This recipe takes almonds to a whole new level, with all the sweet, salty, and spicy flavors blending beautifully. The almonds are lightly roasted in a mixture of maple syrup and melted butter with a pinch of cayenne pepper, then mixed with fresh rosemary, sage, and thyme. If you are looking for an inspiring appetizer or an appealing and healthy snack, these maple herb roasted almonds are the answer. The herbs blend so wonderfully with the maple taste, and the pinch of cayenne adds the perfect amount of heat.
Tender asparagus, thinly sliced baby potatoes, minced garlic, and Parmesan cheese on top of naan flatbread creates a quick, light meal or tasty appetizers. Naan bread is endlessly versatile and can be the base for so many different types of flatbread pizzas. This asparagus potato naan recipe features delicious, tender vegetables, and can be on your table in about 20 minutes.
Potatoes and asparagus are not only in season right now, but they are also a great combination. If you have never tried potatoes on flatbread, you should give it a try. The creaminess of cooked potatoes with melted cheese, all on top of a warm flatbread–it is delicious, especially when the tender-fresh crunch of asparagus is added. While at first the thought of pairing of potatoes and flatbread may sound like a carb overload, it really isn’t in this case, since the naan flatbread is thin and the layer of potatoes is also thin.
This is a great summer meal when you are in a hurry and need to make something nourishing, or if you have guests over and want to serve them some fun, seasonal appetizers, out on the porch or deck, with a cold beverage and great conversation. Can you tell I am wanting to invite some people over for dinner soon? I am. It has been a hectic spring, and we haven’t had much time to relax over our food and drinks. Now the kids are out of school (as of today!) and their sports schedules are in somewhat of a lull for a month or so. Our evenings and weekends are opening up. It’s time to slow down and linger outside, letting conversations develop and quiet moments blossom.
It’s time to enjoy nature, including asparagus and potatoes, and soon the cherries and wild black raspberries growing right in our yard. I just made the first strawberry shortcake of the season last night, and the strawberries were so fresh! Savoring the fruits and vegetables that are in season helps me feel like I am in the moment and experiencing life as it is unfolding. Every last day of school since my kids have started school, I have felt emotional and bittersweet. One era is ending as another is beginning. Sometimes it can be hard to let things go, and sometimes we can’t wait to move on. As I cannot believe how fast they are growing and sometimes want to slow time down, my kids are excited to move on to the next phase. Time passes regardless of how quickly or slowly we want it to go. I hope you all have a wonderful weekend! This week’s Fiesta Friday is co-hosted by Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons.
2 naan flatbreads (about 250 g or 8.8 oz in a package of 2)
about 1 cup of Parmesan cheese (other cheese can be used, if desired)
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, and place the naan pieces on top of the parchment paper.
Wash the potatoes and asparagus. Slice the potatoes very thinly. Snap the tough ends off of the asparagus stalks and then chop the stalks into small pieces. In a large skillet, heat one tablespoon of the olive oil over medium-high heat. Add the sliced potatoes and toss gently for a couple of minutes, until the potatoes are just golden. Remove from heat.
Pour the remaining olive oil into a shallow bowl. Mince the garlic mix it in with the olive oil. Brush the naan pieces with olive oil/garlic (with the bubbly side of the naan facing up). Spread the potatoes in over the flatbread pieces in an even layer, then top with the chopped asparagus. Sprinkle the cheese on top of the vegetables. Place the baking sheet into your oven and bake at 400 degrees for about 10 minutes, or until the asparagus is tender and the cheese is melted.
Allow to cool slightly and slice into pieces. Enjoy!
We all need easy, quick, recipes we can turn to when time is tight, but we still want something fun and festive. For me, this Parmesan crisp recipe is one of those I look to when I need a quick, yet delicious appetizer or snack. These crisps are so easy to make, and they taste so good! The savory Parmesan cheese, the rich flavor of the sun-dried tomatoes, and the lively chives and black pepper all come together to form an appetizer bursting with flavor. And if you are staying away from carbohydrates or gluten, this is a snack you can munch on without worries. My daughter originally found the basic recipe for these crisps on the back of a Parmesan cheese package, and being major cheese-lovers, we tried it. We have since created our own variations, with the sun-dried tomatoes and chives version being my favorite. However, my son is not crazy about the sun-dried tomatoes or the chives, so I like to make a few of the crisps with just the Parmesan cheese and a hint of black pepper for those who prefer a more basic approach. I am taking this appetizer over to Angie’s blog The Novice Gardener, where there is a big celebration going on. Though I am relatively new to the Fiesta Friday link parties, she has been successfully coordinating these events for a full year. I have come across some wonderful food blogs, and have met really interesting and kind bloggers from all over this country and world through this process. The one-year celebration is graciously hosted by Hilda from Along the Grapevine and Julianna from Foodie on Board. I hope you all have a fabulous weekend filled with fresh air, good food and good company!
Baked Parmesan Crisps with Chives and Sun-Dried Tomatoes
Preheat your oven to 400 degrees Fahrenheit. Wash, pat dry, and finely chop the chives. Chop the sun-dried tomatoes. Shred the Parmesan cheese to make 2 cups, or if using pre-shredded cheese, measure 2 cups into a bowl. Line a baking sheet with parchment paper. Using a tablespoon, spoon the Parmesan cheese onto the baking sheet a tablespoon at a time, creating about 8 mounds of Parmesan cheese per baking sheet (place the mounds evenly on the baking sheet, allowing the cheese room to spread as it bakes). Place small pieces of sun-dried tomatoes on each cheese mound, and then sprinkle with chives and a bit of black pepper. Bake in your preheated oven for 6 to eight minutes. Allow the crisps to cool for a couple of minutes, then gently move them to a serving plate. Continue until all the cheese is used. Serve warm or at room temperature. Enjoy!
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