Here’s why Robert and I love this recipe, and I think you will, too:

•  Healthy and satisfying. Packed with plant-based protein and fiber, these meatless stuffed peppers keep you full without feeling heavy. The quinoa and garbanzo beans provide a hearty texture, making it a perfect vegetarian main course.
• Layers of flavor. Rosemary and garlic-infused quinoa adds depth, while juicy tomatoes, spicy Serrano peppers, and creamy cheeses create a symphony of savory, herbaceous, and slightly zesty notes. Every bite is balanced and exciting.
• Visually stunning. With vibrant pops of orange, red, green, and yellow, these peppers bring color and elegance to the table. And, as my mom always said, we eat with our eyes first!
• Make-ahead friendly. The filling can be made ahead, and the peppers stuffed in the morning, so all that’s left is to bake them when you’re ready to serve. 

This photo illustrates the ingredients you’ll need to create these delicious stuffed peppers (quantities are provided in the recipe card below):

[Note: Oops! I forgot to include three ingredients in this photo – canned chickpeas (or garbanzo beans), fresh basil, and lemon juice.]

To serve, place a stuffed pepper on a plate and spoon some of the additional stuffing (in the pan) around the side. Garnish with fresh parsley, if desired. For a complete meal, add one of these side dishes that pair well:

• Tomato Cucumber Salad
• Spinach Salad with Lemon Dijon Dressing
• Spinach Salad with Curry Dressing
• Spinach Salad with Lemon Pine Nut Dressing
• Quick and Easy Recipe for Sauteed Asparagus
• Oven Roasted Carrots Recipe
• Best Broccoli Salad Recipe Ever (Note: the dressing on this salad isn’t vegetarian)

Leftover stuffed peppers can be cooled, placed in an airtight container, and refrigerated. They will last up to 4 days. They can also be frozen for up to 2 months.

Reheating Quinoa Stuffed Bell Peppers

To reheat refrigerated peppers, place in a 350-degree f oven for around 20 minutes or until warmed through. Thaw frozen peppers in the refrigerator overnight. 

Here’s why I think you’re going to love this creamy Chicken Enchilada Casserole as much as I do:

• Easy assembly. Forget the tedious task of rolling individual enchiladas! This casserole features simple layering, making it a breeze to prepare.
• Flavor explosion. The combination of tender chicken, tangy green chile sauce, Mexican spices, and bright additions like fresh tomatoes, green onions, and cilantro packs a punch of deliciousness.
• Healthy. Made without cream, sour cream, or canned soups and only 1/2 cup of Cheddar cheese, this casserole is a lighter take on a classic dish.
• Customizable. Feel free to adjust the heat level by using mild or hot green chiles. You can also add chopped jalapenos, cayenne pepper, or hot sauce to amp up the spiciness even more.
• Family-friendly. This dish is a guaranteed hit with both kids and adults, making it the perfect option for a family dinner.

While this recipe is delicious as is, you can vary it to suit your tastes and/or what you have on hand. Here are a few suggestions:

• For more spice, add chopped jalapenos, cayenne pepper, hot sauce, or use hot green chiles.
• In place of the chicken, use shredded or chopped cooked pork or beef. You could also use cooked ground beef or ground turkey.
• Instead of Cheddar, substitute Monterey Jack cheese, Pepper Jack cheese, or Colby Jack cheese.
• For more protein, texture, and color, add 1 (15-ounce) can drained and rinsed black beans.

I like to serve this casserole with:

• Tossed salad of romaine lettuce with Caesar Dressing and halved cherry tomatoes
• Mexican Black Bean and Corn Salsa

Leftovers can be reheated either in the oven for the best texture, or in the microwave for speed:

• In the oven: Place covered casserole in a preheated 350 degreenf oven for 20 minutes to 25 minutes or until hot.
• In the microwave: Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot.

