The cherries in the market are still in supply. This is the time of year when we play with all sorts of ways to use this fruit. Last year during the blogathon of 2013 we made cherry bruschetta with goat cheese. There is something about the tang of goat cheese’s creamy texture and the sweetness … Continue reading
Nothing signals spring like asparagus. Spring was in the air last weekend. We planned a menu with one of the treats of the season. Sometimes we make asparagus with crumbles of hard-boiled egg, with diced red onion, mellowed in red wine vinegar. We like to dress asparagus in some extra virgin olive oil and a dash … Continue reading
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grow it know it
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