Lemon Pasta Salad

Lemon Pasta Salad

INGREDIENTS:

Salt

 1 pack pasta

1 pound asparagus

2 tablespoons Dijon mustard

1 clove garlic, finely chopped

1/4 cup lemon juice

Olive oil 1/4 cup extra virgin

Freshly ground black pepper

1 pint cherry tomatoes, cut in half

1/4 cup chopped dill leaves

1 cup frozen peas, thawed

The destruction of 7 grams of feta cheese

STEPS:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Reserve.

In a large pot of boiling salted water, add the asparagus, blanch until bright green and slightly softened, about 3 minutes. Remove with a slotted spoon or spider and shock in ice water. Remove from the water and dry thoroughly.

Get to the end of the asparagus and cut into bite-sized pieces injury.

Mix mustard, garlic, lemon juice and olive oil in a small bowl. Season with salt and pepper.

Combine asparagus and set the pasta in a large pot for delivery. Add tomatoes, dill, peas, sliced ​​and mosterdslaaisous. Down with tongs to coat and salad. Try and add salt and pepper if necessary.

Grilled chicken with pepper

Grilled chicken with pepper

INGREDIENTS:

1 Russet potatoes, peeled and cut into 1-inch cubes

Kosher salt

8 small, skin-on, bone-in chicken legs (1/4 to £ 2,000,000)

1 tablespoon dried oregano heaping

Freshly ground pepper

3 tablespoons extra virgin olive oil

Cut into 1 inch pieces 1 medium onion,

Cut into 1 1/2-inch pieces 1 large green pepper,

6 cloves garlic, smashed

4-6 pickled cherry peppers, 1/3 cup chopped seeded and salt, in addition to

1/4 cup coarsely chopped parsley and fresh

STEPS:

Preheat broiler. Put potatoes in a medium saucepan and cover with water, and add 1 tablespoon of salt. Bring to a simmer for 8 minutes, and cook just until tender. Drain well.

At the same time, it has become the taste of chicken, and a little dried oregano, salt and pepper. Olive oil in a large cast-iron skillet over high heat, heat 2 tablespoons. Add chicken and cook for 5 minutes on each side until browned. Transfer chicken to a platter of gold.

, 3 minutes, stirring, adding potatoes to the pan and cook. Add the onion and bell pepper and cook for 1 minute until soft little. Reduce the heat to medium, add the remaining tablespoon of olive oil 1 garlic, and cook for 2 minutes. As for 1 minute, scraping the pan with a spoon made of solid wood, cherry and pepper and cook salted water, add. Remove from heat.

Return chicken to pan and sprinkle with parsley. After the chicken on the part of the skin over the vegetables, toss with tongs. Leather ring, grill for 2-3 minutes until crisp.

Per serving: 611 calories, 42 grams of fat (10 g saturated), 169 mg cholesterol, 243 mg sodium, 20 g Carbohydrates: 3 grams of fiber: 38 grams of protein