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Roasted Garlic Asparagus
Roasted Garlic Asparagus
Preheat oven to 400°F. Line a large jelly-roll pan with parchment paper. Set aside.
In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
Roast for 8-10 minutes, until the asparagus are bright green; do not overcook. Transfer to a platter and serve hot.
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Cameo Apple Topped French Toast
Cameo Apple Topped French Toast
For the Apple Topping
Beat eggs, milk, sugar, vanilla and cinnamon together in large bowl. Soak bread slices in mixture for five minutes or until bread is saturated.
Heat 1 tablespoon butter in large skillet over medium heat. Press each bread slice into nuts to coat, if desired.
Cook 2 or 3 slices until golden brown on each side, turning once. Repeat with remaining bread slices and nuts, adding butter to skillet as needed. Serve hot with apple topping.
Apple topping: Heat butter in medium skillet over medium heat until melted. Add apples; cook five minutes, stirring frequently. Combine with brown sugar and cinnamon; cook two minutes more or until apples are slightly soft.
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Arugula, Apple and Radish Salad with Cider Vinaigrette
Arugula, Apple and Radish Salad with Cider Vinaigrette
Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving.
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