Asparagus with Lemony Garlic Breadcrumbs

prep: 10 minutes
cook: 10 minutes

you’ll need…
1 pound asparagus
1 tablespoon olive oil
½ cup panko (Japanese breadcrumbs)
2 garlic cloves, finely minced or pushed through a garlic press
¼ teaspoon salt
1 tablespoon lemon zest
1 tablespoon lemon juice

let’s get to it…
Trim asparagus ends and set aside.
Heat olive oil in a medium skillet over medium heat. Add panko, minced garlic and salt and cook for 5 to 7 minutes or until golden brown. Remove from heat.
Whisk zest and lemon juice together in a small bowl until well blended. Stir the lemon mixture into the panko breadcrumbs; set aside.
Steam the asparagus in a microwave safe dish for 2 to 3 minutes. Be careful not to overcook, they should be crisp-tender.
Sprinkle with breadcrumbs and serve immediately.

cooking know how: If you don’t have a microwave steamer, use kitchen string to tie asparagus into a bundle (you may have to make 2 small bundles). Place in 1-inch of water in a tall, covered saucepan and simmer for 5 to 8 minutes or until tender. You can also lay the asparagus on their sides and steam in a metal or bamboo steamer.

Steak Salad Sandwiches

prep: 20 minutes
cook: 10 minutes

you’ll need…
1¼ lb. flank steak, seasoned with salt and pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Sriracha Sauce (more or less to taste)
2 cups mixed spring greens or chopped lettuce
¼ cup vinaigrette 
½ red onion, thinly sliced
4 large sandwich rolls, split

let’s get to it…
Heat a large fry pan or cast iron skillet on medium high for 2 minutes. Place steak on pan and cook for 5 minutes. Flip and cook 3 to 5 minutes longer or until cooked to your liking (about 10 minutes for medium rare (130°F); set aside and cover with foil to keep warm.
Whisk mayonnaise, lemon juice and Sriracha Sauce in a small bowl; set aside.
Place greens and sliced onion in a medium bowl. Drizzle on vinaigrette (or your favorite dressing); toss until lettuce is coated.
Spread the Sriracha sauce on each of the split rolls. Thinly slice the steak against the grain and divide the steak and salad evenly between four of the rolls. Top with remaining roll and serve.

Mini Jalapeño and Chipotle Cornbread Loaves with Tupelo Honey Butter

prep: 15 minutes
cook: 15 minutes

you’ll need…
1 24 ounce package Bob’s Red Mill Stone Ground Cornbread Mix
2 cups water
1/3 cup oil
2 eggs, beaten
1 cup corn, divided
¼ cup chopped jalapeño, seeded and deveined
2 chipotle peppers in adobo sauce, chopped

let’s get to it…
Place a rack the middle of the oven. Heat the oven to 350°F. Place 12 Welcome Home Brands Rectangular Mini-Loaf Oven-Safe Paper Baking Pans on a baking sheet. Spray lightly with non-stick cooking spray; set aside. (You can also use a muffin baking pan and make cornbread muffins.)Have a medium mixing bowl on hand.
Pour the cornbread mix in a large bowl. Mix in the water, oil, eggs and corn until just blended. Pour half of the batter into the medium bowl.
Stir the jalapeños into the batter in one bowl. Stir the chipotle peppers into the batter of the other bowl. Fill six loaf pans with the jalapeño batter and six with the chipotle batter.
Bake for 15 minutes or until just set. Don’t overbake or the cornbread will be dry!

Tupelo Honey Butter

prep: 5 minutes

you’ll need…
¼ pound (1 stick) butter, softened (not melted!)
¼ cup Tupelo Honey (or your favorite honey)

let’s get to it…
Blend the softened butter and honey together in a medium bowl. Spoon into a small serving dish and chill until ready to serve.