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


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