WHERE HEALTHY AND FRESH MEET DELICIOUS
Eggs are one of the nature’s most perfect foods, especially when you consider how economical it is to put this protein on the table. As a busy father, I am always looking for healthy choices for my family. I consider eggs as one of the …
In the Garden State, Asparagus has a short season, so I try to have it on the table as often as possible to take the advantage of the freshness and the quality. Therefore, I have been very creative of making different asparagus dishes to please …
Not only eggs have high quality of protein and nutrients, but they are quick and easy to cook as well. That is why; I always have a box of eggs available, either for busy days or for an elegant meal. In this recipe, I picked …
I like to make this recipe to impress friends and family. Even though the dish looks fancy, the fried hard-boiled eggs are easy to make just breaded and fried. The Asparagus purée pairs very well the crispness of the fried eggs. Preparation time: about 15 …
Have you ever wondered how come sometimes you end up with tough, stringy and fibrous asparagus, even if you bought it from the farmers’ market?The answer is that there is a tough outer layer at the lower end of each stalk; the solution is to …
Since asparagus has a delicate taste, the best cooking option is steaming; not only it helps preserve the nutrients, but also helps keep the texture and the flavor as well. Its delicacy makes it perfect side dish for eggs, poultry and meat. INGREDIENTS: 1 pound …
Spring asparagus makes a great side dish that pairs very well with meat and poultry, as they do not overwhelm the aspects of the dish. In this recipe, I served my blanched asparagus with seared duck breasts and the results were phenomenal. INGREDIENTS: Fresh Asparagus Kosher …
I feel like the farmers markets have already started offering all kind of colorful varieties of produces such as asparagus, carrots and peas. This is the first asparagus of the season, which means they are bright green, extra tender and fresh. In this recipe, I …