- butter
- low-sodium chicken broth
- low-fat sour cream
- Sea salt and ground pepper
- chopped chives
To make sure the vegetables are distributed evenly, spread them in the crust before
pouring in the egg mixture.
Pie crust is at http://www.recipething.com/recipes/show/18460
- half-and-half
- Ground nutmeg
- large eggs
- Coarse salt and ground pepper
- butter
- Saffron vinaigrette:
- red wine vinegar
- saffron threads
- salt
- lemon juice
- Dijon mustard
- / 120 ml olive oil
“Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it’s a health-promoting, no-oil-added dressing!”
Per serving (about 11oz/307g-wt.): 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 20g total carbohydrate (7g dietary fiber, 11g sugar), 4g protein
- orange juice
- Salt and ground black pepper to taste
- spring greens or mesclun mix
- sliced fresh strawberries
can make without mushrooms
1 1/2 cups Arborio rice means 250ml dry white wine & 1 litre salt-reduced chicken stock, hot
- chicken breast fillet
- button mushrooms sliced
- olive oil
- arborio rice
- warm chicken stock - keep it warm on stove
- Grated parmesan cheese to taste
- Fresh milled black pepper
can make without mushrooms
1 1/2 cups Arborio rice means 250ml dry white wine & 1 litre salt-reduced chicken stock, hot
- Grated parmesan cheese to taste
- warm chicken stock - keep it warm on stove
- arborio rice
- olive oil
- chicken breast fillet
- button mushrooms sliced
- Fresh milled black pepper
To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly.
- olive oil
- Table salt and ground black pepper
- minced red onion
- balsamic vinegar
- minced fresh parsley leaves
- extra-virgin olive oil
- Table salt and ground black pepper
Count on a pound of asparagus per person. Also the fattest you can.
- Asparagus
- Sea Salt
- Balsamic vinegar
We used chicken broth instead, half a bag of mixed vegetables instead of the peas and put them in with the rice and tomatoes, and used Instant Brown Rice from Wegman’s. This was very good and made a healthy amount.
- salt
- olive oil
- cayenne pepper
- paprika
- saffron
- short-grain brown rice
- frozen peas
- low-sodium vegetable broth
To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly.
- olive oil
- Table salt and ground black pepper
- minced red onion
- balsamic vinegar
- minced fresh parsley leaves
- extra-virgin olive oil
- Table salt and ground black pepper