Here’s why I love Mom’s Avocado and Grapefruit Salad and I think you will too:

• Well balanced flavors. This bright and refreshing salad is a symphony of taste! The slightly sweet celery seed dressing perfectly complements the tangy grapefruit, while creamy avocado adds richness and crunchy red onion provides a contrasting bite.
• Easy to make. No need for any fancy kitchen gadgets – just a sharp knife, a whisk, and a jar for the dressing.
• Customizable. Add or swap out ingredients like orange slices, feta cheese, shallots, or nuts to suit your preferences or pantry staples.
• Visually appealing. This salad is as visually stunning as it is delicious. And, as my mom always said, “We eat with our eyes first!”
• Versatile presentation. Dress it up for a special occasion or keep it simple for a more casual gathering.

Here’s what you’ll need to create this elegant salad (quantities are included in the recipe card below), all of which should be available at your local grocery store:

Citrus Salad Dressing

• Extra virgin olive oil – use a good quality oil for the best flavor.
• Red wine vinegar – adds a tangy kick and balances the sweetness.
• Granulated sugar – adds a touch of sweetness to balance the tart grapefruit.
• Kosher or sea salt – enhances all the other flavors.
• Celery seed – adds a clean, herbal flavor with a subtle hint of celery.
• Dry mustard – adds subtle depth and a bit of spice.

Citrus Salad

• Ripe avocados – buy them firm and let them ripen at room temperature. They’re ready when they yield slightly to gentle pressure. If they’re too soft, the slices will be messy.
• Red and green leaf lettuce – mixing the two creates a lovely color contrast, but you can use one type if you prefer. Make sure the leaves are fresh and crisp.
• Grapefruit sections – feel free to mix varieties—pink, white, or red grapefruits —for extra color. Use juicy, in-season grapefruit for the best taste. Look for them from December through April.
• Red onion – Provides a nice crunch and tang. For a milder flavor, substitute shallots or soak the red onion in water for about an hour to reduce its sharpness.

While this salad is delicious as is, it is also very versatile and the ingredients can be modified to fit your tastes, dietary needs, or what’s available:

• Add/swap the citrus. If grapefruit isn’t in season – or you’re not a fan – use navel oranges, blood oranges, or even clementines. Mixing different citrus varieties also adds a lovely pop of color.
• Use onion alternatives. For a milder bite, substitute shallots or green onions. You can also soak the chopped red onion in water for about an hour to take off that sharp edge.
• Substitute other leafy greens. While red and green leaf lettuce look beautiful together, you can experiment with other lighter greens like butter (Boston) lettuce or baby spinach. These softer greens allow the fresh, tangy flavors of the grapefruit and avocado to stand out while keeping the salad airy and delicate.
• Add toppings. Sprinkling toasted nuts (like almonds, walnuts, or pecans) or crumbled feta can add extra crunch or creaminess.

Follow these easy steps to create a bright, fresh salad your guests will love:

1. Make the Citrus Dressing.
   In a medium-sized jar (or small bowl), combine the olive oil, red wine vinegar, sugar, salt, celery seed, and dry mustard. Whisk until well blended. Cover and set aside to allow the flavors to blend.
2. Cut (aka “supreme”) the grapefruit into sections.
   Use a sharp knife to slice off the top and bottom (“poles”) of the grapefruit. Stand the grapefruit upright on one of the flat ends and carefully cut off the peel, following the curve of the fruit, and removing all of the white pith. Hold the peeled grapefruit in one hand and, using a sharp knife, cut along each membrane to remove the segments. Set these sections aside.
3. Prep the avocado.
   Cut each ripe avocado in half from top to bottom (pole-to-pole). Remove the pit by gently tapping it with the knife blade so it sticks, then twist and lift out. Use a small spoon to carefully scoop out the avocado halves in one piece. Slice each half lengthwise into ½-inch slices.
4. Prep the lettuce.
   Wash and thoroughly dry the red and green leaf lettuce. Tear into bite-size pieces and place in a large bowl. Drizzle in a bit of the dressing and toss lightly, just enough to coat the leaves without drenching them.
5. Assemble the salad.
   Divide the dressed lettuce leaves among 8 to 10 individual plates. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.

Instead of individual plated salads, here are two other options for serving this citrus salad:

1. Plated on a serving platter – for a buffet or family-style serving.
   Arrange the dressed lettuce leaves on a large serving platter. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.
2. Tossed – for a more casual approach.
   Place the washed, dried, and torn lettuce leaves into a large bowl. Cut the avocado slices and grapefruit sections into 1-inch pieces and add to the lettuce, along with the chopped red onion. Lightly toss with dressing and serve immediately.

