Looks can be deceiving, but not in this case. A gorgeous taste of summer.
This is really just a fancy-pants frittata. Check out the ‘how-to’ pics.
Here turkey, turkey, here turkey turkey …
Oh, soft, warm and smelling like heaven … slices of asparagus frittata stuffed between soft or crunchy bread rolls is delicious.
What a stunner! Golden yolks can’t help but make you smile.
It’s summertime, sum, sum, sum, sum SUMMER-TIME! Burgertime! Eat outdoor time! Yeah.
These are insanely good. Not going to say any more.
Purple power – yep, purple asparagus, uncooked, adds sweetness and crunch to this salad.
Sicilian street food to gobble up.
Heaps of flavour here, serve with anything!
Mmmm. If you love eggs, and you love asparagus, it’s time to dunk!
Squishy avocado? Add it to the dressing!
Just dig in!
Salty, squeaky, cheesy … and with roasted grapes. Woop!
A dedication to the town of Amatrice and her people.
These are tasty, tart and hot, and deliciously coconutty. I can never decide whether I like them more with the coconut chilli dressing or the lime and chilli one, so I usually make both!
This sauce is made in less time than it takes to cook pasta!
Go on! Drizzle a trickle of oil on top!
Ding Ding! Breakfast is served (or make that brunch, lunch or supper).
Warming, satisfying and so very tasty.
Serve this alongside lamb or chicken, or as part of a vegetarian meal, but exercise self-control and make sure you put aside enough of this deliciousness for your lunch the next day.
Saturday soup or any day soup, it fills you up and warms you down to your toes.