Janet here: I'm back from visiting the divine Miss M! and trying to get back in the swing of things. Rachel will begin to weigh in again as she starts to re-enter the world of the parenting and living, although I have to say, she and John have enough food to last at least another week thanks to the cooking I did while there. :)
Anyway it's Meatless Monday and you need to just ignore that piece of chicken on the plate. I had planned to make this fabulous vegetable tan but then I realized that I forgot to buy zucchini because I'm still getting settled back on the East coast after a day of flying. I will have this dish for next Monday, though, I promise.
In the meantime, you can make a whole meal of grilled veggies with a variety of sauces. This asparagus took about two minutes to grill, and then I just tossed it in some brown butter with pine nuts and lemons. It was terrific.
To make the entire meal meatless, just add some other grilled veggies, some rice or orzo and you are good to go. The amounts here are for just the asparagus, so if you add other veggies, you'll need to add more butter and pine nuts. Pick veggies that have a little oomph so they can hold up to the grilling. Some good options are peppers, eggplant, string beans, zucchini and mushrooms. Enjoy!
ingredients
salt and pepper to taste
1 bunch of asparagus
2 tablespoons butter
1/3 cup pine nuts
1/2 to 1 teaspoon lemon juice
method
Heat the grill.
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