Dressing can be made up to 4 days ahead and refrigerated. Bring to room temperature before using.
 
Earlier in the day, the lettuce can be washed, torn into bite-size pieces, layered with paper towel, and placed in an open baggie in the refrigerator. The grapefruit can also be supremed and the segments placed in an airtight container in the refrigerator.

As mentioned above, Mom loved to serve this salad with her Slow Roasted Boneless Leg of Lamb. I think it’s an excellent combination! Here are some other dishes I’ve also served with this salad:

• Crusted Rack of Lamb
• Pork Chops with Mushrooms
• Slow Cooker Beef Short Ribs
• Roast Beef Tenderloin
• Pistachio Crusted Fish
• Roasted Salmon with Lemon Butter Sauce

Here’s all you need to prepare this delicious soup, all of which should be available in your local grocery store:

• Eggplant – see the Tip below for my recommendations on what type of eggplant to use
• Yellow onion 
• Garlic cloves
• Fresh tomatoes – any type of tomato will work. If fresh tomatoes aren’t in season, for more flavor substitute canned diced tomatoes, drained 
• Fresh thyme 
• Fresh chives
• Vegetable broth – I recommend using Better Than Bouillon brand (or homemade!)
• Extra virgin olive oil
• Red wine vinegar 
• Kosher salt
• Fresh ground pepper

Here’s all you have to do to make this easy recipe:

1. Preheat the oven to 450 degrees. 
2. Prep eggplant.
   Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded.
3. Roast eggplant.
   Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
4. Cook onion, garlic and tomatoes.
   While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot or dutch oven over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft. 
5. Add eggplant, herbs, and broth; simmer.
   Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
6. Stir in vinegar; purée.
   Remove from heat and add vinegar. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick. 
7. Heat and serve.
   Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives. 

This Eggplant Soup recipe can be served as either a first course or a main course. For the latter, I recommend pairing it with one or two of these sides:

• Easy Spinach Salad Recipe With Zesty Curry Dressing
• Chopped Apple Pecan Salad Recipe with Feta Cheese
• Easy Spinach Salad Recipe with Lemon Pine Nut Dressing
• Quick Homemade Drop Biscuits – Easy Recipe!
• Parsley Parmesan Crostini
• Quick Herb Bread Recipe
• Quick Herb Bread Recipe
• Italian Popovers

Here’s why I love these savory muffins and am sharing the recipe with you:

• Make ahead meal prep. Prepare a batch of muffins in advance and store them in the refrigerator or freezer for a quick grab-and-go breakfast.
• Healthy and nutritious. Packed with protein, vitamins, and minerals, these low carb, gluten free muffins are a healthy way to start your day!
• Flavorful and satisfying. The combination of savory sausage, fluffy eggs, melted cheese, and fresh vegetables creates a fresh, earthy, delicious and satisfying taste. 
• Light yet filling. These muffins are a protein-packed breakfast option without the heaviness of many traditional morning meals.
• Flexible recipe. Customize your homemade muffins by adding or subtracting ingredients to suit your preferences and dietary needs.

Here’s all you need to create these breakfast egg muffins (preparation details and quantities are included in the recipe card below). All these ingredients should be available at your local grocery store:

• Red or Yukon gold potatoes – for this recipe, the potatoes are cooked in advance, so leftovers work well!
• Fresh tomatoes – any kind will work; I like to use cherry tomatoes for their rich flavor and bright color
• Fresh baby spinach
• Pre-cooked breakfast turkey sausage links or patties – can also use cooked turkey sausage crumbles
• Green onions
• Sharp Cheddar cheese
• Fresh basil – can also use dried
• Egg whites – using only whites makes the muffins healthier. However, they are also a pale white inside and on the sides. For more color, add in a yolk or two.
• Dijon mustard
• Kosher or sea salt
• Fresh ground black pepper

Here’s all you have to do to create this easy recipe:

