Soothing, quick comfort food for winter days

Tags

comfort food, easy recipes, healthy food, quick meals, winter

And did I mention a one pot creation? This sinfully easy concoction suits both families and singles…Are you ready?

Shopping list:

• 1 quart Imagine organic chicken broth (no substitutions)
• one package boneless, skinless chicken thighs (Bell & Evans preferred)
• one pound Red Garnet yam (usually one) peeled and diced (the only yam I eat)
• one pound Carrots of Many Colors (organic found at Trader Joe’s), peeled and sliced
• 1 T Herbes de Provence placed in a tea infuser
• a few ribs of organic kale, rinsed, stem removed, and torn in small pieces
• Himalayan salt to taste
• Serves 4 and may be doubled

Begin with a medium/large stew pot. Pour broth into pan along with the herbes tea ball…and bring to a boil. Add chicken thighs (do not rinse, just open package and add to boiling broth.)

A classic herb seasoning…if not found in this fancy jar, find in the bulk department of WF.

Reduce heat to medium, cover pot and simmer 10 minutes. Add both yam and carrots to broth/chicken, cover, and continue simmering 10 additional minutes. In the final moment, add torn kale to the pot, cover, and cook 1 minute more and not any longer…overcooked kale is bitter! Remove the tea ball (allow to drain into the pot for full herb flavor)

Before serving, shred chicken thighs into reasonable pieces using two forks or your gloved hands…and remove any bits of fat that remain too.

Organic kale is a wonderful, tender, healthful leafy green if cooked properly. NEVER, EVER steam or simmer more than ONE MINUTE. Please.

Have you found these sweet carrots at Trader Joe’s? Carrots of Many Colors are seasonal, so I stock up this time of year.

Have your bread, biscuits, or crackers ready, along with heated bowls (zapped in the microwave for one minute, empty.) Serve the soup steaming, drizzled with a little olive oil.

Dessert can be a delightful pumpkin tart, made at home

This quick soup is colorful, healthy, and may be reheated in portion sizes throughout the week for smaller households or for trips to the office.

Bon Appetit!

And Happy Holidays to all my readers!

Copyright © 2016 by Diane LaSauce All Rights Reserved

In the mood for shrimp this July 4th?

Tags

Central Virginia, Charlottesville, food, home, lifestyle, quick recipes, recipies, summer, Virginia

With July fourth around the corner and summer heat and humidity present, I decided to pull out the stops and shop for festive seafood. Landlocked here in central Virginia, most of the ingredients for this recipe came from either Whole Foods or Trader Joe’s. Since I do not live in Maine, lobster is out of the question, although langostino is a fine substitute for lobster OR shrimp. Please enjoy this quick recipe inspired by the famous Lobster Roll…ah LaSauce.

This past winter I ate my weight in TJ’s Argentinian wild caught shrimp. Discovered in the frozen food section, I hoarded pounds at a time and feasted regularly. Meaty and tender and ready in four minutes, what could be better? Following a few month’s break from the binge, these beauties called out to me again today.

Are you ready for a simple, simple recipe?

At Trader Joe’s pick up a package of butter croissants, a pound of Argentinian Wild Caught shrimp, some organic bread & butter pickles, a bag of organic celery hearts, and a bag of organic blue corn chips…see photos below.

At Whole Foods, collect a jar of 365 organic mayo, a lemon, and Old Bay seasoning.

OK here is the simple:

Bring water to a rapid boil and add one pound frozen shrimp. Bring back to the boil ( this takes about four minutes) stirring occasionally then drain once water returns to a boil…do not overcook and do not rinse!

wash and finely slice organic celery…about two cups

Trader Joe’s biggest secret…tender butter croissants…I do warm these babies for a few minutes in a toaster oven…slice first ~ never a microwave please!

The label says it all…tender, plump, and they cook in four minutes

What could be a better snack food? Organic, multi-grain, gluten free.

Mix in a few simple ingredients: shrimp, mayo, lemon, celery, Old Bay to taste, and everyone is happy. The Milk Stout happens to be my fav adult beverage and I find it at WF.

