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Discover this easy to make and delicious traditional Scandinavian open sandwich! Prep time: less than 10 minutes Cooking time: about 13 to 20 minutes Yields 6 servings Gluten/Soy Free (Dairy Free Option Available) Ovo-Pesco Vegetarian Ever had Smørrebrød? No? You are missing out! It is a simple Scandinavian open sandwich made with a dense brown bread and topped with a variety on delicious things! It is very simple to make and perfect for breakfast, snacking, lunch, or picnics. I have made Smørrebrød topped with smoked salmon, salmon loin, pickled herrings, cream cheese, boiled eggs, butter, tomatoes, sardines, cucumbers, herbs, mayonnaise, pâté, etc. You name it, I have made it with it! You can use whatever toppings you want and that's what makes it such a favorite of mine. This version is made with salmon, eggs, tomatoes, butter, fresh herbs, pickled capers, caviar, and onions. It may sound fancy and expensive, which it could be depending on the quality and prices of the ingredients in your area, but it is worth it. Traditionally, Smørrebrød is made with rye bread or a dense brown bread. I used Canyon Bakehouse Gluten Free Ancient Grain Bread for this. You can use whatever bread you wish to or it is available to you. What is the flavor profile? Savory is the main thing. It changes with the choice of toppings. What ingredients will I need to make this? A dense brown bread, butter, smoked salmon or salmon loin, hard boiled eggs, tomatoes, red onion slices, capers, caviar, fresh dill, and salt & pepper. What else will I need to make this? A pan to boil the eggs or an egg boiler, a cutting board, a knife, a small spoon, and a toaster or toaster oven. Can I make substitutions and additions? Yes. That is the beauty of Smørrebrød: you can use whatever you want. Where can I find caviar that is affordable? I actually found mine at Walmart and only pay less than US$4.30 for a 3.5 oz jar. What is Smørrebrød? Smørrebrød, originally "smør og brød" (butter and bread), is a traditional Scandinavian open-faced sandwich that usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. What kind of toppings can I use for Smørrebrød? Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg, and rings of red onion. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat (lit. "Italian salad", so named because the colors match the Italian flag), remoulade or other thick sauces often top the layered open sandwich, which is usually eaten with utensils. It is custom to pass the dish of sliced breads around the table, and then to pass around each dish of toppings, and people help themselves. More festive meals can be loosely divided into courses: Fish toppings first (such as herring, shrimp, or smoked salmon) followed by cold cuts and salads, and finally cheese with bread or crackers and a little fruit. One or several warm dishes are often served with the meats on special occasions, for example: breaded plaice filet, fried medister sausage, frikadeller with pickled red cabbage, or mørbradbøf (pork tenderloin with sauteed onions or a creamy mushroom sauce). Toppings change with the seasons and some are mostly associated with Easter or Christmas lunches, like head cheese and æbleflæsk (lit. "apple pork", roast pork or bacon in apple sauce). Summer offers lighter fare such as smoked mackerel, sommersalat (lit. "summer salad", radish and cucumber in a smoked cheese dressing), new potatoes, and freshly peeled shrimp. Hundreds of combinations and varieties of Smørrebrød are available, and some traditional examples include: Dyrlægens natmad (Danish: Veterinarian's midnight snack) — on a piece of dark rye bread, a layer of liver pâté, topped with a slice of salt beef and a slice of meat aspic. This is all decorated with raw onion rings and garden cress. Eel — smoked eel on dark rye bread, topped with scrambled eggs and sliced radishes or chopped chives. Leverpostej — warm rough-chopped liver pâté served on dark rye bread, topped with bacon, and sauteed mushrooms. Roast beef — thin sliced and served on dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion. Roast pork — thin sliced and served on dark rye bread, topped with red sweet and sour cabbage, and decorated with a slice of orange. Salmon — slices of cold-smoked salmon or gravlax (cured salmon) on white bread, topped with shrimp and decorated with a slice of lemon and fresh dill. Spiced meat roll - thin sliced and topped with meat aspic, raw onion rings and garden cress. Stjerneskud (lit. "shooting star") — on a base of buttered white bread, two pieces of fish: a piece of steamed white fish on one half, a piece of fried, battered plaice on the other half. On top is piled a mound of shrimp, which is then decorated with a dollop of mayonnaise, red caviar, and a lemon slice. Tartar — raw lean beef mince with salt and pepper, served on dark rye bread, topped with raw onion rings, grated horseradish and a raw egg yolk. A lavish piece of restaurant Smørrebrød can almost be a meal unto itself, whereas everyday toppings are much simpler and often ungarnished. What are Capers? Capparis spinosa, the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), used as a seasoning, and the fruit (caper berries), both of which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits. Other parts of Capparis plants are used in the manufacture of medicines and cosmetics. Capparis spinosa is native to almost all the circum-Mediterranean countries,[6] and is included in the flora of most of them, but whether it is indigenous to this region is uncertain. The family Capparaceae could have originated in the tropics, and later spread to the Mediterranean basin. What is Caviar? Caviar is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value. Ingredients 6 to 8 ounces of smoked salmon or salmon loin 3 to 4 hard boiled eggs, peeled and sliced as desired red onion slices 6 cherry tomatoes, halved fresh dill, chopped non-pareil capers Black Capelin Icelandic Caviar salt & pepper 6 slices of Canyon Bakehouse Gluten Free Ancient Grain Bread or any dense brown bread of your choice Unsalted butter, margarine, or any butter substitute Method Toast the bread, let it cool down for a couple of minutes before adding a thin layer of butter. Layer the bread with salmon, eggs, tomatoes, and onion slices. Top with capers, caviar, salt & pepper, and fresh dill. Serve. Enjoy!!! Printable recipe (pdf) below

