Veggie Chef
11:06 am
Tue March 26, 2013

Firefly Fare Feast

Not sure what to bring to you next gathering?

Or maybe you simply want to make something seasonal and delicious for your own family....Chris Parkhurst, owner of Firefly Fare in Roanoke, has you covered with three great recipes.

Spring Artichoke & Asparagus Salad
2 14 oz. jars artichoke quarters
1 lb. fresh asparagus, par-cooked, sliced
1 large Vidalia onion, large dice
1 cup kalamata olives, pitted and roughly chopped
½ cup fresh oregano, chopped
¼ cup olive oil
¼ cup balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. garlic, minced
1 tsp. Dijon mustard
1 Tbsp. kosher salt
2 tsp. ground black pepper
1 tsp. crushed red pepper
Cut first five ingredients and toss in mixing bowl. Blend remaining ingredients thoroughly in a blender or food processor. Pour over salad and stir well. Refrigerate for at least 4 hours before serving.
To prepare asparagus, remove bottom woody ends. Bring salted water to a boil. Boil asparagus for one minute only, then drain and put in ice water to cool. Asparagus should remain firm.

 Swiss Chard Coleslaw
2 bunches Swiss Chard, stemmed and sliced thin
1 bunch Spring onions, sliced thin
½ cup fresh oregano, chopped
½ cup olive oil
1 orange (juice & zest)
1 lemon (juice & zest)
1 Tbsp. garlic, minced
1 Tbsp. Dijon mustard
1 tsp. cumin
1 Tbsp. kosher salt
1 tsp. ground black pepper
Cut first three ingredients and toss in mixing bowl. Blend remaining ingredients thoroughly in a blender or food processor. Pour over salad and stir well. Refrigerate for at least 4 hours before serving.

Sweet Pepper Tofu
1 ½ cups roasted red peppers (roughly chopped)
1 cup olive oil
½ cup fresh basil leaves, chopped
½ cup red wine vinegar
1 Tbsp. lemon juice
1 Tbsp. garlic, minced
1 Tbsp. stone ground mustard
1 tsp. tamari
1 Tbsp. kosher salt
2 tsp. ground black pepper
2 lbs. extra firm tofu, sliced in half through middle to make  thinner blocks
3 large bell peppers, quartered
Blend all ingredients (except tofu and bell peppers) thoroughly in blender or food processor.
Use half of marinade for tofu. Let sit at least 4 hours. Grill tofu and peppers on medium high heat for about 10minutes, flipping halfway. Use remaining marinade to baste after turning.