Not exact matches
I substituted 1 - inch pieces of blanched
asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and
added a squeeze of lemon juice and a drizzle of olive oil
on top.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste /
Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot,
add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
add cumin and mustard seeds and allow them to sizzle momentarily /
Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes /
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices /
Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add the other 1/2 C water, place a lid
on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two /
Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chiv
Add roasted
asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
I cook quinoa or brown rice pasta at the same time they cook,
adding a boiled vegetable like
asparagus or broccoli and drizzling with tahini
on quinoa and pre-made pesto
on the pasta.
You'll notice these textural differences when enjoying cheese
on its own, but the same qualities can also enhance a recipe by
adding contrast, as in creamy goat cheese with crisp
asparagus, or by smoothing out and binding other ingredients once melted, as in our Bacon - Cheddar Corn Muffins.
/ Place
on a rimmed baking sheet, sprinkle with plenty of olive oil, salt and pepper / When oven is ready, roast for 8 — 12 minutes, until
asparagus are browning a bit and are slightly tender / Place
on individual plates or a platter, dress with vinaigrette / Optional:
add an egg, farro or brown rice
on the side for a protein boost.
I'm including my basic version, but often times I'll
add a handful of very finely chopped this - or - that: broccoli,
asparagus, or cauliflower, depending
on the season.
Place the brown rice
on the plate and top with the grilled cauliflower, then
add the grilled
asparagus and roasted beets to the plate.
Once the oil is hot enough,
add the
asparagus and stir constantly until tender but still crisp
on the surface, about 3 to 5 minutes.
I plan
on allowing 40 minutes for potatoes to cook before
adding asparagus.
Transfer the garlic yogurt sauce to a bowl and place
on a dish,
add the smoked salmon wrapped
asparagus and garnish the dish with a couple slices of fresh lemon
Directions: Melt butter in a large skillet over medium - low heat /
Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking /
Add lightly cooked peas,
asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have
on hand.
Add the
asparagus, bring to a boil, and cook, covered, until fork tender but still bright green, about 3 - 5 minutes, depending
on thickness.
Add the
asparagus and mushrooms to the wok along with the reserved marinade, and steam for 3 minutes
on high heat.
We had our risotto with a side of roasted
asparagus (chopping it and stirring it in is also an option) but you can easily adapt this risotto with ingredients you have
on hand;
add mushrooms, peas, tomatoes, basil, or other veggies and herbs you may be craving.
Asparagus frittatas, chilled asparagus soup, roasted asparagus and grape salad and plain old asparagus dipped in melted butter (especially with some Parmesan cheese grated on top — that really add something to it) have all been on
Asparagus frittatas, chilled
asparagus soup, roasted asparagus and grape salad and plain old asparagus dipped in melted butter (especially with some Parmesan cheese grated on top — that really add something to it) have all been on
asparagus soup, roasted
asparagus and grape salad and plain old asparagus dipped in melted butter (especially with some Parmesan cheese grated on top — that really add something to it) have all been on
asparagus and grape salad and plain old
asparagus dipped in melted butter (especially with some Parmesan cheese grated on top — that really add something to it) have all been on
asparagus dipped in melted butter (especially with some Parmesan cheese grated
on top — that really
add something to it) have all been
on the menu.
I subbed
asparagus for the tofu since it's that season here in Germany and
added a sprinkle of nutritional yeast
on the second serving that really took it over the top.
Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and
asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water
on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also
added red pepper flakes and garlic powder here).
Add 1 bunch of chopped
asparagus and a pinch of salt and cook, keep
on tossin», until the
asparagus is bright green and crisp - tender, about 4 minutes.
Reserve 2 or 3
asparagus spears;
add the remaining spears to the baking sheet with the potatoes, using tongs to toss / coat them in the oil
on the baking sheet.
Add asparagus (ends trimmed, cut in half), chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well) to the same skillet, sprinkle red pepper flakes and salt over all of the ingredients in the skillet, and cook
on medium heat, occasionally stirring, until the chicken is cooked through and no longer pink, and the
asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.
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.
Add asparagus (you may need to do 2 batches, depending
on the size of the pan), cover, and bring to a boil, cooking the
asparagus until soft, about 2 - 3 minutes, depending
on size.
When oil is just below the smoking point,
add asparagus and cook until lightly brown, 3 to 5 minutes (depending
on thickness).
For an
added tasty touch (and lovely plating presentation), place lemon slices
on top of your
asparagus.
You can reduce the gut - driven load
on your immune system by avoiding common immune - provoking foods such as dairy or gluten,
adding a good probiotic, and eating lots of good prebiotics such as onions, leeks, Jerusalem artichokes, and
asparagus.
Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and
asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water
on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also
added red pepper flakes and garlic powder here).
What's seasonal depends
on where you live — but here at the Academy of Culinary Nutrition headquarters, we like to roast winter veggies, garlic and onions for our recipe - free dinner bowls during the fall and winter and
add asparagus, tomatoes, bell peppers, eggplant, zucchini and even fresh fruit during the spring and summer months.
Asparagus: for my asparagus I do a similar routine by adding olive oil to the pan on medium heat for about 8 to 10
Asparagus: for my
asparagus I do a similar routine by adding olive oil to the pan on medium heat for about 8 to 10
asparagus I do a similar routine by
adding olive oil to the pan
on medium heat for about 8 to 10 minutes.
For
Asparagus:
On stovetop, heat a shallow pan and
add a pat of butter or a tablespoon of grapeseed oil.
All we have to do is boil our pasta according to the package instructions, and when there are 5 minutes remaining
on the cook time,
add in your peas and
asparagus.
Add the asparagus, stir around and let fry on low / medium heat for a minute, then add spinach, water / stock, apple cider vinegar and season with salt and pepp
Add the
asparagus, stir around and let fry
on low / medium heat for a minute, then
add spinach, water / stock, apple cider vinegar and season with salt and pepp
add spinach, water / stock, apple cider vinegar and season with salt and pepper.
Put the salmon right
on top of the potato pancakes and
add the warmed up orange juice with sun dried fruit
on top and then put the grilled
asparagus on the plate too.
If I grill I also
add some
asparagus on the grill.
I also
added this cute self watering black pot to go
on the garden stool (similar here) next to the sofa for a pop of color with a
asparagus fern (similar sofa found here).