1. Prep oven and muffin pan.
   Preheat the oven to 350 degrees. Generously spray 12 muffin cups with nonstick cooking spray.
2. Prep ingredients.
   Chop the cooked potatoes, tomatoes, spinach, turkey sausage, green onions, and basil. Shred the cheese.
3. Fill muffin cups.
   Divide the following ingredients evenly between the muffin cups, in this order:
   • Potatoes
   • Tomatoes
   • Spinach
   • Turkey sausage
   • Green onions
   • Cheese
   • Basil
4. Add egg, mustard, salt and pepper.
   In a small medium bowl, whisk together the egg whites, Dijon mustard, salt, and pepper. Pour egg mixture over the other ingredients in each muffin cup; they will be around 3/4 to 7/8 full.
5. Bake; cool.
   Bake for 20 minutes, or until set and puffy. They should be firm and not jiggly when the pan is moved. To test, gently press one finger in the middle of the top of a muffin or two; it should feel firm. Remove from oven and let muffins sit in the tins for around 3 minutes. They will have puffed up in the oven and then will collapse after cooling (just like a soufflé). Using a small fork or spoon, gently remove muffins from tins and serve. 

While Robert and I love this healthy breakfast recipe as is, it is very flexible and can be modified to suit your tasted and/or dietary needs. Here are a few ideas:

Variations: 

• Use chopped cooked turkey bacon instead of turkey sausage
• Instead of turkey sausage, use cooked pork sausage or Italian sausage
• Use other kinds of cheese – Monterey Jack, Colby Jack, Pepper Jack, etc.
• Substitute chopped red bell peppers instead of tomatoes

Additions:

• Add 2 tablespoons sour cream or crème fraiche to the egg mixture
• Add 1/4 chopped black olives (1 teaspoon per muffin tin)

For a more elegant presentation, make the muffins in small ramekins. You will probably end up with around 9 or 10 muffins instead of 12. You can also place cooked muffins into decorative cupcake liners to serve.

Muffins can be baked, cooled completely, placed in an airtight container, and refrigerated for up to 4 days. They can also be frozen for up to 2 months. To freeze, place in the freezer in a single layer and not touching. This can be done either on a large cookie sheet and then, once frozen, muffins can be moved to freezer-safe baggie(s). Alternatively, divide muffins between two (gallon-size) freezer-safe baggies and lay flat, in a single layer, in the freezer. 

How to Reheat 

Reheat in a 375-degree oven (toaster oven works well) for 12 to 15 minutes or until warmed through. Can also be microwaved, but watch carefully as they can become overcooked.

Here’s more on why this dish is a family favorite:

• Flavor explosion with minimal effort. This recipe packs a punch of fresh summer flavors with just six simple ingredients. It proves that delicious food doesn’t require a complicated ingredient list.
• Effortless elegance. Ready in just 45 minutes with only six ingredients, it’s perfect for a weeknight meal but impressive enough for entertaining.
• Guaranteed juicy chicken. Our grilling method ensures perfectly cooked, tender chicken breasts every single time, no more dry disappointments!
• Light yet satisfying. This dish strikes the perfect balance – flavorful and filling without feeling heavy.
• Simple yet versatile. With just a few tweaks, you can customize this recipe to your tastes – add fresh herbs, swap the tomatoes for another summer veggie, or experiment with different cheeses.

You only need 6 ingredients to create this colorful and delectable recipe:

• Red and yellow grape or cherry tomatoes – These are my favorite type of tomato to use in this recipe due to their sweetness and size. You can substitute other types if you prefer (see section on Substitutions below).
• Kosher salt
• Mild goat cheese – a soft and creamy goat cheese log works best in this recipe because you whip a portion of it with liquid to form a delicious sauce. Don’t use pre-crumbled cheese! The anti-caking additives they contain reduce the flavor and make it difficult to make the sauce.
• Extra virgin olive oil
• Fresh ground pepper
• Boneless, skinless chicken breast halves – you can substitute boneless, skinless thighs but they won’t look as elegant on the plate as a breast.

