STYLETHREAD -- LET'S TALK SHOP!

So, I've started cooking more, and have a few fairly heathy recipes to share...

Caesar Asparagus

Toss some Pinenuts in a skillet over medium heat. Shake pan occasionally, until golden. Remove pinenuts. Use same skillet for asparagus.

Trim asparagus and toss in a skillet, on high, with some Olive Oil and some grill seasoning or spiced. Cover, but stir/flip occasionally.

When asparagus is done (it will be slightly blackened on the outside), toss it on a plate, add the pine nuts, shake on some Parmasan cheese (I use shredded, but shaving some fresh would be AWESOME!) and add a touch of your favorite Caesar dressing.

Ta-Da. It's done, yummy, warm and ready to go. You can do the same with spinach (once the spinach scare is over, that is).

Wild Rice with Tomatoes

Take your getting-old tomatoes with the wrinkles at the top, and slice off the tops and put them on a cookie sheet with olive oil, garlic, salt, pepper, and some rosemary. Put them in a 375 over (I use the toaster oven) for 15-25 minutes (depending on how wilted and mushy you want them).

Prepare wild rice according to directions, but use veggie broth instead of water. When done, serve the tomatoes over top with some fresh basil. It's so good!

-gd