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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.

Asparagus with Sautéed Almonds and Garlic

"Bright & Fresh with a touch of nuttiness"

2 teaspoons olive oil
12 asparagus spears, fibrous ends trimmed
2 garlic cloves, crushed and diced
4 Tbs. fresh almonds, sliced
Sea salt


1.     In a skillet, sauté asparagus in olive oil until it brightens; 2-3 minutes.

2.     Add garlic almonds and touch of sea salt; sauté for 2 minutes more.

3.     Serve and enjoy!


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