Asparagus can be cooked so many different ways and take on numerous flavor combinations. It can be eaten fresh or grilled, steamed, broiled, baked, and even fried.
Nutritionally, asparagus is low in calories and high in Vitamins A, C, K, and E. It is considered a heart-healthy vegetable and aids in blood clotting due to its high K content.
This recipe can be made a day ahead and stored in the refrigerator for up to a week. If the salad seems dry, try sprinkling it with a little extra lemon juice, vinegar and a small amount of sesame oil.
This looks like a super hard and involved dish to prepare but trust me, it is simple…especially if you use a store-bought pie crust.
You can adjust the veggies to taste but I would recommend trying it with the ingredients listed in the recipe, for the first time, and then feel free to adjust it to your taste when you make it again.
The key is to make sure you add HEAPING tablespoons of flour, otherwise, the quiche will be too runny. A note of advice, let the quiche sit on the counter for about 10-15 minutes before slicing it. Leftovers can stay in the refrigerator for up to 5 days.
One of my favorite dishes is eggplant parmesan. It is, however, tedious and takes a good amount of time to prepare. Therefore, it is a dish that generally only make for special occasions.
This recipe has a lot of delicious summer flavors and comes together in a fraction of the time it takes to make eggplant parmesan. It is great served by itself, with hard-crusted bread, or pasta.
1: It is important to remove extra moisture and eliminate any bitterness from the eggplant. To accomplish this, keep the skin on the cleaned and dried eggplant, slice it into 1/2″ slices, and place them on paper towels. Sprinkle each round with salt and cover with another layer of paper towels. Let the rounds sit for at least 15 minutes, or up to 30 minutes. Gently pat dry, keeping some of the salt on the eggplant. Then, proceed to slice each of the rounds into quarters.
2. Eggplants, zucchini, and tomatoes vary in size. If you have too many veggies to fit into a 9×13″ casserole, put the remainder into a second smaller casserole.