Here is new finding: Elephant Garlic. This was huge, almost the size of my palm. It had milder flavor compared to regular garlic.
Asparagus is a new member in my kitchen, and my latest favorite too.
Have you tried oven roasted asparagus infused with garlic and olive oil? Yum Yum!!
Cut or snap the hard woody ends. Lay them in a flat tray. Sprinkle some olive oil and salt and chopped garlic. Roast in 350F oven for 15-20 minutes.
Sear in a pan with some olive oil, chopped garlic and salt for 4-5 minutes or till they turn slightly brown.
Pan seared Broccolini.
Contrasting with bright green veggies is bright red pasta!
Boil water, add enough salt to season pasta and boil in for 10 minutes till Al Dente.
While my pasta was getting cooked, I roasted some chopped garlic in olive oil to obtain crisp, fried garlic. Added some olive oil in the dipping dish with salt and pepper to serve with some warm, crusty bread.
This is Snehanshu's favorite!!
Bread slice with garlic butter ready to go into preheated 375F oven.
Chop veggies for pasta.
Heat 2 tbsp. olive oil. Saute onions, mushroom and garlic till mushrooms start to turn brown. Add bell pepper and saute for another 2-3 minutes. Add pan seared veggies and pasta. Toss them well.
Cook for 4-5 minutes.
Meanwhile, roast few pine nuts.
Garnish pasta with pine nuts and serve.
Varied textures and flavors!
Flavors have been infused well, and I like the way I can identify and enjoy each of these veggies.
The fiber rich, nutrient filled, and on top of all, the color of the food attracts me the most.
What in food attracts you??