Easy to make cantina style tacos with chicken, black beans, rice, and more! Prep time: 10 minutes Cooking time: 20 minutes Serves 4 to 6 people Gluten/Soy/Dairy Free Family night is Taco time!!! And the fact that each person can customize each taco to their liking makes these a fun family favorite! Black beans, rice, salsa, vegetables —alongside the chicken— are served individually so no two tacos are ever the same. You can pick and choose what to add or not to accommodate your taco cravings... and the picky eaters! Street tacos are different from Cantina tacos because street tacos consist only of two or three ingredients while cantina tacos have a variety of ingredients to choose from, which as I said earlier, it makes these tacos perfect for Family night or for a gathering of friends! What is the flavor profile? Full, bold, savory, citrusy, and herbaceous. What ingredients will I need to make this? Boneless chicken breast, onions, fresh garlic, ground cumin, fresh cilantro (coriander), paprika, chili powder, lemons, limes, canned black beans, Joe's Pico de Gallo or store bought salsa, oregano, chicken broth, salt & pepper, corn tortillas, jalapeños (optional), vegetable oil, and rice. What else will I need to make this? A knife and cutting board, a frying pan or skillet, and measuring cups & spoons. Can I make substitutions? Yes. You can use steak instead of chicken. Can I grill the chicken? Yes. You can grill the chicken breasts first and then cut them into strips or small cubes. What are Tacos? Tacos are a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling. What is Pico de Gallo? Pico de gallo also called salsa fresca and salsa cruda, is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is normally called salsa mexicana (Mexican sauce). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called salsa bandera (flag sauce). In many regions of Mexico the term pico de gallo describes any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and optionally with either hot sauce or chamoy, then sprinkled with a salty chili powder. What are the uses for Pico de Gallo? Pico de gallo can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. Let’s make it! INGREDIENTS For the Chicken 1 pound of boneless chicken breast, cut into strips 1/2 of a medium yellow onion, sliced finely 3 cloves of garlic (peeled and minced) 1 teaspoon of ground cumin salt and pepper to taste 2 tablespoons of fresh cilantro 1/2 teaspoon of paprika 1 teaspoon of chili powder juice of a lemon For the Black Beans 1 15 OZ can of Bush's Black Beans, drained and rinsed 1/2 teaspoon of cumin 1/2 of a medium yellow onion 3 cloves of garlic (peeled and minced) 1/4 cup of Joe's Pico de Gallo or a gf store-bought salsa 2 tablespoons of fresh cilantro 1 teaspoon of oregano salt & pepper to taste 1/4 cup of Swanson Chicken Broth (GF) Other ingredients corn tortillas salsa cheese (optional) 2 limes (cut in wedges) vegetable oil fresh cilantro 1 to 2 cups of cooked rice of your choice METHOD Step 1: Prepare the Chicken Cut chicken breast into strips. Season with the cumin, chili powder, paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Set aside. In a frying pan over medium heat, add two tablespoons of vegetable oil. Cook the onions until translucent. Add the garlic and cook until it becomes fragrant. Add the chicken, cilantro, and cook until fully cooked (about 5 to 8 minutes depending on how thin/thick the strips are). Add the lemon juice and stir well. Cook for a minute. Remove chicken from heat and set aside. Step 2: Prepare the Black Beans In the same frying pan you cooked the chicken, over medium heat, add 2 tablespoons of oil. Add the onions and cook until translucent. Add the garlic and cook until fragrant. Add the beans, cumin, oregano, pinch of salt, pinch of pepper, and salsa. Stir frequently until the mixture begins to look parched. Add the chicken broth and the cilantro. Stir until most of the liquid has evaporated. Remove from heat and set aside. Step 3: Build your Tacos Toast the tortillas until they start "bubbling up". Place cooked tortilla on a plate and build the tacos whichever way you like. Enjoy!!! Printable PDF Recipe below:

The perfect dish for celebrating St. Patrick's Day... or any other day! Prep time: 20 minutes Cooking time: 3 hours Serves up to 10 people Gluten Free, Family Meal & Kids Friendly This traditional Irish Beef Stew is not only delicious but so satisfying! Perfect for a cold winter's night, St. Patrick's Day... or any occasion to be honest. It is hearty, full of chunks of meat, vegetables and lots of flavor! The best part? It is 100% gluten free! Made with fresh ingredients and either choice of wine or beer, this stew will become a favorite at your family table. I know because it is a favorite at ours! I've said it before and I will say it again: simple fresh ingredients produce the best results. What is the flavor profile? Hearty, robust, sweet notes, and herbaceous. What is Irish Stew? Irish stew is a lamb or mutton and root vegetable stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavor, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat. Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Others would add such items as carrots, turnips and pearl barley; but the purists maintain that they spoil the true flavor of the dish. The ingredients are boiled and simmered slowly for up to two hours. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow cooking. