I am a big believer in the non-lettuce version of salad when salad is the main course, which is one of the many reasons I love this easy recipe for warm shrimp salad. A salad packed with juicy shrimp and tender asparagus and shavings of parmesan cheese in a warm buttery white wine dressing? I’ll take that over lettuce ANY day of the week. The fact that it only takes about 15 minutes to throw together is purely a bonus. Because when salad season is upon us, you want your warm and wonderful shrimp salad to be ready as soon as possible. Got your shrimp and asparagus ready? Let’s make it!
Oh, this frittata! It is your eggs and your toast mixed up with some fresh veggies and just the right amount of cheese, all in one glorious conglomeration right on your plate. It’s perfect for Sunday brunch, perfect for a weekday supper, and perfect for using up the bits and pieces of veggies and cheese and whatever else you have in your fridge, because it can be varied to your heart’s content. My heart was very happy with these toasted chunks of ciabatta breed, sweet cherry tomatoes, chopped asparagus and Vermont cheddar all nestled in tender egg.
The first pesto of basil season is like the sun coming up in the morning after a long rainy night. Bright and sparkling and fresh, and you can’t believe you lived through the long cold winter with no fresh pesto. And then your cute little basil patch turns into a forest, and you are making pesto on pesto on pesto until your family is begging for mercy. That’s when you need to get creative with the pesto. That’s when you need to make blue cheese pesto pasta.
There’s something about all the wonderful, delectable fresh produce that is starting to surround us that just lights me up. It also makes me a little bit frenetic as I try and use as much of it as humanly possible before the fresh local version of it is (wah!) over! Yes, I know that you can get pretty much anything and everything in the supermarket these days, but it’s just not the same. Which is why now, as we reach the end of spring asparagus season, that I am tossing fresh asparagus into pretty much everything…including this delicious mustard asparagus chicken recipe!
There are times when I find myself serving things that really qualify as appetizers to the Southern husband for dinner. Cookie sheet nachos. Scallops wrapped in bacon. And these addictive horseradish asparagus roast beef roll-ups. But hey, they all involve a protein and a veggie of some sort, and as far as I’m concerned if you eat enough of them they totally quality as dinner. Am I right? I think I’m right.
I don’t know about you, but I am exhausted from all the holiday cooking. Exhausted, I tell you! So this recipe is basically a sneaky way to feed my unsuspecting family bacon and eggs for dinner without having them realize immediately that I am feeding them bacon and eggs for dinner. Not that there is anything wrong with bacon and eggs for dinner, but as you have probably figured out by now, I have a really hard time leaving well enough alone. Ahem.