by Marjorie Simmons | May 11, 2018 | Recipes
Shaved Asparagus Salad While the cast of characters for this salad are similar to our panzanella recipe, this variation is elevated to dinner party status with thinly shaved ribbons of asparagus, peppery radishes, and earthy mushrooms. If shaving asparagus is... 
by Marjorie Simmons | May 4, 2018 | Recipes
Spring Panzanella Panzanella is an Italian bread salad that usually pairs stale bread with juicy, peak season tomatoes. This version is a one-skillet reimagining of Smitten Kitchen’s recipe for a springtime riff on the classic. Hold on to the dressing... by Marjorie Simmons | May 3, 2018 | Recipes
How To Blanch Asparagus and Other Veggies Blanching is a technique to lightly cook vegetables, such as asparagus and green beans, while preserving their vivid color and crunch. It is also frequently used to peel delicate fruits like tomatoes or peaches. Use... 
by Marjorie Simmons | Apr 3, 2017 | Recipes
Spring Salad with Strawberries This is a quick and delicious weeknight dinner, and substitutions of chicken or baked tofu for the shrimp, and spinach for the endive can help tailor this to suit your home team. Salad1 tbsp Olive Oil1 pound Large, Peeled Shrimp,... 
by Marjorie Simmons | May 5, 2016 | Recipes
Asparagus and Pine Nuts Asparagus is a delicious and versatile spring vegetable, which can be cooked many different ways or simply eaten raw. A favorite way to enjoy asparagus is this recipe for sautéed asparagus with toasted pine nuts. 1 pound fresh asparagus...