Spring vegetable/57 recipes

This is a nice change of pace for green beans, with an interesting, complex flavor. I steamed the beans instead of boiling to retain more of the nutrients. Lightly toasting the almonds boosted the nutty flavor.

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

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I added dumplings to this and this one pot meal was delicious!

Made with mostly whole wheat flour and olive oil, these cheddar biscuits still come out very flakey. Cheddar cheese adds some tangy cheesiness. Yum!

Quick, easy and delicious. An ideal week day dinner.

A delicious way to use up your leftover turkey. Enjoy :)

Lobster and Shrimp Bisque with Fresh Tarragon

The idea of Korean Tacos trucks and the delicious tacos they produce intrigued me. I developed this as my own version of an Asian flavored taco.

Masa Biscuits recipe

A straight-up, easy to make bran muffins.

Buttermilk dressing gives the cole slaw creaminess in taste by keeps it light without adding much in the way of fat. Fresh chives and parsley keeps the taste bright. A tasty side dish with BBQ!

Molasses not only gives the pumpkin pie a darker and richer color, but it also lends a tangy flavor to the pie. Rum adds extra yumminess, and it's a great pair with molasses. Nobody wants to resist one slice of this delicious pumpkin pie.