Recipe from the Food Network 6 fingerling potatoes, cut in half or 12 (1-inch) baby potatoes 1/2 tablespoon extra-virgin olive oil, plus more for drizzling 1 shallot, finely chopped 1/2 jigger dry sherry 1/2 cup half-and-half 4 ounces cream cheese 1/4 cup grated Parmesan 1/2 cup grated Gruyere or Swiss 1/2 teaspoon lemon juice 1/2 … Continue Reading →
Montana Dan also brings fresh shrimp to market but you will need to call for availability. However, Superior Fish, directly across the street from the Royal Oak market has a big selection of shrimp. Look for fresh sorrel from a specialty grower; red sorrel would also look pretty here. Again, use Michigan asparagus (Morse … Continue Reading →
Recipe from Kate Lawson 1 pound (bow-tie pasta) 2 pounds thin asparagus, trimmed, cut into 1 1/2-inch lengths 1 1/2 cups diced cooked ham 1 cup dry white wine 1 cup half & half (or cream if desired) 1 cup crumbled blue cheese (can use shredded Asiago or mozzarella cheeses or a combination of both … Continue Reading →
5 ounces olive oil Salt Pepper 1 tablespoon thyme, chopped 2 garlic cloves, chopped 1 bunch asparagus, washed, ends trimmed 1 cup Italian parsley, garnish Mix together olive oil, salt, pepper, thyme and garlic. Coat the asparagus with the mixture. Cook the asparagus on the hot grill for 3 minutes on each side. Garnish with … Continue Reading →
Recipe adapted from Gourmet 3/4 ounces dried morel mushrooms (1 cup) or 4 ounces fresh 6 1/2 cups reduced-sodium chicken broth 2 cups water 1 pound medium asparagus, trimmed and cut diagonally into 1-inch-long pieces 1/3 cup finely chopped onion 2 tablespoons olive oil 2 cups arborio rice 1/2 cup dry white wine 2/3 cup … Continue Reading →
2 pounds asparagus, trimmed and cut diagonally into 2-inch pieces 2 tablespoons olive oil 2 tablespoons unsalted butter, cut into bits 2 large shallots, finely chopped 4 slices firm white sandwich bread, cut into 1/4 -inch pieces 1/4 cup pine nuts 1/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1/2 teaspoon salt … Continue Reading →
(Serves 4) PREP TIME: 30 minutes. TOTAL TIME: 30 minutes 1 tablespoon olive oil 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces Coarse salt and ground pepper 1 pound button mushrooms, trimmed and thinly sliced 2 pounds asparagus, tough ends removed, cut into 2-inch lengths Cooked noodles or rice (optional) 1. In a … Continue Reading →
1 pound asparagus 2 tablespoons butter 1/2 cup milk 3 large eggs, at room temperature 1/2 cup flour Salt and pepper Pinch sugar 3 ounces gruyere or Swiss cheese, shredded (1 cup loosely packed) Position a rack in the lower third of the oven and preheat to 425 degrees. In a medium saucepan, add enough … Continue Reading →
1 pound asparagus 2 tablespoons butter 1/2 cup milk 3 large eggs, at room temperature 1/2 cup flour Salt and pepper Pinch sugar 3 ounces gruyere or Swiss cheese, shredded (1 cup loosely packed) Position a rack in the lower third of the oven and preheat to 425 degrees. In a medium saucepan, add enough … Continue Reading →
4 large boneless chicken breasts 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon fresh or prepared minced garlic 1/2 teaspoon freshly ground black pepper 1 pound fresh asparagus Prepared mango salsa of choice Combine oil, lime juice, garlic and pepper in a bowl. Brush both sides of chicken breasts with mixture and place … Continue Reading →