Add a few pieces of anything you like to the soup base, such as blanched broccoli, or blanched whole small onions, or
blanched chopped asparagus.
Not exact matches
pine nuts 1 cup diced yellow onion 1 cup
chopped asparagus,
blanched 1/4 cup
chopped -LSB-...]
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons
chopped fresh thyme leaves 1 tablespoon
chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled,
blanched and peeled 1 pound thin
asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
10 chicken breast tenders, cooked and torn into small pieces 1/2 cup sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups
chopped curly endive, light to medium green leaf parts, stems discarded 1 pound
asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans,
blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)
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.
4 cups chicken stock 4 slices bacon, diced 1 cup diced white onion 1 tablespoon minced garlic 1/4 teaspoon red pepper flakes 1/2 teaspoon fresh thyme leaves 1 cup Arborio rice 1/2 cup white wine 1 cup
chopped blanched asparagus 1 teaspoon fresh lemon zest 3/4 cup grated Parmesan cheese, more to garnish kosher salt 1/4
chopped Italian parsley, more to garnish 4 fried eggs