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognized as early as about 1800. Irish stew is considered a national dish of Ireland. What ingredients will I need to make this? Stew beef, potatoes, gluten free beef broth, red wine or gluten free beer, vegetable oil, gluten free Worcestershire sauce, tomato paste, bay leaves, carrots, onions, garlic, thyme, parsley, sea salt, black pepper, unsalted butter, and refine sugar. What else will I need to make this? A cutting board and knife, measuring cups and spoons, a wooden spoon, a fork, a large cast iron pot or similar, and a smaller cast iron or similar. Can I make any substitutions? Yes...you can either use red wine or any gluten free beer available to you. You could also go the more traditional route and use lamb or mutton instead of beef. Can I make any additions? Yes. You can add turnips, mushrooms, peppers, or any root vegetable of your choice. Where can I find gluten free beer? I like Peroni Nastro Azzurro Gluten Free Beer. I found it at my local liquor store. You can also find it online. Where can I find gluten free beef broth? You should be able to find it at your local grocery store or specialty store. I use Swanson Beef Broth (GF), which I find at my local Walmart Supercenter. If you are not able to find it, you can either order it online or visit Swanson Gluten Free for locations in your area where you can find it. INGREDIENTS 3 lbs/ 1.3 kg stew beef, cubed 3 lbs/ 1.3 kg potatoes, cubed 8 cups of Swanson Beef broth Unsalted (GF) 1 cup of red wine or gluten free beer 1/4 cup of vegetable oil 2 tablespoons of Lea & Perrins Gluten Free Worcestershire Sauce 2 tablespoons of tomato paste 2 bay leaves 4 carrots, peeled and roughly cut 1 large sweet onion 8 cloves of garlic fresh thyme fresh parsley sea salt & black pepper 4 tablespoons of unsalted butter 1 tablespoon of refined sugar Method Heat the oil in a large cast iron pot. Brown the meat in batches with the garlic. Do not overcrowd the skillet. Add the tomato paste, red wine or gluten free beer, beef stock, thyme, bay leaves, sugar and 1 teaspoon each of salt and pepper. Bring to a boil, reduce heat to medium, cover and simmer for 40 minutes. Melt the butter in another pot and add the potatoes, onions, carrots, a pinch of salt and a pinch of pepper. Cook for 20 minutes. Remove from heat and set aside. Once the 40 minutes have elapsed, add the potatoes, carrots and onions to the rest of the stew. Bring to a boil again, reduce heat to medium, and cook uncovered for 90 minutes or until the meat is tender. When ready, skim the excess fat/grease from the top. Serve and finish it by adding the chopped parsley. Enjoy! Printable recipe (pdf) below:

Refreshing, cooling, and easy to make vodka cocktail with a sparkling spicy touch! Prep time: about 5 minutes Cooking time: 0 Yields 2 servings Gluten/Dairy/Soy Free Love a good Moscow Mule! It is such a refreshing and easy to make cocktail. All you need is five ingredients and a copper mug... and you are set for a night of pure relaxation! I will not only show you how to make it but I've added links where you can find the right vodka and the copper mugs. So... you are all set! What is the flavor profile? Crips, refreshing, sharp, spicy, and cooling. What ingredients will I need to make this? Vodka, ginger beer, limes, crush ice, and fresh mint for garnishing. What else will I need to make this cocktail? Copper mugs, a knife, a cutting board, a cocktail measuring cup, a cocktail mixer, and a cocktail mixing spoon. What is a Moscow Mule? A Moscow mule is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime. It is a type of buck, therefore sometimes called a vodka buck. Can I make substitutions? Yes. Mountain Dew can be substituted for ginger beer to make a Moscow Mole. If you don't have copper mugs just use a regular short glass. Where can I find gluten free vodka? Make sure you use vodka that has been certified as "Gluten Free". I use Tito's Handmade Gluten Free Vodka. You can find it online by visiting titosvodka.com or at your local liquor store. How do I serve a Moscow Mule? The Moscow mule is popularly served in a copper mug, which takes on the cold temperature of the liquid. Some public health advisories recommend copper mugs be plated with nickel or stainless steel on the inside and the lip, but it has been disputed whether the time and acidity involved in the drinking of a Moscow mule would be enough to leach out the 30 milligrams of copper per liter needed to cause copper toxicity. Where can I get copper mugs? You can find them at your local Walmart Supercenter, home store, or online. Are there any other variations to the cocktail? Due to the popularity of the Moscow mule, other buck cocktails with different liquors have been labeled with the "mule" name in recent years. Variations with the name changed accordingly: Portuguese mule: Pinguça. Kentucky mule, Horsefeather: Bourbon. New Orleans mule: Bourbon and coffee liqueur. Gin-gin mule, London mule, Munich mule, Foghorn: Gin. Mexican mule: Tequila. Jamaican mule: Spiced rum. Aussie mule: Bundaberg Rum. Irish mule: Irish whiskey. Glasgow mule: Blended Scotch whisky and St-Germain liqueur. Bohemian mule: Absinthe. Dead man's mule: Absinthe and cinnamon schnapps. French mule: Cognac and angostura bitters. Prickly pear mule: Pear liqueur and Poire Williams. Southern mule: Southern Comfort liqueur. Tuscan mule: Tuaca liqueur. Oslo mule: Akvavit. Mistletoe mule: Garnished with rosemary and cranberries. Another variation uses ginger syrup instead of ginger beer. Other ingredients, such as carrot juice and angostura bitters, can also be added. The addition of raspberry syrup or crème de framboise liqueur turns a Moscow mule into a Floradora. (Source: Wikipedia) What is Ginger Beer? Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. It is produced by the natural fermentation of prepared ginger spice, yeast and sugar. Its origins date from the colonial spice trade with the Orient and the sugar-producing islands of the Caribbean. It was popular in Britain and its colonies from the 18th century. Other spices were variously added and any alcohol content was limited to 2% by excise tax laws in 1855. Few brewers have maintained an alcoholic product. Current ginger beers are often manufactured rather than brewed, frequently with flavor and color additives. Ginger ales are not brewed. Ginger beer is still produced at home using a symbiotic colony of yeast and a Lactobacillus (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water. Where can I find Ginger Beer? At your local liquor store or brewery. Ingredients 4 oz of Tito’s Handmade Gluten Free Vodka 14 oz of Fever Tree Ginger Beer or any ginger beer you like 2 limes mint for garnishing crushed ice Method Fill the copper mugs with crushed ice and quarter one lime. In a mixing glass add the vodka, ginger beer, and the juice of a lime. Stir gently with a mixing spoon. Do not shake! Pour over crushed ice and garnish with a lime wedge and fresh mint. Enjoy!!! Printable recipe (pdf) below:

