Spinach salad with capers, Parmesan cheese and radishes #169

This is one of my absolute favorite salads, mostly because the first time I made it was using vegetables that I grew myself. After living in an apartment for years and not having the luxury of being blessed with a garden me and my family decided to move to a house in a smaller town. This blessed us with a garden and it was one of the first things I started working on (even though there were load of other more important things to do) and about a month or two later i pulled my first radishes and baby spinach out of the land and went for a treasure hunt in my fridge. 

I came across some left over capers and I always try to have some Parmesan at hand so I combined it all and dressed it with only olive oil, red wine vinegar, salt and pepper. One of the greatest salads I´ve ever come up with. And it´s not only memories that make it great, I´ve done many times after using both home grown and bought ingredients and it great every time, so go make some!

Spinach salad with capers, Parmesan cheese and radishes

baby leaf spinach

radishes

Parmesan cheese

capers

olive oil

red wine vinegar

salt

pepper

Rinse the spinach and radishes, slice the radishes as thin as you can. Dress the spinach with olive oil and vinegar. Plate the spinach and put the sliced radishes on top. Shave some Parmesan on top and add the capers. Season with salt and pepper and add a few extra drops of olive oil.

Crayfish lasagna with asparagus & garlic #163

This is barely a lasagna but since I used lasagna pasta and it is served in layers I still chose to call it a lasagna. You can of course serve it with regular pasta and you can of course make it bigger and serve it as a main course. I prepared all ingredients before cooking the pasta since the pasta is a central ingredient in the dish it would be ruined if it were to get overcooked. 

Crayfish lasagna with asparagus & garlic

cooked crayfish tails

asparagus

garlic

cream

milk

salt, pepper

olive oil

spinach and or other leaf vegetables

Parmesan cheese

lasagna pasta

Peel and slice garlic and saute in olive oil for a few minutes, add milk and cream and season with salt and pepper. Blend into a creamy garlic sauce, set aside. Rinse the spinach and drain the crayfish tails (if they were sold in liquid). Slice the asparagus and parboil in salted water. Boil the pasta until almost done (it will get done once everything is plated). 

Add one layer of pasta and then add the asparagus, crayfish and then repeat for as many layers as you like. Whisk the sauce and pour on top and add a little bit of salt, pepper and grated Parmesan, serve.