Roasted Asparagus

When I was growing up, my grandma had a garden bed with beautiful asparagus growing in it...but I don't remember ever eating any of it.  hmmm... I was probably a picky eater back then.  I do remember eating yummy bottled peaches and the BEST homemade pickles at her house.  I have her pickle recipe and someday....if I get my hands on some good cucumbers to pickle I will post it here :)

Anyway.....now I love asparagus and wish I had a garden bed of my own beautiful asparagus.  I think I will plant some this spring.  I especially love roasted asparagus.  SO simple and yummy!!  

Mmmm...fresh asparagus is so pretty!

Roasted Asparagus

Ingredients:

Asparagus

Olive oil

Salt

Pepper

Directions:  Preheat oven to 400 degrees.  Cut the tough part(~1-2 inches) off of the bottom of the asparagus.  Place asparagus on a baking sheet.  Drizzle with olive oil and toss to coat.  Sprinkle with salt and pepper to taste.  Bake for approx. 25 minutes until it starts to get crispy and asparagus is tender.

Pasta Salad

I love pasta salad!!  It is SO easy and so versatile....you can add whichever veggies you like and leave out the ones you don't. 

 

Also, use whatever noodles you prefer.  I usually use the tri-colored noodles to add a little more color, but you can use anything.....whole grain, bow-tie, spiral....even spaghetti noodles if you want.

Pasta Salad

Ingredients:

Pasta, cooked according to directions

Sliced olives

Cubed cheese....I use Monterrey Jack

Sliced carrots

Grape or cherry tomatoes, whole or cut in half

Sliced/cubed cucumbers

Italian dressing

 

Directions:  Add as much of each ingredient as you like....according to taste and how many servings you are making.  Mix all ingredients together and enjoy.  

a few Thanksgiving Foods

 Like I said in my last post.....I have very few Thanksgiving type recipes.  Here are a few recipes that I LOVE...that would be welcome on my Thanksgiving table or on my table anytime:)

 

Dinner Rolls

 

Grape Salad

 

Crusty Rolls

  

Boston Market Cornbread

 

Broccoli Salad

Skeleton Halloween Veggie Tray

I made this veggie tray for my son's birthday party(Halloween baby:)) several years ago.  I know I have posted this picture before, but thought I'd share it again.

Skeleton Veggie Tray

Made with cucumbers, celery, carrots, sugar snap peas, bell peppers, broccoli, sliced mushrooms and cherry tomatoes.

Roasted Cherry Tomatoes

The other day...I was making some SUPER yummy Baked Rigatoni for dinner.  We have A LOT of cherry tomatoes in the garden right now and I thought they would be SO good, roasted and served with the rigatoni....and I was right :)  SO GOOD!!  Of course they would be super yummy served alone or with many other dishes.

Roasted Cherry Tomatoes

Ingredients:

Cherry Tomatoes

Olive Oil

Course Kosher Salt

Fresh Ground Pepper

Directions:  Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil, toss tomatoes with the olive oil on the baking sheet.  Spread the tomatoes so that they are in a single layer.  Sprinkle with salt and pepper.  Roast in the oven for 15 to 20 minutes until the tomatoes are soft. 

Broccoli Salad

My sister made this for us while she was visiting a couple of weeks ago. It is SO yummy!!

Broccoli Salad

Ingredients:

• 3 crowns of broccoli
• 12-14 slices of cooked, chopped bacon
• ~1/3 cup grated Parmesan cheese
• 1 cup mayonnaise
• 1/3 cup sugar
• 1 T Red Wine Vinegar

Directions: Wash and chop broccoli into bite size pieces and put in a bowl. In a separate bowl mix together 'dressing' ingredients: mayo, sugar and vinegar. Pour 'dressing' over broccoli and toss to coat. Stir in bacon and Parmesan cheese. Adjust the amount of bacon and Parmesan cheese to your taste.