Learn how to make this delicious creamy spiced curry dish that has taken the UK by storm! Prep time: 10 minutes Inactive time: 2 to 12 hours Cooking time: about 30 minutes Serves 6 to 8 people Gluten/Soy Free A must in anyone's culinary repertoire! This easy-to-make curry dish is just so full of amazing flavors and packs a punch! I love curry. I love the spices. I love the aroma. I love how simple it is but how amazing the results are. It is one of my favorite types of food: satisfying and purely delicious. I researched and tested multiple recipes before creating my own. Obviously it is always expected that I will tweak things to make them more delectable, so I added more layers of flavors to satisfy the most demanding palates at our home: the picky eaters! And they loved it! What is Chicken Tikka Masala? Chicken tikka masala is a dish of marinated chicken (chicken tikka, roasted and then cooked in a spiced curry. Its origin is disputed. The curry is usually creamy and orange-coloured. It is among the United Kingdom's most popular dishes. What is the flavor profile? Layered. Full of exotic spices. Complex. Spicy. Vibrant. Tangy. Creamy. What ingredients will I need to make Chicken Tikka Masala? Chicken breast or thighs, plain yogurt, spices (curry powder, garam masala, turmeric, cardamon, coriander), a large red onion, cream, ginger paste, garlic paste, lemons, cayenne pepper, sugar, cilantro, salt and pepper. What else will I need to make this dish? A non-reactive bowl, a large pot, measuring cups and spoons, a baking tray, parchment paper, a cutting board, an oven, a knife, and a wooden spoon. Can I make substitutions? Yes. You can substitute the cream with coconut cream and the plain yogurt with plain Greek yogurt. You can also use fresh ginger and garlic instead of the store-bought paste. Where is Chicken Tikka Masala from? Well...that is a really tough question to answer. The origin of the dish is not certain. Some trace the origins of the dish to the South Asian community in Britain and others claim that the dish was created in the Indian subcontinent. The Multicultural Handbook of Food, Nutrition and Dietetics credits its creation to Bangladeshi migrant chefs in the 1960s, after migrating from what was then East Pakistan (now Bangladesh). At the time, these migrant chefs developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala. Historians of ethnic food Peter and Colleen Grove discuss various origin-claims of chicken tikka masala, concluding that the dish "was most certainly invented in Britain, probably by a Bangladeshi chef". They suggest that "the shape of things to come may have been a recipe for Shahi Chicken Masala in Mrs Balbir Singh’s Indian Cookery published in 1961". Rahul Verma, a food critic who writes for The Hindu, said he first tasted the dish in 1971 and that its origins were in Punjab, India. He said "It's basically a Punjabi dish not more than 40–50 years old and must be an accidental discovery which has had periodical improvisations". Another explanation is that it originated in a restaurant in Glasgow, Scotland. This version recounts how a British Pakistani chef, Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in the west end of Glasgow, invented chicken tikka masala by improvising a sauce made from yogurt, cream, and spices. What is Garam Masala? Garam Masala is a blend of ground spices, originating from South Asia, common in Indian, Nepalese, Bangladeshi, Sri Lankan and Afghan cuisines. It is used alone or with other seasonings. A typical Indian version of garam masala contains (with Hindi names in parenthesis): Bay leaves (tej patta) Black and white peppercorns (kali/safed mirch) Cloves (laung) Cinnamon or cassia bark (darchini) Mace (outer covering of nutmeg) (javitri) Black and green cardamom pods (elaichi) Cumin (jeera) Coriander (dhania) Red chili powder (laal mirch) INGREDIENTS Tikka Masala Marinade 2 to 4 pounds of chicken breast or deboned chicken thighs 2 cups of plain yogurt or plain greek yogurt 2 teaspoons of Garam Masala 1 tablespoon of curry powder 2 teaspoons of ground cardamon 2 teaspoons of ground coriander 1 tablespoon of garlic paste 1 tablespoon of ginger paste 1 teaspoon of turmeric 1 teaspoon of salt 1 teaspoon of pepper Tikka Masala Sauce 28 oz of canned crushed tomatoes (undrained) 1 large red onion (chopped finely) 1 1/2 tablespoons of garlic paste 1 1/2 tablespoons of ginger paste 2 tablespoons of curry powder 1 1/2 tablespoons of garam masala 1 teaspoon of cayenne pepper salt and pepper to taste 2 cups of cream or coconut cream 2 lemons (juice of) 1 teaspoon of sugar fresh cilantro (coriander) vegetable oil Method Debone and cut the chicken breasts into small 1 1/2" cubes. If using chicken thighs, just remove the skin and bones. In a non-reactive bowl, add all the marinade ingredients together. Incorporate well and then add the chicken. Make sure the chicken is saturated with the marinade. Cover and refrigerate anywhere from 2 hours to 12. The longer the chicken marinates, the better the flavor. Once the chicken has marinated, you are ready to move onto making the sauce. Set the oven to broil. Remove the chicken from the marinade, shake off any excess marinade, and place on a baking tray lined with parchment paper. Place tray in the oven, about 10 to 12 inches away from the top, and cook chicken for 12 minutes. Turn chicken half way (after 6 minutes). Once cooked, remove from the oven and set aside. In a large saucepan over medium high heat, add 2 tablespoons of vegetable oil. Add the onions and cook until they are soft. Add the crushed tomatoes, garlic paste, ginger paste, curry powder, garam masala, sugar, and cayenne pepper. Stir well. Add the chicken and the juice of 2 lemons to the sauce. Bring to a boil and reduce the heat to a simmer. Cook for 5 minutes. Slowly add the cream. Stir. Add salt and pepper to taste. Adjust spices (garam masala, curry powder, and cayenne pepper) to your personal liking. Cook for another 5 minutes. Serve with rice and garnish with fresh cilantro. Enjoy!!! Printable PDF Recipe File below:

