Roasted Asparagus with Scrambled Eggs by Ina Garten

Roasted Asparagus with Scrambled Eggs by Ina Garten

Roasted Asparagus with Scrambled Eggs by Ina Garten

1 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Roasted Asparagus with Scrambled Eggs by Ina Garten  ¾ pound fresh asparagus  Good olive oil  Kosher salt and freshly ground black pepper  1/8 cup freshly grated Parmesan cheese  6 extra-large eggs  3 tablespoons half-and-half  1 tablespoon unsalted butter  2-4 slices seven grain bread Preheat the oven to 400 degrees. Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.

Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.

While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper to taste. Melt ½ tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add ½ tablespoon of butter, and stir until it melts. Check for salt and pepper and serve with the roasted asparagus and seven grain bread.

Roasted Asparagus with Scrambled Eggs by Ina Garten

2 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms by ClosetCooking.Blogspot.com  1 tablespoon oil  2 ramps (cleaned, trimmed and chopped)  8 asparagus spears (cleaned, trimmed and cut into 1/2 inch slices)  1 handful morel mushrooms (sliced)  4 eggs (lightly beaten)  salt and pepper to taste Heat the oil in a pan.

Add the ramps and saute until fragrant, about 2 minutes. Add the asparagus and mushrooms and saute until the asparagus is tender, about 3-5 minutes. Add the eggs and stir the eggs until they are cooked, about 1-3 minutes. Season with salt and pepper.

Asparagus & Parmesan-Egg Crumb Topping by Ellie Krieger  2 slices whole-wheat bread, crusts removed  1 hard-boiled egg  3 tablespoons chopped parsley leaves  1/2-ounce (1/4 cup) freshly grated Parmesan  1/4 teaspoon salt  Pinch pepper  2 pounds asparagus, washed, ends snapped off Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes.

Remove from heat and cool completely. Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.

Steam the asparagus until firm, but tender, about 3 to 4 minutes. Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping. (Note: 1 serving = 1/4 pound asparagus, plus 1/4 cup topping)

Roasted Asparagus with Scrambled Eggs by Ina Garten

3 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Asparagus Frittata  1 scallion, chopped  6 eggs  1 cup of shredded cheese, fontina or parmesan is nice  ¼ cup of milk, half and half or cream  left over asparagus, cooked, chopped  Olive oil or butter  Sea salt A frittata is basically a crust-less quiche but is a fun twist for breakfast, brunch, lunch or even a nice dinner with a side salad.

Heat oven 375F. Heat pan on medium heat. Add a tablespoon of oil or butter. Add sliced onions and caramelize slowly, 15 – 20 minutes until golden. In the meantime, mix the eggs, cheese, and milk. Add in the asparagus (or any other vegetable.) Once the onions are caramelized, add the egg mixture to the pan on the stove top. As it begins to set, after a couple minutes, move it to the oven and cook for 10 – 15 minutes until it begins to brown on top and gets puffy. Roasted Asparagus w/ Capicola and Grilled Peppers by OpenSourceFood.com Wash and trim fresh asparagus, then steam until barely tender, about 4 minutes.

Immediately plunge into ice water to stop the cooking process and retain color and nutrients. Pat dry.

Lay out thin slices of capicola on a flat surface and place olive oil and balsamic marinated grilled peppers on top. Add whole basil leaves and asparagus and roll up jellyroll fashion. Secure with toothpicks. Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking. Pan-roast until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes per side. Drain briefly on paper towels, then transfer to a plate and dress with pecorino Romano, black olives and freshly ground pepper.

Roasted Asparagus with Scrambled Eggs by Ina Garten

4 © Copyright 2011 Annie’s Buying Club.

All Rights Reserved. Orzo with Peppers and Asparagus by AllRecipes Time: 30 minutes. This colorful recipe is a fresh twist on the classic pasta salad. Reader Michele Wagner, who gave us the recipe, suggests serving it with grilled salmon, but it's a nice side for any grilled meat you choose.  1 cup orzo pasta  4 tablespoons extra-virgin olive oil, divided  1/2 cup thinly sliced red bell pepper  1/2 cup thinly sliced yellow bell pepper  1/2 cup thinly sliced orange bell pepper  2 tablespoons minced garlic  1 pound asparagus, ends trimmed and cut in thirds  1/4 cup mixed chopped fresh mint, basil, and flat-leaf parsley  About 1/4 cup freshly grated parmesan cheese  3/4 teaspoon kosher salt  1/4 teaspoon freshly ground black pepper Cook orzo according to package directions.

Drain, rinse, and transfer to a large serving bowl. Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 minutes.

Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the salt, and pepper, stirring well. Serve with more parmesan on the side. Asparagus Pepper Salad Recipe by TasteofHome.com  10 cups water  1 pound fresh asparagus, trimmed and cut into 1-inch pieces  1/2 cup each chopped green, sweet red and yellow pepper  2 green onions (white portion only), thinly sliced  1/3 cup reduced-fat raspberry salad dressing In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

In a bowl, combine the peppers, onions and asparagus. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 3-4 hours before serving.

Roasted Asparagus with Scrambled Eggs by Ina Garten

5 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Red Pepper Confetti Asparagus by RecipeGirl.com  2 lbs fresh asparagus  1 red bell pepper, sliced thinly  2 Tbs olive oil  4 Tbs fresh lemon juice  ½ cup fresh dill, chopped  fresh ground pepper Preheat oven to 350 degrees. Place asparagus on a piece of aluminum foil large enough to hold the asparagus in a single layer and to fold over and seal. Place the foil and contents into a rectangular casserole dish. Lay sliced bell pepper over asparagus. Sprinkle the asparagus and bell pepper with olive oil, lemon juice, and dill. Season with pepper.

Wrap the foil around the asparagus (snugly but not tightly), and seal tightly by folding the edges together.

Bake 10-15 min., depending on the thickness of the asparagus. Serve immediately. Roasted Beet & Asparagus Salad by SeasonalOntarioFood.blogspot.com  4 to 8 smallish beets  450 grams (1 pound) asparagus  1 tablespoon grapeseed oil  1/2 teaspoon sea salt  6 to 8 large lettuce leaves  150 grams (5 ounces) feta cheese Wash the beets, but don't trim them. Roast them at 375°F for about an hour, until tender. I tend to roast beets for salad when I am baking something else; they will keep in the fridge for about a week. Allow the beets to cool completely before using. Wash and trim the asparagus, and toss it with the grapeseed oil on a baking sheet.

Spread it out and sprinkle it with the sea salt. Roast it at 450°F for 10 to 12 minutes, until well done. Let it cool.

Wash and dry the lettuce, and arrange it in a salad bowl or on individual serving plates. Arrange the beets, peeled and cut in quarters over it, as well as the asparagus, cut into bite-sized pieces and the crumbled feta cheese. Drizzle with the salad dressing.

Roasted Asparagus with Scrambled Eggs by Ina Garten

6 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Dressing:  the juice of 1/2 lemon  1/4 cup extra-virgin olive oil  1/2 teaspoon dill seeds  1/2 teaspoon fennel seeds  1/4 teaspoon hot paprika  a little salt, maybe Squeeze the lemon juice into a small bowl, and add the oil. Grind the dill and fennel seeds and add them, with the paprika.

Add a little salt, depending on how successful the sea salt was at sticking to the asparagus. Whisk well, and drizzle over the salad. Roasted Asparagus by SimplyRecipes.com  1 lb asparagus spears (thick spears are best for roasting)  1-2 Tbsp olive oil  2 cloves garlic, minced  Kosher Salt  Freshly grated black pepper  Lemon juice Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil.

(Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Roasted Asparagus with Scrambled Eggs by Ina Garten

7 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Asparagus and Smoked Salmon Bundles by Giada De Laurentis  1 bunch asparagus, ends trimmed (about 20 spears)  2 tablespoons olive oil  1 tablespoon chopped fresh rosemary leaves  Pinch kosher salt  Pinch freshly ground black pepper  4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear) Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes.

Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Fresh Asparagus or Green Beans in Carrot Rings by PerfectEntertaining.com A unique way to serve a vegetable ~ Serve one or more of these on each dinner plate along with the main entrée  1 large, fat carrot, peeled (the largest carrot you can find)  Small fresh green beans or use pencil size fresh asparagus  Kosher Salt and pepper  Butter Cut notches around the carrot lengthwise with a sharp knife; slice crosswise into about 1/4-inch rounds. Ream out the center of each carrot round, being careful not to break the ring. Put the asparagus inside the carrot ring (usually 2 to 4 beans or asparagus will fit into a carrot ring).

Steam them until tender crisp; toss gently being careful not to break the carrot ring, with salt, pepper, butter and serve.

Roasted Asparagus with Scrambled Eggs by Ina Garten

8 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Garlicky Roasted Asparagus by Martha Stewart  2 pounds asparagus, trimmed  2 tablespoons olive oil  4 garlic cloves, thinly sliced  Coarse salt and ground pepper Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Simple Prepared Asparagus:  Bunch of Asparagus  Olive Oil  Garlic  Sea Salt Add asparagus to a warm pan with some olive oil and garlic and stir fry. You can chop in pieces on a diagonal or leave it whole.

