crispy proscuitto, asparagus, and brie grilled pizza

Ingredients

1 ball of store-made pizza dough
1/4 cup olive oil
4 garlic cloves, miced
red pepper flakes
kosher salt
1 small bunch of asparagus, ends removed and sliced into thirds
6-8 slices prosciutto
8 ounces brie cheese, thinly sliced
freshly ground black pepper

Instructions

1. Blanch the asparagus. Drop asparagus into boiling, salted water and cook for 3 minutes. Using an Asian strainer remove cooked asparagus and place in bowl of ice water to immediately cool. When completely cooled, drain and place on paper towels to dry.
2. Fry the prosciutto. Heat a non-stick pan over medium heat. Lay a couple pieces of prosciutto at a time on the pan and cook until crispy, flipping halfway though.
3. Make the garlic oil. Heat the oil in a non-stick pan over medium heat. Add minced garlic and cook for 30 seconds - 1 minute, do not let it brown. Add a generous pinch of red pepper flakes and salt and remove from heat.
4. Meanwhile lightly flour your counter and roll out the pizza dough. For a thinner crust, I recommend using only half of a standard sized dough ball per pizza.
5. Turn all burners to high if using a gas grill. Brush and oil the grill.
6. Using a wooden pizza peel transfer the dough to grill and place directly onto the grill grates. Cover and cook for 45 seconds. Using grill tongs and/or pizza peel flip the dough and cook for 1 more minute. Using grill tongs and/or pizza peel remove the cooked dough from the grill and bring inside to top with ingredients. 
7. Spread a generous portion of garlic oil over crust. Sprinkle cheese over dough. Arrange asparagus and prosciutto over the cheese. Sprinkle with freshly ground black pepper
8. Place pizza on a metal grill plate until cheese melts, about 5 minutes. (The grill plate helps protect the bottom of the crust from burning). 

summer lemon-vegetable risotto

Ingredients
 
8 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, trimmed and cut in half
5 teaspoons olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic chicken broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt

Instructions

1. Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
3. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

*from Cooking Light

pasta with asparagus, pancetta, and pine nuts

Ingredients

cavatappi pasta

1 lb. asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tsp. minced garlic

3 tbsp. pine nuts
2 oz. pancetta, diced

2 tbsp. fresh lemon juice

2 tsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1/4 cup crumbled Parmigiano-Reggiano cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Cook pasta; add asparagus to pan during last 3 minutes of cooking. Drain and return to pan. Sprinkle pasta with garlic, toss well.

3. Bake pine nuts for 3 minutes or until golden brown at 400 degrees on half sheet. Place in small bowl.

4. Increase oven temperature to 450.

5. Bake pancetta on half sheet for 6 minutes or until crisp.

6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta; mix well. Sprinkle pine nuts, pancetta, and cheese.

*From Cooking Light

stir-fried beef with broccoli, bell peppers, and asparagus

Ingredients

1 lb. flank steak, trimmed
2 tbsp. low-sodium soy sauce
1 tsp. minced garlic
1/2 tsp. black pepper
3 1/2 tsp. water, divided
2 tbsp. oyster sauce
1/4 tsp. crushed red pepper
3/4 lb. broccoli
1 bunch of asparagus
2 tbsp. canola oil, divided
1 large red bell pepper, halved, seeded, and cut into 1-inch pieces
4 cups hot cooked long-grain rice

Instructions

1. Cut steak in 1/8-inch thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate for 30 minutes.
2. Combine 1 1/2 tbsp. water, oyster sauce, and crushed red pepper in a small bowl; set aside.
3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.
4. Snap off hard ends of asparagus. Slice diagonally into 1-inch pieces.
5. Heat 1 tbsp. canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to a skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to bowl.
6. Heat the remaining 1 tbsp. canola oil in pan over medium-high heat. Add broccoli and asparagus; cook 2 minutes, stirring constantly. Add the remaining 2 tbsp. water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

*adapted from Cooking Light