This sauteed asparagus is tender asparagus stalks cooked in butter, garlic and an assortment of herbs. A ten minute side dish that pairs perfectly with chicken, fish, pasta and seafood.
3 tbsp butter 1 lb asparagus stalks ( trimmed and cut into 1-2 inch pieces ) 2 tsp minced garlic 1 tsp dried Italian seasoning 1/2 tsp kosher salt 1/4 tsp pepper 1 1/2 tbsp chopped parsley ( can also use green onions or fresh dill )
Melt the butter in a large pan over medium high heat.
Add the asparagus and cook for 3-4 minutes or until just tender.
Stir in the garlic, Italian seasoning, salt and pepper. Cook for ...
Recreate those delicious, spicy pickled carrots, jalapenos, and onions from Mexican restaurants with my recipe for Mexican Hot Carrots. They're a great addition to chips and salsa, on Taco Tuesday, or right out of the jar!
This lentil and roast vegetables salad is a simplified and equally delicious recipe, adding a flavorful and nutty taste to any meat or fish main dish. Although it can serve as a side dish can be very easily serven on its own as a good source of vegetable protein and so many vitamins.
350 g lentils (organic) 1 large courgette (organic) 2 onions red (organic) 1 head cauliflower 2 large carrots 2 bunches cherry tomatoes on vine 2 tbsp balsamic vinegar (optional) 2 pepper red or yellow (organic) olive oil himalayan salt or sea salt, to taste
1. Preheat the oven at 180 C. 2. Wash thoroughly the lentils cover them with water and boil for about 15 to 20 minutes with a bit of salt; best to follow instructions on the pack as depending to the type ...