Sautéed Asparagus

RECIPE: Sautéed Asparagus with Hollandaise Sauce INGREDIENTS: serves 6-8 Asparagus: 2 pounds fresh asparagus, ends trimmed 2 tablespoons olive oil 3 cloves minced garlic 1 teaspoon black pepper 1/2 teaspoon salt Hollandaise Sauce: 3 egg yolks 1 tablespoon lemon juice 1/2 cup butter, melted 1 teaspoon lemon zest Pinch of salt Dash of cayenne pepper…Continue Reading “Sautéed Asparagus with Hollandaise Sauce”

Mushroom Soup

After a wonderful week at the beach for The World Food Championships (more coming about that later), Gail sent me home with a surplus of extra mushrooms. What to do with all those mushrooms? Make a creamy Mushroom Soup loaded with the savory flavors of parsley and thyme. Top with some crunchy croutons or crusty…Continue Reading “Mushroom Soup”

Jack-O-Lantern

The original Jack-O-Lantern was far from the bright, orange pumpkin of today’s time. Stepped in Irish folklore that dates back centuries, Jack-O-Lanterns were actually turnips or beets, carefully carved and then strategically placed around the home to ward off any trespassing spirits. Often hung from fences or gate posts, these delightful little root vegetables are…Continue Reading “Turnip Jack-O-Lanterns”

Eggplant Parmesan

I have been making a ton of Eggplant Parmesan this summer and finally got the recipe just right for y’all! Eggplant parmesan is everything cheesy and good in the universe. Crispily fried eggplant layers with a variety of cheeses, and a rich meaty sauce. Meat, not your thing? Skip it all together and use a…Continue Reading “Eggplant Parmesan”