AVOCADO CORN SALAD

AVOCADO CORN SALAD

This salad brings together many of our favorite foods. For example, we pretty much adore avocados. They are on our short list of miracle foods for their healthy fat, fiber, and vitamin content. They also pack enough protein to leave you feeling satisfied without weighing you down.

Continue reading “AVOCADO CORN SALAD”

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.

Continue reading “ROASTED ASPARAGUS”

BAKED BEETS WITH PISTACHIOS

Baked Beets With Pistachios

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.

Continue reading “BAKED BEETS WITH PISTACHIOS”

ROASTED BRUSSELS SPROUTS

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 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

This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.

Continue reading “HARICOTS VERTS WITH PIGNOLI”

BLANCHED BROCCOLI

Blanched BroccoliGreen 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”