Smoky Asparagus and Mushroom Sauté
The April 2011 Issue of Cooking Light included a seemingly simple side dish using a type of mushroom I have yet to work with: Smoky Asparagus and Mushroom Sauté. Morels are a wild mushroom; efforts to...
View ArticleSauteed Collard Greens
This week, I received collard greens as part of my CSA. Although traditionally made with smoked meats and such, I wanted to ease my way into this new veggie. (I’ll try a somewhat more traditional...
View ArticleSauteed Salmon with Blackberry-Raspberry Butter Sauce and Roasted Red Bliss...
There was a restaurant near my college that served Sauteed Salmon with a Blackberry Butter Sauce and Red Bliss Potatoes. I loved this dish so much, I’m pretty sure I went once a week to eat it while...
View ArticleSauteed Pea Tendrils
Pea tendrils (or pea shoots) are the leaves from a snow pea plant. They have a bit of a spinach-pea taste, delicate and very tasty. Before receiving them in my CSA share, I just thought they were used...
View ArticleSauteed Spiced Pears with Pecans Over Ice Cream
This recipe is a result of having all of the ingredients in my kitchen, and my endless sweet tooth. Pears hold up really well to being cooked so I thought they would be great with traditional baking...
View ArticleGrilled Striped Bass with Bacon Vinaigrette, Red Smashed Potatoes & Sautéed...
Whew. By the time you say the title of this post you could have cooked most of this meal. Fish is a perfect weekday choice because it is so darn quick to cook up. I managed to make all parts of this...
View ArticleBeef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté
I haven’t posted a beef recipe in quite a while, so I’m happy that the one I’m sharing is absolutely delicious! It’s really simple to make as well! This recipe is from the latest Cooking Light and...
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