Recipes
Marinated Asparagus
1 lb. fresh asparagus3 TBL. vinegar – I use cider vinegar¼ cup veg. or olive oil ½ tsp. salt¼ tsp. ground pep
Grilled Peach Melba
Two large, ripe peaches, halved (leave skins on)Two tablespoons unsalted butter, meltedTwo tablespoons light brown sugar Heat grill to medium. Halve and pit the ripe peaches; prick skins with a fork; in a bowl stir together the butter and sugar
Fennel and Potato Bake
Preheat oven to 400°. Lightly butter an 8-inch square baking dish.Trim 2 medium fennel bulbs (8 ounces each); halve, and core. Slice bulbs and 1 ½ pounds peeled russet potatoes very thin (1/8 inch thick). Add potatoes to prepare
Creamy Tomato Soup
6 Tbls. unsalted butter 2 small onions, chopped fine4 cloves garlic, minced ½ cup dry white wine1 tsp. coarse salt &nb
Raspberry Sauce
Toss ½ pint red raspberries with 2 tablespoons sugar. Let sit 5 minutes. Pass through sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids. Use immediately or refrigerate. Sauce can be used as a
Goat Cheese Leek Tart
1 bunch leeks, white and pale green parts only (about 2 cups)1 tablespoon olive oilcoarse salt and ground pepper6 ounces soft goat cheese, room temperature2 ounces cream cheese, room temperature2 tablespoons milk3 large egg yolks1 teaspoon chopped fr
Boiled Edamame
First, prepare your water. For about 1 pound of edamame add 1 teaspoon to 1/2 tablespoon of sea salt or table salt. Add the salt to a large pot, 3/4 of the way filled with water. Bring your pot of water to a rolling boil. When the water is boiling, a
Apple Sauce
Wash apples. Quarter and remove seeds and stems. Place into stainless sauce pan with small amount of water. Place onto heat and watch until starting to bubble. Stir occasionally and be sure to add water (small amount at a time) so the apples do not s