In Season: Red Potatoes, Asparagus & Mushroom Melange

Red Potatoes, Mushrooms & Asparagus

Red Potatoes, Mushrooms & Asparagus

One of the things I like about belonging to a CSA is that the produce is fresh and in season. This is how we ate long before refrigeration or the food transportation system existed and our species was able to evolve and thrive. Imagine a reality show about a community that ate only food that was in season or preserved after the harvest. For many, including me, that would seem like a harsh reality. The least we can do is buy as much local produce as possible when it’s in season. It’s good for you, good for the local economy and good for the environment.

Here’s a recipe I put together with some of the produce that was in this week’s CSA box. Among other things, we had shallots, red potatoes, asparagus, button mushrooms and rosemary. I steamed the potatoes until they were almost cooked, then browned everything in a non-stick skillet. I topped it off with a creamy cashew cheese sauce, but I bet it would be just as nice served warm with some type of vinaigrette. I can’t wait to see what goodies will be in next week’s box. Thanks for being Vegi-curious.

Red Potatoes, Asparagus & Mushroom Melange

1-1/4 lbs. small red potatoes
1 large shallot, thinly sliced (about ¾ cup)
4 garlic cloves, chopped
1-1/2 lbs. asparagus, tough ends removed and stalks cut into 2” pieces
6 oz. button mushrooms
Herb of choice (rosemary, tarragon, etc.)

Place potatoes in double boiler and steam until almost tender, about 12 minutes. Rinse under cold water and cut into quarters. Set aside

In large non-stick skillet, saute shallots in olive oil or water. Remove to separate bowl. Add garlic and more oil or water and lightly brown. Remove to same bowl. Add mushrooms and saute until softened and browned, about 5 minutes. Remove to same bowl. Add asparagus and saute until browned. Remove to bowl. Add a small amount of oil to skillet, add potatoes and cook over high heat until browned. Add ingredients from bowl to skillet and cook until vegetables soften, about 3 minutes. Add herbs, salt and pepper to taste. Serve with cheesy cashew cream.

Cheesy Cashew Cream

½ cup cashews, soaked
2 Tbsp. fresh lemon juice
1 Tbsp. tahini
1 large garlic clove (raw or roasted)
¼ tsp fine grain sea salt (truffle salt)
1/2 tsp. smoked paprika
¼ cup nutritional yeast
6 Tbsp. water, or as needed to thin out

Place all ingredients in high powered blender and process until smooth. Pour into a squeeze bottle for serving.

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