||cup uncooked brown rice
||cups reduced sodium chicken broth or vegetable broth
||tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
||garlic cloves, minced
||cups chopped fresh broccoli
||cup silvered almonds
||cup unsalted sunflower kernels
In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.
Add the broth, rosemary and garlic; bring to a boil.
Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.
Stir in the broccoli, almonds, sunflower kernels, salt and pepper.
Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.
2 teaspoons olive oil
2 onions, chopped
2 jalapeño peppers, seeded, deveined, and chopped (wear gloves to prevent irritation)
1 garlic clove, minced
1 (15-ounce) can black-eyed peas, rinsed and drained
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water
2 tablespoons dry sherry
1 teaspoon lime juice
1/2 teaspoon salt
1 small onion or 2 scallions, finely chopped
2 tablespoons chopped fresh cilantro
In a medium nonstick saucepan over medium heat, heat the oil. Sauté the chopped onions, jalapeño peppers, and garlic until softened, about 5 minutes. Stir in the peas, broth, cumin, coriander, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 45 minutes. Remove from the heat; stir in the sherry, lime juice, and salt. Let the mixture cool slightly.
Transfer the soup to a food processor or blender; puree. Pour back into the saucepan and heat to serving temperature. Serve immediately topped with the finely chopped onion and cilantro.
Makes 4 Servings
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4 large garlic cloves
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
sea salt, to taste
ground pepper, to taste
Preheat oven to 350°F.
Place unpeeled garlic cloves in small baking dish and drizzle with olive oil.
Roast garlic until soft, about 20 minutes.
Let cool slightly then peel and mince.
Transfer to small bowl.
Whisk together garlic, vinegar, and Dijon.
Slowly whisk in 1/3 cup olive oil and add salt and pepper to taste.
1½ pounds asparagus, tough ends removed
2 teaspoons olive oil
1/4 teaspoon salt
Preheat grill to medium heat.
Place asparagus on skewers (to make them easier to flip on the grill) and use a brush to oil both sides.
Sprinkle with salt.
Grill 5–7 minutes on each side or until asparagus is done.
Arrange asparagus on a serving platter and drizzle vinaigrette over top.
Serve warm or at room temperature.