Roasted Asparagus and Mushrooms is the easiest of side dishes. You will want to make extra, trust me. The nice thing about this is you can really pack a bunch on a sheet pan and it enhances the flavor. Usually when you roast veggies, you want to allow space in between so that you get nice caramelization. But, this is not the case with asparagus and mushrooms. Packing a bunch sort of lets everything mingle. The combination is what makes this dish so good.
It has been crazy hot for the last several days. If I could get away with ice cream for every meal I would. So as an alternative, there is this Olive Bar Salad. It has only one cooked ingredient. That would be the brown rice. I made a double batch the other night for dinner. So today when I put this salad together, I just took everything out of the fridge.
I love potato salad. You know the kind with a creamy dressing and a little zing from some mustard. But, I am trying to cut some of the starchy carbs in my life. Isn’t everyone? I also love raw cauliflower dipped in ranch dressing. I love it almost as much as Pringles. I could sit and eat cauliflower dipped in ranch dressing until I need to be carted off in a wheelbarrow. So, here is a salad that merges the good things from both. This Creamy Cauliflower Salad has the flavors and dressing from my favorite potato salad, but not the potatoes. It has cauliflower instead. You know what? You are not going to miss the potatoes one bit. Nope, really.
In honor of the upcoming royal wedding of Prince Harry and Megan Markle, I bring you New Mexico Green Chile Cheese Scones. I love a royal wedding. It’s as close as you can get these days to a fairy tale. Such a handsome couple, I can’t wait to see her dress. So, when I sit down to watch the wedding, I will probably stream it at my leisure. When I do, I will have a nice pot of Earl Gray tea and one of these scones. It is a special occasion after all.
You know spring is arriving when the asparagus is on sale. Ah spring, it is finally peaking through winter’s gray. Little hints of green here and there. And then there is the beautiful green asparagus, one of my favorite spring foods. It’s in the store now and it’s dirt cheap. I love it with pasta, in omelets and frittatas. I love it grilled and roasted. And, I love this Asparagus Lemon Soup. It has all that yummy asparagus flavor and just a hint of lemon. The yogurt or cream makes it luxurious and yet the lemon makes it refreshing. It is equally good served hot or cold. I love a soup with that kind of versatility.
Let me just say that Rosie at iheartrecipes.com is a genius. Her Southern Pinto Beans and Ham Hocks Made in the Crock Pot has wonderful flavor. But, the best part is her method. No soaking! So many times I have not made beans because I didn’t get around to getting the beans soaked the night before. But, Rosie’s method allows you to just toss everything into the slow cooker and cook ’em on high for six hours. I actually prefer the texture of the beans to ones that are pre-soaked. They are completely done and yet have just a bit of an Al dente texture. Cooked but not mushy. Love that!
As promised, I give you a Slow Cooker Roasted Vegetable Recipe. This Mediterranean medley is inspired by one of my French cookbooks. Zucchini squash, red bell pepper, eggplant, tomatoes, red onion seasoned with thyme, parsley and garlic.
Its been a couple of frustrating days here in the kitchen, but Flo’s Carrot Soup is a keeper. I have created and tested recipes for stuffed mushrooms and queso blanco cheese dip (thinking about Super Bowl food). Neither are worthy of sharing yet. But, this carrot soup, well I just spent the last few minutes scraping every last bit of it out of the cooking pot. YUM! The flavors are very subtile. No one flavor jumps out at you but the combination is intriguingly delicious. This soup is gluten free, dairy free and vegan if you leave out the butter.
Flo’s Cauliflower Pilaf is a low-calorie, low carb alternative to rice pilaf. This recipe is adapted from one of my favorite cookbooks of all time, “Le Cordon Bleu Quick Classics”. It’s a rather small cookbook, but every page is culinary gold.
Our cousins came to visit this past weekend. Well really Andrea is the accidental cowboy’s second cousin. But let’s not split hairs. I now consider Andrea and her husband both my cousins. Andrea is an extraordinary baker and cook. It was such a delight to cook with her while they were here. We, well, mainly she made this amazing salad. Why so amazing? It is so good it could possibly replace Pringles. A little salty, tangy and crunchy. Just like Pringles but healthy! Just vegetables and this really yummy dressing. I call it Andrea’s Confetti Salad because it is full of all these bits of color.