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Showing posts from April, 2017

Lemon Asparagus Pasta

Fresh asparagus and pasta are such a lovely choice for a spring supper! This is one of those recipes that's way more than the sum of its simple parts, just fresh asparagus tossed with pasta in a light and lemony cream sauce, brightened with fresh dill. ~first published way back in 2008~
~updated for a little weekend and Meatless Monday inspiration~
~more recently updated recipes~
Lemon Asparagus Pasta is made ever-so-much easier with three favorite kitchen tools so indispensable that in spring, I haul them along when visiting family or friends and kitchen time is likely.For the asparagus, I rigged up a vertical asparagus steamer a couple of years ago but ready-made ones can be purchased at kitchen stores. If you love fresh asparagus, you’ll relish how a vertical steamer cooks the spears perfectly every time. Standing upright, the thick stems are closer to the fire so cook more, the tender tips further away so cook less. Perfection. UPDATE These days, I've banished my ad hoc as…

Fresh Strawberry Pie

The Recipe: Fresh strawberries glazed with soft, cool gelatin in a chocolate-cookie crust made from homemade chocolate cookies. This is a wonderful pie for spring and summer, no fancy strawberries required, supermarket berries work beautifully. The pie tastes light and surprisingly cool and refreshing. Better still? Make the pie today, serve it tomorrow, it keeps beautifully and is a real crowd pleaser!
Do you do Jello? You don't? Me either. Oh wait, you do too? Yes, I do do Jello.I just did the math. Only .002% of my recipes call for Jello. Without shame, I love every single retro one of them.And I love this new one, too, this "Strawberry Jello Pie". It came as a surprise, how sweet and crisp and refreshing it is, how very-very-berry. Did I mention? For only 200 calories!
Let's start with the berries themselves. Honestly, I'm not sure I'd waste home-grown strawberries with this pie. They're just not necessary and they might even be too soft and juicy. And …