Recipe Type: Appetizer, Asparagus, Citrus, Coriander, High Fiber, Lemon, Low Cal, Quick & Easy, Shallot, Soup/Stew, Spring, Vegetable, Vegetarian
Ingredients: 1 cup sliced shallots (about 6 large), 1/2 teaspoon fresh lemon juice, 1/4 cup (1/2 stick) butter, 1/4 cup creme fraiche or sour cream, 1/4 teaspoon finely grated lemon peel, 2 14-ounce cans vegetable broth, 2 pounds asparagus, trimmed, cut into 2-inch lengths, 2 teaspoons ground coriander,
Sauteed Green Beans
Roasted Acorn Squash
This information is per serving.
Grilled Zucchini Salad
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Mini Vanilla Cupcakes
Photos Recipe 1. Prepare the sauce. Combine all the ingredients in a...
Photos Recipe 1. Preheat the oven to 250 degrees. 2. Line 2...
Copyright © 2017. Science of Cooking