ROASTED ASPARAGUS

 

Roasted Asparagus

To keep asparagus fresh after purchasing, trim a half inch from the stems and arrange in a glass filled with an inch of water and refrigerate until ready to use.

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BAKED BEETS WITH PISTACHIOS

  • BAKED BEETS WITH PISTACHIOS
  • Servings: 6-8
  • Time: 1hr 50mins
  • Difficulty: easy

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I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.

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ROASTED BRUSSELS SPROUTS

ROASTED BRUSSELS SPROUTS

  • Servings: 6
  • Difficulty: easy
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Roasted Brussels Sprouts

We got hooked on these in California. If you throw in a little pancetta or chopped bacon before roasting, it suddenly becomes a light main. Continue reading “ROASTED BRUSSELS SPROUTS”

ROASTED CARROT STICKS WITH ONION

ROASTED CARROT STICKS WITH ONION

  • Servings: 4
  • Difficulty: easy
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Roasted Carrots with Onion

There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable. Continue reading “ROASTED CARROT STICKS WITH ONION”

HARICOTS VERTS WITH PIGNOLI

HARICOTS VERTS WITH PIGNOLI

  • Servings: 2-4
  • Difficulty: easy
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This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.
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BLANCHED BROCCOLI

BLANCHED BROCCOLI

  • Servings: 2-4
  • Difficulty: easy
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Blanched Broccoli

Green veggies ask for a light hand when exposed to heat. Here’s how to do it right… bright green, al dente and delicious. Continue reading “BLANCHED BROCCOLI”

HERBED WHIPPED POTATOES

HERBED WHIPPED POTATOES

  • Servings: 10-12
  • Difficulty: easy
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Herbed Mashed Potatoes

Our daughter, Jessi, absolutely loves mashed potatoes, and so in June of 2006 she and I set out to create the mashed potatoes of our dreams. She wanted rich, flavorful, indulgent potatoes… I wanted potatoes that managed to taste indulgent, without all the remorse. Continue reading “HERBED WHIPPED POTATOES”