If they are thicker spears add 1/8 cup of water and cover to steam and then uncover to sauté a bit. You want them crisp-tender. Asparagus & Lemon Chicken over Rice by Cathy Lowe  2 tablespoons olive oil  1 whole boneless and skinless chicken breast, cut into 1/2 inch slices  Salt and pepper  4 cloves garlic, minced  1/2 red pepper, seeded and diced  1/2 pound asparagus, trimmed and cut into 1-2 inch pieces  1 teaspoon lemon zest  1/2 cup water, white wine or chicken stock  3 cups cooked rice In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet.

Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

Roasted Asparagus with Scrambled Eggs by Ina Garten

9 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Grilled romaine and asparagus salad by DiabetesSelfManagement.com  1 six-ounce head romaine lettuce  Nonstick cooking spray  Aluminum foil  4 medium spears or 8 thin spears fresh asparagus  1/4 cup thinly sliced red onion  12 grape tomatoes  1 tablespoon shredded Parmesan cheese  1/4 cup fat-free Italian salad dressing Heat grill. Cut lettuce head lengthwise in half, but do not trim off the base holding the leaves together; wash lettuce and pat dry. Spray a 12-inch piece of foil (or a larger piece, if needed) with nonstick cooking spray.

Place lettuce halves on foil and place on hot grill. Grill each side of halves for 2 minutes until slightly browned. Remove from grill and cool. Cut off base, then slice lettuce horizontally into ribbons, about 1 inch wide. While grill is still hot, grill asparagus on same foil, turning constantly, until slightly browned. Slice asparagus diagonally into 1-inch pieces. Place lettuce and asparagus in a medium salad bowl along with sliced onion, tomatoes, and Parmesan cheese. Toss, add dressing, then toss again.

Grilled Romaine by Alton Brown  1/2 cup red wine vinegar  2 hearts of romaine, rinsed and patted dry  1 tablespoon olive oil  Freshly ground black pepper  1 cup finely grated Parmesan  Vegetable spray, for pan Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper.

Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.

Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.

Roasted Asparagus with Scrambled Eggs by Ina Garten

10 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Roasted Strawberry Salad with Baked Goat Cheese by ClosetCooking.com 4 ounces goats cheese 1/4 cup bread crumbs 2 cups strawberries (stemmed and halved) 1 tablespoon honey 1 tablespoon balsamic vinegar 2 handfuls romaine lettuce (cut into bite sized pieces) 1 handful peas (optional) 1 green onion (sliced) 1 handful pecans (toasted, chopped) 1 tablespoon olive oil 1 teaspoon mustard salt and pepper to taste Freeze the goat cheese for 20 minutes.

Slice the goat cheese into discs. Dredge the goat cheese in the bread crumbs. Bake the goat cheese in a preheated 425F oven for 6 minutes.

Toss the strawberries in the honey and balsamic vinegar to coat. Place the strawberries in a baking dish in a single layer. Roast the strawberries in a preheated 425F oven until slightly caramelized, about 10-12 minutes. Pour the juices from the pan into a bowl and mix with the olive oil, mustard, salt and pepper. Assemble salad and toss to coat with the dressing. Spinach Salad with Fresh Strawberry Dressing & Toasted Pecans by EnlightenedCooking.blogspot.com  3/4 cup sliced strawberries, divided  1-1/2 tsp fresh lemon juice  1 tablespoon olive oil  Fresh black pepper and sea salt  2-1/2 cups pre-washed baby spinach  1/4 cup pecan halves, toasted  Optional: a few slivers of thinly sliced red onion (preferably soaked in cold water 10 minutes, then drained) Process 2 tbsp strawberries, lemon juice and olive oil in a blender until smooth.

Season with black pepper and sea salt to taste.

Place the spinach, pecans, and remaining strawberries in a large bowl and toss with vinaigrette to coat.

11 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Balsamic Chicken with Baby Spinach by Ellie Krieger  1 tablespoon olive oil  3 cloves garlic, chopped  2 (8-ounce) boneless, skinless chicken breasts, halved  8 ounces baby spinach  2 tablespoons balsamic vinegar  1/3 cup low-sodium chicken broth  1 cup low-sodium canned chopped tomatoes with juice  2 cups whole wheat couscous, cooked Heat a large saute pan over medium-high heat.

Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.

Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce. Creamed Spinach by Robert Irvine  1 pound fresh organic spinach, soaked several times in salt water to remove grit, wellrinsed and dried in a salad spinner  4 ounces bacon (about 4 strips)  1/2 cup heavy cream  1/4 cup Parmesan  Salt and pepper  Freshly ground black pepper Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the spinach, which will negate that advantage.) Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool.

Pour most of the fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about one-third.

While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander placed over a bowl. Cut the bacon strips into 1/4-inch pieces. Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a serving dish.

12 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Penne with Spinach Sauce by Giada De Laurentis  1 pound whole wheat or multi grain penne  3 garlic cloves  2 ounces goat cheese  1 ounce reduced fat cream cheese  3/4 teaspoon salt  1/2 teaspoon freshly ground black pepper  6 ounces fresh baby spinach leaves  2 tablespoons freshly grated Parmesan Bring a large pot of salted water to boil.

Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside. Meanwhile, place the remaining spinach leaves in a large bowl. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Simple Sautéed Spinach (or other Leafy Green)  1 bunch spinach (or kale or chard)  2 tablespoons olive oil  2-3 cloves garlic, chopped  Sea salt  Lemon (optional) Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will fall and the leaves will float. Spin dry. When using spinach it’s important to remember that the sweetness is in the stems, so only trim off the end. Chop. Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green (note: if using chard, add the thicker stems first and sauté several minutes before adding the leaves.) and turn until it is all wilted by the heat.

Cover and cook for one minute. Spinach takes very little time to cook whereas other greens can take a little longer. Season with salt and (a little lemon zest and a squeeze of lemon – optional) and enjoy.

13 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Greek Feta Spinach Frittata  1 bunch spinach  1/2 red onion diced  1 clove garlic  8 eggs  ¼ cup milk  1 pkg ricotta cheese (8-10oz)  ¼ teaspoon oregano  1 cup crumbled feta  Sea salt  1 cherry tomatoes, cut in 1/2 Wash spinach in a sink full of water. Trim the ends slightly. Saute onions in olive oil over medium heat until they begin to caramelize. Add garlic and spinach and turn until wilted. Remove from pan to cuisinart and pulverize.

Preheat oven to 375F. Mix eggs with ricotta, milk, sea salt, oregano, and feta cheese.

Add spinach mixture to eggs and whisk together while heating a pan on the stove top gently. Add butter to pan. Once it bubbles add the egg mixture. Move to oven and bake for 30 minutes until puffy and golden on top. Serve with sliced cherry tomatoes and maybe some olives on the side. Spinach Cantaloupe Salad with Mint by AllRecipes  4 cups fresh spinach leaves  1 cup sliced cantaloupe  1 cup sliced avocado  1/2 cup diced red bell pepper  2 tablespoons chopped fresh mint leaves  1 tablespoon mint apple jelly  1 1/2 teaspoons white wine vinegar  3 tablespoons vegetable oil  1 clove garlic, minced Divide spinach between 2 serving plates.

Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.

Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

14 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Spinach by SimplyRecipes.com  2 large bunches of spinach, about 1 lb  Olive oil, extra virgin  3 cloves garlic, sliced  Salt to taste Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately. Seared Salmon on Baby Spinach by Bon Appetit  2 7-ounce skinless salmon fillets  2 tablespoons (1/4 stick) butter  3 large shallots, sliced  1 1/2 tablespoons chopped fresh tarragon  3 ounces baby spinach leaves  1/3 cup dry white wine  1/4 cup whipping cream Sprinkle salmon with salt and pepper.

Melt 1 tablespoon butter in medium skillet over mediumhigh heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.

Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

15 © Copyright 2011 Annie’s Buying Club.

All Rights Reserved. Elbow Macaroni with Comté Cheese and Baby Spinach by ChocolateAndZucchini.com  100 grams (3.5 ounces) elbow macaroni  Salt  2 handfuls baby spinach leaves  40 grams (1.5 ounces) comté cheese (substitute gruyère cheese or parmesan)  1/2 teaspoon salted butter  Freshly ground pepper and nutmeg Pour four cups fresh water and a teaspoon salt in a medium saucepan, and bring to a boil. Pour in the macaroni and cook for the amount of time given on the package, or until al dente. While the pasta is cooking, grate the cheese coarsely using the large holes of a cheese grater.

Rinse and dry the baby spinach leaves, then chop them roughly.

When the pasta is done, drain and transfer to a bowl. Add in the butter and spinach, season with salt, pepper and a dash of nutmeg, and toss to coat. Top with cheese and toss just a little to combine -- you don't want the cheese to melt too fast. Throw in a spoon or fork, press "play" on the DVD player, and dig in. Tip: While the pasta is cooking, pour half a cup of very hot water (but not boiling) in the bowl you're going to use. This will heat up the bowl and help keep the pasta warm while you eat it. Discard the water just before you put the pasta in the bowl.

