Spring Risotto with Fresh Asparagus and Edamame: 4 cups no sodium or reduced sodium chicken broth 1 lb. asparagus, chopped into 1 inch pieces 1 tbsp. extra virgin olive oil 1 large sweet onion, chopped 3 cloves fresh garlic, minced or pressed 1 cup arborio rice ¼ cup dry white wine 12 oz. edamame ¼ cup parmesan cheese salt and pepper to taste
Cheddar Bacon Dip (a.k.a Crack) (Printable Recipe) 16 oz sour cream 1 packet Ranch dressing mix 3 oz bacon bits (in the bag not jar) 1 cup shredded cheddar cheese Mix together and refrigerate 24 hours. Serve with chips and/or veggies.