The only thing better than a salad topped with fresh beets, tangy goat cheese and candied nuts is a Beet and Goat Cheese Salad made with beets and lettuce grown in your own garden and harvested the same day. You can’t get any fresher than that!
This is a brilliant combination of ingredients that work perfectly together. The fresh hint of lemon mixed with the richness of bacon and feta is a marriage made in heaven. And with asparagus season just wrapping up, Pasta Salad with Asparagus, Bacon and Feta is a great way to use up the last of the harvest. And if asparagus season is over you can easily substitute other fresh green veggies like green beans or snow peas.
If you’ve never had Risotto, it’s an Italian dish made with a specific type of rice – Arborio. Risotto is like an artist’s palette. A basic mixture of rice and broth is the starting point, then you can add any ingredients you like. Shrimp and Asparagus Risotto includes protein and vegetables so it’s a complete meal in one pan.
Sometimes a vintage recipe is the best. In this case, a sweet loaf made with real ingredients like butter, sugar, flour and eggs is a perfect balance for tart rhubarb. You may not know this but rhubarb is actually a vegetable. And, there are a number of varieties grown locally so you may find green or red stalks or a mixture of both. Green stalks don’t mean they aren’t ripe and there’s no difference in the sweetness of either colour so go ahead and use whatever kind you want to make Rhubarb Loaf.
I’m not Italian and I’m not getting married, but that doesn’t mean I can’t make Italian Wedding Soup. In fact, this delicious soup doesn’t even have anything to do with weddings, Italian or otherwise.