Cookbook

These are some of my recipe "standards". They're all fast and easy.

Soups

Salads

Sides

Asparagus

1 bunch medium asparagus (about 1 lb.)
2 tablespoons extra virgin olive oil
2 tablespoons grated parmesan cheese
1 teaspoon lemon zest
Salt and pepper

Rinse asparagus. Break off any tough bottoms. Cut into 2 inch sections.

Fill medium pan half full of water. Boil water. Add asparagus, reducing heat to simmer. Parboil exactly 2 minutes. Drain.

While still hot, toss asparagus with olive oil, parmeasan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Baked tomatoes

1 tomato
olive oil
parsley
mozzarella cheese
Salt and pepper

Cut tomato in half. Brush with olive oil. Sprinkle with salt and pepper. Top with snipped parsley, a little mozzarella cheese. Bake at 350 degrees for 20-30 minutes.

Main courses

Chicken and apples

4 four oz. chicken breasts
2 green or yellow apples (Golden Delicious, Granny Smith, or McIntosh)
0.5 cup apple cider
1.5 teaspoons cornstartch
1 tablespoon honey
1 tablespoon mustard
1 tablespoon olive oil
0.5 cup chicken broth
Salt and pepper

Whisk cider, cornstartch, honey, mustard, salt, and pepper in bowl. Set aside.

Heat oil in skillet. Cook chicken for 3-4 minutes. Add apples, flip chicken, and cook another 3-4 minutes. Add chicken broth, and reduce heat to simmer. Cover and let sit for 15 minutes.

Remove chicken and apple to serving plate. Re-whisk cider mixture, add to pan. Cook over high heat 1-2 minutes, till thickened. Spoon over chicken and apples.