Red Potatoes

Asparagus...try this tasty recipe.

Asparagus with Morels and Tarragon

1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon

Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus

Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.

Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Avocados...freshly picked from our own backyard.

Strawberry Avocado Salsa

This fresh summer salsa combines heart healthy avocados and sweet strawberries. Serve as a salsa dip with baked tortilla chips or use it as a seafood salsa over grilled halibut or shrimp kebabs.

Ingredients
1 cup roughly chopped strawberries
1/4 cup chopped red onion
1/2 small jalapeño pepper, minced
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
1 medium avocado, roughly chopped
Freshly ground black pepper, to taste

Preparation
Combine all ingredients in a medium bowl. Gently toss until well mixed.

Broccoli Salad Recipe

Ingredients

1 teaspoon salt
5-6 cups fresh broccoli florets (about 1 pound of florets)
1/2 cup toasted slivered almonds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed (or fresh peas if you can get them)
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup honey

Preparation

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.
Serves 4 to 6.

What are your favorite veggies? Have a wonderful day :)

Labels: misc.

N Posted by Rain at 8/06/2008 01:16:00 AM

3 Comments

 Lyndon posted at 8:48 AM  
Hey Rain, glad to see your back to posting again :) Thought we might have lost you, like so many other bloggers.

You might want to check your template, it's showing weird in Firefox. It looks fine in Explorer though.

 tomshideaway posted at 7:03 PM  
Hey Rain what a about Brussel Sprouts??

 Rain posted at 11:38 PM  
Hey Lyndon...I have missed you too! Thanks for the information...I'll see what I can do.

Hi Tom....I like Brussel Sprouts with a cheese sauce, yummy!

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