Chickpea Asparagus And Corn Saute Recipes

Steps:

• In a 12-inch skillet, heat 1 tablespoon oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes.
• Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated.
• Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
• Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

Steps:

• Dressing:
• Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
• Do Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
• Assembly:
• Heat 2 Tbsp. oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. Add chickpeas and increase heat to medium-high. Cook, undisturbed, until golden brown and beginning to crisp underneath, about 3 minutes. Toss and continue to cook, tossing occasionally, until golden brown all over, about 2 minutes more. Add corn and 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5-7 minutes. Sprinkle spice blend over and toss to coat. Season with salt.
• Combine lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.
• Divide dressing among bowls and top with salad and chickpea mixture, then feta and some cilantro. Serve with lime wedges for squeezing over.

Steps:

• Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

Steps:

• In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
• Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
• Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
• Dice the bell peppers and add to bowl.
• Ensure the chickpeas are well drained then add to the bowl.
• Gently combine all ingredients and serve.

Steps:

• Preheat an outdoor grill for medium-low heat and lightly oil grate.
• Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
• Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
• Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

Steps:

• Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
• Cut the bacon into strips and fry in the oil.
• Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
• Cut the sausage into slices and put in a casserole dish.
• Add the tomatoes, drained chickpeas and chopped leek.
• If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
• Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
• Finely chop the parsley and add half of it to the dish.
• Cover and bake in the oven at 170C/340F for 35 minutes.
• In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
• Stir the steamed vegetables into the casserole.
• Garnish with the reserved parsley.