Patricia SALIGA

Patricia SALIGA

Patricia SALIGA
D'autres idées de Patricia
Eggplant pizzas. Preheat oven to 425, Cut eggplant to 1/4" thick, spread oil, salt and pepper. Bake eggplant 5 minutes on each side. Cover with tomato sauce, mozarella, bake until cheese is browned. Used 4 oz. mozz. for 1 bigger eggplant.

Eggplant pizzas. Preheat oven to 425, Cut eggplant to 1/4" thick, spread oil, salt and pepper. Bake eggplant 5 minutes on each side. Cover with tomato sauce, mozarella, bake until cheese is browned. Used 4 oz. mozz. for 1 bigger eggplant.

Asparagus Mushroom Sauté -   - 2 cups asparagus (cleaned & cut in quarters) - 1 cup mushrooms (cleaned, trimmed & cut in quarts) - 2 springs fresh rosemary (minced) - 1 tablespoon olive oil - 1 teaspoon sea salt to taste - 1 teaspoon black pepper to taste - dash cayenne pepper to taste  Preparation - In frying pan, place olive oil & bring to high heat. - Sauteed asparagus & mushrooms. - Add seasoning to taste. - When vegetables are tender remove from heat.  Serve

Asparagus Mushroom Sauté - - 2 cups asparagus (cleaned & cut in quarters) - 1 cup mushrooms (cleaned, trimmed & cut in quarts) - 2 springs fresh rosemary (minced) - 1 tablespoon olive oil - 1 teaspoon sea salt to taste - 1 teaspoon black pepper to taste - dash cayenne pepper to taste Preparation - In frying pan, place olive oil & bring to high heat. - Sauteed asparagus & mushrooms. - Add seasoning to taste. - When vegetables are tender remove from heat. Serve

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boho love | design inspiration

boho love | design inspiration