These are both super easy and really good!
Creamy Radish Dip
6-8 radishes, washed and diced
1/4 onion, diced
2 tbs. sour cream
Mix the ingredients above together and refrigerate for an hour before serving Taste great with either rye or whole grain crackers.
8 oz. feta
1/3 cup of pepperocini/banana peppers
1 tbs. plain yogurt
1 garlic clove, minced
1 tsp. olive oil
Oregeno & S&P
Place above ingredients in a food processor and blend until smooth. Place in a bowl and season with red pepper flakes. Refrigerate for 2 hours before serving. Best served with flat bread or pita, katamala olives, artichoke hearts and sliced tomatoes.
Welcome to Yummy Fixins!
Thanks so much for checking out my blog. My name is Arica, I am a Personal Chef serving the Lake Tahoe area. Please visit my new website at www.yummyfixins.com
Cooking is my passion, I love spending time in the kitchen creating yummy dishes. I originally created this blog to share healthy yummy recipes with my friends and family but now I'm sharing them with the world. Most of the dishes you will find here are very healthy and can be altered to fit any dietary restrictions. I hope you will find something delicious!
Sunday, May 15, 2011
Saturday, May 14, 2011
Asparagus is in season and I can think so so many yummy recipes that I enjoy with this crunchy green vegetable. This salad recipe is super delicious and good for you too! The longer you let this mixture sit the better it tastes. I like to make the asparagus mixture the night before I plan to eat it so the flavors intensify. If you don't have time to let it sit then just enjoy as is, it is still quite tasty.
Makes 4 Servings
1 1/2 lbs asparagus, washed and the very bottom cut off
2 tbs lemon lemon juice
1 tsp olive oil
1-2 tbs lemon pepper seasoning
2 cups of cherry tomatoes, halved
1 red or green bell pepper, diced
1/2 red onion, diced
1 lemons, juiced
1/3 cup balsamic vinegar
1 garlic clove, minced
2 tbs olive oil
Mix the dressing in a small bowl and set aside.
1 avocado, peeled and sliced
4-6 cups of mixed greens or butter lettuce
Preheat the oven to 400. Toss the asparagus in 2 tbs lemon juice, olive oil and lemon pepper. Place in a pan and bake for 15 minutes.
Once the asparagus is cool, chop it into 1 inch pieces and place it in a large bowl with the bell pepper, red onion and tomatoes in the large bowl and toss in the dressing.
Assemble your salad starting with the lettuce then spoon about 3/4 cup of the asparagus mixture (make sure to scoop up some of the dressing). Place the sliced avocados on top then serve.