Spinach by Simply Recipes  2 large bunches of spinach, about 1 lb  Olive oil, extra virgin  3 cloves garlic, sliced  Salt to taste Cut off the thick stems of the spinach and discard.

Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive

16 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan.

Add a little more olive oil, sprinkle with salt to taste. Serve immediately Simple Sautéed Spinach (or other Leafy Green) by Annie Malka  1 bunch spinach (or kale or chard)  2 tablespoons olive oil  2-3 cloves garlic, chopped  Sea salt  Lemon (optional) Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will fall and the leaves will float. Spin dry. When using spinach it’s important to remember that the sweetness is in the stems, so only trim off the end. Chop.

Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green (note: if using chard, add the thicker stems first and sauté several minutes before adding the leaves.) and turn until it is all wilted by the heat. Cover and cook for one minute. Spinach takes very little time to cook whereas other greens can take a little longer. Season with salt and (a little lemon zest and a squeeze of lemon – optional) and enjoy. Baby Spinach is a superfood and is so easy to use. Sauté it with garlic as a side, add some lemon or lemon zest if you like. Add it to stews or soups.

Pulverize it to hide it in tomato sauces and ground beef including meatloaf or meatballs. Use it raw in salads. Gently wilt it under hot fish or chicken. Add it to cooked pasta. Sauté and then add eggs for a frittata or omelet. Roll it in phyllo dough with feta cheese. And if all else fails and you can’t use it within the week, freeze it to use later. So easy.

17 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Creamed Spinach Stuffed Tomatoes by Rachael Ray  1 cup heavy cream  1 tablespoon extra-virgin olive oil  1 small onion, finely chopped  2 cloves garlic, finely chopped  Salt and freshly ground black pepper  2 boxes chopped frozen spinach, defrosted  A few grates nutmeg  2 large beefsteak tomatoes  1/2 cup blue cheese crumbles  Chopped chives, for garnish Place the cream in a small pot and reduce by half by gently simmering 20 minutes. Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes.

Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper. Preheat broiler. Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

Sesame Spinach and Broccoli by Epicurious  1/2 bunch broccoli (about 1/2 pound)  1 garlic clove  1 tablespoon sesame seeds  1 teaspoon vegetable oil  1/4 teaspoon dried hot red pepper flakes  1 bunch spinach (about 1 pound)  2 teaspoons Asian sesame oil Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes.

Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.

18 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Sautéed Broccoli and Spinach by FitnessMagazine.com  3 tablespoons extra virgin olive oil  1 garlic clove, finely chopped  1 onion, finely chopped  3 cups broccoli florets  Kosher salt  Freshly ground black pepper  4 cups baby spinach Heat the oil in a medium skillet over medium heat. Cook the garlic for 1 minute. Increase the heat to medium-high and add the onions; cook, stirring, until translucent, 3 to 4 minutes. * Add the broccoli, salt, and pepper. Cook the broccoli until almost tender, 6 to 8 minutes, then add the spinach.

Cook, tossing to combine, until the spinach has wilted, about 3 minutes more. Detox Green Soup Recipe with Broccoli, Spinach and Ginger by GlutenFreeGoddess  1 tablespoon olive oil  2 cloves of garlic, chopped  2 tablespoons diced onion  1 inch of fresh ginger, peeled and chopped  4 cups fresh broccoli, cut up  1/2 pound of fresh spinach leaves  3 parsnips, peeled, cored, chopped  2 ribs of celery, trimmed, chopped  A handful of fresh parsley, roughly chopped  Fresh water, as needed  Sea salt and ground pepper, to tatse  Lemon or lime juice Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil.

Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened. Use an immersion blender to puree the soup. Taste test. Does it need brightening? Add a squeeze of citrus.

19 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Sesame Spinach and Broccoli by Gourmet  1/2 bunch broccoli (about 1/2 pound)  1 garlic clove  1 tablespoon sesame seeds  1 teaspoon vegetable oil  1/4 teaspoon dried hot red pepper flakes  1 bunch spinach (about 1 pound)  2 teaspoons Asian sesame oil Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes.

Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste. Broccolini with Crispy Lemon Crumbs by Gail Simmons  2 slices of white bread, torn  2 tablespoons unsalted butter  1/2 teaspoon crushed red pepper  1 teaspoon finely grated lemon zest  Salt  2 bunches Broccolini (8 ounces each), ends trimmed  3 tablespoons extra-virgin olive oil  1 small shallot, very finely chopped  Lemon wedges, for serving In a food processor, pulse the white bread until large crumbs form. In a large skillet, melt the butter.

