Not exact matches
«Remove the woody bits from the end of the avocados and roughly
chop the
stalks on the diagonal»... shouldn't that say
asparagus?
Also, I may be wrong in thinking this, but I think you have accidentally written «avocados», instead of «
asparagus» in the line «Remove the woody bits from the end of the avocados and roughly
chop the
stalks on the diagonal.»
** 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.
Chop woody bottoms from
asparagus stalks.
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch
asparagus, ends trimmed, cut into 2 - inch pieces 2
stalks celery,
chopped 1 large onion,
chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a large stockpot over medium heat.
500 g small new potatoes, halved 15 - 20
asparagus stalks, the tops only (save the
stalks for a soup or similar) 2/3 cup cooked (whole) green lentils... 75 g sugar peas, halved lengthwise 100 g scallions,
chopped 100 g small sweet peas -LRB-» petits pois») 100 g fresh baby spinach... edible flowers (pansies or similar) + pea shoots for topping
2 filets of salmon (1/2 pound each) 2 heads of boston lettuce or 1 box of mixed baby greens 4 radishes 1/2 pint of cherry tomatoes 1 cup of Castelvatrano or Cerignola olives 1 bunch of
asparagus 1 head of corn 3 eggs 1 box of small sweet peppers Olive oil Sea salt Grapeseed oil / Butter 1/2 cup of soy - free veganaise 1/2 red onion, minced 1 bunch of dill,
chopped 1 tablespoon of dijon mustard Juice of 1/2 lemon 3 medium - sized celery
stalks, minced
Carrots (frozen), squash (frozen), green sweet peas (frozen), a white Russet potato (
chopped and peeled),
asparagus (frozen), and a humble
stalk of celery that survived in the fridge which I
chopped and diced.
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.
INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens,
asparagus stalks, all
chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8
asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon
chopped tarragon or chervil