Tag Archives: asparagus

Oven-Roasted Parmesan Asparagus

Dinner Ideas September 1, 2026 Leave a comment
Roasted Brussels sprouts garnished with herbs and seeds in a serving bowl
Oven-roasted asparagus with Parmesan cheese.

Bright, savory, and wonderfully crisp-tender, this marinated oven-baked asparagus turns a simple side into something special. Each spear enjoys a quick, flavor-packed soak in olive oil, vinegar, garlic, herbs, and a hint of sweetness before meeting a golden Parmesan coating. Baked until lightly browned, sizzling, and irresistibly fragrant, the asparagus delivers elegant flavor with effortless charm.

Ingredients

  • ½ pound of fresh Asparagus
  • ½ cup grated Parmesan cheese

Marinade Ingredients

  • 1 tablespoon Olive Oil
  • 1 tablespoon Seasoned Rice Vinegar (or white wine vinegar)
  • 1 teaspoon sugar
  • 2 garlic cloves, crushed
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon thyme
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Pepper

Process

  1. Preheat oven to 375°F.
  2. Wash asparagus and trim the woody ends.
  3. Mix the marinade ingredients in a plastic bag. Add the asparagus and chill for 15 minutes.
  4. Sprinkle Parmesan cheese on a plate and roll each asparagus sphere in cheese until coated.
  5. Arrange the asparagus spheres in a single layer in a rimmed pan, then sprinkle the remaining marinade over them.
  6. Bake for 15-20 minutes until light brown and tender.

Zucchini Couscous

Dinner Ideas January 12, 2026 Leave a comment

Zucchini Couscous is a delightful dish that combines the tender, mild flavor of zucchini with the fluffy, light texture of couscous. The entire process is quick, often taking less than 20 minutes, making it an easy and satisfying meal option. Its lightness and flavor make it a popular choice for those seeking a healthy yet flavorful dish. Whether served as a main course or a side dish, Zucchini Couscous offers a delicious and effortless way to enjoy fresh vegetables and grains in one bowl.

Ingredients

  • 2 small – medium zucchini diced into 1/4 -inch pieces
  • 5 ounces of Couscous
  • 1 tablespoon of Olive Oil
  • 4 cloves of garlic, minced
  • 2 scallions, sliced separate white from green (use whites for another recipe)
  • 1 lemon, zest lemon and set aside,
  • quarter remaining lemon and set aside
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Process

  1. Heat oil in pan over medium-high heat.
  2. Add zucchini and season with half of the garlic, salt and pepper.
  3. Cook stirring frequently, until browned and tender, 4 – 7 minutes.
  4. Remove from heat and cover to keep warm.
  5. Melt 1 tablespoon of butter In a small pot over medium-high heat.
  6. Add couscous and remaining garlic, stir until fragrant, 30 seconds.
  7. Stir in 1-1/2 cups of water and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until couscous is tender, follow package instructions. Drain excess water.
  8. Stir in zucchini, scallion greens, and lemon zest. squeeze juice from one lemon quarter and stir, add salt and pepper to taste.

Note: Asparagus can be used in place of Zucchini