Meatless Monday: A Jump Start into Spring with Veggie Rub!

The why: It all started when a few teams in our company went COMPLETELY vegetarian to win a pot o’ money. Our staff family meals went vegetarian and our overall internal view on the experiment of being “meatless” became something very approachable and wonderful. So in the spirit of these actions, we have been posting a MEATLESS MONDAY recipe EVERY FRIDAY so you have time during the weekend to gather ingredients and get inspired by your local Farmers’ Market or grocery store!

This week, we’re looking ahead to SPRING. Our chefs are starting to forecast dishes that have the most wonderful vegetables that Washington has to offer. To get a jump start on this, we’ve made asparagus with our Rub with Love Veggie Rub! The Veggie rub has large flavors, like fennel, coriander and garlic to make your vegetables pop – it’s also great on sockeye salmon, chicken thighs and even pork chops! Here we go!

Left: Hey, this is asparagus!  Pretty soon, you should have these at your farmers’ markets and local grocers.  Right: See where my thumb is?  That’s about where the tough white ends of the asparagus want to break away from the tender green stalk – we snap each one with our hands.  You can uniformly use a knife to trim the ends too.

Left: After the ends are trimmed off, we toss in a few tablespoons of oil (we used canola) and two tablespoons of Veggie Rub! Right: We made sure each stalk has a healthy amount of Veggie Rub on it and place it on a baking sheet in one layer.  We cooked it in a 400 degree oven for nine minutes – or essentially when they’re fork tender.

Left: This is what they look like right when we pulled them from the oven!  Right: Product shot – THANKS VEGGIE RUB! 🙂

At this point, you could easily serve as is, add a dollop of mayonnaise or spoon a classic hollandaise sauce on top.  We felt like we wanted something more substantial so we hardboiled some eggs, chopped them up, added a glug of really good olive oil and a pinch of salt and pepper in a bowl.  We then placed that on top and finished with a few tarragon leaves to reinforce the fennel flavor from the seeds!

We think with a few more ingredients (shaved carrots, some Parmesan cheese and bib lettuce), you could turn this into an amazing chilled salad!  See you next week!

March 8th, 2013

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