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


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