Garlicky Asparagus

Serves 2

2 tablespoons olive oil

1 bunch of asparagus, trimmed and cut into 1-inch pieces

8 garlic scapes cut into 1-inch pieces

2 garlic cloves, thinly sliced

Salt and pepper to taste

In a large skillet, heat the oil over moderately high heat. Add the asparagus and sauté for a few minutes until bright green and just beginning to brown. Add the garlic scapes and garlic and continue sautéing for another few minutes until the garlic starts to brown. Season with salt and pepper , remove from heat, and serve while hot.

Potato salad flavors, but with a twist. You could certainly play with a variety of herbs and spices in this recipe. This is good barbecue food.

Red Lentil and Cauliflower Salad

Makes 6-8 servings

1 cup split red lentils
1 head cauliflower, rinsed, trimmed and cut into spears
4 stalks celery, thinly sliced on an angle
1 spring onion or 3-4 scallions, thinly sliced
1/2 cup cilantro leaves and tender stems, roughly chopped
Juice and zest of 2 lemons
2 tablespoons olive oil, or more if you like
Salt and pepper to taste

Bring 3 cups of water to a boil in a small pot. Sort, rinse, and drain the lentils and add them to the boiling water. Simmer for about 8-10 minutes, until tender. They will break apart a bit while cooking, but this lends a creamier texture to the salad which is really nice. Drain the lentils and set aside to cool.

Steam or boil the cauliflower spears until fork tender. Drain and rinse under cold running water until cool.

Cut the cooked cauliflower spears, florets and stems, into smaller pieces and place in a large bowl with the cooked lentils, celery, onion, cilantro, lemon zest, lemon juice, olive oil, salt, and pepper. Toss until well combined.

Let sit for at least 30 minutes to let the flavors deepen before serving.

I saved the seeds from some purple tomatoes that we bought at the Kingston Farmers’ Market last fall. Unsure of the variety, we named it Black Tom.

I enjoyed the first few to ripen tonight sautéed with olive oil, garlic, tuna, spaghetti, basil, and parsley.