Sticky, sweet, savory, and spicy! Discover the most succulent chicken wings you will ever have! Prep time: about 35 minutes Inactive time: 8 to 12 hours Cooking time: 30 minutes Yields 13 to 17 wings Gluten/Dairy/Soy Free This is the perfect snack for those football game days! Infused with exotic Thai flavors, these easy-to-make no-fuzz chicken wings are the best! Not only they are sweet and sticky, but they also are spicy! Every time I make these they disappear within minutes! I'm not kidding... that's how much people love them! They are perfect for tailgating or for fun gatherings! This recipe requires to marinate the chicken wings in brine overnight. Please keep that in mind when planning for it. What is the flavor profile? Sweet and spicy! What ingredients will I need to make this? Chicken wings, gluten free Sweet Chili sauce or honey with crushed pepper flakes, honey, lime juice, lemons, ginger powder, cilantro, parsley, onion powder, sea salt, garlic powder, brown sugar, black pepper, an orange, garlic, onions, green onions, water, and ice. What else will I need to make this? Measuring cups and spoons, a cutting board, a knife, a large baking dish or ziploc bag to marinate the wings in, a baking tray, aluminum foil, and a large pot to make the brine. INGREDIENTS 3 pounds of chicken wings 1 cup of Sweet Chili Sauce or honey with crushed pepper flakes 1 cup of honey 1 tablespoon of lime juice 1 lemon (halved) 1 teaspoon of ginger powder Ingredients for the Brine fresh cilantro fresh parsley 2 tablespoons of ginger powder 4 tablespoons of garlic powder 4 tablespoons of onion powder 1/2 cup of sea salt 1/4 cup of brown sugar 4 tablespoons of black pepper 1 tablespoon of crushed red pepper flakes 2 lemons (halved) 1 orange (halved) 2 heads of garlic (halved but not peeled) 1 large yellow onion (halved but not peeled) green onions 4 cups of water 4 to 10 cups of ice. Method Step 1: Prepare the Brine In a large saucepan, at medium high heat, add the water, cilantro, parsley, ginger powder, garlic powder, onion powder, salt, brown sugar, black pepper, red pepper flakes, 2 lemons, orange, garlic, and onion. Bring to a boil, let it all cook for 5 minute, and remove from the heat. Add the ice. Start with 4 cups of ice. If they melt fast then add more until the ice stops melting. By doing so you are "tempering" the brine Step 2: Marinating the Wings Place the wings in a deep baking dish. Ladle enough brine onto the wings to submerge them with the liquid. You can include some of the solids in the brine as well. Cover, place in the refrigerator and let the wings marinate for 8 to 12 hours. Step 3: Baking the Wings Heat over to 425 degrees F. Remove the wings from the brine and pat dry with a paper towel. Discard the brine. Line up a baking tray with aluminum foil. Grease with vegetable oil or cooking spray. Arrange the wings in the baking tray. Bake for 25 minutes on middle rack. Step 3: Making the Sauce In a small bowl add the honey, sweet chili sauce, ginger powder, and lime juice. Whisk until fully incorporated. Refrigerate until the wings as ready to be served. Step 4: Putting it all together Remove the wings from the oven and place in a large mixing bowl. Set the oven on low broil. While the wings are still hot, add the sauce. Toss well. Return the wings to the baking tray and place back in the top rack of the oven. Broil the wings until they acquire a nice glossy coat (about 5 minutes). Remove from oven, squeeze the juice of a lemon on top, and garnish with chopped cilantro. Serve right away. Enjoy!!! Printable recipe (pdf) below:

Another rendition of the famous Olivye Salad made with potatoes, beetroot, vegetables, herbs, spices, and mayonnaise! Prep time: about 1 hour Cooking time: about 30 minutes Inactive time: 2 to 12 hours Serves 6 to 10 people Gluten/Soy/Dairy Free and Ovo-vegetarian This is the bold and more colorful version of Russian Salad and again... one of my childhood favorites! This delicious cold salad is made with vegetables, eggs, mayonnaise, and herbs. Its simple everyday ingredients create complex layers of flavors and textures. It’s delicious and refreshing. For some it is known as Olivye Salad. Others know it as Olivier Salad. But to the majority it is known by its nickname: Russian Salad. No matter what it is called, one thing everyone can agree about is that this salad is absolutely scrumptious! Traditionally served on both Christmas and New Year‘s Eve dinners at our home, this salad is the perfect side dish for your special celebrations. Ingredients for this salad vary from country to country as well as from kitchen to kitchen. This recipe was inspired by my mom's recipe. At my childhood home, there were two very distinctive versions of this cold salad: with or without beetroot. This particular version is with beetroot and, as always, I added my own twist to it with an extra unexpected ingredient: turnips. What is Olivye Salad: Olivye salad is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries, many European countries, Iran, Israel, Mongolia and also throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad. A variation called Stolichny salad (Russian: салат "Столичный", "capital city salad") exists, and is also popular in the Russian cuisine. In Russia and other post-Soviet states, as well as in Russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during New Year's Eve ("Novy God") celebrations. What is the flavor profile? Savory with sweet notes from the beetroot, creamy, complex. What ingredients will I need to make this? Potatoes, one large beetroot, eggs, carrots, a turnip, a red onion, celery, peas, dill, mayonnaise, lemons, olive oil, red wine vinegar, salt, and black pepper. Distilled white vinegar will be needed to boil the eggs and facilitate the removal of the shell. What else will I need to make this salad? A cutting board, a knife, a vegetable peeler, a couple of pots to cook the vegetables and eggs in, measuring cups and spoons, a large mixing bowl, and a wooden spoon or spatula. Can I make substitutions and additions? Yes. You can substitute the russet potatoes for whatever potatoes are available in your area. Also, if you want a milder flavor, substitute the red onion with a sweet onion. Instead of using fresh beetroot you can use pickled or canned beetroot. You can add dill pickles, cucumber, apples, sultanas, dried fruit, etc. As I said, different countries have different ingredients for this salad. Find the things you like and make it your own. What are some good tips to make this salad? You can cook all ingredients in advance. I normally do it the night before and let them rest overnight in the fridge. Make sure you cook the beetroot separately. Otherwise everything you cook with it will turn purple or bright pink. Once the vegetables are removed from the heat, shock them by placing them in cold water. That stops the cooking process and will keep the vegetables' texture from becoming mushy. Allowing the prepared salad to rest for at least a couple of