Preheat oven to 375°F.
Toss asparagus with the oil, garlic powder, black pepper, and salt.
Place asparagus on a cookie sheet or other sheet pan and roast in preheated oven for 5 minutes, or until slightly tender.
Top asparagus with parmesan and bake for an additional 2-4 minutes, or until cheese is melted and has started to brown.
Serve warm.
Preheat oven to 375°F.
Toss asparagus with the oil, garlic powder, black pepper, and salt.
Place asparagus on a cookie sheet or other sheet pan and roast in preheated oven for 5 minutes, or until slightly tender.
Top asparagus with parmesan and bake for an additional 2-4 minutes, or until cheese is melted and has started to brown.
Serve warm.
Tear or cut the greens into bite-sized pieces, removing the hard stems.
Heat a large saucepot over medium-low heat. Add olive oil and onion and cook until it starts to turn translucent, about 4 minutes.
Add garlic and continue to cook, stirring often, for 30 more seconds. Turn down the heat if the onions begin to brown.
Add the greens, salt, and pepper to the pan. Stir the greens often. Add water if necessary to wilt, a few tablespoons at a time.
Continue stirring until greens are fully cooked, about 5 minutes.
Serve.
Gather all ingredients and equipment.
Preheat oven to 400°F (200°C).
Remove stem and core from the cauliflower and cut into small florets.
Toss the cauliflower florets with the rest of the ingredients and place on lined baking sheet.
Bake until cauliflower is golden brown and tender, about 25-35 minutes.
Gather all ingredients and equipment.
Heat oil in a deep heavy bottomed pan over medium heat. Add the onion and sliced ham and sauté for 5-7 minutes or until the onions become slightly translucent (see-through).
Add cabbage, red pepper, vinegar, caraway seeds, red pepper flakes, salt, and water.
Cover the pot and cook over medium-low heat, stirring occasionally, for about 30 minutes or until the cabbage is soft and tender.
Bring a pot of water to a boil. Once boiling, add the cauliflower. Cook about 10 minutes until very tender.
Drain the cauliflower and transfer to food processor or blender. Puree cauliflower until smooth. (Alternative method: mash cauliflower with a potato masher.)
Add the butter, milk, and seasonings and blend or mash to combine. If cauliflower is too thick, add milk in small amounts. Puree until it reaches a light and smooth consistency.
Gather all ingredients and equipment.
Preheat oven to 350°F (180°C).
Trim leeks removing the dark green leaves and peeling off the tough outer layer.
Cut leeks lengthwise, leaving each half with root attached. Clean between the layers thouroughly under cold running water to remove sand and grit. Once clean, cut roots off.
Heat a medium oven-proof sauté pan over medium heat. Add olive oil.
Once oil is hot, add the garlic and the leeks, cut side down, in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and the size of the leeks. Cook for 3-4 minutes until leeks have lightly browned.
Flip leeks and cook for another 3 minutes to lightly brown.
Once all of the leeks are browned on both sides, add wine, stock, thyme, salt, and pepper. Bring to a simmer, cover, and cook in the oven for 35 minutes or until leeks are tender.
Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted. Serve immediately.
Gather all ingredients and equipment.
Preheat oven to 350°F (180°C).
Trim leeks removing the dark green leaves and peeling off the tough outer layer.
Cut leeks lengthwise, leaving each half with root attached. Clean between the layers thouroughly under cold running water to remove sand and grit. Once clean, cut roots off.
Heat a medium oven-proof sauté pan over medium heat. Add olive oil.
Once oil is hot, add the garlic and the leeks, cut side down, in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and the size of the leeks. Cook for 3-4 minutes until leeks have lightly browned.
Flip leeks and cook for another 3 minutes to lightly brown.
Once all of the leeks are browned on both sides, add wine, stock, thyme, salt, and pepper. Bring to a simmer, cover, and cook in the oven for 35 minutes or until leeks are tender.
Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted. Serve immediately.
Gather all ingredients and equipment.
In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.
Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.
On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.
Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.
In a medium bowl, toss the cucumbers with the dressing.
Top with toasted peanuts and cilantro to serve.
Gather all ingredients and equipment.
In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.
Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.
On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.
Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.
In a medium bowl, toss the cucumbers with the dressing.
Top with toasted peanuts and cilantro to serve.
