Easy Asparagus and Mushroom Tart

Asparagus languishing in the refrigerator. Shitakes sitting unused. A hungry me, and a desire to combine the two. I took this recipe from epicurious.com and and tweaked it just a little bit. I substituted a whole wheat pizza crust (thank you, KitchenAid!) for the puff pastry and substituted some yogurt with lemon zest and a dash of vinegar for the crème fraîche. The result – … Continue reading Easy Asparagus and Mushroom Tart

Headhouse Square Farmers Market

If you still haven’t been down to the Headhouse Square Farmers Market, now open on Saturday and Sunday, get there! It’s a cute little spot with a nice selection of breads and pastries, plants, fruit and vegetables, fresh-cut flowers, cheese and (if you’re into it) meat. Heirloom plants are grown from a vast array of traditional seeds, many forgotten and not widely distributed. Think there … Continue reading Headhouse Square Farmers Market

Spring Risotto with Truffled Shitake Mushrooms

I’m trying to eat and cook with more local seasonal ingrediants. It’s not any harder, really, it just takes a little bit of thought and some personal education about just what is in season. I had good friends coming in for Friday night dinner, and decided to make this risotto filled with spring vegetables I could pick up easily. I followed this recipe to a … Continue reading Spring Risotto with Truffled Shitake Mushrooms

Dinner Party Club – Japanese April

Longing for Spring, and overjoyed by the produce at Iovine’s, and inspired by the recent cherry-blossom festivals on the East Coast, I decided to go Japanese-style with this month’s Dinner Party Club meal. I started the meal off with these cute little “pocket” sushi – tofu puffs soaked and split and filled with saki rice, carrots, and black sesame seeds. The first spring rolls of … Continue reading Dinner Party Club – Japanese April