This weeknight-friendly recipe requires few ingredients while being full of flavour. If you can find cherry tomatoes with its vine intact, choose these as they tend to have more flavour and stay fresh longer.
One of the best curries I have ever tasted, was piled high with fresh and crispy garnishes. The simplest of garnishes can really transform a meal into a beautiful one, while also elevating and enhancing the recipe’s flavours. Simple pantry items such as chilli flakes or fresh produce and herbs can add texture and brighten a dish in a flash.
This comforting curry is protein-packed and is perfect as a side or as a main when served with rice or warm fluffy naan bread. Read on for garnish suggestions and ideas.
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Whether you are celebrating Easter, Passover or just looking to shake up your meal routine, look no further. Fragrant and savoury, this recipe is the perfect spring dish while not breaking the bank. The ingredients are also interchangeable depending on what you currently have in your fridge and pantry.
Prep Time: 20 minutes Cooking Time: 10 minutes
Author: Milk & Marigolds Serves: 2 large servings (easily scaleable)
1 bunch of asparagus
2 eggs, soft boiled and halved
1/3 cup packed flat-leaf parsley, finely chopped
1 lemon (zest and 1 tbsp of its juice)
1/2 garlic clove, minced
2 1/2 tbsp olive oil
1/2 tsp sea salt
a few turns of ground pepper
a few pinches of red pepper flakes
fine grater or zester
1. Preheat your oven to broil. Begin by washing your produce. Roughly chop your parsley (stems included) until you have a 1/3 cup amount (packed). Then mince half a garlic clove and zest your lemon. Set aside the zest for garnish.
2. In a food processor, add the garlic and the parsley and lightly pulse (do not blend). Then add your salt, pepper, lemon juice and slowly add the olive oil with just a few pulses. Set aside. This will yield about 1/2 a cup parsley “pesto” sauce.
3. Next, boil the eggs to your liking and once cooled, peel and halve them. Meanwhile, cut the woody stems off the ends of the asparagus. Space out the asparagus in a roasting pan without oil. Broil for about 4-5 minutes.
4. While the asparagus is still warm, place it on a serving platter and top with as much pesto as you like. Garnish with red pepper flakes, lemon zest and anything else you desire. Enjoy!
Copyright 2015 © Milk & Marigolds
How are you getting your Vitamin D these days? Did you know that mushrooms are the only natural (non-fortified) plant source of Vitamin D?
Mushrooms are incredibly versatile and can enrich any meal. If it is challenging to find fresh mushrooms, try ordering dried mushrooms which can be easily rehydrated. This warm mushroom salad is both sweet and savoury and full of nutrients. Let me know if you give it a try and please use @milkandmarigolds or #milkandmarigolds on Instagram to show me how yours turns out!
Looking to step up your salad game? We have got you covered with this Skinny Sumo Salad.
Did you know that the Sumo is not an orange?
Although the Sumo’s appearance is gnarly, beyond the peel it is the sweetest and brightest citrus around. These gems are only available for a few months of the year from January to April and while they are more costly than the average citrus, Sumo Citrus is an absolute treat.
If Sumos are out of season or not within your budget, a combination of grapefruit and oranges will also pair lovely with these ingredients.