage and happy rich greens is derived from one of my favorite recipes from Giada de Laurentiis’ cookbook, “Everyday Italian.” She makes her dish with broccoli rabe, but by incorporating the happy rich greens as well as sausage from my Simmons Organic Farm CSA, I made it a local dish and found that it was just as delicious. I used orecchiette because I like how the cup-shaped pasta scoops up the sausage and flavors. But you also can use rigatoni, penne or farfalle. This is a great recipe to cook for a crowd, and easy too.

Orecchiette with Sausage and Happy Rich Greens
Serves 4

2 bunches of happy rich greens (1 bunch of leaves, 1 bunch of heads), stalks trimmed and sliced crosswise
Salt
12 ounces of dried orechiette pasta
3 tablespoons of olive oil
1 pound of spicy sausage, casings removed
3 garlic cloves, minced
Pinch of dried crushed red pepper flakes
Quarter cup of freshly grated parmesan cheese
Half-teaspoon of freshly ground black pepper 

Bring a large pot of salted water to a boil and add the happy rich greens. Cook until tender, yet still a little crisp, about 3 minutes. Using a slotted spoon, remove the greens and set aside. Add the orecchitte to the same pot of boiling water and cook until the pasta is al dente. Drain the pasta and reserve about 1 cup of the water.

Once you add the pasta to the pot, heat the oil in a large, heavy skillet over medium heat and add the sausage. Break the sausage up with a spoon and cook until it’s browned. Add the garlic and red pepper flakes, sauté for about 30 seconds and then add the happy rich greens and toss. Once the greens are coated, add the pasta and enough of the cooking water to moisten. Add the water — a quarter of a cup at a time, and you might not need all of it — and stir. Mix in the parmesan cheese, salt and pepper and transfer to pasta bowls. Enjoy.

To see our full list of local food recipes, click here.

Onion and Spinach Soup with Dill Goat Cheese

Photos and text by KARA DiCAMILLO/ecoRI News contributor

When I picked up some spring onions from Simmons Organic Farm last week, I was excited. You can do so much with spring onions, such as add them to salads, top pizza with them or use them in a stir-fry.

I decided to make an easy, light soup for lunch with the bunch of spring onions. It took me about a half-hour. I also incorporated Simmons Organic Farm’s “Between the Bridges” dill chevre. If you can’t find dill chevre, you can top this soup with goat cheese and chopped dill as well.

I served the soup with fresh, crusty bread, and it was the perfect light lunch for a beautiful spring day.

Spring Onion and Spinach Soup with Dill Goat Cheese
Serves 4 

2 tablespoons of butter
1 bunch of spring onions, chopped (about 10)
1 teaspoon of salt
1 teaspoon of freshly cracked pepper
5 ounces of freshly-packed spinach
32 ounces of chicken stock
Third of a cup of half & half
“Between the Bridges” dill chevre, for topping 

In a stockpot over medium heat, melt the butter and add the spring onions, salt and pepper, and sauté. Once the spring onions have softened and are translucent, about 5 minutes, add the spinach and toss well to evenly coat. When the spinach has wilted, about 3 minutes, add the chicken stock and bring to a simmer. Simmer over low heat for 10 minutes to blend the flavors.

Once the soup has simmered, remove it from the heat and, with a stick blender, blend the soup until smooth. You can also transfer it to a standard blender or food processor if you don’t have a stick blender. Once the soup is smooth, return it to low heat and add the half & half. Simmer for another 10 minutes.

Ladle the soup into serving bowls, and top with the dill chevre, or goat cheese and chopped dill). Yum.

To see our full list of local food recipes, click here.

Easy Kale Dip with Ricotta

Photos and text by KARA DiCAMILLO/ecoRI News contributor

Spring is here and that means its growing season. Our local farmers are going to be offering more at the markets and we will also begin to see more of a variety at our weekly CSA pickup. For instance, last week from Simmons Farm, I received baby kale, which I haven’t gotten since late fall. And, to be honest, I was definitely out of ideas as to what to do with it after incorporating it into so many soups and pasta dishes.

In last month’s Whole Living issue was a recipe for kale dip. I’ve edited it a bit to include one of my favorite cheeses, Narragansett Creamery’s Renaissance Ricotta, and this recipe will now be a staple when it comes to entertaining. It’s easy and delicious, and it’s also perfect as a mid-day snack.

Easy Kale Dip with Ricotta
Serves 6-8

3 tablespoons of olive oil
3 cloves of garlic, minced
5 cups of kale leaves, chopped and stems removed
3 teaspoons of salt
1 16 oz. container of ricotta cheese
Half-teaspoon of red pepper flakes
1 lemon, juiced

Heat the oil in a pan over medium heat and add the garlic and kale and then season with a teaspoon of salt. Turn the kale in the pan so that it’s evenly coated with the olive oil and then cover. Cook covered, stirring occasionally, until the garlic and the kale is tender, about 3-4 minutes. Don’t let the garlic burn. Once tender, remove from heat and keep covered while letting it cool.