You’re going to be amazed at how quick and easy this chicken dish is to put together:

1. Preheat grill to medium-high heat.
2. Season the tomatoes; let rest.
   Put the tomatoes in a colander set over a medium mixing bowl. Toss tomatoes with the sea salt and let stand for at least 20 minutes to release the juices.
3. Add goat cheese and oil to tomato juice.
   Remove and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth. 
4. Mix in tomatoes and remaining cheese; season.
   Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
5. Prep chicken. 
   Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
6. Grill chicken.
   Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion. (See Tips below.)
7. Let chicken rest.
   Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
8. Serve.
   Spoon the tomato-goat cheese mixture on top of the breasts and serve.

While this recipe is delicious as is, it is also very flexible so feel free to adjust it to make it your own. Here are a few suggestions:

Substitutions

• Use other kinds of fresh tomatoes instead of grape or cherry – chopped Roma works well.
• Amp up the flavor by using a flavored goat cheese, such as sundried tomatoes or herb- flavored.
• Substitute another type of cheese – feta or fresh mozzarella cheese. Just note that these won’t make a creamy sauce like the goat cheese.
• Replace the chicken breasts with boneless, skinless chicken thighs.

Additions (to the toppings)

• Chopped fresh herbs – fresh basil leaves, parsley, even cilantro.
• Chopped artichoke hearts.
• Sliced black or green olives.
• Chopped sun-dried tomatoes.
• Lemon zest.
• Chopped red onions, green onions, or shallots.
• Dijon mustard to the oil for brushing onto the chicken.
• Balsamic vinegar or lemon juice.

Don’t have a grill? No problem! Here are other ways to cook the chicken in this recipe:

• Broil the chicken. Preheat broiler on high. Place the top oven rack  around 5 inches from the heat source. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Broil 4 minutes, flip over and continue cooking an additional 4-5 minutes or until  the internal temperature of the chicken reaches 165 degrees.
• Roast the chicken. Preheat oven to 400 degrees. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Cook for 10 to 12 minutes or until internal temperature reaches 165 degrees.

Here are various ways you can serve this chicken recipe:

• On a serving platter. Arrange breasts in a single layer and spoon tomato and cheese mixture over the top.
• On individual dinner plates. Place one breast on each plate and spoon tomato and cheese mixture over the top.
• Atop pasta. Place cooked pasta noodles (I like to use fettuccini or linguini) on a serving platter and top with breasts; spoon tomato and cheese mixture over the top.

In addition, for a pop of contrasting color, you can garnish the top of the dish with fresh parsley.

Add an easy tossed salad of mixed greens and our Mustard Vinaigrette and a loaf of crusty bread, and dinner is complete!

Here’s what you’ll need to create these delicious, messy-to-eat sandwiches (quantities are in the recipe card below):

Sloppy Joe filling:

• Ground turkey (90% lean) – I tried this recipe with 85%, 90%, and 99% lean ground turkey, and around 90% was the best in terms of moistness and flavor
• Yellow onion
• Large red bell pepper (can also use green pepper), optional – the pepper adds a nice layer of flavor, but tested without was also delicious
• Kosher salt
• Garlic cloves
• Light brown sugar
• Chili powder
• Ground cinnamon – a subtle addition that adds depth and balances the sweetness
• Tomato paste
• Yellow mustard
• Worcestershire sauce
• Fresh or canned diced tomatoes
• Beer – all of the alcohol will be cooked off when preparing the filling, but if you prefer you can substitute the juice from the canned tomatoes (or water)
• Red wine vinegar
• Fresh ground pepper 

To serve:

• Hamburger buns
• Melted butter (to brush the buns before toasting)
• Toppings: Cheddar cheese, red onion, jalapeno pepper, lettuce, dill pickle

While this Turkey Sloppy Joe recipe is delicious as is, feel free to get creative and make it your own. Here are a few suggestions:

• Add chopped jalapeno or serrano peppers, or your favorite hot sauce to the turkey mixture.
• Add more chopped vegetables – carrots, zucchini, or mushrooms can be sautéed along with the onions and peppers.
• The alcohol in the beer will cook off; you can also use nonalcoholic beer, water, or the tomato juice from the canned diced tomatoes.

