Asparagus, Potato Salad with Za’atar Yogurt Dressing

Spring Favourites – Asparagus and Rhubarb     Spring is well underway and summer is just around the corner. Celebrate with our newest collection of flavour-packed recipes featuring Ontario asparagus and rhubarb. When shopping at your local grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.    Asparagus Potato Salad with Za’atar Yogurt Dressing is a delicious new twist on this tasty side dish. A versatile salad that can be served warm or at room temperature and goes well with grilled chicken, turkey or fish. The Za’atar spice blend adds a Middle Eastern taste to the asparagus and potatoes.    Enjoy a wedge of Herb Frittata with Asparagus for brunch, lunch or dinner. The frittata is loaded with fresh herbs and asparagus, providing your palate with a burst of spring flavours. Serve with fresh greenhouse tomatoes and cucumbers simply seasoned with salt and pepper.    Vietnamese-inspired Asparagus, Mushroom and Beef Stir-Fry is prepared with a simple sauce which brings out the delicious flavours of the asparagus, mushrooms and beef. This easy recipe will come together faster if you chop the vegetables while the meat is marinating.    Rhubarb Kuchen is a not-too-sweet traditional German dessert favourite to serve for an afternoon treat or dessert. It’s just as easy to make as a regular coffee cake. The tangy, tender rhubarb and the crispy streusel topping make this a truly memorable treat.    There’s lots of amazing food available from Ontario during the spring months. Visit us at foodlandontario.ca to find out what’s in season, and to learn more quick and easy recipes you can make with food you already have in your fridge, freezer or pantry. We are here to help!    Enjoy these flavour-packed asparagus and rhubarb recipes this spring.        During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Asparagus, Potato Salad with Za’atar Yogurt Dressing     Za’atar spice blend is a signature of Middle Eastern cuisine, featuring fragrant herbs and sesame seeds and accents asparagus and potatoes wonderfully. You can buy za’atar in the specialty food aisle or spice aisle. Preparation Time: 15 minutesCooking Time: 35 minutesServes 4 to 6 Dressing:1/2 cup (125 mL) 2% plain yogurt3 tbsp (45 mL) extra virgin olive oil1 tbsp (15 mL) apple cider vinegar1 tbsp (15 mL) chopped fresh Ontario Dill1 tsp (5 mL) za’atar spice blendSalt and pepper, to taste Salad:4 Ontario Potatoes, cut into 1-inch (2.5 cm) chunks, (about 1-1/4 lbs/625 g)Salt, to taste1 lb (500 g) Ontario Asparagus, trimmed1/2 cup (125 mL) crumbled Ontario Feta CheeseZa’atar spice blend and pepper, to taste Dressing:     In liquid measuring cup, whisk together yogurt, oil, vinegar, dill and za’atar; season with salt and pepper. Set aside. Salad:     Place potatoes in medium saucepan, add cold water to cover by 2-inches (5 cm); season with salt. Cover, bring to boil over high heat; reduce heat and boil gently, with lid ajar, until potatoes are almost tender, about 12 minutes. Add asparagus; boil until asparagus is just tender-crisp, 2 to 4 minutes.    Drain in colander, transfer to medium bowl. Using tongs, return asparagus to colander. Set potatoes aside to cool. Rinse asparagus with cold water until chilled; drain and set aside.    To serve, pour 1/4 cup (50 mL) of the dressing over potatoes; toss gently to coat. Arrange potatoes and asparagus on serving platter, drizzle with remaining dressing. Top with feta cheese. Season to taste with za’atar and pepper. Tip:     Serve the salad slightly warm or room temperature or cover and refrigerate dressing and cooked vegetables separately for up to 1 day to serve cold. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 6 gramsFAT: 10 gramsCARBOHYDRATE: 21 gramsCALORIES: 193FIBRE: 3 gramsSODIUM: 265 mg – Printed with permission from Foodland Ontario___________