hours will develop and enhance the complex flavors within. Where can I find the recipe for Olivye Salad without beetroot? Click here for Olivye Salad without beetroot. Ingredients 3 pounds of russet potatoes, boiled and peeled 1 large beetroot, boiled and peeled 2 hard boiled eggs, peeled 2 carrots, boiled and peeled 1 large turnip, boiled and peeled 1 large red onion, peeled and chopped 3 celery sticks, chopped chopped 1/4 cup of cooked peas, cooled fresh dill to taste 1/4 cup of mayonnaise 2 lemons 3 tablespoons of red wine vinegar 3 tablespoons olive oil 1/4 cup of white vinegar Sea salt Black pepper water and ice Method Start by adding cold water, 2 tablespoons of salt, and the potatoes to a large pot. Cook until the potatoes are al dente (about 15 to 20 minutes depending of the size). Do not overcook the potatoes. You want them to be cooked all the way through without becoming mush yet have a bite to them. Remove the potatoes from heat and immediately place them in icy cold water to shock them. Once the potatoes have cooled, peel and keep them refrigerated until needed. Repeat process with the Beetroot. Simultaneously add cold water, 1 teaspoon of salt, the turnip and carrots to a smaller pot. Cook for 12 minutes and remove the carrots. Shock the carrots in icy cold water. Cook the turnip for another 8 minutes, remove from heat and shock in icy cold water. Once the both have cooled down, peel and place in the refrigerator to keep cold. Add cold water, the eggs, and the white vinegar to a small pot. Bring to a boil, remove from heat, cover with a lid, and leave the eggs in the hot water for 13 minutes. Once the time has elapsed, remove the eggs from the hot water and place them in icy cold water. Peel them once they have completely cooled down. Place them in the refrigerator with the other ingredients. Once you have all the ingredients ready, it is time to put everything together. Cut the potatoes, turnip, carrots and eggs into small bite size pieces. Add to the bowl. Chop the celery and onion and add them to the bowl. Add the peas, mayonnaise, the juice of two lemons, 3 tablespoons of olive oil, 3 tablespoons of red wine vinegar, and chopped dill. Gently incorporate everything with a wooden spoon or spatula and then season to taste with salt and pepper. Cover and let it rest refrigerated anywhere from 2 to 12 hours. Once you are ready to serve, transfer to a serving dish and top with fresh dill. Enjoy!!! Printable recipe (pdf) below:

A scrumptious cold salad perfect for your New Year's Eve celebrations! Prep time: about 1 hour Cooking time: about 30 minutes Inactive time: 2 to 12 hours Serves 6 to 10 people Gluten/Soy/Dairy Free and Ovo-vegetarian One of my childhood favorites! This delicious cold salad is made with vegetables, eggs, condiments, and herbs. Its simple everyday ingredients create complex layers of flavors and textures. It’s delicious and refreshing. For some it is known as Olivye Salad. Others know it as Olivier Salad. But to the majority it is known by its nickname: Russian Salad. No matter what it is called, one thing everyone can agree about is that this salad is absolutely scrumptious! Traditionally served on both Christmas and New Year‘s Eve dinners at our home, this salad is the perfect side dish for your special celebrations. Ingredients for this salad vary from country to country as well as from kitchen to kitchen. This recipe was inspired by my mom's recipe. At my childhood home, there were two very distinctive versions of this cold salad: with or without beetroot. This particular version is without beetroot and, as always, I added my own twist to it with an extra unexpected ingredient: turnips. What is Olivye Salad: Olivye salad is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries, many European countries, Iran, Israel, Mongolia and also throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad. A variation called Stolichny salad (Russian: салат "Столичный", "capital city salad") exists, and is also popular in the Russian cuisine. In Russia and other post-Soviet states, as well as in Russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during New Year's Eve ("Novy God") celebrations. What is the flavor profile? Savory with sweet notes, creamy, complex. What ingredients will I need to make this? Potatoes, eggs, carrots, a turnip, a red onion, celery, peas, dill, mayonnaise, lemons, olive oil, red wine vinegar, salt, and black pepper. Distilled white vinegar will be needed to boil the eggs and facilitate the removal of the shell. What else will I need to make this salad? A cutting board, a knife, a vegetable peeler, a couple of pots to cook the vegetables and eggs in, measuring cups and spoons, a large mixing bowl, and a wooden spoon or spatula. Can I make substitutions and additions? Yes. You can substitute the russet potatoes for whatever potatoes are available in your area. Also, if you want a milder flavor, substitute the red onion with a sweet onion. You can add beetroot, pickled beetroot, dill pickles, cucumber, apples, sultanas, dried fruit, etc. As I said, different countries have different ingredients for this salad. Find the things you like and make it your own. What are some good tips to make this salad? You can cook all ingredients in advance. I normally do it the night before and let them rest overnight in the fridge. Once the vegetables are removed from the heat, shock them by placing them in cold water. That stops the cooking process and will keep the vegetables' texture from becoming mushy. Allowing the prepared salad to rest for at least a couple of hours will develop and enhance the complex flavors within. Ingredients 3 pounds of russet potatoes, boiled and peeled 2 hard boiled eggs, peeled 2 carrots, boiled and peeled 1 large turnip, boiled and peeled 1 large red onion, peeled and chopped 3 celery sticks, chopped chopped 1/4 cup of cooked peas, cooled fresh dill to taste 1/4 cup of mayonnaise 2 lemons 3 tablespoons of red wine vinegar 3 tablespoons olive oil 1/4 cup of white vinegar Sea salt Black pepper water and ice Method Wash the potatoes, carrots, and turnip. Start by adding cold water, 2 tablespoons of salt, and the potatoes to a large pot. Cook until the potatoes are al dente (about 15 to 20 minutes depending of the size). Do not overcook the potatoes. You want them to be cooked all the way through without becoming mushy yet have a bit to