Plus an asparagus and bacon flatbread!
Shake off the winter chill and put some Spring in your step and on your table. As the seasons change so do the in season produce. Wondering how to pick the best in season produce at the grocery store or farmers market? Chef Alison has you covered. Say ‘so long’ to sad fruits and veggies and while you’re picking them, do yourself a favor pick up some Stonefire® too. Reject Routine. #BeANaanconformist
Here are Chef Alison’s top 4 hot tips for produce this season:
- Asparagus: Pick the thin stalks, they are more tender and will not need to be peeled. Skip the ones with wilted, sad looking stalks. Keep your asparagus fresh in the fridge by wrapping the stalks in damp paper towels and storing in a plastic bag.
- Rhubarb: First things first- only the stalks are edible so make sure to trim and toss the green leaves before cooking. The stalks should be a bright pink color. The smaller the stalks, the more tender they will be. Don’t forget to peel them before cooking!
- Strawberries: Generally, come into season the end of May or early June. Strawberries should be nice and red and have a sweet strawberry scent. Always check the bottom of the container for squished ones. Toss any berries that are mushy or leaking.
- Snap Peas: Look for full looking pods. Unlike other types of peas, both the peas and the pod can be eaten together. Make sure the pods that are crisp and snap when bent in half.
One thing that is always in season is Stonefire®. To pick the best Stonefire® product always check for a date code sticker on the front of the package indicating the “best by” date. If you do not see a date code sticker ask a deli or bakery manager for date code info.
Following Alison’s advice, we said ‘Adios’ to average eats. The two asparagus recipes we whipped up are anything but boring. Check out the Pesto, Asparagus and Bacon Naan Dippers® recipe below along with some savings! If you like this recipe be sure to check out our Bacon, Asparagus & Blue Cheese Naan Pizza recipe here.
Ready to oust the ordinary and be a Naanconformist? We’re offering $1 off any Stonefire® product available here to get you started. Making meals with Stonefire® at home? Tag us on Facebook or Instagram with your creations!
Pesto, Asparagus and Bacon Naan Dippers®
- Stonefire® Naan Dippers®
- 6 strips bacon
- 8 oz asparagus
- 1 tablespoon olive oil
- 1 cup pesto sauce
- 5 oz Mozzarella, thinly sliced
- Parmesan cheese, for serving
- 1 tsp lemon zest
- Fry the bacon in a skillet until crisp. Set aside on a paper-towel lined plate. When cool enough to handle, crumble.
- While bacon is cooling, snap the tops off the asparagus. Toss the asparagus tops with olive oil and a pinch of salt.
- Turn on the oven’s broiler (set it to its lowest setting if possible). Place an oven rack about 6 inches from the broiler.
- Spray a sheet pan with nonstick cooking spray or line it with parchment paper.
- Set the Naan Dippers® face-down on the sheet pan and broil until they are lightly toasted on the bottom. (Toasting the bottom will help prevent the Naan Dippers® from turning soggy when you pile it with the other ingredients.)
- Flip the Naan Dippers® face-up and spread with pesto. Top with the mozzarella and then the asparagus (don’t worry if every inch of the flatbreads aren’t covered with mozzarella; these are much more beautiful if some of the dipper is peeking out).
- Place the Naan Dippers® under the broiler and broil until the cheese is melted and the asparagus is starting to brown in spots. Keep a close eye on them to prevent burning.
- Remove Naan Dippers® from the oven. Transfer to a serving platter and top with crumbled bacon, parmesan cheese and lemon zest.