Goes great with steak
You might need to buy:
- Salt and pepper to taste
- olive oil
- unsalted butter
- asparagus spears trimmed of woody ends and sliced on diagonal to 1” thick
- button mushrooms sliced
- finely grated lemon zest
- lemon juice
You might need to buy:
- Chopped Shallots
- Chopped Garlic
- Olive Oil
- White Wine
- Heavy Cream
You might need to buy:
- olive or canola oil
- white pepper
- balsamic vinegar
Serve with grilled filet
serves 2
You might need to buy:
- asparagus
- zucchini
- baby bella mushrooms
- Vegetables:
- honey
- red wine
- cracked black pepper
- Sauce:
- garlic
- pepper
- olive oil
Most eggplants produce a bitter-tasting alkaloid. A method for removing this unwanted flavor is to sprinkle the slices with salt and let them rest in a colander for an hour. Afterwards, rinces the slices under cold water, gently squeezing out the moisture. Pressing on the slice also collapses the eggplant’s air pockets, reducing the absorption of oil during frying.
serves 6
You might need to buy:
- Salt and freshly ground black pepper
- Eggplants
- Salt and freshley ground black pepper
- Marinara Sauice
- Garnish
- Basil leaves
ready in about 50 minutes
You might need to buy:
- Brussels sprouts
- good olive oil
- kosher salt
- freshly ground black pepper
ready in about 50 minutes
You might need to buy:
- Brussels sprouts
- good olive oil
- freshly ground black pepper
serves 4
You might need to buy:
- olive oil divided
- salted cashew nuts divided
- grated fresh gingerroot
- low sodium chicken broth
ready in about 50 minutes
You might need to buy:
- kosher salt
- good olive oil
- Brussels sprouts
- freshly ground black pepper
serves 6
You might need to buy:
- kosher salt and pepper
- buttermilk
- heavy cream
- ground nutmeg