Add the bread crumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet. Bring a large pot of salted water to a boil. Add the Broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry.

In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the Broccolini, season lightly with salt and cook, stirring occasionally, until the Broccolini is lightly browned in spots, about 4 minutes. Transfer the Broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.

20 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Make Ahead The lemon crumbs can be stored in an airtight container at room temperature for up to 2 days.

Emeril's Lemony Roasted Broccoli by PlanetGreen  12 cups broccoli florets (about 3 heads)  1/4 cup extra-virgin olive oil  1 ½ teaspoons salt, or to taste  Freshly ground pepper  1 cup Panko bread crumbs  1 cup Parmesan cheese  1 teaspoon lemon zest  2-3 teaspoons lemon juice Preheat oven to 450 degrees F. Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs, Parmesan, lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and then sprinkle the top with the bread crumb mixture.

Roast until the broccoli is tender and browned, 15 minutes.

Lemon Pepper Broccolini by VeganYumYum  1 tablespoon olive oil  1 pinch sea salt  1 bunch broccolini, sliced into pieces  1/2 teaspoon red pepper flakes  Lemon juice Add olive oil, salt, red pepper flakes and a sprinkling of black pepper to a saucepan and place on medium heat. Once it's hot, add the broccolini, using tongs to coat the broccolini in the oil and spices. If your broccolini has slender, tender stems, you can cook it fully this way. If the stems are a little thicker, you can add a couple tablespoons of water and cover the pan with a lid. This will quicksteam the broccolini, but the water will evaporate off so you won’t have to drain it.

Once the broccolini is bright green and tender but still crisp, squeeze some lemon juice over the stalks and serve.

21 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Tuna, Broccolini & Cauliflower Salad with Pine Nut & Anchovy Salsa by Taste.com.au  5 anchovy fillets, drained  1 garlic clove  2 tbs toasted pine nuts  2 tbs white wine vinegar  1 tbs olive oil  500g cauliflower, cut into small florets  1 bunch broccolini, stalks trimmed, cut into long florets  185g can tuna in springwater, drained  1/3 cup pitted kalamata olives  1 cup firmly packed flat-leaf parsley leaves Very finely chop the anchovies, garlic and 1 tablespoon toasted pine nuts. Place in a bowl with the vinegar, olive oil and freshly ground black pepper.

Cook the cauliflower florets in a large saucepan of boiling water for 2 minutes. Add the broccolini and cook for a further 2 minutes. Briefly rinse under cold water to cool slightly, then drain. Place the warm cauliflower and broccolini in a large bowl with the tuna, olives, parsley and remaining pine nuts. Pour over the salsa and toss gently. Serve immediately. Broccolini and Bucatini by Rachael Ray  Salt  1 pound broccolini or broccoli, trimmed into 3-inch long, thin florets  1 pound bucatini pasta  1 cup Pecorino Romano cheese, plus additional for garnish, freshly shaved or grated  3 tablespoons extra virgin olive oil (EVOO)  1 small Italian red chili pepper or Fresno chili pepper, thinly sliced or 1 teaspoon red pepper flakes  4 cloves garlic, very thinly sliced or grated  2 tablespoons fresh thyme, finely chopped Bring a large pot of water to a boil for the pasta.

When it comes to a full boil, salt the water and add the broccolini or broccoli and par-boil for about 3 minutes. Remove the broccolini or broccoli with a slotted kitchen utensil and cool in an ice water bath, then drain. Add the pasta and cook to al dente. Heads up: you will need a couple of ladles of starchy cooking water just before draining the pasta.

Meanwhile, heat the EVOO, three turns of the pan, in a large skillet over medium heat. Add the chili pepper and garlic and sauté for a couple of minutes. Add the thyme and stir, then add the broccolini or broccoli and heat through. Add the pasta and cheese and toss with a little starchy water to combine and coat the pasta. Garnish with additional grated cheese.

22 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Broccolini & Balsamic Vinaigrette by Barefoot Contessa  Kosher salt  4 bunches broccolini (1 1/2 pounds)  1/4 cup good olive oil  11/2 tablespoons balsamic vinegar  1/2 teaspoon Dijon mustard  1 teaspoon minced garlic  1/2 teaspoon freshly ground black pepper  1 lemon In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil.

Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.

Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot. Broccolini with Kalamata Dressing by FineCooking.com  1/3 cup pitted Kalamata olives  1/4 cup lightly packed fresh parsley leaves, plus 1 Tbs.

roughly chopped  1/4 cup mayonnaise  3 medium cloves garlic, peeled  Kosher salt and freshly ground black pepper  2 lb. broccolini, trimmed (4 bunches) Put the olives, parsley leaves, mayonnaise, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse into a coarse paste.

Bring a large pot of well-salted water to a boil. Working in 3 batches, boil the broccolini until tender, about 5 minutes per batch. Drain each batch well and keep warm in a large bowl covered with foil. Dab the olive mixture over the broccolini and toss well to combine. Season to taste with salt and pepper. Transfer to a platter, sprinkle with the chopped parsley, and serve.

23 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Limeand Honey-Glazed Salmon with Basmati and Broccolini by Epicurious.com  1/4 cup fresh lime juice  2 tablespoons finely grated lime peel  2 tablespoons honey  2 tablespoons chopped fresh cilantro plus additional for sprinkling  4 teaspoons soy sauce  1 tablespoon olive oil  3/4 cup sliced shallots (about 3 large)  1 1/2 cups basmati rice (9 to 10 ounces)  3 1/4 cups (or more) low-salt chicken broth  4 5-to 6-ounce skinless salmon fillets  1 bunch broccolini, bottom inch trimmed, stalks separated if necessary Preheat oven to 450°F.

Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat.

Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry). Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes.

Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet. Garlicky Broccolini by Rachael Ray  1 1/2 pounds broccolini  Coarse salt  2 tablespoons extra-virgin olive oil, 2 turns of the pan  4 to 5 cloves garlic, finely chopped Trim broccolini of ends. Place 4 to 5-inch long, thin stalks into a skillet and cover with water. Cover and bring to a boil. Add salt and reduce heat. Simmer broccolini 6 to 7 minutes, until

24 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. tender and bright green.

Drain the broccolini and return skillet to stove over medium heat. Add extra-virgin olive oil to pan, then garlic. Cook garlic 2 to 3 minutes. Add broccolini to pan and coat in garlic and oil then serve. Velvet chicken with fried almonds and broccolini by Cuisine.com.au  500-600g skinless chicken breast, sliced into strips  1 litre water  1 tbsp peanut or vegetable oil  2 tbsp peanut or vegetable oil, extra  100g flaked almonds  2 tsp ginger, finely sliced  2 bunches broccolini, blanched Velvet coating  1 egg white  1/2 tsp salt  1 tbsp rice wine or dry sherry  1 tbsp cornflour To coat the chicken, lightly whisk the egg white in a large bowl (do not let it go frothy).

Whisk in the other coating ingredients. Add the chicken strips and mix well. Refrigerate for 30 minutes. Bring the water and 1 tbsp of oil to boil in a wide pan (a wok is ideal). Add the chicken and keep stirring, to separate the strips, until the chicken pieces look white (this should take less than a minute). Tip into a colander and shake off liquid.

Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop on to paper towels. Wipe out wok. Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a minute. Add blanched broccolini for a few seconds and then serve. Scatter almonds over.

25 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Chicken and Broccolini with Orange Sauce by Rachael Ray  2 1/4 cups chicken stock, divided  1 cup Texmati rice or white rice  1 small bunch scallions, thinly sliced on an angle  1 large bundle broccolini, trimmed and cut into 2-inch pieces  1 1/2 pounds boneless, skinless chicken, white or dark meat (3 pieces breast or 5 to 6 thighs)  Salt and pepper  3 tablespoons high-temperature cooking oil, such as canola, safflower or peanut, divided  1 inch ginger root, grated or finely chopped  3 to 4 cloves garlic, finely chopped  1/3 cup Tamari, soy or low-sodium soy sauce  1/2 cup orange marmalade Bring 1 3/4 cups stock to a boil.

Stir in rice, cover, reduce heat to simmer and cook 15-18 minutes until tender. Add the scallions and fluff with a fork.

Bring a few inches of water to a boil for the broccolini. Meanwhile, thinly slice thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season sliced chicken with salt and pepper. To boiling water, add some salt and broccolini. Parboil the broccolini for 3-4 minutes then drain, run under cool water and reserve. Heat 2 tablespoons of oil in large nonstick skillet over high heat. To the very hot pan, add chicken and stir-fry until golden, no more than 5 minutes. Remove chicken to a plate and reserve. Add remaining tablespoon of oil to the pan, along with the ginger and garlic.

Stir 30 seconds then add soy, marmalade and remaining 1/2 cup stock. Add chicken and broccolini back to pan to heat until sauce is thickened.

Serve chicken and broccolini over rice.