The presentation…in minutes this tasty treat will impress; just remember your favorite beverage. The pickles did not make this shot, as I snacked them.

Happy Independence Day to all Americans, and may peace prevail. Be safe.

PS: I do not receive any compensation for mentioning these products…just wanted to share my findings with my readers. Bon Appetit!

Copyright © 2016 by Diane LaSauce All Rights Reserved

rainy day baby bella soup

Tags

comfort food, Dr. Terry Wahls, healthy fast food, organic ingredients, quick recipes, soups for fall and winter, The Wahls Protocol

Following months of dry weather, Mother Nature delivered overcast skies, drizzle, and sporadic rain a few days back — and this moisture will continue for another few days. With exterior painting projects on hold, I turn to the kitchen to pass a part of my day.

Although the temperatures are a mild 72F with high humidity, I am in the mood for a silky soup — my baby bella soup. Whipped up with few ingredients in less than thirty minutes, I decided this recipe is good to share, especially with those who follow Wahl’s Paleo Protocol. I think Dr. Terry Wahls will approve.

ingredients are simple

Diane’s Simple Baby Bella Soup

• One soup pot  (I cherish my Le Creuset Dutch oven)
• 1 T each ghee and coconut oil (I always source organically)
• 20 oz baby bellas, brushed and sliced. In this case these babies were so clean and the stems were so tender, I did not omit the stems.
• 1/2 a medium white onion, chopped coarsely
• 1 generous pinch thyme leaves
• 3 T arrowroot (a wonderful thickener found in the bulk department of Whole Foods)
• 1 quart Imagine organic veggie broth (I swear by this brand, and I tried them all!)
• 3/4 C. full fat organic coconut milk (don’t wimp out and use the diluted stuff!)
• 1/4 C. good quality sherry (or in this case, I used Lairds Apple Brandy, as it was handy)
• 2 t. Himalayan salt (I adore this salt)
• 5-6 grinds of white pepper
• chopped parsley (I always have fresh parsley growing somewhere in my garden)

OK, are you ready for this lesson?

Begin by melting the ghee and coconut oil in the pot over medium heat. Add the chopped onions and saute for 2-3 minutes.

saute onions then add baby bellas

Add sliced mushrooms and salt. Continue to saute for 8 minutes, stirring occasionally.
Sprinkle in arrowroot powder and stir constantly for 1 minute. (Do not be tempted to substitute corn starch).

add veggie stock and simmer

Add full quart of veggie stock, pepper and increase heat to med-high until soup begins to simmer. Reduce heat back to medium and simmer for 10 minutes, uncovered, stirring occasionally.
Add coconut milk, sherry or brandy (optional). Do not boil.
At this point, chopped parsley may be added, or the soup may be pureed in batches in a blender for a smooth, creamy soup.

finished soup in minutes

Today I chose to leave the mushrooms in a rustic fashion with a few stems of parsley for garnish.
IF you have followed this recipe without deviation, you will have a silky, delicious, healthy, comforting meal to savor.

Disclaimer: For the past three months, I have followed the eating guidelines of Dr. Terry Wahls, author of The Wahls Protocol.  NO, I do not have any health issues, yet her protocol of NO dairy, NO sugar, NO gluten caught my attention, after numerous UVA students mentioned this diet to me while at market this summer. I adapted this recipe to suit Dr. Wahls guidelines and hope you enjoy this comfort food. And no, I do not receive any compensation for mentioning/showing the list of ingredients or from Dr. Terry Wahls. I simply believe these products are superb and this diet extremely beneficial to my lifestyle.

Let me know if you follow this protocol and if you find this soup delectable.

