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Get Whole-Wheat Penne with Turkey and Asparagus Recipe from Food Network
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This simple vegetarian pasta combines the flavors of spring mushrooms, peas, and asparagus in a luscious creamy sauce.
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The delicate crunch of this dish makes eating your vegetables a pleasure.
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Cartoccio means "paper" in Italian, which refers to the wrapping used to make packets for grilling. Here, foil packets preserve every drop of the delicious seafood juices for sopping up with crusty bread.
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Similar in taste and texture to cream cheese, Boursin melts easily into a smooth and creamy sauce for this pasta dish.
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Grilled asparagus with fresh eggs, black olives, and shaved dry Jack cheese makes an enticing spring appetizer.
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Chef David Chang’s umami-packed recipe combines roasted asparagus with a simple miso butter and a runny-yolked egg.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
cooking.nytimes.com
The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi It’s an easy concept to adopt at home for a dinner party
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Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
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Think outside the loaf pan for this mini version of the dinnertime staple.
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Get Roasted Asparagus with Scrambled Eggs Recipe from Food Network