26 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Pistachio Arugula Pesto with Penne and Sauteed Broccolini by VeganYumYum  8 Stalks Broccolini  2 Cups Dry Penne  2 Tbs Olive Oil  Pepper  1/2 tsp Balsamic Vinegar  1 Pinch Salt Pistachio Arugula Pesto – Serves four 1/2 Cup Roasted, Unsalted Pistachios 2 Tbs Sweet White Miso 1 Pinch Salt 2 Cups Arugula 4-5 Tbs Olive Oil Fresh Cracked Pepper Start heating your water. Place pistachios in the bowl of a food processor with salt and miso and pulse 4 times for 1 second per pulse.

Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not finish processing until pasta is completed.

Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute pan until over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but leave a long stalk. Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes, or until browned, then turn with tongs to cook another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat. Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula.

Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over).

Plate and layer broccolini stalks on top. Serve immediately.

27 © Copyright 2011 Annie’s Buying Club. All Rights Reserved. Broccolini and Spinach with Garlic, White Beans, Tomatoes and Parmesan by RachelsBite.blogspot.com  3 Tbsp. olive oil, divided  2 gloves garlic, minced  8 cups baby spinach  1 1/2 lb. broccolini  1 tsp. red pepper flakes  1 pint grape tomatoes  1 14-oz. can cannellini beans, rinsed and drained  1/4 cup grated Parmesan cheese Heat 2 Tbsp. oil in a wok over medium-high heat. Saute garlic until it sizzles, the add the broccolini and red pepper flakes. Saute about 7 minutes or until broccolini is tender but crisp. Transfer broccolini from wok to plate.

Add spinach to wok. Saute, tossing constantly, until spinach is wilted. Transfer spinach to serving plate. Place broccolini on top of spinach. Add remaining 1 Tbsp. oil to wok. Add tomatoes and cook 5 to 7 minutes, or until skins brown and tomatoes begin to split, stirring occasionally. Stir in white beans and cook 2 to 3 minutes, or until heated through. Spoon tomato-bean mixture on top of broccolini. Sprinkle Parmesan on top.

Broccolini & Spinach Pizza with Gorgonzola Sauce by AlbionCooks.blogspot.com  Pizza Dough  Baby Spinach  Broccolini  Gorgonzola Cheese  Butter  Flour  Milk  Salt, Black Pepper  Pine Nuts I used (store bought) pizza dough. Iwilted the baby spinach by putting it in a colander and pouring boiling water over it. I then squeezed out the excess liquid, chopped the spinach, then squeezed out even more liquid until it was quite dry. This went on top of the dough. I parboiled the broccolini (thick stems removed) for 1-2 minutes, drained, then rinsed with cold water.

28 © Copyright 2011 Annie’s Buying Club.

All Rights Reserved. The Gorgonzola sauce was 1-1/2 tsp butter, melted in a pan, 1-1/2 tsp flour, mixed in with the butter and cooked until frothy, 2-3 TBSP milk, mixed in over medium heat, and water to get a more liquid consistency. I used half of this sauce on top of the spinach and spread it out with the back of a spoon. I then added the broccolini and topped with the remaining half of the sauce. Added salt and pepper and brushed the edge of the dough with olive oil. A slim handful of pinenuts on top. Baked on a pizza stone at 450F degrees for 11 minutes. Dijon Roasted Potatoes and Broccolini by StolenMomentsCooking.com  1/3 c.

olive oil  1/4 c. Dijon mustard  4 – 6 large red skinned potatoes  Salt and pepper, to taste  1/2 lb. broccolini Combine olive oil and Dijon mustard in a small bowl. Whisk until combined. Refrigerate until using.

Wash potatoes and cut each into 6 wedges. Place in a large bowl and season to taste with salt and pepper; toss to combine. Pour all but 2 tablespoons of the oil/mustard combination on top and stir until potatoes are coated. Spread onto a foil lined baking sheet and bake at 375 degrees for 30 minutes. Toss broccolini with remaining oil/mustard mixture. Remove potatoes from the oven after they’ve cooked for 30 minutes and add broccolini throughout. Return to oven and bake about 10 more minutes, until potatoes and broccolini are tender.

Potato Salad by Simply Recipes  2 lbs of white new potatoes or Russet potatoes with skins on  3/4 cup sour cream  1/4 cup mayonnaise  1/2 cup thinly sliced green onions  1/2 cup chopped celery  1/4 cup parsley  2 dill pickles, chopped into 1/4 in cubes  6 slices of bacon, cooked and crumbled  Coarse salt  Freshly ground pepper In a large pot, cover potatoes with salted water.

Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp knife, 20-30 minutes. Drain well. Note