Copyright © 2014 by Diane LaSauce All Rights Reserved

homage to Herbes de Provence

Tags

chicken, chicken thighs, healthy food, herbes de Provence, quick meals, veggie broth, winter warmer

Today is Friday. A. Cold. Friday. Old man winter refuses to head north, so I decided to create a quick, hot, healthy dish while tipping my chapeau to seven generations of French ancestors and to an underused herb — Herbes de Provence.

an underused herb in American cooking ~

begin with organic ingredients ~ skinless, boneless chicken thighs (1.25 lbs.), 32 oz. Imagine veggie broth, 1/2 pound each ~ baby carrots and red garnet sweet potato, peeled and cubed.

1/2 lb. of pearl onions add a nice touch

Empty the quart of veggie broth into a medium stock pot.
Add one heaping tablespoon of Herbes de Provence. Bring to a boil.
One piece at a time, add chicken thighs, directly from package.
Reduce heat to medium and gently poach chicken for six minutes.
Off heat, let the chicken continue to poach for another six minutes, covered.

poaching chicken thighs on stove for six minutes, then off heat, continue to poach another six minutes

Remove chicken from broth, and place on a nearby plate.

poached chicken thighs ~ oh, so tender

Strain broth through a China cap or other straining device and return broth to pot. This step will remove most the herbes, yet some remain on chicken.
Return broth to a boil and add onions, sweet potatoes, carrots, and a chunk of fennel (I happened to have one in the fridge). Reduce to a simmer, partially covered, for six minutes.

simmering veggies

While the veggies simmer, pull any fat off chicken thighs (there won’t be much) and cut/tear meat into smaller bits. Why thighs, you might wonder? Thigh meat has considerable flavor and it is oh, so tender!

tender bits of thigh

When veggies are tender, using a spider, remove them to a plate.

strained veggies

Return broth to the original pot and bring back to the boil.
Add 2 heaping tablespoons of Arrowroot using a whisk to quickly incorporate into hot broth. Arrowroot is another underused thickener in America, yet its silky texture cannot be matched, and it does not need to be “cooked in” as flour or corn starch do.
When broth is nicely thick, in about one minute, add 1 teaspoon of fine salt and return chicken and all veggies to the pot to just warm.
Serve up into warm bowls.

finished dish ~ silken goodness your entire family will enjoy.

This mild recipe will feed four nicely and I suggest serving it with a crusty baguette or lightly toasted Tuscan Pane. I considered making dumplings for this dish, and if I had not been so hungry, I think dumplings would be delightful. Joy of Cooking has many nice, simple dumpling recipes if you feel froggy. Further more, if someone in your home needs TLC, this is the go-to soup, as it is delicately seasoned and subtly sweet.

Let me know how you like this quick-to-prepare, tasty, warming bowl of goodness.

Cooks Note to Readers: purchase herbes and spices in small quantities from your local health-minded grocery. Store all herbes and spices in the freezer, prolonging shelf life. The brands and varieties of veggies mentioned are personal recommendations based on years of tasting experience. Arrowroot may be purchased in the bulk department of any fine health-minded grocery and it has a long shelf life.

Bon Appetit!

Copyright © 2014 by Diane LaSauce All Rights Reserved
“Respect the Earth; Create Memorable Food”

seasonal wild bird buffet recipes ~ LaSauce style

Tags

bird buffet recipe, easy recipes, feeding wild birds, how to make organic wild bird food, NON-GMO, spring, Virginia, wild bird food, wild bird food recipe, winter

Those of you who follow my blog realize how I adore hosting wild birds in my central Virginia gardens. With frequent coaching from a local naturalist and a bluebird guru, I confidently care for wild feathered visitors year round.

This handsome Red Bellied Woodpecker dines regularly at the Yankee Seed Saver feeder. It really enjoys the LaSauce Buffet Recipe.

Being a long-time foodie, I could not resist reinventing a wild bird banquet recipe found in The Bluebird Monitor’s Guide.

I confess, I am suspicious of any food that is genetically modified (GMO) and seek organic foods for both me and my food clients, so why not for the birds???
Also an avid label reader, I find most bird foods do not list country of origin, date of production, nor GMO ingredients. Therefore, I avoid all commercially produced mixes.

