Monthly Archive: May 2015

Steamed asparagus with mint and roasted peppers

Asparagus with roasted peppers and  mint

We are picking asparagus every day from our garden. Here’s a nice way too serve asparagus for a Mother’s Day brunch or main meal. Steamed asparagus with mint and roasted peppers 1 pound asparagus, trimmed & steamed until just crisp tender and then blanched 1 roasted bell pepper, cut into thin strips Marinade: Go to …

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Eureka! Morels and 4-Leaf Clovers

No kidding, this morel is typical of the size we’re finding. And a bonus – 4-leaf clovers! I’ll soak the morels in salt water, then rinse and dry well. Then I’ll saute a shallot and maybe some garlic in butter, add the morels, cut in quarters, and while they’re cooking, add a splash of cognac …

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