Roasted Asparagus
Posted on October 27, 2007
1 lb Fresh asparagus
2 ts Olive oil
2 tb Parmesan cheese, shredded
1 Lemon, cut into wedges
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears then sprinkle with kosher salt. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning. Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.
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Lemon Parmesan Spaghetti
Posted on October 27, 2007
8 ounces spaghetti
1/3 cup unsalted butter
1 (8 ounce) container sour cream
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
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Apple Carrot Salad
Posted on October 26, 2007
1 lb. carrots, peeled and shredded
2 large tart apples, peeled and shredded
1/2 cup raisins
2 Tbs. lemon juice
2 Tbs. honey
1/2 tsp. vanilla extract
1 cup plain yogurt
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