Suet (the hard fat surrounding the kidneys and loins of beef and mutton) is another concern, as I strongly suspect that its source comes from beef feedlots in the midwest US. Again, I do not condone industrial meat production. When I inspect suet block labels, nada, no information there. When asked, retailers do not know origins either. Call me a fanatic, yet until there is definitive, credible proof that GMO grains and feedlot suet are safe, I will avoid them like the plague.

nestling bluebirds day nine ~ Swallowtail Cottage. Would you feed them GMO food?

LaSauce Recipe for Winter Wild Bird Buffet ~ Swallowtail Cottage

In a medium saucepan set over low heat, melt:

•  1 cup freshly ground, unsalted peanut butter (I grind this fresh at my local market where they guarantee NO-GMO)
• 1 cup TJ’s non-GMO sunflower oil.
  When just melted remove from heat and add:
• 4 cups stone ground cornmeal (I use a local Indian corn heirloom variety)
• 1 cup raw rolled oats, ground to a fine powder in a food processor
• 2 cup raw, hulled sunflower seeds, roughly chopped in food processor
• 2 cup chopped currants
• 1 cup raw, unsalted peanuts, roughly chopped in processor
• 1/2 cup organic egg shells, finely ground in a spice or coffee grinder (save shells from hard-cooked eggs, never raw shells.) Extra ground shells keep well in a glass jar in the freezer indefinitely. (I dry the peeled shells overnight on the kitchen counter at room temperature before grinding.)
• Using a large rubber spatula, gently fold all ingredients together. Allow to cool before serving your feathered friends.This recipe yields a gracious plenty.
• For this gourmet food, I serve it up in a Yankee hanging feeder where even the Red Bellied Woodpeckers feast.
• Store unused portions in the refrigerator in a sealed tub.
• Furthermore, I source all ingredients from my local health-conscious store’s bulk department—where prices are competitive AND I know offerings are non-GMO, and often organic.
• After a few days, I often add additional chopped currants or sunflower seeds to the mix, depending what the birds consider most popular that batch.
• NOTE: this is a winter food  recipe for wild birds, as the oil will melt during summer months, and the birds can forage for live insects, which is their preferred food.

Why chop/grind ingredients, you may ask? Considering birds have only one tool (mandible) to process edibles, and a few toes, so I decided to make their dining experience in my gardens a wee bit less labor intensive.

Wild birds expend tremendous energy simply surviving single-digit temperatures and deep snow during winter months. One simple human step added to the bird banquet becomes a precious energy-saving step for the birds. Furthermore, serving large, whole seed with husks leads to overall food waste, as many wild birds fly in, grab a morsel, and fly off to a twig where they pound/peck seeds into manageable sizes, often losing bits of goodness during the process. Make sense?

Other favorite bird foods:

The attached recipe is gobbled up by at least eleven overwintering species of wild birds in my central Virginia gardens. Additionally, I put millet out in a separate saucer (in the bottom of a vintage parrot cage where wild birds fly in and out) for those birds who enjoy that seed.

Mealworms are another treat for many birds, yet NEVER feed those freeze-dried worms! They too are from CHINA, and we have no idea what standards apply there. I order insects year-round from reliable Nature’s Way (1.800.318.2611) in Hamilton, Ohio.  Live mealworms are essential food/protein for bluebird nestlings and they are simple and fun to care for.

add a small water heater to your bird bath during frozen winter days

NOTE: Please keep a source of fresh water available year round during daylight hours. This is critical during winter months when creeks and streams are frozen solid. Thirsty birds could easily drink from a salt-laden or antifreeze puddle that would cause an agonizing death.  I place a small water heater (designed for this purpose) in the bird bath on days when temps do not rise above freezing.

Virginia bluebirds dine at LaSauce buffet

So there you are fellow bird lovers…consider this winter recipe for your feathered friends. And if you want a refresher course on clean food, view the documentaries,
Food Inc. and King Korn. My case rests…

Disclaimer: thoughts published here and throughout this blog are mine and in no way do I benefit from businesses/publications mentioned within. 

