Spring is officially in full swing and that means the gardens will be sprouting and growing and producing more local produce.
Artichoke
Asparagus
Broccoli
Roasted Broccoli with Creamy Mustard Sauce
How to cut your broccoli into florets
Brussel Sprouts
Roasted Honey Mustard Chicken & brussel sprouts
Cauliflower
Chicory
Lettuce Greens
Kiwi
Leeks
Lemon
Slow Cooker Lemon Pork Tenderloin
Lime
Mushroom
Honey glazed pork chops with mushrooms
Oranges
Parsnips
Peas
Radishes
Happy Cooking! 😊
Slow cooker beer and garlic brats
Ingredients
2 (19-oz.) pkgs. brats (these I found in the meat section, raw)
1 large white onion, sliced and divided
10 garlic cloves, peeled
¼ tsp. black pepper
¼ C. butter
1 (14-oz) can beer (I used Guinness beer)
Directions
1. Add half of the onion in the slow cooker, add the brats in two layers. Add the rest of the onions, garlic, pepper and place the butter on top. Pour the beer into the slow cooker.
2. Cover and cook on low for six hours without opening the lid during the cooking time. Serve the brats, garlic and onions on buns topped with desired toppings.
Source The Magical Slow Cooker
The Pioneer Woman’s Creamy Tortellini Soup
Ingredients
8 C. Low sodium chicken or vegetable broth
1 1-lb bag frozen peas and carrots
10 oz cheese tortellini
1/2 C heavy whipping cream
Salt and pepper, to taste
Shaved Parmesan cheese and croutons, for topping.
Directions
1. Bring the broth to a gentle boil in a medium pot over medium-high heat. Add the frozen veggies to the pot and return to a gentle boil. Add the tortellini and cook until tender, three to five minutes.
2. Add the heavy cream and cook for about two minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved Parmesan cheese or whatever your heart desires. Enjoy!
Source The Pioneer Woman Magazine Spring 2019
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