Brussels Sprouts Succotash Serves: 4 to 6 1 tablespoon olive oil 3/4 pound bacon, diced 3 tablespoons chopped garlic 3 shallots, sliced 3/4 pound Brussels sprouts, outer leaves peeled, halved 1 (16-ounce) bag frozen corn kernels, thawed 2 tablespoons chopped fresh thyme leaves 1 (15-ounce) can […]
Read more →Sophia’s Sorrel and Spinach Soup This soup if from a CSA member. It reflects her ethnic heritage. You can either eat it cold or hot, preparation is the same for both. If you’re making a hot soup with meat, beef or chicken, it has to be cooked […]
Read more →Asparagus Quiche Makes 1 9 ” quiche 1/4 cup sliced green onions 4 ounces bacon 1 cup asparagus, cut into 1 inch pieces. 4 large eggs 1 1/4 cup half and half 6 ounces Swiss cheese, shredded 1/4 t. white pepper salt to taste 1 T […]
Read more →Asparagus-Orzo Soup 1 pound asparagus spears 1/2 cup chopped onion 3 cloves garlic, minced 1 tablespoon olive oil 6 cups reduced-sodium chicken broth 1/2 cup dried orzo or other tiny pasta 3 cups snow or snap pea pods, ends and strings removed 6 cups torn fresh spinach […]
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