Want my spring buffet recipe?

LaSauce Spring/Warm Weather Wild Bird Buffet Recipe is a combo of shelled sunflower seeds, dry currants, ground eggshells, and sunflower oil—plain and simple.
All ingredients are purchased in bulk at my local health food-minded market.
Simply whirl two cups of seeds and one-half cup of berries in a food processor until slightly chopped, about three seconds (remember this saves the birds labor and morsel loss).
Add ground organic/cooked egg shells (2 T), then toss with a tablespoon of sunflower oil to moisten. The oil helps the egg-shell powder stick to the seed, yet will not choke the birds. Portions are approximate and easy to make. Birds are not picky! If I notice one ingredient being consumed faster, I add more of that next batch.

a photo of the warm weather mix. Wild birds flock to the feeders for this nutritious food. Happy feeding!

Happy birding!

Any questions? Just post them to the comments link located in the top right of this page.

Copyright © 2014 by Diane LaSauce All Rights Reserved

the harvest continues…fast & simple, yet oh so tasty

Tags

herbs, quick recipes, summer bounty, tomatoes

oh those tomatoes

About this time of year, those who garden have an abundance of these.
Last week I processed many pounds into ripe tomato chutney, yet more crowded my kitchen counters and by week’s end I wanted a clean slate
so
I rinsed and cored every one of those fat loafers then cut them into large chunks—even the green ones—and added them in one layer to a baking dish.
The more tomatoes, the larger the baking dish.
Then I added an entire head of garlic, unpeeled and broken into cloves.
Then I splashed a generous amount of olive oil over all wedges and sprinkled dry oregano, basil and sea salt to top. Fresh herbs work fine, if you have them on hand.
Gently turn fruit in pan then roast in a 500F convection oven, lower-middle shelf for 40-50 minutes or until remaining liquid is nearly reduced to a silky sauce, moving with a large spoon every 10 minutes.
Taste the liquid after 20 minutes and add a bit of sugar if fruit is too tart, say scant 1/4 cup.
IF you happen to have a cup or two of grape tomatoes lying around on the counter, toss them whole into the mix after 30 minutes of roasting. They will hold their shape and add a nice crunch to the softened saucy heirlooms.
After removing the pan from the oven, and when the dish is cool enough to handle the garlic cloves, gently squeeze the flesh out of their skins back into the sauce.
Cool pan completely on rack and either dole out into deli containers or use immediately over pasta, in a large bowl with crusty dipping bread, or freeze this cooled goodness for later use.
Add freshly grated cheese of choice when serving over pasta or dipping.

after 40-50 minutes of roasting

two cup portions for pasta, dipping, or with cheese platter

This process can be repeated until the bounty is reduced to manageable proportions.
Even double batches can be roasted at one time if a convection oven is used.

Copyright © 2013 by Diane LaSauce All Rights Reserved

why not kale…pesto?

Tags

Charlottesville City Market, chive flowers, easy recipes, farmer's market, fast food, food, Home Depot, kale, pesto, stretch gardening, vegetarian

Readers who follow my blog know I adore kale.

an earlier pasta dish with blanched kale and chive flowers

Truly, I eat kale every day—fall and winter—steamed for four minutes, drizzled with olive oil and often topped with two farm raised eggs, easy over. Adding variety to this superfood, I decided to make one of my favorite dishes—pesto.
Why not kale pesto?
Indeed, this dish will knock your socks off.