Once cool, transfer to a food processor and the remaining salt, ricotta cheese, red pepper flakes and the lemon juice. Transfer to a bowl and serve with vegetables, pita chips or bread crisps. Enjoy.

Fish Tacos with Locally Caught Cod

Photos and text by KARA DiCAMILLO/ecoRI News contributor

If you’re looking for a light and healthy dinner then these fish tacos might just hit the spot. I bought local cod at Anthony’s Seafood in Middletown, however, last week I read an article that government regulators have set a catch limit as an interim solution to the cod crisis here in New England. This means that for the 2012 fishing year, which begins May 1, the catch limit will be reduced by 22 percent, so cod might not be as easily available as before.

While cod is the perfect fish for these tacos, you can also use any other kind of white fish you like, such as local flounder or sole, but keep in mind you’ll probably have to grill it in foil so it doesn’t fall apart on the grill.

Fish Tacos with Locally Caught Cod
Serves 4

1 pound of fresh, local cod
1 lime
1 tablespoon of chili powder
8 tortillas (flour or corn)

Accompaniments
Coleslaw (see recipe below)
Cilantro vinaigrette (see recipe below)
Chipotle sour cream (see recipe below)
Pickled onions (you can pull this recipe from my salad with fried egg)
1 whole jalapeno, sliced thin
1 lime, cut into wedges

Squeeze the juice of a lime into a glass baking dish and add the fish. Sprinkle the chili powder over both sides of the fish and let marinate for 30 minutes, flipping the fish at 15 minutes to coat both sides. Meanwhile, heat your grill and, when the fish is ready, turn the grill down to medium high. Place the fish on the grill and cook for about 4 minutes on each side, or until the fish is opaque. Your cooking time will vary depending on the size of your fish. If you use sole or flounder, your cooking time will be much quicker.

When the fish is finished cooking, remove it and place the tortillas on the grill for about 20 seconds or until they are warm.

To serve, flake the fish and load it into your tortilla along with any or all of the accompaniments. I like to squeeze a bit of limejuice over the top to brighten the flavors even more, and these tacos are delicious with a light Mexican beer. Enjoy.

Easy Coleslaw for Fish Tacos
1.5 cups of regular cabbage, sliced thin
1 cup of red cabbage, slicked thin
Pinch of salt
1 teaspoon of freshly cracked paper
2 tablespoons of vinegar
1 tablespoon of sour cream

In a small bowl, add all of the ingredients and toss.

Cilantro Vinaigrette
Half cup of cilantro, chopped
1 small glove of garlic
1 tablespoon of vinegar
Eighth of a cup of olive oil
Pinch of salt
Pinch of pepper

In a small bowl, add all of the ingredients and mix.

Chipotle Sour Cream
Half cup of sour cream
1 chipotle pepper, chopped
1 teaspoon of adobo sauce (this is what the chipotle pepper is packed in)

In a small bowl, add all of the ingredients and mix.

Local Calamari Pizza with Arugula

Photos and text by KARA DiCAMILLO/ecoRI News contributor

It seems that over the past few years many people I know who never ate fish are now eating it on a regular basis. One of the biggest reasons is because of healthy marks that fish and shellfish provide. Because it’s more in demand that means that fishing sustainably is even more important.

In fall 2011, Shaw’s announced it was launching a sustainable seafood program in partnership with the Maine Stewardship Council and the Gulf of Maine Research Institute. This ensures that the seafood Shaw’s sells is globally certified and locally verified, giving consumers the confidence that we are buying seafood from sustainable fisheries and supporting our local economy. Each piece of fish that Shaw’s sells is traceable back to its source.

I have bought Maine shrimp from Shaw’s during the past six months, so I was prepared with my recipe when I visited the store this past week. However, the store didn’t have Maine shrimp this time. After walking through the grocery store, collecting the other items on my grocery list and thinking about what I could possible cook, I ventured back to the seafood counter and inquired about the squid. I was told the squid was sourced from a dock in Boston, so I bought it.

Squid is known for its protein and potassium, boosts the immune system and helps lower blood pressure and the risk of heart disease. While you might not usually think to cook it (I know I don’t), this recipe turned out to be quite easy and delicious.

I usually make my own pizza dough, but you can certainly buy your favorite one as well. I’ve found dough from local bakeries in Shaw’s and the local company Top This! pizza crusts can be found in your local supermarkets as well.

Local Calamari Pizza with Arugula
Serves 2-4 

Half pound of squid, cut into rings (tentacles optional)
2 lemons, juiced
Half cup of olive oil
4 garlic cloves, chopped
1 pizza dough or crust
Dusting of cornmeal
2 tablespoons of garlic olive oil (or olive oil)
1 tablespoon of crushed red paper flakes
2 teaspoons of capers
Quarter cup of sliced olives
1 tablespoon of oregano
Half cup of parmesan cheese
1 cup of arugula

In a mixing bowl, combine the lemon juice, the olive oil and garlic cloves. Add the squid and marinate in the refrigerator for 6 hours or overnight. The longer you marinate, the more tender it is, so I prepared this first thing in the morning and it was ready to go that evening.

