Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.Place mustard, citrus juice, zest, garlic, ...
Place mushrooms in a large bowl.Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar.Shake well to combine.Pour dressing over mushrooms and toss well to coat mushrooms in mixt ...
Peel the cucumber lengthwise, scoop out the seeds with a spoon and cut into pieces.Put in a colander and sprinkle with a little salt, to draw out water.Put some oil/butter in a medium hot pan cover ...
Heat the oil in a large frying pan, add the mushrooms and saute over a high heat for 5 mins stirring occasionally until pale golden.Add the garlic, thyme and lemon juice and seasoning to taste, stir ...
Mix dressing ingredients.Let sit overnight.Toss with bacon, broccoli and mushrooms. ...
Combine the ingredients for the dressings, set aside.Heat a small amount of olive oil in a frying pan. Saute mushrooms until soft.Add the mushrooms in with the salad greens, pour over dressing. Toss ...
I a bowl, combine rice, eggs, cheese, Miacle Whip olives.Mix well.Chill for atleast 2 hours.Just before serving, add pecans.Toss. ...
Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms ...
Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is ...
Boil or steam the beans.Heat the butter on medium heat and saute the beans for 5 minutes until slightly browned.Turn off the heat, add the pesto and saute for 1 more minute.Divide between plates and ...