Diane’s Recipe for Fresh Kale Pesto

Find a large bunch of fresh curly kale, either from your garden or from a local farmer. Strip the leaves off the vein and tear leaves into pieces. Rinse kale, while bringing a pot of water to a boil. In a large bowl, add cold water and a few scoops of ice cubes. Set this bowl near the pot of boiling water. When water is boiling, add kale in batches and blanch for 30-45 seconds, or until kale is bright green. Using a spider, lift blanched kale out and plunge into the bowl of ice water. Repeat process until all kale is blanched and iced.

fresh from the local grower, Whisper Hill Farm ~ 9 stems

ice bath

blanching kale until bright green ~ 30-45 seconds

icing kale to stop cooking

squeeze water out of kale using hands

almond and pecan stash ~ always store nuts either in the fridge or freezer

Squeeze iced kale with hands and place all kale into the bowl of a food processor. Add 3/4 C sliced almonds, 1/2 C pecans, 1 t. fine sea salt, black pepper to taste, 1/2 C virgin olive oil, juice from a whole fresh lime (I use a citrus press), and pulse entire contents, scraping sides of bowl a few times during processing. Add additional olive oil until smooth consistency is achieved.

kale pesto fully processed

Meanwhile, boil your favorite pasta, reusing the blanching water. In this instance I used a combination of organic Casarecce and linguine. When pasta is al dente, remove it from the water using the spider. DO NOT RINSE. SAVE hot pasta water.

al dente Casarecce and linguine

Mix pesto into pasta, adding additional olive oil and a few tablespoons of pasta water to dish until desired consistency is reached. Add a large knob (20g) of room temperature sweet butter and gently toss adding freshly grated Parmesan just before serving.

cooked pasta, knob of butter, kale pesto, toss adding additional pasta water and olive oil as needed

I promise this recipe will make a believer out of you. A real tasty dish that will have your friends talking. Serve with your favorite beverage, crusty bread, and sexy tomatoes if in season. Serves 6. Also nice cold as a left over…

completed dish doused with fresh Parmesan

PS I adore pesto and make three signature pestos from home-grown herbs: French tarragon with pecans, chive artichoke with walnuts in the early spring, and classic basil with walnuts during the summer months. This new kale pesto rounds out my repertoire and I hope you will enjoy them all. There is more to life than basil pesto!

Bon Appetit!

Copyright © 2013 by Diane LaSauce All Rights Reserved

heat wave cooler

Tags

beverage recipe, caffeine free beverage, Celestial Seasonings Herbal Tea, heat wave cooler, herbal beverages, Wild Berry Zinger

Although it is still spring in these parts, recently too many days over 90F degrees delivered conditions requiring a caffeine free cooler…try it!

try this easy heat wave cooler. Seen here topped with freshly harvested blueberries from my garden.

Diane’s Heat Wave Cooler Recipe

Bring two quarts of spring or RO water to a boil. Add four tea bags of Celestial Seasonings Wild Berry Zinger herbal tea to a large, heat proof pitcher. Pour boiling water over bags and allow to steep for fifteen minutes, pitcher covered with a plate. Remove tea bags and add 1/3-1/2 C local honey and stir. Chill completely in refrigerator and enjoy whenever that heat wave strikes. Although this photo shows ice in the glass, I prefer not to ice, as it can dilute the flavor. If you wish to ice, add two additional tea bags to the brew.

Diane is NOT compensated by Celestial Seasonings in any way. Just a great product and caffeine free!

Copyright © 2013 by Diane LaSauce All Rights Reserved

guilt free dessert ~ almost

Tags

chicken thighs, chocolate, chocolate lovers unite, cocoa, cocoa powder, foodie friends, grade b maple syrup, guilt free dessert, lavender honey, pantry ingredients, quick meals, quick recipes, summer cooler

As hard as I try to wean myself away, chocolate is my vice. At times I manage to distance myself from the stuff, yet always manage to fine the path back. Now, I don’t consume mass branded chocolate bars, yet consume the 60% up variety at least once per week.
With a fresh container of Fage yogurt in my fridge this week, and no chocolate in the house but cocoa, here is what I concocted with much success.
Two of my foodie friends agreed, this is worth sharing:

a delicious brand that lent itself to manipulation

found pantry ingredients

first finished version with dollops of local lavender honey ice cream

second version layered between heavily whipped organic cream

should mention the light meal with thinly sliced roasted chicken thighs and fresh fennel

Recipe for Diane’s Guilt Free Dessert:

To begin, add one container (500g) Fage yogurt to a mixing bowl and add 1/2C dark (grade B) maple syrup or organic agave, 1/2C dark rum (optional), and 2 heaping T of cocoa powder, unsweetened. Gently fold all together until well incorporated. Chill for 2-4 hours before serving as shown above. One container will serve 4. What could be simpler? This keeps in the fridge too, for smaller households or when not entertaining, except yourself! Stir before serving.
To all of you chocolate lovers out there, kindly let me know what you think about this recipe. Should we feel any guilt over this silky concoction?