Heat your pizza stone on the highest temperature your oven will allow — mine is 550 degrees — about an hour before you are ready to eat. In the meantime, sauté the squid and its marinade in a pan on medium heat for about a minute, or just as the tentacles begin to curl. You don’t want the squid to be rubbery, so make sure to keep an eye on your time. Drain the squid, reserving about 3 tablespoons of the liquid — this is going to be used on your pizza — and set aside.

Once your oven is heated, dust your pizza peel with the cornmeal — this is important, otherwise your pizza will stick — and prepare your pizza dough or crust on your peel. Brush the garlic oil so that the crust is evenly coated and sprinkle with the crushed red pepper flakes. Top your pizza with the squid, capers, olives, and oregano. Drizzle 2 tablespoons of the marinade over the top and then finish with the parmesan cheese.

Slide the pizza onto your pizza stone and cook for about 5-8 minutes, depending on how hot your oven is, or until the crust is a light golden brown. When your pizza is finished, remove it from the oven by sliding it from the stone back onto your pizza peel. Top with the arugula and remaining marinade and let it rest for about a minute or two before slicing.

Local Greens with Fried Egg, Bacon Vinaigrette

Photos and text by KARA DiCAMILLO/ecoRI News contributor

I was so happy last week when I picked up my CSA from Simmons Farm to find salad greens as well as sprouts. Nothing against bok choy, but I needed a change and knew immediately what salad I was going to prepare.

Salads can be terribly boring, so when you try one that you just can’t get out of your head, you know it’s a good one. I’m thinking of the frisée salad that one of my favorite restaurants, Fluke Wine, Bar & Kitchen in Newport, used to have on its menu. What made this salad delicious, aside from the truffle oil and fried pancetta, was the fried egg that sat on top of it.

Another one of my favorite salads is one that my friend, Kim, has brought to dinner parties, and it has always been a hit. What I enjoy about her warm spinach salad is that the dressing is, well, warm, so it heats up the salad perfectly to bring out all of the ingredients.

This mixed greens salad is inspired by these two delicious salads. I love the combination of the egg yolk with the bacon and the tangy pickled red onions. If you don’t like bacon, then this salad isn’t for you.

I made the croutons and pickled onions a few hours in advance, however, you can use raw onion slices as well if you don’t have time to pickle. You can also substitute pork bacon with turkey bacon.

This salad makes enough for two large dinner servings, and you can always add more lettuce if you’re serving this to more people. The recipe is fairly easy but a bit time consuming, so I wouldn’t recommend serving this at a dinner party.

Mixed Local Greens with Fried Egg and Warm Bacon Vinaigrette
Serves 2

4 ounces of mixed lettuce greens
1 cup of homemade croutons (recipe below)
3 tablespoons of crumbled goat cheese
2 slices of bacon
Pickled red onions, as desired (recipe below)
2 eggs
A touch of butter
A pinch of salt
Freshly cracked pepper

For the dressing
1.5 teaspoons of Dijon mustard
2 tablespoons of sherry vinegar
Freshly cracked pepper to taste

Wash the lettuce greens and add them to a medium-sized bowl, along with the croutons and goat cheese. Meanwhile, cut the bacon into cubes and sauté in a hot pan. Once it’s crisp, remove the bacon from the pan with a slotted spoon and drain on a paper towel. Don’t drain the bacon fat because this is going to be used for your dressing. You should have about 2 tablespoons of bacon fat in your pan. If you don’t, add a bit of olive oil and heat. Remove the pan from the heat and whisk in the Dijon mustard, vinegar and about a teaspoon of pepper.

You can always taste the vinaigrette and add more of any of the ingredients, depending on how much you like of each. Meanwhile, heat a frying pan with a touch of butter for your egg. Once the pan is heated, crack your egg into the pan making sure your yolk doesn’t break. Add a pinch of salt and pepper.

While your egg is frying, toss the lettuce greens, croutons and goat cheese with the warm vinaigrette (if it has cooled you can heat it quickly on the burner again), and then divide and assemble onto two plates. Top with as many pickled onions as you like.

Once your egg has fried, place it on top, crack open the yolk and enjoy.

Homemade Croutons
1 loaf of day-old bread
­Quarter cup of olive oil
1 tablespoon of salt
Half tablespoon of pepper

Cube the bread and place onto a baking sheet. Pour the olive oil over top and add the salt and pepper. With your hands, mix the bread until evenly coated. Bake at 350 degrees for 15 minutes, or until slightly golden brown.

Pickled Onions
Half of a red onion
Quarter cup of apple cider vinegar
1 teaspoon of salt
4 cups of water

Bring water to a boil on high heat in a saucepan. Meanwhile, thinly slice the onions and add them to the boiling water. Cover and cook for one minute. Drain the onions in a colander and add the vinegar to the saucepan. Add the onions and just enough water to cover them, and return them to the heat. Bring them to a boil and cook for another minute.

Transfer to a container and let cool in the refrigerator, about an hour. You’ll have a good amount left over, but they are delicious to use in other dishes as well, such as my upcoming fish taco recipe.