Asparagus with Balsamic Tomatoes

-Cooking Light, April 2011

Cook 1 lb asparagus in boiling water 2' or until crisp-tender. Drain.
Heat 2 t EVOO in lg skillet over med-hi heat. Add 1.5 c halved grape tomatoes, 1/2 t minced fresh garlic and cook 5'. Stir in 2 T balsamic vinegar; cook 3'. Stir in 1/4 t salt.
Arrange asparagus on platter and top with tomato mixture, 3 T crumbled goat cheese and freshly ground black pepper.

broccoli pickles

-Martha Rose Shulman for the NYTimes

3 or 4 broccoli stems (from one bunch)

1/2 teaspoon salt, preferably kosher salt

1 medium size garlic clove, minced or pureed

1 tablespoon sherry vinegar

2 tablespoons extra virgin olive oil

1. Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick slices (as pictured above) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.

2. Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.