Sauteed Greens and Rice

Rice

• 1 cup of Medley rice
• 1 can of mushroom w/roasted garlic cream
• 1 cup of water
• 1 tablespoon of Olive Oil
• 1 1/2 Bay Leafs
• Pinch of Tarragon

Cooking Instructions:

1. Pour your oil and mix in rice on medium saucepan under low heat until lightly browned.
2. Mix in the mushroom cream and then add water.
3. Sprinkle some tarragon and throw in your bay leafs.
4. Cover until boil, mix, cover again until the rice has absorbed most of the cream and water.
5. Mix once more and serve!

Sautéed Greens

• 1 bag (5oz) of Organic Baby Spinach
• 5 bunches of asparagus
• 1 tablespoon of butter
• 1 1/2 tablespoons of olive oil
• 1/2 teaspoon of aged balsamic vinegar
• 1/4 teaspoon of salt
• 1/4 of a lemon
• 3-4 Garlic cloves
• Grinded pepper (as much as you like!)

Cooking Instructions:

1. Melt butter in large frying pan
2. Add in oil, salt, pepper, minced garlic cloves and vinegar. Let it simmer, then mix.
3. Place spinach and cover with lid until the leafs sink a bit.
4. Squeeze your lemon over spinach and add in asparagus.
5. Cover and mix every 3 minutes until moist.

Voila! Serve your rice and top it off with the juicy greens!

Here are my C4′s recipe’s ingredients:
1 CUP (2 sticks) of unsalted butter @room temperature
1 ½ CUPS of light brown sugar
2 Large eggs
1 Teaspoon of Vanilla Extract
¼ Teaspoon of Baking Soda
¼ Teaspoon of Salt
2 ¼ CUPS of All-purpose Flour
1 CUP of Unsweetened Dried Cranberries
1 CUP of Chocolate Chips
(Optional) 1 CUP of chopped nuts

Baking & Mixing Instructions

1. Preheat your over to 350°
2. Mix all the ingredients minus the CUP of Cranberries and Chocolate Chips

3. After mixing well all of the ingredients, add on the CUP of Cranberries and Chocolate Chips

4. Use a non-stick pan (I like to use the silicone flat wrap) and place your dough 2”wide, 3″ apart.

5. Place in the oven for 20 minutes. This recipe will give you approximately 3dozens worth!

Voila! Bon apetit!