asparagus with shallot vinaigrette + crisp lemon zest / May 7, 2013 by Lindsey | Dolly and Oatmeal

these little beauties were all over the place at the farmer's market over the weekend. and while i don't wait until asparagus season to cook with them, they are a whole lot cuter and tastier than the kind you find at the supermarket. it was kind of hard to narrow down an asparagus recipe to share here. there are so many wonderful things asparagus is good for, but i chose to share a recipe that i made all summer long last year. it's a great warm weather dish, that can be served warm or cold.

the original recipe was from the new york times, from last april. i changed it around a bit to my liking, and also added some crispy lemon zest for additional flavor. the oil used to fry the lemon zest was reserved for the vinaigrette. likewise, you can regular olive oil and the dressing will taste just as good. this recipe will make extra vinaigrette which can be used to dress any salad, or as a dipping sauce for vegetables.

asparagus with shallot vinaigrette + crisp lemon zest

adapted from the new york times - april 27, 2012

| serves 4

1 bunch asparagus (1-1 1/2 pounds), bottoms trimmed

half of a shallot, minced

1 tablespoon apple cider vinegar

1 tablespoon good dijon mustard (i use Maille)

2 tablespoons olive oil

1 teaspoon fresh chives, chopped

1 lemon, skin peeled

salt and fresh ground pepper

| directions

eat a small skillet on medium high with the olive oil. using a vegetable peeler, remove the rind from the lemon. then slice the pieces into matchsticks. add the matchsticks to the hot oil; cook for about 10 seconds - until the lemon starts curling. using tongs, remove the lemon and place on a paper towel to remove extra oil. (do not discard the oil in the pan, you will use this in the vinaigrette.) let the lemon peel cool

to make the vinaigrette, place the minced shallot in a small bowl, add the vinegar, and a pinch of salt; let the mixture sit for about 5 minutes. stir in the mustard, then whisk in the lemon olive oil. season with salt and pepper to taste

heat a large skillet on medium, coat pan with olive oil. while pan is heating, snap off and discard the tough bottoms of the asparagus. dd the asparagus to the hot pan; cook for 10-12 minutes depending on how thin or thick your asparagus is. place cooked asparagus on a platter and spoon the vinaigrette over them. garnish with chives and fried lemon zest. enjoy

cityscapes / May 6, 2013 by Lindsey | Dolly and Oatmeal

blueberry nut + seed bars / May 3, 2013 by Lindsey | Dolly and Oatmeal

maybe because i'm slightly obsessed with granola bars, and other kinds of bars, but i've noticed such an increase of them over the past decade. as i kid i remember seeing kudos bars, quaker oatmeal bars, nature's valley bars, etc. as i got older there i saw protein bars, energy bars, fiber bars, bars for specific people, like toddlers and people over the age of 55. there are weight loss bars, and bars that replace meals. one thing they all have in common are a laundry list of ingredients and additives. a few years ago i was reading a raw food cookbook where the author mentioned that the shorter the list of ingredients the better. since then i have become more aware at the grocery store or prepared food stores and counters, of how many things are being added into what i am eating. it doesn't exactly govern everything i put in my mouth, but it is definitely a good thing to keep in mind.

which is what brings me to these bars. i guess i would say they're a take on a kind bar. these actually have a shorter list of ingredients and are just as good! these blueberry nut + seed bars are a basic recipe, one that can definitely accomodate any fruit or ingredient of your liking. play around, add what you like, and enjoy.