It is still summer here in Southern California but I was craving soup.
My son had some leeks and I had some potatoes. I am quite certain you have an idea as to what prompted me to create this recipe.
It really comes together fast and only uses a few ingredients.
ENJOY!
Cauliflower again, you say? I could eat and create recipes with this versatile veggie for months on end. As I said before, cauliflower tastes great by itself but also takes on the flavor of whatever you use to season it.
If you don’t like cauliflower (I mean, come on, is that even possible?) you can substitute another veggie.
The cashew cream sauce keeps for about 4 to 5 days in the refrigerator.
ENJOY!
When I think spring, it usually conjures up scents of lemon. The clean, fresh scent is a welcome addition to the beginning of the warm weather season.
And lemon on asparagus is absolutely amazing and is the perfect melding of fruit and vegetable. I baked the asparagus in the oven but it is just as good on the grill. Be careful not to overcook because the vegetable becomes tough and stringy.
I paired with rice noodles cooked with low-fat coconut milk but any rice or noodle work. The asparagus is also great on top of a salad so you may want to double-up the recipe.
ENJOY!
Hi, I'm Roxanne.
Thanks for stopping by and welcome to my site.
My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.
Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.
XOXO
