Author and culinary instructor Kendra Bailey Morris appears each month on Real Virginia, Virginia Farm Bureau’s monthly television program, courtesy of Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Morris’ work appears in Better Homes and Gardens, Food Republic, Virginia Living, Chile Pepper and other publications, and she is a former food columnist for The Richmond Times-Dispatch. She blogs at fatbackandfoiegras.blogspot.com.
Morris' recipes also are published in Cultivate and Farm Bureau News, Virginia Farm Bureau’s member magazines.
Roasted Asparagus with Feta and Walnuts
¼ cup walnut pieces, lightly toasted
one bunch of fresh asparagus, washed and ends trimmed
2-3 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
3 ounces crumbled feta cheese
quality balsamic vinegar for drizzling
Preheat the oven to 325°. Place walnut pieces on a baking sheet in a single layer, and bake for about 10 minutes, making sure they are fragrant and brown but not overcooked. Remove toasted nuts from the oven to cool.
Increase oven temperature to 400°. On a large sheet pan, toss the asparagus with the olive oil, coating each piece well. Season with salt and pepper, and toss again. Spread asparagus in a single layer on the baking sheet.
Roast for 12-14 minutes, shaking the pan several times so the spears will cook evenly on all sides.
Remove the asparagus onto a platter. Scatter feta over the spears, and drizzle with balsamic vinegar. Top with toasted walnuts and serve.
Sweet and Savory BLT Deviled Eggs
6 large hard-boiled eggs, peeled
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
1 tablespoon finely minced bread-and-butter pickles
3 slices bacon, cooked and crumbled into small bits
pinch of cayenne pepper
salt and freshly ground black pepper to taste
6 cherry tomatoes, sliced in half
shredded iceberg lettuce, for garnish
Slice eggs lengthwise, and pop out the yolks. In a medium-size bowl, mix together yolks, mayonnaise, Dijon mustard, pickles and bacon. Add cayenne, salt and black pepper to taste.
Fill a piping bag—or a plastic storage bag with one lower corner snipped off—with the egg mixture. Pipe the filling into each of the eggs. To prevent eggs from sliding around while you fill them, place them on a paper towel.
Once you’ve used up all the filling, assemble the eggs on a platter and top each with a cherry tomato half. Then sprinkle each egg with a little shredded iceberg lettuce. Chill until ready to serve.
Makes 12 deviled eggs.
Marinated Flank Steak with Roasted Potatoes
1 cup balsamic vinegar
1 cup olive oil
½ cup red wine
1 tablespoon freshly ground black pepper
1 tablespoon sea salt
½ cup Worcestershire sauce
2 tablespoons fresh, chopped garlic
2 tablespoons fresh parsley
2 pounds flank steak
1 pound red potatoes
½ cup extra virgin olive oil
1 tablespoon freshly grated garlic
1 tablespoon sea salt
1 tablespoon black pepper
½ cup Italian salad dressing
¼ cup fresh rosemary
The night before, mix together the vinegar, oil, wine, pepper, salt, Worcestershire sauce, garlic and parsley. Pour the marinade over the steak, wrap it in plastic and refrigerate overnight.
The day of meal, quarter the potatoes while heating oven to 400°. Mix together the oil, garlic, sea salt, pepper and salad dressing. Stir potato quarters into the mixture and place on a baking sheet. Mix in rosemary sprigs. Bake for 15-20 minutes, until golden brown.
When ready to cook the steak, grill it for 5 to 10 minutes, flipping the steak twice on each side. Remove the meat from the grill, place it on a baking sheet and bake in the still-400° oven for about 10 minutes or until the temperature on a meat thermometer reads 140.
Serve with a side of sautéed baby carrots, and garnish with rosemary.
Grilled Ginger Salmon
1 to 1½ pounds salmon filets
1 teaspoon extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon fresh, grated ginger
Trim the sides of the salmon. Spray a baking sheet with cooking spray and place the salmon on the sheet, skin side down. Mix the oil, honey, mustard and ginger. Brush half of the mixture onto the salmon.
Grill the fish, turning it once and removing the skin. Then place it on a baking sheet, cover with foil and bake at 350° for about 5 minutes.
Brush salmon with the remaining marinade. Serve with asparagus and rice, and garnish with fresh dill and a lemon wedge.