Asparagus season is so short, we really need to eat it in as many ways as possible as quickly as possible.
Fortunately, we have no problems doing that….
This is a wonderfully, flavorful, simple salad.
Allow the asparagus to marinate in the vinaigrette for 10 – 20 minutes before adding the rest of the ingredients and serving. Continue reading
This is an easy recipe in two parts: the Brine and the Rub.
Brining keeps meat moist and tender during cooking and is particularly well-suited to pork.
The rubs adds an extra top layer of flavor that we love from the grill.
The tenderloin cooks quickly on the barbecue and, remember, slightly pink is now okay for pork, and over-cooking can ruin the best efforts…. Continue reading
Bright red radishes are usually the first thing up in the kitchen garden in the spring.
They’re easy to grow and only take a few weeks from planting to eating.
If you don’t have a garden, you can find heaps of the crimson and white bundles in the markets.
The beans and vinaigrette tone down the heat, letting their flavor shine. Continue reading
I have always disagreed with most ‘Pasta Primavera’ as they are meant to celebrate spring but insist on using summer vegetables: tomatoes and peppers. T
his is my version, using only spring vegetables.
Don’t let the fava beans put you off – they’re as easy to fix as fresh peas (almost). Continue reading
This is best with good sushi-grade (ahi) tuna that is quickly seared on both sides and cool or just barely warm in the center.
If you get regular tuna you will need to cook it until it is closer to medium.
If you use hot mustard (like I do) this sauce will have a bit of a kick…
You can, of course, use less… Continue reading
Way back, in the beginning of time, this was the first savory tart I made.
It’s still a favorite and I make it at least once each spring.
And it’s so easy!
The asparagus and green garlic (or green onion) are blanched quickly first.
Then it’s just assemble and bake, for an easy but impressive first course. Continue reading
These are the opposite of typical pasta – primarily egg with just a sprinkle of flour for body.
Perfect if you are trying to eliminate or cut back of gluten in your diet.
You can make them any width you like and serve with any type of sauce. Continue reading
I’m not sure which is more traditional for Easter Dinner: Lamb or Ham.
I’m not sure which I like better….
I am sure that I love beans or lentils with lamb…. and these are particularly good, being stirred into the drippings before serving.
It’s a holiday – live a little! Continue reading
Because we eat with the seasons, we don’t have lettuce or spinach salads from about the end of September, when we finish the late spinach, until March, when we get the first spinach of spring.
We do eat winter salads, but that’s another post….
Needless to say, by this time of year I am seriously craving summer salads!
This is a Spinach Salad rather than a Pasta Salad.
There is just a bit of pasta added for texture and to round out the meal. The hubs is diabetic (T1) and needs his carbs. Continue reading
Mashed potatoes with cabbage, bacon and butter….
Traditional Irish fare for St. Patrick’ Day – or any day.
In poorer times this would have been a meal, rather than a side dish.
In our menu this week we have it as a side dish for 2 meals; first mashed, then fried. Continue reading