A coworker sent me a link to
this recipe from Cooking Light... she picked a winner!
I know I've made a plethora of asparagus recipes recently, at least one a week for the last month, but I think about it like this: I eat asparagus once a week for approximately one month out of the year when it's in season, but then I don't get to eat it again for a year! So I am enjoying it and trying to keep it interesting by trying new recipes each time. Randy from
Star Hollow Farm has already warned me that this coming Saturday is the last time I'm getting asparagus in my CSA box this year.
I had the dill left over from Amy and Tim's Peace Corps reunion "
horovatz" (BBQ).
So, back to the recipe: I halved the recipe since Chuck and Tim were eating elsewhere (and because I only had half of the 1 pound bag of shrimp in the freezer), but the halving wasn't exact. I messed with the ratios a little bit.
I did half the rice, stock, water, onion, garlic and shrimp, but added approximately the full amount of asparagus, dill, lemon juice and cheese. Good idea. The extra asparagus was a bonus as far as texture and color goes, the extra flavor from the dill and lemon was key and the additional cheese added to the creaminess, as it basically melted when I stirred it in the rice.
As Jennifer is known to say: "It was really yummy!"
Earlier this year, the Washington Post did a whole article on hash and included recipes for this vegetarian mushroom asparagus hash, a sweet potato andouille hash and a traditional corned beef hash. I think Mom has tried the sweet potato hash recipe... Mom?
Loosely based on Ina Garten's recipe, with a little olive oil added in, I kept it simple this time since I'm taking it to a picnic event tomorrow, Jazz at the Sculpture Garden, and I'm not sure which twists people will and won't go for.
I know I've made a plethora of asparagus recipes recently, at least one a week for the last month, but I think about it like this: I eat asparagus once a week for approximately one month out of the year when it's in season, but then I don't get to eat it again for a year! So I am enjoying it and trying to keep it interesting by trying new recipes each time. Randy from Star Hollow Farm has already warned me that this coming Saturday is the last time I'm getting asparagus in my CSA box this year.
The Martha Stewart Recipe looked good, but almost too simple. This other recipe included mushrooms, which I wanted to use up, but I liked the idea of Gruyere more than creme fraiche (and didn't want to pre-cook the veggies).
Used another Smitten Kitchen recipe, although I omitted the cinnamon and substituted some lemon juice instead since I have a weird thing against cinnamon in sweet dishes. I only like it in savory dishes like chili, etc. Pretty tasty, although a little watery as the recipe noted.
At the recommendation of the Washington Post Food Section bloggers at "All We Can Eat," I tried this bread pudding recipe to use up the crimini mushrooms and asparagus from my CSA. The recipe is based on a recipe that Barbara Kingsolver included in her locavore's diary, "Animal, Vegetable, Miracle." Pretty good!
The changes I made to the recipe were to include adding smoked and regular paprika instead of sweet, since that's what I had on hand, and I just plain forgot to add the sugar, but didn't miss it.
Mmm... these were really good: pork lettuce wraps with grapefruit. I used a recipe that caught my eye in my Food Network Magazine, although I used ground turkey thighs rather than the ground pork because that was all I could find on the way home from work. The Bibb lettuce and the scallions are from the CSA. I would definitely make these again!
