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cooking.nytimes.com
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market Finally, spring has arrived.
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Mario Batali chars his asparagus on the grill, then serves it with a super-rich zabaglione sauce spiked with black pepper.
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Grilled eggplant and asparagus are tossed with a romaine-endive salad and dressed with a simple balsamic vinaigrette.
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Get Skillet Spring Greens Asparagus Frittata Recipe from Food Network
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Get Roasted Asparagus with Lemon Vinaigrette Recipe from Food Network
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Get Sauteed Asparagus and Snap Peas Recipe from Food Network
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Marinated asparagus is served cold with crunchy pecans and green onions.
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Simple syrup infused with habanero peppers is a spicy and colorful addition to tequila-based cocktails or even lemonade.
Ingredients: water, sugar, habanero peppers
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A great cheesecake made with ricotta cheese AND cream cheese!
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Simmer chopped clams, clam juice and parsley in an olive oil and garlic base, then toss with hot linguini and dinner is served.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
cooking.nytimes.com
This is inspired by a classic dish from Apulia, the heel of the Italian boot The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A