Going Vegetarian Tonight!

Just to change it up a bit and of course to try new recipes I decided to make an Asparagus and Mixed Green Salad Topped With Poached Eggs and Crispy Potatoes With Spicy Tomato Sauce; recipes courtesy of Eating Well.

I LOVED the salad because of the great homemade vinaigrette and the soft set poached egg really added depth to citrus-based dressing. The potatoes and dipping sauce were so, so but they’re quick and easy to make for a weeknight meal. The best part about this meal: it’s only 390 calories!

Asparagus and Mixed Green Salad Topped With Poached Eggs

Makes: 4 Servings

Total: 30 Minutes

Ingredients:

2 bunches asparagus (about 1 pound each), trimmed

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground pepper, divided

Zest of 1 lemon

2 tablespoons lemon juice

1 tablespoon minced shallot

1/2 teaspoon dry mustard

4 large eggs

1/4 cup distilled white vinegar

1 7-ounce bag baby arugula (about 10 cups)

1/2 cup thinly shaved Parmigiano-Reggiano (I left this out because I didn't have any)

Preheat oven to 450 degrees Fahrenheit.

In a large bowl toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper. Transfer asparagus to rimmed baking sheet and roast, stirring once for about 16 minutes.

In a small bowl whisk the remaining 2 tablespoons plus 1 teaspoon oil, the remaining 1/4 teaspoon each salt and pepper, lemon zest, lemon juice, shallot and dry mustard. Set aside 4 teaspoons of the dressing.

When the asparagus is finished roasting let cool while you poach the eggs.

Break each egg into its own small bowl. Fill a large skillet with 2 inches of water and bring to a boil. Add vinegar and reduce to a gentle simmer. Submerging the lip of each bowl into the simmering water, gently add eggs, one at a time. Cook 4 minutes for soft set. With a slotted spoon remove eggs and place on a plate to dry and cool slightly.

In a large bowl, toss arugula and asparagus with the dressing and divide among 4 plates. Top each with a poached egg and drizzle with 1 teaspoon of the reserved dressing. Garnish with cheese.

Crispy Potatoes With Spicy Tomato Sauce

Makes: 4 servings, about 3/4 cups potatoes and 2 tablespoons sauce each

Total: 40 minutes

Ingredients:

1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided

6 cloves garlic, minced

1 15-ounce can crushed tomatoes, preferably fire-roasted

1/2 teaspoon smoked paprika, optional

1/2 teaspoon crushed red pepper

1/2 teaspoon salt, divided

1 1/2 pounds new or baby potatoes, scrubbed and cut into 3/4- to 1-inch cubes

1/4 teaspoon freshly ground pepper

Heat 1 teaspoon oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes, paprika, crushed red pepper and 1/4 teaspoon salt. Adjust heat so the sauce is simmering and cook, stirring occasionally, until thickened to the consistency of ketchup, about 18 minutes.

Meanwhile, toss potatoes, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium and cook potatoes for about 15 to 20 minutes, until tender. Serve the potatoes with the sauce for dipping.