Allison cooks

Recipe courtesy of:  https://healthynibblesandbits.com/chinese-garlic-green-beans/ Ingredients 1   pound   green beans ,  rinsed, and dried (see note 1) 1/2   cup   safflower or vegetable oil ,  (see note 2) 2 1/2   tablespoons   minced garlic ,  about 5 to 6 plump cloves 1/4   teaspoon   garlic salt or kosher salt Optional Garnish red pepper flakes toasted sesame seeds Note: I used Pixian broad bean paste for a spicy fermented touch at the end! Instructions Snap off the tough ends of the green beans. If your green beans are very long, snap them in half.  Heat the oil in a  wok  over medium-high heat. To check to see if the oil is hot enough, stick bamboo chopsticks into the wok so that the tips of the chopsticks are touching the bottom. You want to see tiny bubbles rapidly forming around the chopsticks. Alternatively, you can throw a green bean into the wok. If bubbles start to form around the bean immediately, ...

Recipe adapted from:  https://www.feastingathome.com/lemony-asparagus-risotto/ Ingredients (note: I doubled this recipe which very generously served 3 of us with leftovers, but this recipe should be fine as is for 3 with a more modest serving each): 1  bunch asparagus 1  large leek (or white onion, diced) 4 tablespoon   olive oil , divided 4  garlic cloves, rough chopped 1   cup   arborio rice 1/4   cup  white wine, optional- or skip it 3 1/2 –  4   cups  hot  veggie broth  (or use hot water with 2 teaspoons veggie bouillion) (note: I used chicken broth) 1/2   cup  basil leaves (or sub part Parsley) 1  lemon, zest and some juice to taste 1/2 teaspoon   salt , more to taste 1/4 teaspoon  pepper garnish:  lemon zest, basil ribbons,  pecorino  cheese, optional toasted  pinenuts  (or other nuts or seeds), chili flakes ( Urfa biber  is nice)  Leek oil  (optio...