This dish is perfect for hectic weeknights - you can sub in any cheese or veggie you have on hand and it will turn out just as nicely. Feel free to add any other preferred ingredients to make this dish a family-favorite.
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
Things are heating up a bit for a few characters (in both good and bad ways), so it’s not hugely surprising that one of Ivy’s tasks this week is to make a
A complete, tasty and very healthy Paleo meal that everyone will enjoy. Great roasted wild salmon fillets with tasty cherry tomato and asparagus sides. [LINK]
This Asparagus Bow-Tie Pasta recipe contains farfalle, philadelphia cream cheese, kraft 2% milk, fresh asparagus spears, oil-packed sun-dried tomatoes and more.
Grilled Ham and Asparagus Panini Recipe from Festival Foods. This is by far my most favorite sandwich of the month. I like mine with roasted asparagus and sourdough bread. Another great option is using some melty Fontina or farmers cheese. I have also made this with thick pita bread and it adds another dimension. I love to make this sandwich for those days when you want something from those expensive Bistros, but also want to make it your own. Please try your own style and let me know how it turns out for you!
Our better-for-you side proves that sometimes the simplest recipes are the best: fresh asparagus with almonds, mushrooms, lemon juice and delicate dressing. Say no more.
