on the last post, i saw photos, but you all saw only squares…
some of you mentioned red x’s…
at least i know you are all paying attention, but i’m sorry you didn’t get to see the pretty flowers in our yard…
maybe i can round up a teenager to sort it out…
i’m also having trouble with cutting and pasting from emails onto the blog.
do you think i have a demonic possession?
in an effort to make it up to you, here’s a super yummy recipe from my good friend E:
boil one bunch of asparagus how you like it, and then pour the following dressing over it and put it in the fridge.
1 clove crushed garlic (i might confess to using 3-5)
2-3 TBSP olive oil
juice of one lemon (i am easily persuaded to use substantially more) OR a few TBSP of bottled lemon juice
1-1/2 TBSP dijon mustard
a bit of water, if needed (i never add it)
shake all together and pour over asparagus
i imagine this dressing would also be great over boiled potatoes, and possibly other veggies as well. but it’s sooooooooooo good over asparagus…YUM!
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and here’s a summery recipe that’s great for picnics and my kids love. you can add or subtract veggies depending on what your family likes.
RAINBOW SALAD:
1 red pepper
1 yellow pepper
1 can baby corn
1 cup snow peas
1 carrot
10 raw green beans
1/2 red onion
1/4 cup sugar
1/3 cup apple cider vinegar or balsamic vinegar
1/4 tsp salt
1/8 cup oil
1/4 tsp garlic powder
wash and chop all veggies
mix all dressing ingredients
mix everything together and let sit at least a few hours in the fridge for the flavors to blend before serving.
this is a great way to use up bits and odds and ends of extra vegetables you have around. the composition of this salad changes every time we make it, and as long as the dressing is the same, my kids love it.
enjoy!
May 18, 2012 @ 16:26:04
Both sound yummy, but I have to admit to cringing (shuddering is really more like it) when you use the term “Boil asparagus”. For shame…steaming is so much better and doesn’t leach all the yumminess out. Boiling it, in my opinion, just reminds me of that glop that comes out of a can of asparagus, inedible, unappealing and not worth the money you spent on it.
(rant over) The dressings both sound out of this world!
May 18, 2012 @ 16:42:36
i would agree, try steaming, it’s much better and easier to control the balance of crunchy & cooked veg.
ps. add chunky rock salt (or sea salt if you prefer) to the water & you won’t need to put too much extra on when served
(the resident chef at chez moi)
May 18, 2012 @ 22:54:04
Sounds delish. I think I will try it with the asparagus I just bought. And yes, I could not see the pics either. Better luck next time.
May 20, 2012 @ 04:06:39
We now toss our asparagus in olive oil and roast 15ish min at 375 or so. And the dressing is great on steamed broccoli as well (I add olive oil, too).