by request!
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cookie sheet
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asparagus
olive oil
salt
pepper
garlic
(whatever spices you like, we use Tony Chachere’s)
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Preheat oven to 400F.
Prep asparagus by snapping ends (let break at the weakest point to get rid of tough parts) and placing in cooking pan. Drizzle with oil and shake to coat. Sprinkle with salt, pepper, and other seasonings. Cook for 5-15 minutes depending on preference.
Another victory in our battle against the greens. A created this recipe as a breakfast dish once we instituted the “no meal without lettuce” rule. We liked it enough to make a few batches to keep in the fridge for breakfast on the run this week. I think we might have gone through 2 heads with this one recipe!
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(hand) blender
lettuce
frozen strawberries (hulls on!)
honey
whipping cream (yogurt?)
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Combine a couple large handfuls of lettuce and a handful of strawberries. Blend.
Add honey and cream. Blend. Adjust to taste.
pot of simmering water
thin metal bowl
whisk
egg yolk (1)
lemon juice (1 t)
melted butter (4 T)
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Whisk egg yolk in bowl. Add lemon juice to bowl and stir entire mixture over (not touching) pot of simmering water until thickened enough to resist. Slowly add butter while whisking until combined and smooth. Season after completion.
large pot
mug
slotted spoon
eggs
salt/pepper
vinegar
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Fill pot 1/2 with water. Season with salt and pepper. Add vinegar until you can taste it (a few tablespoons). Bring to a very gentle simmer.
Break egg into mug. Hold mug and stir water rapidly until whirlpool forms. Remove spoon and gently tip egg into center of whirlpool.
Leave to cook for 2-4 minutes. Remove egg with slotted spoon and drain.
In the battle against the greens, this is our favorite quick win. Not so good for lettuce, but you can quickly conquer a whole bag of spinach as a side dish with this classic.
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large pan
stirring utensil
spinach (or any substantial leafy green)
oil
butter
salt
lemon juice
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Heat the pan and add just a bit of oil and butter, equal parts. Keep heat high.
Dump in all greens and stir. They will wilt and shrink quickly.
Salt and continue cooking until softened to your liking (mind the stems).
Plate and drizzle with lemon juice.
Eat immediately.
