Parmesan Asparagus with Heirloom Tomatoes

While I’m no stranger to some ice cream and burgers on these hot summer days, I’m also a big fan of eating colorfully and fresh. This quick little veggie appetizer goes great as a side dish for a light summery dinner (maybe with some lemony grilled chicken or a lean cut of steak), or even for breakfast served up with some eggs (poached, scrambled — your call!).

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You’ll need

  • 1 bundle of fresh asparagus
  • 3/4 cup fresh heirloom tomatoes (any tomatoes will do, but I just love how colorful these little beauties are)
  • 1/4 cup grated parmesan
  • 1/4 cup diced red onion
  • Drizzling of olive oil
  • 3-4 pinches of garlic salt (regular salt will do too)
  • 2-3 pinches of black pepper

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To Make

01. Preheat oven to 425

02. Trim the white stalks off of your asparagus and spread out the stems onto a baking sheet

03. Dice your onion, quarter your tomatoes, and mix in with asparagus

04. Drizzle with olive oil, and season with garlic salt & pepper

05. Top with grated parmesan and pop into the oven for 12-15 minutes. I like my asparagus to have a little crunch, but if you prefer it on the softer side, simply cook it a little longer.

06. Serve up and enjoy!

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Love & Cheese

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It ain’t easy being cheesy. Actually, I take that back. It’s super easy, and much advised. We here at G&M take great pride in our adoration of cheese in all regards, and embrace it to the fullest. With not just one, but TWO snow days so far this week, and with Valentine’s Day on the horizon, we figured it was the perfect opportunity for cheesy heart-shaped pepperoni pizza!

These little beauties aren’t rocket science to make, and they’re sure to make your valentine this year swoon.

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Ingredients
(makes two thin-crust pizzas)

1 package of pizza dough (note — it’s easier to roll out at room temp)
3 cups shredded mozzarella
1 cup shredded parmesan
1 cup tomato sauce
1 package of turkey pepperoni
Roughly 1/2 cup flour for stretching the dough

Tools

  • Kitchen scissors
  • Rolling pin
  • Pizza pan — we’re huge fans of this perforated style pan, which will make your crust nice & crispy
  • Oil brush

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To Make

Using your kitchen scissors, begin to make your roni-hearts. This will take a few minutes, so take a seat and throw on some music. Once your desired amount of roni is made, you can begin on the pizzas.

Preheat the oven to 400 degrees.

To roll your dough (the basics, for beginner rollers):

On a flat clean counter space, disperse some flour for dough rolling. Cut your dough in half with a sharp knife. Taking one of the dough balls, put a small amount of flour around the outside of the dough. Gently pat the dough ball into an even sphere. Once rounded, use your palms to flatten it out, and your thumbs to stretch it into a small flat circle. Place your flat dough on the floured surface, and begin using your rolling pin to flatten and stretch. Be sure to alternate the sides you stretch, to get a nice even circle. Once you’ve rolled it out as much as you can, stretch the rest by hand. Putting your hands in two fists facing each other, place the center of your stretched dough on top. Starting from the center and gently working your way outward, begin stretching, moving the dough around your fists in a circular motion (be patient with this, dough is an art!) Once you’ve reached the outer edges, you can stretch the edges of the dough to let it sag in front of you. After a few minutes of stretching, your pizza should be about 12″ across. Don’t worry if it rips, you can fold it on top of itself.

To make the pizza:

  • Lightly coat your pan in a little olive oil and place your stretched dough on the pan.
  • Put a light coating of olive oil on top of the pizza, focusing on the crust, so it gets nice and golden.
  • Put a couple tablespoons of tomato sauce on the dough and evenly spread.
  • Evenly spread 1/2 of your mozz and parm onto the dough, then place your pepperonis
  • Bake for about 12 minutes until cheese is bubbling and browned
  • Allow to cool for 5 minutes before serving

All done! Serve it up with a nice chilled beer and have yourself a nice cheesy Valentine’s Day!

Happy Weekend!

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Sorry for the cheeseball pic, we’re just excited to be having a girls weekend together in Boston! Christa is heading up with our friend Brit after work for a grand ol’ time! Another cool thing about today is that it’s pi day! (get it, 3.14??) and we’re using it as an excuse to literally eat pie. Anyway, we hope you all have a fantastic weekend friends, and enjoy our Friday links!

rkv // Because I love Beyonce, and I love emojis, this Drunk in Love emoji video pleased me very much.

cct // What is your stance on the “Ban Bossy” Campaign? There are so many opinions and reasons for & against, you can read some here & here.

rkv // April 6th is coming at warp speed. Some of you know exactly what that means… GAME OF THRONES SEASON 4. In case you’re like me and pretty much forgot all of season 3 already, here’s the entire season in one 25 minute clip. (PS – so excited for the return of Jon Snuhh)

cct // Oh my god guys, this might be my dream dessert

rkv // I’m a big fan of tasty beers, so I’m really appreciating Treasures and Travels’ A Month of…Beer. They’re using March to learn all about the art of brewing, and I loved this little infographic to help learn about the different types.

cct // Being a designer, typefaces and fonts are important. Learn (watch) a little more about one of the best type houses in the world!

rkv // Mmmm Greek yogurt coffee cake

cct // While our awesome friends Cheerleader are off playing at SXSW, we’re at home… jelly…reminiscing about our past Bonnaroo trips. And while SXSW isn’t quite as rustic and camp-y as Bonnaroo, here are some tips on having “the best music fest ever“.

PS – we made our Irish Soda bread a looong time ago, but if you’re looking for a delicious treat for the St. Patrick’s Day weekend, make sure to check out ours!

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