Amy It's Spring! Back to wonderful seasonal produce. And Custar Farm was nice enough to post on Facebook that their asparagus was in. I felt duty bound to support a local business. I'll get straight to the recipe: NikitaAsparagus is a vegetable we eat weekly. This week was a tough one because we just came back from our 35-mile hike on the Supai Reservation to see Havasupai Falls, and we took on a new puppy. I meal plan on Sundays before I grocery shop, and this week consisted of a lot of frozen box dinners that you can conveniently place in the oven to bake paired with a fresh veggie. I was too sore and unfocused to try to make scratch dinners this week. In fact, Christopher was an angel of a helper by cooking our box dinners. This picture shows our baked Chicken Cordon Bleu with a side of Roasted Asparagus. Just drizzle olive oil with salt and pepper, and bake on 400°F for 30 minutes. Find the right balance between crisp tender and crunchy roasted asparagus heads. Love, 99 GeorgiaAm I the only one who loves this put an egg on top of everything fad? I LOVE it. Randy and I try to have at least one egg meal a week. I like breakfast for dinner and after cooking most evenings I feel like I need a break. I saw this and thought. Hmm. This looks like it has potential. And it had asparagus in the recipe. What a crazy coincidence that asparagus was this weeks food challenge. :) Love the texture and flavor combinations. Very simple and pretty tasty. Jen Jen and fam are not fans of asparagus. the beauty of what we do is a person is never obligated to particpate. We have busy lives, some foods we aren't crazy about. Good news!! Next week has a new challenge for us. Looks like San Joaquin has an Asparagus Festival. Sadly it's it was several weeks ago.. Thankfully there's always next year
Until next week Amy, Nikita, Georgia and Jen
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