1 1/2 pounds fresh asparagus, trimmed and cut into 2 1/2 in pieces
1 leek, sliced
6 cups water
1 tbs. olive oil
1 tbs. unsalted butter
1 onion, chopped
2 1/2 tbs. long grain white rice
Salt and pepper taste
1/2 tbs. lemon juice
2 tbs. unsalted butter
2 cups, washed, dried and chopped mustard greens
2 tbs. vegetable broth, or as needed
Salt and pepper, to taste
2 tbs. grated Parmesan cheese
3/4 lb Sugar Snap Peas
2 Bunches Baby Turnips, thinly sliced
1 Onion, sliced
1 Clove Garlic, chopped
1 tbs sugar
Salt and pepper
Boil peas in salted water, 3 minutes. Add 2 turnips; cook 2 minutes, then drain. Cook onion and garlicin butter until soft. Add the vegetables, 1 tablespoon sugar, and salt and pepper; cook until glazed. Top with chopped parsley. Serve with lemon wedges.
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside.
In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined.
Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.
Preheat oven to 450 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets from foil and let cool slightly.
Meanwhile, in a large bowl, combine 2 teaspoons oil with vinegar and season with salt and pepper. Add arugula, oranges, and beets and toss to combine. Top with pistachios and serve.
The beets can be roasted a day in advance; toss everything together to serve.