them. Remove the potatoes from heat and immediately place them in icy cold water to shock them. Once the potatoes have cooled, peel and keep them refrigerated until needed. Simultaneously add cold water, 1 teaspoon of salt, the turnip and carrots to a smaller pot. Cook for 12 minutes and remove the carrots. Shock the carrots in icy cold water. Cook the turnip for another 8 minutes, remove from heat and shock in icy cold water. Once the both have cooled down, peel and place in the refrigerator to keep cold. Add cold water, the eggs, and the white vinegar to a small pot. Bring to a boil, remove from heat, cover with a lid, and leave the eggs in the hot water for 13 minutes. Once the time has elapsed, remove the eggs from the hot water and place them in icy cold water. Peel them once they have completely cooled down. Place them in the refrigerator with the other ingredients. Once you have all the ingredients ready, it is time to put everything together. Cut the potatoes, turnip, carrots and eggs into small bite size pieces. Add to the bowl. Chop the celery and onion and add them to the bowl. Add the peas, mayonnaise, the juice of two lemons, 3 tablespoons of olive oil, 3 tablespoons of red wine vinegar, and chopped dill. Gently incorporate everything with a wooden spoon or spatula and then season to taste with salt and pepper. Cover and let it rest refrigerated anywhere from 2 to 12 hours. Once you are ready to serve, transfer to a serving dish and top with fresh dill. Enjoy!!! Printable recipe (pdf) below:

Bring the flavors of the Mediterranean into your kitchen with this easy to make greek inspired dish! Prep time: 30 minutes to 48 hours Cooking time: less than 10 minutes Serves 4 to 6 people Gluten/Dairy/Soy Free Another delicious recipe that is always a hit at my dinner parties! These tasty lamb chops are infused with fresh rosemary, garlic, thyme, lemon, paprika, and olive oil. They are tender and simply scrumptious! The greatest thing about these chops is that you can marinate them days in advance and store them in the fridge until you are ready to make them. Grill some lemons and them squeeze them over the chops. That will enhance those wonderful Mediterranean flavors! What is the flavor profile? Herbaceous with citrus notes. What ingredients will I need to make this? Lamb chops, garlic, fresh herbs, smoked paprika, sea salt, black pepper, lemons, and olive oil. What else will I need to make this? A cutting board, a knife, a zip-loc back or non-reactive bowl, measuring cups and spoons, and a skillet. INGREDIENTS 1 1/2 pounds of lamb chops 6 garlic cloves, peeled and minced 5 sprigs of fresh rosemary 5 sprigs of fresh thyme 1/2 tablespoon of fresh oregano 1/8 teaspoon of smoked paprika 1 tablespoon of sea salt 1 teaspoon of black pepper 3 lemons 1/4 cup of Olive oil Method Place the lamb chops in a non-reactive bowl or ziplock bag. In another non-reactive bowl, add the garlic, paprika, salt and pepper, the juice of 3 lemon, oregano, thyme, rosemary and oil. Mix well. Pour marinate over the lamb chops. Cover and allow it to marinate from 30 minutes to 48 hours. Remove chops from the marinade. Set marinade aside. Place chops on hot grill and cook for 4 minutes on each side, basting them with the marinade. Remove from heat and let them rest covered for 3 minutes. Serve with potatoes, vegetables, or salad. Enjoy!!! Printable recipe (pdf) below:

Delicious rainbow carrots glazed in a honey orange ginger sauce. Prep time: 5 minutes Cooking time: about 30 minutes Serves 6 to 8 people Gluten/Soy Free and Lacto-Vegetarian Looking for a new way to make glazed carrots? Look no more! These are definitely not your grandma’s glazed carrots. These carrots are very aromatic, sweet, tangy, and spicy! They are really a great addition to you culinary repertoire. The addition of the cinnamon, star anise, and ginger elevates the dish to the next level. Another one of my creations! This one was a hit at our Holiday table this year. I wanted something different and exotic instead of the old same boring glazed carrots, so I married traditional flavors with Asian flavors and the results were a delectable and beautiful dish. What is the flavor profile? Sweet, aromatic, and spicy. What ingredients will I need to make this? Rainbow carrots or regular carrots, an orange, orange juice, honey, unsalted butter, ginger powder, star anise, cinnamon sticks, black pepper, salt, and maraschino cherries (optional). What else will I need to make this? A cutting board, a vegetable peeler, a large pot, a skillet, and measuring cups and spoons. Can I make substitutions? Yes. If you can't find rainbow carrots just use regular carrots. Instead of ginger powder you could use ginger paste or fresh ginger. Last but not least, you could use a good maple syrup instead of honey. Ingredients 1 to 3 pounds of rainbow carrots 2 ounces (4 tablespoons) of unsalted butter 1/4 cup of orange juice 1/2 cup of honey 1 teaspoon of ginger powder 2 star anise 1 stick of cinnamon black pepper to taste 1 orange, sliced Maraschino Cherries, optional salt Method In a large pot, add 10 to 12 cups of water and 1.5 tablespoons of salt. Bring to a boil. Wash and peel the carrots. Cook in the boiling water 5 to 8 minutes. Remove and place in cold water. Add 4 tablespoons of butter, the star anise, cinnamon stick, orange juice, ginger powder, and 1 teaspoon of black pepper to a skillet over medium heat. Bring to a medium boil. Drain the carrots and add them and half of the orange slices to the skillet. Slowly and carefully turn them. Add the honey and cook until it beings to thicken. Remove from heat and transfer to a serving plate. Decorate with the rest of the orange slices and the maraschino cherries. Enjoy!!! Printable Recipe (pdf) below:

