Ingredients: 1 bundle of asparagus 1 garlic bulb, peeled and crushed salt, pepper, olive oil 1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl. 2. Transfer to a shallow baking pan and roast until tender and a little wilted, about 30 minutes. Related post/s: Roasted Brussels sprouts
If only more parents would roast Brussels sprouts, there’d be more children eating them. Ingredients: 2 pints of Brussels sprouts, washed, trimmed, halved 1 garlic bulb, peeled and crushed fresh thyme leaves salt, pepper, olive oil 1. Preheat oven to 350º. Toss and shake all the ingredients in a covered bowl. 2. Transfer to a ...
Meatballs are so easy and fun to make even with the least expensive ground pork available from your supermarket. They make this simple soup recipe chunkier and heartier. Ingredients: half a pound of ground pork 2 bunches of watercress, thoroughly washed 1 large carrot, finely chopped 2 stalks of celery, finely chopped chicken stock 1 ...
I usually have several bags of baby spinach handy after a trip to either the farmers’ market or a big warehouse store like Costco or BJ’s. What’s better than a tossed vegetable salad? Why, a tossed vegetable salad with crispy bacon, of course! Ingredients: 1 bag of baby spinach 4 slices of bacon 4 Belgian ...
This is a very easy salad to make. Di Palo’s in New York City frequently cooks and preserves artichokes in olive oil and sells them in a plastic container. You can use canned artichokes as long as you drain them and use good olive oil as dressing. Endives are available in nicer supermarkets but you ...