Your Go-To Date Night Menu for the Gluten-Free Vegan Girl
Chef Jason Roberts of ABC’s "The Chew" helps you dish up for the lowest common denominator.
Cooking for a woman can be a daunting experience, and even more so if she doesn’t eat any of your staple dishes. More and more women are showing up at your door gluten-free, dairy-free, meat-free—and hungry. What do you do? The good news is that, assuming she doesn’t have too many cats, a woman who’s gluten-free, vegan, or both is probably a woman who cares about how she looks and feels. It’s a good sign. Here’s how to show her you care, too.
Asparagus and White Peach Salad
White peaches are one of the most sensual fruits on the planet. They lend themselves nicely to a salad of cooked asparagus dressed lightly with hazelnut oil and lime juice. The undeniable sophistication of the unique flavors in this dish—or even the texture alone—is well worth a second helping. Not overly filling but loaded with goodness from Mother Nature’s garden, this starter is a guaranteed date pleaser.
- 1 bunch asparagus, ends trimmed
- 1 white peach, firm yet ripe
- 1 tbsp hazelnut oil (you can substitute with walnut, pistachio, or extra-virgin olive oil)
- 1 tbsp olive oil lime juice
- Salt and freshly ground black pepper
- 10 fresh basil leaves
- 1⁄4 cup roasted hazelnuts, chopped
1) Blanch the asparagus in boiling, salted water until tender to the touch, approximately 5 minutes. Cut asparagus into 2-inch lengths.
2) Split the peach in half, remove the stone, and cut each half into four pieces.
3) Make a dressing with the oils, adding just enough lime juice to give you a slightly tangy flavor, approximately 1 teaspoon. Season with salt and pepper.
4) Assemble the ingredients by tossing peach and asparagus through dressing, lay onto a plate, interlacing the basil leaves, and scatter with hazelnuts. Serve.