Asparagus + Kale Stuffed Shells

I'm going to let the photos do most of the talking today.

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I'm just sitting here with my mom trying to soak in every last minute she's in Colorado.  I feel so fortunate to have had her here for an entire week and my dad + brother over the weekend.  However, it always goes by way too fast.  

Last night, we shared this comforting spring meal and it truly hit the spot.  Instead of stuffing the shells purely with ricotta, I filled them up with asparagus + kale for added texture and veggie-love.  It's a nice way to make stuffed shells a bit more interesting.  I also whipped up a double batch of my homemade red sauce, and while the shells were baking I made my favorite lemon basil pesto sauce from the Sprouted Kitchen cookbook.  Seriously addicting stuff.  And if you're questioning the use of pesto on top of marinara, let me just tell you, you must give it a try.  A favorite combination in this house and a cinch to throw together.

This weekend sounds like the perfect time to enjoy a homecooked meal.  Don't you think?

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Asparagus + Kale Stuffed Shells 

gluten-free // yields 6-8 servings

adapted from: spaghetti squash stuffed shells

• 1 box gluten-free jumbo pasta shells
• 2 1/3 cup full-fat ricotta cheese
• 1/2 tablespoon ghee/oil 
• 2 cups finely chopped lacinato/dino kale, lightly packed
• 1 1/4 cups chopped asparagus, 1/4-inch pieces
• 1/2 cup shredded parmesan cheese
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon garlic powder granules
• 1/4 - 1/2 teaspoon salt + black pepper
• ~8oz fresh mozzerela, cubed
• ~48oz thick marinara sauce
• pesto, optional

1. Add ghee or oil to a large pan over medium heat.  
2. Once hot add the asparagus and cook for about 3-4 minutes stirring frequently.  Stir in the kale for 30 seconds, until just wilted. 
3. Pour out onto a large plate and let cool.  You can speed this up in the fridge if needed.
4. Cook your pasta shells al dente, according to package directions.  Rinse with cold water to help prevent sticking.  *Make sure not to overcook because they will cook a bit more in the oven.
5. Mix the ricotta, kale, asparagus, parmesan, basil, garlic, salt, and pepper until combined.  Start with 1/4t salt + pepper.  Taste, then add more if needed.
6. Preheat your oven to 350* and take out a 9x13 pan and a 9x9 pan, or a variety of single serving oven-safe bowls.
7. Pour out just enough sauce to coat the bottom of each pan.
8. Gently fill each shell until the mixture is flush with the bottom. ~30-32 shells  The amount may vary depending on what brand you use.  I used Tinkyada, which are the only GF shells I can find.
9. Place the shells stuffed side down in the pan so that they are slightly touching one another.
10. Coat the top of each shell with a scoop of sauce.
11. Place mozzarella [about 1/2-inch cubes] around the shells.
12. Cover tightly with foil and bake for 15min.  Uncover and bake for another 15min.
13. Turn your broiler on low, move pans to the top rack and broil for 3-5 minutes watching closely until the cheese is bubbly.
14. Garnish with fresh pesto, basil, or parsley if desired and serve hot.

notes:Make sure to use a thick pasta sauce to avoid excess liquid in the pan.  I made a double batch of my favorite red sauce recipe cooked it for about an hour and then blended it with my immersion blender and let it simmer a bit longer until thick.  This meal can be prepped ahead and stored in the fridge for 2-6 hours before cooking.  You may need to add a bit more sauce before baking, as it will soak into the noodles.

As a side note, I'm sure you can easily make this recipe vegan using tofu.  Check out this recipe [I've used before to make vegan lasagna--so good] as a guide! 

If you're looking for Mother's Day breakfast/brunch/dessert ideas, head on over to my Mother's Day photo album with recipe links on Facebook!  I've featured 12 recipes that are sure to please your mama's [or grandma, friend, dad, sister, wife, husband, child, etc.] tastebuds!

Happy weekend!

Ashley

creamy asparagus soup with goat milk

For today, I couldn’t decide if I wanted to share a recipe or do a fun post with random photos from the week and links to delicious creations around the web.

How about the recipe and a few links along the way?

This recipe could not wait until Monday.  You know, because after you stuff your mom with yogurt coffee cake, baked bread pudding [gf + vegan], banana bread waffles [gf], or roasted strawberry + brown butter pancakes, she is still going to want lunch.  She might not want in until 3pm but she’ll want it.

And this is just the light, flavorful, and spring-like recipe she be looking for.

