recipes from Adrienne Asher
This dish is so simple—Just blanch the green beans until crisp tender, then toss with halved cherry tomatoes and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Green Bean Salad
4 servings
In summer—or as soon as we can get outside without being rained upon—we make grilled marinated portobellos into a meal featuring other grilled veggies, like asparagus, zucchini, red bell peppers…you name it!
Marinated Portobello Mushrooms
2 portobello mushrooms
Marinade
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 … Read more
Sweet Potato-Apple Bake
2 large sweet potatoes, peeled, thinly sliced*
2 medium apples, thinly sliced*
1 medium orange, zested and juiced
2 tablespoons pure maple syrup (or 6-12 drops liquid stevia glycerite+2 tsp. orange juice)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup chopped walnuts or your favorite granola
Honey (optional)
Preheat oven to 375 degrees.
In a … Read more
4 garlic cloves, thinly sliced
1 teaspoon Sriracha sauce
2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2” pieces (about 12 cups)
Sea salt and freshly ground black pepper, to taste
2