PREP TIME3 minutes
COOK TIME5 minutes
TOTAL TIME8 minutes







​INGREDIENTS

• 10 oz (300g) young asparagus
• 2 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• salt, to taste
• 3 dashes ground black pepper
• lemon juice, optional

INSTRUCTIONS

1. Cut the bottom part of the asparagus stems, about 1-2 inches.
2. Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic.
3. Add salt and ground black pepper. Add a squirt or two lemon juice, if using. Once the asparagus becomes tender and just cooked, remove from heat and serve immediately. DO NOT overcook the asparagus.

  NOTE: I love asparagus like this! I think you will too -- give it a try!

Adapted from: https://rasamalaysia.com/
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These super flavorful steaks are the perfect veggie main course or side dish

 Prep Time10 minutes
 Cook Time30 minutes
 Total Time40 minutes
 Servings2 servings
 



​Ingredients

• 1 head cauliflower
• 1/4 cup olive oil
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• fresh parsley for garnish, optional

Instructions

1. Preheat oven to 450º F. Remove the leaves from base using a sharp knife. Slice cauliflower in half, then slice 2 steaks about 1” thick from each half. Mix the olive oil, sea salt, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl.
2. Place cauliflower steaks on baking or cookie sheet and brush liberally with olive oil. Cook 15 minutes, then flip over. Cook additional 15 minutes. Sprinkle with parsley and serve.

 
Notes

• Olive oil: Be sure to use plenty when brushing your steaks to make them tender.
• Ingredient variations: Can use regular paprika instead of smoked.
• Extra cauliflower: Save in airtight container or bag, make additional steaks if large enough, or roast with steaks and save for a snack.
• Sauce options: Delicious plain, but try steaks with a side of ranch or even chimichurri.

NOTE: I have made this recipe for a personal chef service. I can't wait to try it myself. I LOVE roasted veggies!
​
Adapted from: https://easyhealthyrecipes.com/

Sheet-Pan Chipotle-Lime Shrimp Bake
Ingredients

• 1 ½ pounds baby red potatoes, cut into ¾” cubes
• 1 Tbs. extra virgin olive oil
• ¾ tsp., sea salt, divided
• 3 limes
• ¼ c unsalted butter, melted
• 1 tsp. ground chipotle pepper
• ½ pound fresh asparagus, trimmed
• ½ pound Broccolini or broccoli, cut into small florets
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 tbs. minced fresh cilantro

Directions:

1. Preheat oven to 400 degrees. Place potatoes in greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with ¼ teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving the fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt.
2. Remove sheet pan from oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro.

Adapted from Taste of Home