PS I actually like this dessert best without the rum. If you omit the rum, I add a 1/4 C. of almond milk to thin out the consistency. I promise, you chocolate lovers out there will LOVE this delightful concoction. Promise!

Copyright © 2013 by Diane LaSauce All Rights Reserved

asparagus and strawberries ~ the true harbingers of spring

Tags

asparagus, asparagus spears, buffet party, dinner, food, grape hyacinths, healthy recipes, healty food, organic strawberries, party food, sheet pan, spireas, strawberries, vegetarian, virgin olive oil, whipped cream

Without asparagus and strawberries, there would be no spring in my book.

Sure, cheeses are good, yet spring headliners are asparagus and strawberries!

The month of April brings a flush of color to many gardens around the world. Despite Mother Nature’s mood this month, my garden is filled with blooms of the mighty daffodils, grape hyacinths, bluebells, primroses, tulips, dogwood, spireas, hellebore, laurels, spurge, willow, bleeding heart, blueberries, barberries, and rhododendrons. Yet while this show explodes in the home garden, my kitchen is another story—it is abundant with asparagus and strawberries!

Last week I created food for a buffet party of thirty-five. As the beef tenderloins dry-cured in the fridge, the hunt was on for perfect asparagus and strawberries. The food gods were with me, as I brought home eleven pounds of pencil-thin asparagus and a case of organic strawberries. The berries were the size of a Fiat so I planned to serve them with obscene amounts of organic whipped cream.

The asparagus were just the size I prefer and rather than do the blanching/ice bath technique, I decided to roast them instead. My recipe follows:

First determine the break point with one spear, then using the stack and cut method, process all stems.

Step two: Rinse all spears, catching the water in a basin for the garden.

Next, place spears on a large kitchen towel and blot with another removing as much water as possible.

In batches, toss dried spears with virgin olive oil.

Place oiled spears on a sheet pan, one layer thick. Sprinkle with sea salt to taste.

Roast asparagus spears for three minutes at 500F. Then open oven carefully, shake pan to roll spears, then roast another two minutes.

Cooling delectable edibles. For pleasant visual appeal, alternate layers. When completely cooled, cover with cling film and refrigerate. One hour before consuming, bring to room temperature. Squeeze half a fresh lemon over is nice per platter.

The orgasmic fruit ~ the strawberry. Always choose organic.

Leave strawberries unwashed in refrigerator until three hours before eating. Then carefully remove the stem, leave small berries whole, while slicing larger berries into thirds or quarters. Rinse as asparagus, placing on towel and blotting. Store washed berries in refrigerator, covered with a damp paper towel, until one hour before serving. Then sprinkle 1/2 cup of granulated sugar over all (this amount for eight pounds of berries). Gently toss with hands and leave at room temperature. Serve with a generous dollop of freshly whipped cream that is sweetened with a 1/2 cup of sugar (this amount added to four cups of heavy cream).

Giant bowl of these sensuous berries and cream compliment tender madelines and rich, lush brownies cut in one-inch pieces. The guests went wild…

Surely the beef and chicken, local country ham with cream biscuits, cheese boards, artichoke dips, sweet & spicy pecans, and generous full bar filled everyone to a happy place, yet the asparagus and strawberries left them wanting more.

Ah, what a beautiful life.

This is a great time of year to support your local farmer’s markets, grow your own, and generally celebrate another fine season of food. Bon Appetit!

Copyright © 2013 by Diane LaSauce All Rights Reserved