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Seasonal fresh asparagus rarely needs much fuss, however, the light lemon-olive oil dressing with the eggs & Parmesan is an almost complete meal or a simple lunch.
Brilliant green asparagus soup tastes as bright as it looks. We enjoy ours a tad chunky, but if you prefer a smoother silkier soup simply strain through a wire mesh strainer. It is also lovely hot or chilled.
Use any seasonal fruit that appears ripe and ready. Cut up and then drizzle on this simple yogurt sauce.
Rich chicken broth and brown rice are met with lemon juice & eggs that thickens and flavors the soup into a satisfying twist on a broth-y rice soup. Our version includes carrots & celery. Play with seasonally available vegetables that won’t over power the tart lemon and rich egg flavors.
With a kick of mustard seeds this salad is an easy, creamy, flavor-packed side of garbanzo beans.