Dog not included.

When I thought of making an asparagus soup I instantly thought of a few things.

• creamy + smooth in texture, but not overly thick
• add avocado + goat cheese in the soup
• include goat milk

And then I thought of one more.

• roast the asparagus

Roasting the asparagus is key!  You can literally taste the roasted flavor in the soup!  The goat’s milk is not overwhelming and adds nice depth + contrast.

Top each bowl with goat cheese, toasted pepitas, and a drizzle of goat’s milk and your mom will be left speechless.

Print this!

Creamy Asparagus Soup with Goat Milk

serves 4-6

• 1.5 lbs asparagus, ends trimmed
• 1.5 cups russet potato, cubed
• 3/4 cup celery, chopped
• 1 medium yellow onion, chopped [just over 1c]
• 1/2 avocado
• 5 cups low or no-sodium vegetable broth
• 3/4 cups full-fat goat milk
• 1 Tablespoon garlic, minced
• 3 Tablespoons goat cheese
• 1.5 Tablespoons ghee/oil + 1/2T oil
• 1 teaspoon thyme
• 1 teaspoon basil
• 1/2 teaspoon parsley
• 1/4-3/4 teaspoon salt
• 1/4-1/2 teaspoon black pepper

topping ideas: goat cheese, salt, pepper, toasted pepitas [pumpkin seeds], tofu croutons, bread croutons

1. Pre-heat your oven to 400* and place the [washed with ends trimmed] asparagus on a baking sheet.  Coat with 1/2T oil and a sprinkle of salt + pepper.
2. One pre-heated, place the pan in the oven and roast for 20-25min, turning 1-2 times.  Remove from the oven.
3. While the asparagus is roasting, place a large pot over med-low heat and add the 1.5T ghee or oil.
4. Once hot, place the onion + celery in the pot for about 10-12min, until it softens and starts to brown.  Stir every minute or so.
5. Add in the garlic, thyme, basil, parsley, salt, and pepper and stir for 30 seconds – 1 minute, until fragrant and the garlic starts to brown.  *If using a full-sodium vegetable broth, don’t add more salt until the end.  If using a low-sodium broth, start by adding in 1/4t.
6. Add in the chopped potato and vegetable broth, turn the heat to medium/med-high and bring to a boil.
7. Stir, then reduce heat to simmer for about 10-12min until the potato is tender [test with a fork].  Stir every few minutes.
8. Add in the roasted asparagus and continue to simmer for 5 minutes. 
9. Add in the avocado and goat cheese.  Turn the heat off and move the pot to a cool burner.
10. Blend until smooth with an immersion blender.  This can take a few minutes to make sure all of the potato is fully blended.  *If using a blender, blend the soup in 2-4 batches, depending on the size.  Be very careful starting at the lowest speed then working it up slowly.
11. Return the soup to the pot and simmer over low/med-low heat for 10-15min, stirring every minute or so.
12. Stir in the goat milk, taste, and add more salt + pepper if desired.
13. Serve hot + top however you like.  Let cool before storing in the fridge for up to 3-4 days in a sealed container.

How many taste testing spoons did I use?

About this many…

[follow me on Instagram]

What?  Your mom still wants dessert?

How about a Flourless Chocolate Amaretti Cake, from Spoon Fork Bacon?

Or maybe a Honey Balsamic Strawberry Galette, from Honey & Jam?

Maybe a gooey chocolate cake or two with vanilla bean ice cream, from me?

Or maybe something light + fresh, like Roasted Strawberry + Coconut Milk Popsicles, from The Year in Food?

I’ll be wishing my mom a Happy Mother’s Day from afar this year, but she might find a few goodies on her doorstep anyway.

I’ll also be wishing Baby A a HAPPY FIRST BIRTHDAY!!  She is the cutest!

…

One more exciting thing!  I just started writing a food column over at the site SHFT.   

“SHFT is a multi-media platform founded by film producer Peter Glatzer and actor-filmmaker Adrian Grenier. Our mission is to convey a more sustainable approach to the way we live through video, design, art and culture.”

I am thrilled to have this opportunity and my second piece just went live this morning.  My first series is on “seasonal eats,” where I will highlight one seasonal food per week and include a simple recipe.

Last week – Asparagus

This week – Rhubarb – with a honey lemon rhubarb compote recipe - It was my first time eating or cooking with rhubarb and I’m in love.  Expect to see a few rhubarb recipes popping up soon!

Happy Friday.

Ashley