Now is the time! From now and through June is the best season to eat asparagus here in the USA! I created this recipe and although it takes a few steps, it is well worth the effort!
I would definitely recommend this for a comforting-yet-elegant dinner or even as a side or main dish for Easter!
ENJOY!
Growing up I always loved family barbeques. There was always something special about cooking and eating outside, surrounded by happy people. I always loved the taste of barbeque sauce and wanted to create a Korean option using tofu.
This BBQ Korean Tofu is great by itself, or as a topping for rice, noodles, spaghetti squash, or cauliflower mash. It is also a delicious option to toss in a salad or to simply eat straight out to the pan!
ENJOY!
Brussels sprouts are a part of the cabbage family and date back to 1000 B.C. They were cultivated and gained popularity in Brussels and Belgium during the 13th Century.
Brussels sprouts are low in calories and an excellent source of Vitamin C, Vitamin A, Vitamin B-6, and Magnesium.
They generally absorb the taste of the first seasoning used in cooking them. If you are looking for a savory taste, I recommend starting the process by parboiling them in salted water. And, if you prefer a sweeter taste, start with water seasoned with sugar, maple syrup, agave, or another sweetener.
Caution should be used to not overcook Brussels Sprouts. When they become gray-looking it tends to give them a super-strong pungent smell and taste.
The frying for this recipe can be done in a pan, deep fryer, or for a healthier option, an air-fryer.
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
