**
If chopping asparagus instead of peeling, add them to the pasta water 2 minutes before pasta is done for medium to large stalks, or 1 minute for skinny stalks.
Not exact matches
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced
asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or
chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip,
if desired.
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely
chopped pea sprouts / shoots - optional (use another seasonal vegetable like
asparagus,
if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup
chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
If asparagus isn't your thing, try some
chopped broccoli, shredded carrots, snap peas, green beans, shaved brussel sprouts, diced avocado... really all vegetables are welcome here.
Preheat oven to 400 degrees F.
Chop asparagus into 1 to 2 inch lengths, on the bias
if desired.
crabmeat 3/4 cup roasted hazelnuts, coarsely
chopped ** 5 ounces Gruyere cheese, sliced thin, or 1-1/2 cups grated (
if unavailable, Swiss may be substituted) 1 1/2 cups thin fresh
asparagus, sliced diagonally (
if unavailable, substitute 10 ounces frozen
chopped spinach, thawed & squeezed dry) 2 tablespoons sweet white onion, diced 4 eggs 2 2/3 cups milk 1 1/2 cups baking mix (Ellen's Better Baking Mix, Jiffy, Bisquick) 3 to 5 whole
asparagus spears for top garnish
Feel free to add vegetables to this skillet dinner
if you please — halved cherry tomatoes added at the end to warm through would be tasty, while Ben thought
chopped, blanched
asparagus would be nice too — though we both agreed this dish was 5 stars all on its own.
Combine herbs with quinoa,
asparagus / samphire, and a big squeeze of lemon and drizzle of olive oil,
if you have a leftover boiled egg, you can
chop that and throw it in.
If you have trouble finding all the ingredients, vary the recipe - you could include
chopped asparagus in place of the mushrooms or try different herbs for flavor variations.
Roast Vegetables 1 pound cauliflower florets 3 large carrots 1 celery root, peeled and
chopped (optional) 3 stalks of celery,
chopped 1 pound
asparagus,
chopped (
if in season) 1/4 cup olive oil 1/2 teaspoon sea salt 2 tablespoons dried basil or other seasoning blend Toss veggies with sea salt, olive oil, and seasoning.
1 can of garbanzo beans 1 can of black beans 1 medium size sweet potato, large
if you're really hungry 2 cups of
asparagus chopped Vinaigrette 1 tbsp coarse grain mustard 2 tbsp olive oil Roughly 2 tbsp of rice wine vinegar 1 tbsp of agave 1/4 tsp salt 1/4 tsp pepper 1 tsp garlic powder