OR ROSE RECIPES
CHICKPEAS WITH BABY SPINACH RECIPE - NYT COOKING
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield Serves three
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Nutrition Facts : @context http//schema.org, Calories 306, UnsaturatedFatContent 7 grams, CarbohydrateContent 43 grams, FatContent 10 grams, FiberContent 12 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 764 milligrams, SugarContent 9 grams
ROASTED ASPARAGUS RECIPE - NYT COOKING
Roast asparagus this way and it becomes positively juicy. You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
Provided by Martha Rose Shulman
Total Time 20 minutes
Yield Serves four to six
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
Nutrition Facts : @context http//schema.org, Calories 45, UnsaturatedFatContent 1 gram, CarbohydrateContent 6 grams, FatContent 2 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 356 milligrams, SugarContent 3 grams
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Category beverage
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Category beverage
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ROASTED ASPARAGUS RECIPE - NYT COOKING
Roast asparagus this way and it becomes positively juicy. You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 45 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 45 per serving
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
See details
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The tasty combination of vinegar infused with herbs is an especially pleasant and easy way to boost natural health processes, stimulate digestion, and get you nice and warmed up on cold days.
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Total Time 30 minutes
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From blog.mountainroseherbs.com
Total Time 30 minutes
Calories per serving
- Taste your cider and add more honey until you reach the desired sweetness.
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- When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.
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CHICKPEAS WITH BABY SPINACH RECIPE - NYT COOKING
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine american
Calories 306 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine american
Calories 306 per serving
- Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
See details
ROASTED ASPARAGUS RECIPE - NYT COOKING
Roast asparagus this way and it becomes positively juicy. You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 45 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 45 per serving
- Remove from the heat, toss with the thyme and season with lemon juice if desired.
See details
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The tasty combination of vinegar infused with herbs is an especially pleasant and easy way to boost natural health processes, stimulate digestion, and get you nice and warmed up on cold days.
From blog.mountainroseherbs.com
Total Time 30 minutes
Calories per serving
From blog.mountainroseherbs.com
Total Time 30 minutes
Calories per serving
- Taste your cider and add more honey until you reach the desired sweetness.
See details
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- When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.
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