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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 16 asparagus spears 16 pink grapefruit sections 3 tbsp sesame oil ¼ cup rice wine vinegar 2 tbsp chopped cilantro 1 tbsp lime juice 1 tsp minced ginger 1 tsp chopped garlic 1 tbsp honey Salt & pepper to taste Instructions: To prepare the Ginger Vinaigrette, combine the sesame oil, rice wine vinegar, cilantro, lime juice, ginger, garlic, honey and salt & pepper to taste in a blender and blend on high for 30 seconds. Bring a large pot of water to a boil, add salt and asparagus. Cook about 3 minutes, then shock in ice water to stop cooking process. In a bowl, add the asparagus spears, grapefruit sections and ginger vinaigrette. Toss lightly. Notes: Serve with the Chef's Blue Cheese Crusted Beef Tenderloin. |
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