recipes from Adrienne Asher
For me, ratatouille is the definition of high summer—rich colors, fresh ripe vegetables, dinners outside with friends and family…
For an oven-roasted version, click here.
Ratatouille
Yield: 3 quarts / 12 cups
4 tablespoons extra-virgin olive oil
2 large yellow onions (1 lb.), diced large
1 head garlic, cloves smashed and peeled
1 large eggplant (1 lb.), cut into … Read more
Haricots Verts Amandine
Serves 2-4 // Two servings = 179 calories, 8 net carbs
Kosher salt
1/2 pound thin green beans, trimmed
1 tablespoon unsalted grass-fed butter (or olive oil)
2 ounces slivered almonds
1 large clove garlic, thinly sliced
1 medium shallot, thinly sliced
3/4 tablespoon lemon juice or champagne vinegar
Freshly ground black pepper
2 ounces chopped, cooked … Read more
My favorite method of cooking broccoli, bar none!
Parmesan-Roasted Fresh Broccoli
1 pound (about 1 large head) broccoli florets, cut into bite-sized pieces
2 tablespoons extra-virgin olive oil
Salt
Garlic powder
½ cup grated Parmesan cheese (or more)
Lemon zest from one lemon
Pinch of red pepper flakes (optional)
Preheat the oven to 400 degrees. Line a large, rimmed baking
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