As mentioned above, I like to serve these Turkey Sloppy Joes on toasted hamburger buns with various toppings on the side, including:

• Sliced Cheddar or American cheese
• Sliced red onion
• Sliced jalapeno peppers (seeds removed unless you like spice!)
• Lettuce leaves
• Sliced dill pickles

Here are some side dishes that pair well with these Sloppy Janes:

• Lemon Mayonnaise Coleslaw Recipe
• Dorothy’s Potato Salad
• Green Bean Salad with Feta and Mint Vinaigrette
• Orzo Pasta Greek Salad with Lemon-Basil Dressing
• Grilled Corn Salad Recipe with Zucchini and Tomato
• Best Broccoli Salad Recipe

Find more serving suggestions and ideas for your next BBQ in my post 5 Menus for your Next BBQ.

If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.
 
To reheat, place the mixture in a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth to loosen the sauce if it has thickened in the refrigerator.

This quick and easy sautéed asparagus recipe has been a staple in my kitchen since I learned to cook it in middle school. And, here’s why I think deserves a permanent spot in your repertoire, too:

• Busy day dinner hero. Short on time? This recipe comes to the rescue, delivering a delicious side dish in under 10 minutes. Minimal effort for maximum flavor!
• Endless customization. You can easily make this recipe your own. Add toasted breadcrumbs, chopped nuts, or a burst of freshness with chopped tomatoes. (See more recommendations below.)
• Versatility. This side dish can take most any main dish to the next level. Enjoy it with chicken, pork, fish, or shrimp (see suggestions below).
• Beat the heat. Skip the oven and keep your kitchen cool on hot days. This recipe is cooked on the cooktop.
• Kid-friendly. Let your kids get involved with tasks like snapping the asparagus ends, stirring, or adding the final garnishes.
• Healthy and delicious. Asparagus is packed with nutrients, making this a guilt-free and flavorful side dish. This versatile vegetable is a great source of vitamins A, C, E, and K, as well as folate, fiber, and antioxidants.

You only need 3 ingredients to make this easy sauteed asparagus recipe:

• Fresh asparagus spears. See tips for selecting asparagus below.
• Cooking oil. Any kind will work – canola, vegetable, avocado oil, extra virgin olive oil, etc.
• Seasoned salt. The original recipe calls for Lowry’s Seasoned Salt. Nature’s Seasons and Janie’s Krazy Mixed-Up Salt also work well.

Here’s how easy it is to sauté asparagus:

1. Wash, dry asparagus.
   Wash asparagus under cold running water and pat dry with paper towel.
2. Remove tough ends.
   Asparagus spears have a tough part that needs to be removed before cooking. Grab the tough end (not the tip) with one hand (between your thumb and first finger). With your other hand, grab around the middle of the stalk and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.
3. Cut asparagus.
   Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
4. Cook asparagus on high.
   Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil. Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
5. Reduce heat.
   Turn the heat down to low (it should still be sizzling). Keep it covered and cook, shaking the pan occasionally,  for an additional 2 to 3 minutes or until crisp-tender.
6. Serve.
   Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.

While sautéed asparagus is delicious as is, you can make it your own by adding additional ingredients when cooking and/or adding a topping. Here are a few ideas:

Variations

• Substitute sesame oil for the cooking oil and sprinkle cooked asparagus with a dash of soy sauce and toasted sesame seeds.
• Add chopped garlic or shallots to the asparagus when cooking.
• Toss cooked asparagus with fresh lemon juice and/or lemon zest.

Topping ideas

• Balsamic vinegar and crumbled feta cheese.
• Toasted breadcrumbs, Parmesan cheese and chopped nuts.
• Chopped fresh tomatoes, chopped shallots, and fresh herbs.
• Chopped hard-boiled eggs, chopped green onions, and fresh herbs.

Sautéed asparagus is a versatile side dish that can complement a wide range of main dishes. Here are a few of my favorites:

• Air Fryer Fried Chicken Breasts
• Grilled Chicken with Rosemary Dijon Marinade
• Pistachio Crusted Fish
• Spinach Stuffed Salmon
• Salmon Patties
• Spicy Dry Rubbed Pork Tenderloin
• Baked Shrimp with Breadcrumb Topping