Side Dish Archives - Page 6 of 42 - Garden Seeds and Honey Bees

Roasted Asparagus Chickpea Salad

4 to 6 servings

Preheat oven 400* F.

Dressing:

*2 tablespoons Extra Light Olive Oil

*Zest and Juice from 1 Lemon

*1 tablespoon Sugar or Honey

*1 tablespoon Extra light Olive Oil, for sautéing onions and garlic

*1/2 cup diced White Onions

*2 Cloves Garlic, minced

*1/4 teaspoon Red Pepper Flakes, or to taste

*Fresh Ground Sea Salt

*Fresh Ground Black Pepper

*Chopped or ripped Basil, garnish

In a small sauté pan sauté the onions for 2 to 3 minutes then add the garlic and sauté 1 more minute.

In a small mixing bowl whisk together the olive oil, lemon juice and zest, sugar/honey, red pepper flakes, salt and pepper. Then stir in the onions and garlic and set aside.

Asparagus and Chickpeas

*2 bunches Asparagus, wash, cut into about 1 and 1/2 inch pieces

*1 can 15.5 ounce Chickpeas/Garbanzo Beans, drained and rinsed

*2 tablespoons Extra light Olive Oil

*Sea Salt and Black Pepper

*Aluminum Foil, for easy cleanup

On a half baking sheet with aluminum foil, evenly spread out cut asparagus and chickpeas. Drizzle with the olive oil and season with the salt and pepper.

Place baking sheet in the oven and roast for 20 minutes or until asparagus is tender and browning but not soft.

After roasting add the vegetables to a serving bowl and drizzle on dressing (Note: Add dressing a little at a time until its to your taste) and toss together serve with basil garnish. Can be served warm or chilled. Keep left overs in the fridge.

Enjoy!

Lindy

Pancetta Stuffed Mushrooms

*24 ounces Baby Bella Mushrooms

*1/2 White Onion, diced

*5 ounces Pancetta Cubes, cooked like you would cook bacon

*1/4 teaspoon Fresh Ground Pepper

*Extra Light Olive Oil, for oil drizzle

*Sea Salt, to taste

*Crumbled Feta, topping

Rinse and pat dry with paper towels the mushrooms. Twist to remove the mushroom stems and set stems aside. Place the mushroom caps on foil lined half baking sheet or 2 quarter baking sheets and drizzle mushroom caps lightly with extra light olive oil.

Cook the pancetta on medium-low heat in a cast iron skillet until browned and crisp. Then chop the mushroom stems into small pieces. Then add mushroom pieces and onions to the skillet of browned pancetta, sauté mixture for about 5 minutes.

Take the pancetta mixture and add about a teaspoon of mixture to each mushroom cap. Cook 25 minutes in a preheated oven 400*F.

Remove mushrooms from the oven and top cooked pancetta stuffed mushrooms with feta cheese. Serve