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lightsaberarmedmuggle:

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cesttoutvert:

GARLIC + KALE BAKED GNOCCHI

i-am-darkchef:

Boiled Egg, Seared Asparagus & Pickled Onion Sandwiches

Serves 2
Ingredients

1/2 a bunch of asparagus spears (about 15-20 spears)
2 small baguettes (or one large one and you’ll have bread leftover)
2 eggs, hard boiled (poached is great too!)
2 tablespoons olive oil
2 tablespoons diced raw onion
2 tablespoons French mustard
1/4 cup red wine vinegar
lemon juice to taste
fresh dill
salt and pepper

Method

Hard boil the eggs and set aside. Trim the asparagus by cutting off the woody ends and cutting the spears in half length–wise as best you can. Dice the red onion and put in a small bowl with the red wine vinegar, set aside the onions while you’re doing the other parts of the sandwich.

In a large skillet over high heat, add a little oil. Sear the asparagus spears, about 3 or 4 minutes on each side. You want a little bit of char, so don’t move the asparagus very often. Split two mini baguettes in half (or one large baguette) and remove a little of the doughy center so the asparagus and egg can fit inside. Toast the bread lightly. Smear with good mustard, a little olive oil. Top with sliced egg, 1/2 of the asparagus, dill, and spray a little lemon all over the interior of the sandwich. Season with salt and pepper.

(via pretty-damn-tasty-deactivated20)

i-am-darkchef:

Spicy Prawns & Lime
verticalfood:

Saucy Peanut Chicken With Veggies Over Brown Rice Noodles

i-am-darkchef:

Bacon, Blue Cheese & Avocado Baguette

(via pretty-damn-tasty-deactivated20)

i-am-darkchef:

Roasted Red Pepper & Goat Cheese Alfredo

INGREDIENTS

2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup half & half (fat free if desired)
4 oz. garlic & herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste

DIRECTIONS

Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.

(via pretty-damn-tasty-deactivated20)

i-am-darkchef:

SPICED BLACK BEAN, AVOCADO, AND GOAT CHEESE TACOS

i-am-darkchef:

Baked in a Bowl Lasagna

(via pretty-damn-tasty-deactivated20)

i-am-darkchef:

Creamy Avocado Cilantro Dressing
Ingredients
1 large ripe avocado
1/2 greek yogurt
1/4 cup cilantro
3/4 cup olive oil
1 whole shallot
2 tbsp apple cider vinegar
1/4 tsp salt
1/4 tsp pepper
Method
In a blender chop shallot and cilantro, until finely diced. When finished, add the rest of the ingredients and pulse until creamy.
Store in refrigerator for up to 3 days.