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
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