Re: Asparagus/Spinach/Sweet basil Green Sauce
1. Cook asparagus for a few minutes or until tender. Then add fresh baby spinach and herbs (dill is nice too or sweet basil). After the spinach goes in, stir, then cover and turn off the pot within a minute. The spinach is basically cooked in a few seconds. Use as much or as little as you like. I personally really like spinach and cooked it agrees with me. Puree this green sauce in the blender, adding a little veg. broth to get the thickness or consistency you like, at high speed. Serve with noodle/pasta/potatoes/rice/quinoa or whatever. I might enhance the flavour of this with a little dijon mustard/balsalmic vinegar--just a few drops--or lemon. A little lemon rind in the green sauce is nice, too. Often I toss the noodles with a little Nakano seasoned rice vinegar.
(just 1-2 tsp.)
Roasted Mushroom Salad
1. Preheat oven to 400 degrees.
2. Pam spray a baking pan filled with whatever kind of mushrooms you're in the mood for and as many, too. Season with sea salt, herbs (I like herbs de provence) and roast. Some mushrooms take longer. Mixing mushroom types is neat too for contrast.
3. It's usually done within half an hour at this temp. Eat as a salad. You can put it on a bed of as much or as little mesculn/spring mix or skip that part. Toss with your favourite safe vinaigrette, i.e. Fatfree Italian or your own dijon based creation, or just lemon/basalmic dressing. Give it a Thai twist with seasoned rice vinegar and lime juice. A pure sf salad, unless you give it optional spring mix.
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Re: Green sauce and mushroom salad
