Cooking for Two
We both love fresh asparagus, pickled or canned not so much. The sauce brings this dish to the next level. You can serve hot or at room temperature. We enjoy it both ways. This sauce could be used with fresh green beans as well.
It’s a salad that can be made almost year-round. It is crisp and loaded with flavor. Not loaded down with sauce, but enough to add a zing to the salad.
Since you can adjust it to your tastes, you will enjoy it a lot. Make sure you have enough chips on hand, you are going to need them.
Be warned: This cheese dip is addicting. It has a delightful flavor, and the cilantro adds a fresh touch.
We were both amazed by this vegetable dish. Bethany and I don’t usually care for thyme or rosemary, but they’re both in this dish. Bethany is not a zucchini girl so she doesn’t eat it. I love it, so more for me.
These go well with any dish that has an Asian flair. We both enjoy cooked carrots, and we especially liked these with the sauce.
If you want crunchy onion rings on your menu, this recipe will make you shine as a cook.
My mom, Bethany’s Grandma, lived on a farm. When the green beans were in season, we had this dish often. I never grew tired of it, as I cook it often now. It is a finished dish for family or guests.
My Cauliflower can’t be mushy, it needs to have a bit of a bite. I eat mushrooms anyway I can, I love them. This recipe surprised me with its flavor. The garlic was a nice touch and the Parmesan added a nutty note.
We like this twist on regular green beans. We always use fresh green beans; it’s a must for this recipe. They go well with any main course, not just Asian-inspired dishes.