Category: Side Dishes

Ingredients

• 2 pounds young asparagus
• 1 red bell pepper
• 1/2 cup red onions, thinly sliced
• 3 Tbsp minced garlic
• 1/4 cup extra virgin olive oil
• 1 lemon
• 1/2 cup vegetable or chicken broth
• Salt and pepper

Preparation

• Using a microplane grater, grate the rind of the lemon into a cup. Juice the lemon, add to the cup.
• Add 1 tsp salt and 1 tsp pepper to the cup, set aside.
• Rinse asparagus. Snap off the ends (they will break where they start to get tough). Cut the stalks into 2-3″ portions.
• Heat a large cast iron pan over high heat, add olive oil.
• When oil is hot, add asparagus, onion and red pepper, and gently toss or turn with a spatula. Cook this way for three minutes, tossing occasionally, until asparagus starts to braise.
• Add garlic, and lemon mixture, gently toss 30 seconds, and add broth.
• Cover, cook over medium high heat until asparagus is al dente.
• Remove cover and reduce sauce a bit, being careful not to overcook the asparagus.

Recipe courtesy of Italian Harvest 

Ingredients:
Jasmine Rice
Wild Mushroom and Sage infused Olive Oil
1 pound fresh baby bella mushrooms; cleaned, dried and chopped

Preparation:
Follow pkg. directions to prepare rice. Instead of using a Tablespoon of butter that it requests ( added to the boiling water) use one Tablespoon of the Wild Mushroom and Sage infused olive oil
Saute fresh mushrooms in the Wild Mushroom and Sage infused olive oil and a small amount of butter
Add mushrooms ( scraping the skillet of all mushroom pieces and any oil/butter left in skillet) to the cooked rice and stir to mix

Contributed by Suzanne Davidson