Asparagus Snoop

About the music: You may not associate Snoop Lion with a hearty asparagus soup, but trust us, if he were here right now he would fully endorse this big fat bowl of greenery. We have supplied you with 10 of rap’s classic tracks to get you in the mood. Maybe it’s because we still want to feel like a thug while making soup, or maybe it’s because Snoop called me up and told me to do it. The truth is you will never really know, so press play, and understand the power of asparagus snoop.

Serves: 6
Prep time: 40 minutes

3 bushels asparagus, ends trimmed and spears cut into 2″ pieces
5 cups low sodium chicken broth (or vegetable for the veg’s)
2 Tbsp. olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tsp. Kosher salt
1/4 tsp. dried thyme
1/4 tsp. dried basil
4-5 sprigs fresh parsley
sprinkling of grated parmesan (optional)



First, pour yourself a nice Gin and Juice, like Snoop would do before making his asparagus soup. Heat olive oil in soup pot (must be big enough for all the asparagus!) over medium-high heat. Add garlic and onions and sauté until softened, about 2 minutes. Add asparagus pieces and sauté 8-10 minutes more to soften the vegetables, stirring frequently. Add chicken broth, salt, thyme, basil, and parsley, and bring to a boil. Reduce heat and simmer about 15-20 minutes or until asparagus is soft enough to purée. Remove from heat and transfer in batches to a blender or food processor. Purée the soup until smooth and return to the pot. Reheat and taste to adjust seasonings. Serve with a sprinkle of parmesan, or olive oil and fresh parsley, or a sprinkling of these hot hip-hop beats.

This recipe is actually brought to you by our Funky Fam over at FancyFunk.  So head on over there to get into the real party!

Spicy Turkey Lettuce Wraps

About the music: We realized that we didn’t really have many asian dishes on our site, so when we were looking for music to pair with this delicious treat we thought that we should also choose an underrepresented genre on the site as well. We decided to go with some soulful wobbly jams, a few of wich lean more towards dub-step, and the rest are, well, just wobbly.

Serves: 4-5
Prep time: 45 minutes

2+ Tbsp peanut oil or vegetable oil
1 small minced red onion or 4-5 shallots
2 Tbsp minced garlic
2 Tbsp grated ginger root
1 1/2 lbs. ground turkey
4 Tbsp soy sauce
2+ Tbsp Chile Garlic Sauce
1 tsp fish sauce
1 cup chopped fresh cilantro
1/3 cup chopped peanuts
1 large head butter lettuce


Like all recipes on this site, chop all things that are good first. So chop your onion and set aside. Peel the ginger, then mince finely. Heat a large skillet with peanut oil, add the onions and sauté for about 2-3 minutes then add ginger.

Next, add the ground turkey breaking apart with your fingers as you add it. Then add the soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbly and sauce has reduced slightly.

While this is cooking, chop your cilantro, and put peanuts in food processor to chop. You can do this without a food processor but that would be like using a typewriter when you have a laptop… Wash and spin dry your lettuce.

When turkey is done, add the cilantro and cook for 1-2 more minutes. Serve the filling, peanuts, and lettuce separately and let people choose their own delicious ratio of fillings and toppings.


Photo credit: Melanie Makes