Discover this delicious sweet Scottish treat! Prep time: 0 Cooking time: about 45 minutes Inactive time: 1 hour and 30 minutes Yields 30 to 40 squares Gluten/Soy Free and Lacto-vegetarian Rich, sweet, creamy, and just delicious! This Scottish treat is the best! Made with 5 simple ingredients (butter, milk, sugar, vanilla, and condensed milk)... bound to become a favorite! It is not secret that Scotland holds a special place in my heart. I love the country, its people and culture...and above all: its food! This recipe was shared by my dear friend, Fiona. She is a true Scot from the Isle of Arran, located in the Firth of Clyde on the West coast of Scotland. I consider Arran to be one of the most beautiful yet less visited places in Scotland. Although this is Fiona’s recipe I made minor changes to maximize the flavor profile of the dish: I decreased the amount of sugar, increased the amount of condensed milk, and added more vanilla. Now... Fiona made a very good point when she shared her recipe: it's less about the recipe than it should be the technique. I followed her technique and the results were a delicious brittle creamy tablet! What is Scottish Tablet? Tablet, taiblet in Scots, is a medium-hard, sugary confection from Scotland usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallize. It is often flavored with vanilla or whisky, and sometimes has nut pieces in it. Tablet differs from fudge in that it has a brittle, grainy texture, where fudge is much softer. Well-made tablet is a medium-hard confection, not as soft as fudge, but not as hard as hard candy. Commercially available tablet often uses fondant instead of the milk products. This produces a slightly less granular texture compared to the traditional home-made tablet, and is supposedly easier to prepare on a commercial scale. What is the flavor profile? Sweet, creamy, with vanilla notes. What ingredients will I need to make this? Unsalted butter, milk, sugar, condensed milk, and vanilla. You also will need oil to grease the baking dish the tablet will cool down in. What else will I need to make this? A large saucepan, a wooden spoon, measuring cups and spoons, a whisk, a sharp knife, and a baking dish. Can I make additions? You can add nuts and/or whiskey for flavor. Just be careful about cross-contamination when it comes to libations. Where is the Isle of Arran? The Isle of Arran or simply Arran is an island off the west coast of Scotland. It is the largest island in the Firth of Clyde and the seventh largest Scottish island, at 432 square kilometers (167 sq. mi). Historically part of Buteshire, it is in the unitary council area of North Ayrshire. In the 2011 census it had a resident population of 4,629. Though culturally and physically similar to the Hebrides, it is separated from them by the Kintyre peninsula. Often referred to as "Scotland in Miniature", the island is divided into highland and lowland areas by the Highland Boundary Fault and has been described as a "geologist's paradise" Arran has been continuously inhabited since the early Neolithic period. Numerous prehistoric remains have been found. From the 6th century onwards, Goidelic-speaking peoples from Ireland colonized it and it became a centre of religious activity. In the troubled Viking Age, Arran became the property of the Norwegian crown, until formally absorbed by the kingdom of Scotland in the 13th century. The 19th-century "clearances" led to significant depopulation and the end of the Gaelic language and way of life. The economy and population have recovered in recent years, the main industry being tourism. There is a diversity of wildlife, including three species of tree endemic to the area. The island includes miles of coastal pathways, numerous hills and mountains, forested areas, rivers, small lochs and beaches. Its main beaches are at Brodick, Whiting Bay, Kildonan, Sannox and Blackwaterfoot. For more information about Scotland and the Isle of Arran, click here. INGREDIENTS 8 tablespoons (4 oz) of unsalted butter 1 1/4 cups of milk 5 cups of refined sugar 14 oz of condensed milk 1/2 tablespoon of vanilla Method Grease a large baking dish, pan, or baking tray. Fiona used a 9" square pan. I used a large 13.7 in x 9.5 in (34.8 cm x 24.1 cm) baking dish. Use whatever you have but make sure it gives the tablet room to spread. In a large saucepan over medium heat, melt the butter with the milk and sugar. Bring to a medium boil and stir frequently with a wooden spoon for 20 minutes. Add the condensed milk, bring again to a medium boil and stir for another 10 minutes Remove from heat, add the vanilla and then beat vigorously with a whisk for 5 minutes. Pour into a greased pan or baking dish and let it set. It will begin to harden as soon as it is poured onto the baking dish. After 30 minutes score the top into squares with a sharp knife. Let it set for another hour before turning over. If the squares don't come out, just use a flat spatula so gently get then out. It is okay if they break into uneven shapes and pieces. They do not have to be perfect. Enjoy!!! Printable recipe (pdf) below:

Delicious and easy to make pan-grilled asparagus with garlic and lemons. Prep time: less than 5 minutes Cooking time: 5 minutes Serves up to 6 people Gluten/Soy Free and Lacto-Vegetarian Asparagus, lemons, garlic, and simple spices come together to produce a delicious side dish for all occasions! Sometimes I just come up with things on the fly. I look in the fridge, see what I have, and put it all together into a dish. That's how this dish developed. There's really not much to it and it takes only 5 minutes to make. It is a perfect side dish for seafood, lamb chops, or steak. What is the flavor profile? Savory with very sharp citrus notes. What will I need to make this? Fresh asparagus, unsalted butter, olive oil, fresh garlic, lemons, salt and pepper. What else will I need to make this? A skillet, a cutting board, a knife, and measuring spoons. What are asparagus? Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onionsand garlic. However, genetic research places lilies, Allium, and asparagus in three separate families—the Liliaceae, Amaryllidaceae, and Asparagaceae, respectively—with the Amaryllidaceae and Asparagaceae being grouped together in the order Asparagales. Sources differ as to the native range of Asparagus officinalis, but generally include most of Europe and western temperate Asia. It is widely cultivated as a vegetable crop. INGREDIENTS 1 pound of asparagus 1/2 tablespoon of unsalted butter 1 tablespoon of olive oil 4 garlic cloves (minced) 2 lemons, 1 finely sliced Salt & Pepper to taste Method Remove the fibrous bottom of the asparagus (about 2 inches) Heat the oil and butter in a pan over medium heat. Add the garlic and cook until fragrant. Add the asparagus and sauté until the asparagus become soft. Add the juice of 1 lemon. Sauté for 1 minute. Season with salt and pepper to taste. Add the juice of one lemon and the lemon slices and sauté for 1 minute. Serve while hot. Enjoy!!! Printable Recipe (PDF) below: