SKILLET ASPARAGUS – Lidia Serves 4 to 6

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In springtime, when farmers markets sell really fresh, locally grown asparagus  or if you’re lucky enough to pick spears in your own asparagus bed cook them by the skillet method. You’ll find it concentrates the natural sweetness and subtle asparagus flavors that are at their peak for only a day or two. Butter and cheese are natural complements to asparagus, and in the final moments of cooking here they both get a delicious toasting.

1-1/2 pounds fresh asparagus, trimmed and peeled

4 ounces (1 stick) butter

1/2 teaspoon salt

1/3 cup freshly grated Parmigiano-Reggiano or Grana Padano

Recommended equipment: A 14-inch heavy-bottomed skillet with a cover

Melt the butter in the skillet in the skillet over medium heat. When it is just starting to bubble, lay in the spears in a single layer, sprinkle with salt, and shake to roll the asparagus and coat them.

Cover the pan and let the spears cook and steam for 4 to 5 minutes (or more, if they are very thick), shaking them around now and then,

Uncover and continue to cook another 4 minutes or so as the asparagus The butter left in the pan should be starting to color; if not, cook a bit more, and when browning starts, swirl the pan to spread the color.

Remove from the heat, and scatter the cheese around in the hot pan, swirling again to blend it into the browned butter. Pour the sauce over the asparagus and serve immediately.

Roasted Potato Wedges – Makes 6 servings

Steamed Alaskan King Crab Claws per Alton Brown

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6 Alaskan king crab claws, thawed

2 sprigs dill (optional)

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If necessary in order to fit in microwave, cut claws at joints. Wrap 3 claws at a time in a damp paper towel, along with 1 sprig of dill, and then wrap in plastic wrap. Place wrapped claws in microwave 1 package at a time and cook on high for 2 minutes. I place one crab cluster in each package).  Remove and unwrap carefully. Serve immediately.

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Shad Roe, Slowly Roasted in Butter

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adapted from Jasper White’s Cooking from New England
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preheat oven to 350 degrees.

1 pair shad roe lobes, about 6 oz
salt and freshly ground black pepper
wash shad roe and gently pat dry. season with salt and pepper.
6-8 tablespoons unsalted butter
lemon juice
capers
Worcestershire sauce

place a 6-inch sautee pan on medium low heat and melt 6 tablespoons of the butter.Slip the shad roe into the pan, making sure that the melted butter is covering the lobes if not,add a bit more. Place the pan into the preheated oven. Turn over half way through cooking time.  Check the thickest part of the roe after 12 minutes for firmness. If still soft, cook a bit longer. Remove to a warm plate.  Make a quick sauce by adding shopped parsley, lemon juice, a bit of Worcestershire sauce and capers to the butter left in the pan.  Heat and then pour over the shad roe.

Shad roe two ways checkout the second recipe and informative website!!

Collard Greens

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2 pounds collard greens (4 bunches);  wash, remove stems; cut away vein of leaf

Chop 1/2# pepper smoked bacon sliced (I omit)

1 onion sliced

5-6 cloves garlic minced

2 cups chicken stock (I use veggie stock)

2-3 TBL balsamic  vinegar (to taste)

2-3 TBL sugar

black pepper  (optional)

In a large pot: cook bacon until browned, add onion til  transparent, add garlic, stir in greens to wilt add stock, vinegar, sugar, pepper, simmer for several hours or until tender.  May be transferred to crockpot to finish.

Dublin Coddle with Vegan Sausages

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4 Irish Fauxsages (see below) or about 12 ounces of other vegan sausage, sliced 1/2-inch thick
1 1/2 pounds baking potatoes (about 4 medium), cut into 1/2-inch slices
1 large onion, sliced
several baby carrots cut in half
1/2 savory cabbage sliced thinly
2 tablespoons parsley, minced
salt and pepper, to taste
1 1/2 cups vegetable broth or prepared bouillon
1/4 teaspoon liquid smoke flavoring
3/4 cup guinness

Brown the “sausages” in a non-stick skillet. In a large Dutch oven with a heavy lid, layer the ingredients in this order:
Half of the potatoes
Salt and pepper
Half of the onions
several baby carrots cut in half
1/2 savory cabbage sliced thinly
Half of the parsley
All of the Fauxsages
Remaining Potatoes
Salt and pepper
Remaining Onions
remaining carrots
remaining savory cabbag
Remaining Parsley

Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for about 15 minutes more. Ladle into bowls and serve with Irish Soda Bread.
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Note: This could easily be cooked in a slow cooker; for best results, double the recipe for large crockpots and cook on low for 6-8 hours.

Irish Fauxsages (Vegan Irish Sausages)

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Vegan Irish Sausage

1 vegan bouillon cube (enough to flavor 2 cups water, see below)
1 slice whole wheat bread
1 cup vital wheat gluten (about 4.5 ounces or 127 grams)
2 tablespoons nutritional yeast
1/2 tablespoon onion powder
1/4 teaspoon black pepper
1 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon ground sage
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon flax seeds, ground
1/2 tsp smoked paprika

1 cup cool water
3 cloves garlic, minced
1 tablespoon cashew butter (I used tahini)
1 tablespoon soy sauce (I used Braggs)

Dissolve the “beef” bouillon cube in 2 tablespoons of hot water and set aside to cool. Toast the piece of bread until medium-brown, and then put it into the food processor and pulse until it’s in fine crumbs.

