So the goal this week: Delicious and Easy
Monday: Labor Day
Bacon Potato Salad
Pasta with Truffle Oil
Ingredients:1 medium yellow onion- chopped fine
3 cloves garlic- chopped fine
3 tablespoons olive oil
6 stalks of asparagus, cooked
1 teaspoon of fresh rosemary, chopped fine
1 teaspoon truffle oil-- white or black
1/4 grated fresh good quality Parmesan cheese
Directions:Saute onion-garlic, asparagus and rosemary in olive oil.
Cook spaghetti, in 3 quarts salted water and a dash of olive oil.
When al dente, drain pasta, toss with onion, garlic, rosemary.
Toss again and drizzle the truffle oil on top of each individual serving.
Garnish with fresh chopped Rosemary--just a pinch.
Church for dinner
Chicken Salad Melt on French Baguette
Cilantro Lime Corn on the Cob
Grilled Chicken Tostados