Nothing says spring like fresh cut asparagus. Chop some up with lots of other veggies and fresh herbs and make a delicious Spring Vegetable Frittata. This versatile dish can be served hot, room temperature or cold for breakfast, lunch or dinner.
Roasting tomatoes intensifies their flavour. Add some grilled chicken breast and briny olives and capers and you’ve got yourself a drool worthy dish with just enough sauce to keep the chicken from drying out.
You won’t believe how moist and delicious this double chocolate loaf is. The secret ingredient? Avocado. No, really. Chunky refers to the chopped chocolate in the loaf and Monkey refers to the banana and avocado. So don’t worry, it doesn’t taste like avocado, it tastes like chocolate banana loaf. With a little less saturated fat than a normal loaf recipe. And it’s a great way to use up a soft avocado.
You can skip takeout and make this easy fried rice at home with just a few simple ingredients. It’s a great way to use up leftover cooked rice and if you include a few more veggies than the typical takeout version, you get a more nutritional dish at a lower cost.
If you’ve spent any time in the US, you’ll know that biscuits are a way of life. Not to be confused with scones which are typically made with eggs, or biscuits in Great Britain which would be called a cookie in North America, the Buttermilk Biscuit is a quick bread that’s soft and fluffy or flaky. I’m not a fan of the white gravy that’s sometimes served along side but I’m a huge fan of any variation of a Buttermilk Biscuit served warm with butter.