Put the bread crumbs into a large bowl and add the remaining dry ingredients, wheat gluten through flax seeds, stirring well to distribute the seasonings evenly. Mix the bouillon mixture with the cool water in a large measuring cup or bowl and add the garlic, cashew butter, and soy sauce. Whisk or blend with a hand blender until ingredients are well-distributed.

Pour the wet ingredients into the dry, and stir to mix just until evenly moistened. Add a little more water if it seems too dry.

Place a piece of aluminum foil on the counter, and scoop 1/2 cup of gluten mixture onto it. Shape into a rough tube, fold the bottom edge of the foil over the gluten, and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 5 sausages.

Place all the sausages in the top of a steamer, cover, and steam for 35 minutes. Remove them from the heat and let cool until easy to handle. Fauxsages can then be used in recipes or eaten as-is. (I always eat one right away–just to check the quality, of course!)

Quiche With Bisquick – Wendy from Foodwine

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zucchini, yellow squash, red pepper, garlic some small tomatoes and 3-4 kinds of cheese quiche

above pictured quiche, baked

2 cup sliced vegetables cooked tender crisp
1 cup shredded cheese – mixture of swiss and cheddar
1 cup cottage cheese
3 eggs
1 cup milk – sometimes needs more.
1/2 cup biscuit mix
salt and pepper to taste

I use a variety of vegetables  broccoli, mushrooms, carrots, beans etc. depends on what is around and what the season. Place vegetables in greased 10″ pie plate (maybe too small). Next  time use 1 quart casserole dish.  Sprinkle with grated cheese.

Mix cottage cheese, eggs, milk, seasonings and biscuit mix in food processor or blend somehow and pour over vegetables. Bake @ 350 for 40-60  mins or until golden. These freeze very well and the recipe is easy to increase.

Wendy’s notes: I’ve adapted this – I always put pepper and onions in plus the 2 cups vegetables. I also make it with ham and bacon -I still use peppers and onions but not the other vegetables. I make it in large size and also in single serving size though the pie plate size is quite decent – not the puny ones.

asparagus quiche

These freeze very well and the recipe is easy to increase.

Notes are Wendy’s.

You can find more Betty Crocker impossible pie recipes here

The Bitten Word’s Lemony Sugar Cookies

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lemon-cookies

2 eggs
2 cups sugar, plus additional sugar for sprinkling
1/2 cup buttermilk
2/3 cup vegetable shortening
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoon lemon zest (from 1 lemon)

Preheat oven to 350 degrees. In a large bowl, combine eggs, sugar, buttermilk, shortening and vanilla extract until smooth. Fold in baking soda, flour and salt.  Add zest.

Line baking sheets with parchment. Drop 1 tablespoon size portions of cookie dough onto the sheet, with at least 2 inches between each round of dough. Bake for 15 minutes.

If you prefer a thinner cookie, in the final 2 minutes of baking, use a spatula to flatten each cookie.

Sprinkle cookies with a light dusting of sugar and allow them to cook on racks.

Lynne’s Winter Tomato Soup – Food & Wine list

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2 medium onions; or large
1/3 cup parlsley leaves; tightly-packed
extra-virgin olive oil
1 can (14 oz) chickpeas; rinsed and drained
3 large cloves garlic; minced
½ cup basil leaves; tightly-packed
½ -1 tsp thyme; dried
½ tsp allspice
½ tsp cumin; ground
½ -1 tsp corriander; ground
1 pinch red pepper flakes
½ cup dry white wine
2 can (28 oz) whole tomatoes
6-8 cups stock; vegetable

1. Mince together the onions and parsley. Lightly film the bottom of a 6 to 8-quart pot with olive oil. Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.

2. Blend in the garlic, herbs and spices. Stir for about a minute, or until fragrant. Add the wine and cook down to almost nothing. Cook in the tomatoes at a simmer for about 10 minutes, or until thick.

3. Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. Soup should be thick, but not a stew. Season to taste and serve hot.

Serves 4 to 6 with leftovers

An old southern recipe inspired this meal-in-a-bowl that invites improvisation. Change the seasonings or finish it off with dollops of yogurt or shredded cheese.

Cook to Cook: Use good quality canned whole tomatoes packed in juice, not puree (one exception is Red Pack brand’s, which are excellent). Reliable brands are Muir Glen, Hunt’s and Contadina.

Lentil Loaf with Mushroom Gravy

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1 onion, diced
2 Tbsp water
2 cups cooked lentils, drained
1/2 cup walnuts, ground
1 cup rolled oats (ground, if desired)
1 cup barley, cooked
1/2 cup pureed tomatoes
1 tablespoon apple cider vinegar (optional)
1/2 tsp each garlic powder, thyme, rosemary, basil and sage
2 Tbsp Braggs or soy sauce

Braise onion in water for about 5 minutes or until onion is tender. Combine all ingredients, including cooked onions in a large bowl. Turn into an oiled loaf pan.

Cover with tin foil and bake at 350 degrees for 45 minutes. Uncover and bake for another 15 minutes. Serve hot with mushroom gravy.

Mushroom Gravy

1 cup chopped mushrooms
1/4 cup onions, diced
1 tsp olive or canola oil
1 1/2 cups water
1/4 cup cornstarch (dissolved in 1/2 cup water)
2 Tbsp miso
3 Tbsp Braggs or soy sauce
1 clove garlic
1/2 tsp each sage and thyme
Pepper to taste

Sauté mushrooms and onions in oil for about 5 minutes. Combine cornstarch with ½ cup of water. Add all ingredients to mushroom, onion mixture. Stir constantly until gravy thickens. Serve hot over lentil loaf.