This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt. INGREDIENTS 1 teaspoon extra-virgin olive oil 1 shallot, finely chopped… Read More »
Ingredients 3 large portobello mushrooms, sliced 1 each medium sweet red, orange and yellow peppers, sliced 1 medium zucchini, sliced 10 fresh asparagus spears, cut into 2-inch lengths 1 small onion, sliced and separated into rings 3/4 cup grape tomatoes 1/2 cup fresh sugar snap peas 1/2 cup fresh broccoli florets 1/2 cup pitted Greek… Read More »
4 c. Shredded cabbage However much cilantro you want An avocado or two in chunks 1c. Chopped tomato 1/3 c. Sliced green onion 2 T. Lime juice 1 T. Olive oil 1/4 t. Salt *Mix all to make cabbage slaw. 1 lb. fish of choice 1t. Chili powder 1/4 t. Salt *Mix salt and chili… Read More »
This is one of my absolute favorite recipes! Thank you, Allison Stockman! Prep –> 20 min. Total time –> 30 min. Servings: 4 Ingredients Coarse salt and ground pepper 1 pound asparagus, ends trimmed and cut into 2-inch lengths 1 pound sugar snap peas, strings removed 1 pound bow-tie pasta (farfalle) 4 tablespoons extra-virgin olive oil… Read More »