Roasted Asparagus

Wednesday, October 21, 2015

Adapted from:  Joy of Cooking

1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons

Preheat the oven to 500 degrees F.

Snap off the ends from the asparagus.  Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with olive oil and toss the spears to coat.  Roast until just tender, 6 to 8 minutes.

Sprinkle with salt and pepper, mint, and chevre.  Serve hot or at room temperature. Read More...

​Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced


Go Back


flank steak verde maple Cranberry Beans scapes Apple white beans Leek kalamata oats pineapple Red Onion Vegan parmesan chocolate plums bulgar syrup bulgar wheat pecan sesame sweet potato spiced winter squash capers green pepper egg tostadas heavy whipping cream apples beer barley pesto vegetable bread pudding sherry sandwich tomato corn pie snow peas bell pepper collins scallions coriander celeriac currants shelling cilantro butter chives Corn spring yogurt carrot fronds parmigiano cream cheese Recipes latkes meatballs arugula gorgonzola turnip fritter tenderloin Tomatillos casserole pepper blue cheese peach tuscan Eggplant compote thai almond milk eggs chimmichurri biscuits Spinach bloody mary gazpacho vanilla wafers fennel bulb buttermilk Greens fennel beef couscous leeks Cider plum tomatoes anise poblano sweet crepes tomatoe shiitake coconut milk bean kluski walnut oil onions Side cointreau jack autumn Shitake Mushrooms conserve Salsa carrots cranberry celery hearts pancake mustard greens Beans knots bruschetta slaw Squash cantaloupe dilly jack cheese cockaigne stuffing baby bok choy pickled Dressing tomato juice pine nuts jam chipotle frittata fritters cornmeal coeur Spread potatoes pecans polenta bbq dill maple syrup carrot top kohlrabi cheese kirsch shitake ramps green beans lettuce pasta Swiss Chard panzanella honey Butternut tart chiles habanero watercress sour cream okra walnuts sour cucumber bacon caesar beet greens Drinks goat Cheese daisy chicken dinner salad radish cream Jerusalem artichoke bok choy shrunken heads fondue fennel seeds chicken strawberry mushrooms garlic cauliflower anchovy vegetarian pudding muffins beet Potato radishes lemon grass olives wasabi hickory sausage fraiche carrot tops peas pumpkin swiss peppers sauce Poblano Chili gratin bosc Tomatoes wheat flour zucchini cake pears remoulade egg noodles crisp flank artichoke asparagus Kale reggiano onion wrap Salad imam shallots mushroom pork almonds plum strata Farmers' Market sandwiches absinthe baguette yellow onion tortillas chilies strawberries pork chop Rice wine vinegar brown sugar gruyere paste rhubarb Chevre pie hazelnuts curry chili peppers blueberry melon vinaigrette turnips chili dijon berry spelt mint buckwheat coeur a la creme beets roasted Bread basil prosciutto chorizo nectarine bayeldi chimichurri sunchokes gouda steak celery root feta celebration rouille gin creme Soup tomato