One of my favorite food magazines is Fine Cooking. Many of the recipes are over my head, but I find a lot that are right up my alley. I just perused my April/May edition and, as always, found two great ideas. Well, there are probably more, but I stopped when I hit two before I got carried away.
The first is Asparagus Pesto, which looks like it would be fabulous on sandwiches.
The second is so simple, they wrote it in a paragraph, with no amounts. But you can probably figure it out.
Chicken Soup with Avocado and Cilantro
Bring chicken broth to a boil and season with salt. Add shredded, cooked chicken and heat through.
Divide diced avocado, coarsely chopped fresh cilantro and minced jalapenos in bowls. Add broth and chicken to each and squeeze in a bit of lime juice.
Is it dinner time yet?