recipe idea

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Marinated Artichoke, Proscuitto & Goat Cheese Sandwich + Balsamic

Variations on a Theme:
Asparagus Three Ways

For thousands of years, asparagus has been an adored springtime treat… >

Variations on a Theme:
Asparagus Three Ways




For thousands of years, asparagus has been an adored springtime treat. In fact, a recipe for the delicate green stalks can be found in the oldest surviving cookbook, De Re Coquinaria, printed around the 4th century. Despite asparagus’ time-honored status, we’re often at a loss for exactly what to do with it, other than boiling it or drizzling on olive oil and popping it in the oven or atop the grill. So we put on our thinking caps and dreamed up three new, easy ways to enjoy this beloved April staple, to save you the trouble of sifting through centuries of recipes.


WHAT YOU’LL NEED
¼ pound dry pinto beans
½ pound asparagus
2 tablespoons chopped scallion
¼ pound cherry tomatoes, halved
4 tablespoons oil
2 tablespoons red wine vinegar
2 tablespoons chopped basil
¼ pound Bulgarian feta
Salt and pepper to taste

HOW TO MAKE IT…
Cook pinto beans for 1 hour 30 minutes until tender. Blanch asparagus in salted, boiling water until tender, then shock in ice water.

Mix asparagus, beans, scallion, tomato, oil, vinegar and basil. Season with salt and pepper to taste, then top with crumbled feta.




WHAT YOU’LL NEED
4 ounces taleggio cheese
1 tablespoon heavy cream
½ pound asparagus
1 head radicchio, cut in quarters
Sliced baguette
Extra virgin oil
Dried chipotle pepper
Salt
2 tablespoons chopped chives

HOW TO MAKE IT…
Melt taleggio with cream in a pan and keep warm. Toss radicchio, asparagus and sliced baguette with oil, then mix with salt and chipotle pepper. Grill asparagus until tender, radicchio until lightly charred and bread until toasted.

Assemble radicchio, asparagus and crostini on plate, then pour warm tallegio over top. Garnish with chives.


WHAT YOU’LL NEED
½ pound asparagus
4 bulbs of Easter egg radish, cut in half, greens removed and rinsed
1 clove peeled garlic
3 tablespoons grated parmesan
1 lemon, juiced and zest
2 pieces lacinato kale, stems removed and sliced thin
2 ounces buratta cheese
3 tablespoons toasted hazelnuts
4 tablespoons extra virgin oil

HOW TO MAKE IT…
Blanch asparagus in salted, boiling water until tender, then shock in ice water.

For radish pesto, combine radish greens, lemon juice, parmesan, garlic and oil in a blender, then buzz until smooth.

Dress asparagus, radish bulbs and kale in pesto. Season to taste, then top with burrata, hazelnuts and lemon zest.


Estella Dinnerware


Copper Top Flatware

4

Oatmeal Peanut Butter Cookie Dough Blizzards - The perfect sweet treat that is also healthy…RECIPE

INGREDIENTS

For the cookie dough balls

½ cup old fashioned oatmeal, ground

¼ cup almond meal

2 tablespoons natural peanut butter

2 tablespoons maple syrup or agave syrup

1 teaspoon pure vanilla extract

¼ cup old fashioned oatmeal, whole

2 tablespoons mini dark chocolate chips

For the blizzard

2-3 frozen bananas

2 teaspoons pure vanilla extract

1-2 tablespoon natural peanut butter

splash or two of milk of choice (I used unsweetened soy)