Whisk together eggs, cream and milk along with a little salt.
Over medium heat, heat 8-inch nonstick, ovenproof skillet and melt the butter to coat the pan. Cook egg mixture for 3 minutes and then sprinkle asparagus, goat cheese and raspberries. Place pan in oven and bake until cooked through, about 20 minutes. Season with salt and pepper. Serve warm or chilled. Cut into wedges and serve with a simple green salad.
Next: Grilled Chicken Breasts With Pickled Summer Squash and Red Onion>>
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Grilled Chicken Breasts With Pickled Summer Squash and Red Onion
Ingredients:
4 skin-on chicken breastssalt and pepper1 tbsp. olive oil2 summer squash, cut lengthwise into quarters then into 1/4-inch slices1 small red onion, halved then thinly sliced1 tbsp. champagne vinegar, plus 2 tsp.2 tsp. sugar, plus 1 tbsp.2 tbsp. butter
Directions:
Heat grill to medium high, rub chicken with olive oil and then season with salt and pepper. Grill until cooked through, turning after about 4-5 minutes.
In large sauté pan, heat olive oil over medium-high heat. Sauté squash and onion for 2-3 minutes. Sprinkle in 1 tbsp. vinegar and 2 tsp. sugar and sauté until liquid evaporates. Remove from pan and add the additional 2 tbsp. vinegar, 1 tbsp. sugar and butter. Let simmer until it begins to thicken. Season with salt and pepper.
Spoon sauce over chicken. Serve with any grilled vegetables.
Next: Sweet and Sour Blueberry Sauce With Vanilla Ice Cream>>
Sweet and Sour Blueberry Sauce With Vanilla Ice Cream
Ingredients:
1 pint blueberries1/4 cup sugar2 tbsp. balsamic vinegar1/2 cup water1 bunch basil, plus leaves for garnish
Directions:
Put all ingredients in a small saucepan and heat over medium heat until liquid reduces and becomes syrupy. Remove basil leaves. Let cool and spoon over ice cream. Garnish with additional basil leaves.
Next: Warm Potato and Sausage Salad>>
Warm Potato and Sausage Salad
Ingredients:
2 lbs. new potatoes, cut into bite-size cubes1 lb. green beans, ends removed4 links turkey sausage, sliced about 1/4 inch thick
Dressing:
2 tbsp. red wine vinegar2 tbsp. olive oil1 tbsp. Dijon mustard1 small onion, minced1 clove garlic, minced1 tbsp. honeysalt and pepper
Directions:
Put cubed potatoes in pot and cover with water and 1/2 tsp. salt. Bring to a boil and simmer until just tender. Strain. Meanwhile, bring another pot of salted water to boil and cook green beans until tender, about 8 minutes. Strain.
Heat oil over medium heat. Add sausage and cook until just cooked through. Remove with slotted spoon and set aside. Add in onion and garlic and let cook until translucent. Add vinegar, Dijon and honey, and season with salt and pepper.
Toss potatoes, beans and sausage together with dressing. Adjust salt and pepper.
Serves a crowd.
Next: Asparagus and Almond Risotto>>
Asparagus and Almond Risotto
Ingredients:
5 to 5-1/2 cups chicken broth1/4 cup white wine1 tbsp. olive oil1 onion, minced1-1/2 cups arborio rice2 cloves garlic, minced1 bunch asparagus, cut into 1/4 inch roundssalt and pepper1/3 cup Parmesan cheese, gratedzest and juice of one lemon1/2 cup toasted sliced almonds
Directions:
In saucepan, heat stock to boil, then turn off. Heat olive oil in a large sauté pan or stock pot over medium heat. Add onion and garlic and cook until translucent but not brown, about 3 minutes. Add ice and asparagus and stir to coat. Reduce heat to low and add 1 cup of stock. Stir until absorbed. Add wine and stir until absorbed. Add rest of liquid, a cup or so at a time, until rice is just tender. Stir in Parmesan and lemon; season with salt and pepper. Top with almonds.
Next: Israeli Couscous With Corn, Peas and Fresh Mint >>
Israeli Couscous With Corn, Peas and Fresh Mint
Ingredients:
2-3/4 cups chicken broth1-1/2 tsp. salt2-1/4 cups Israeli (pearl) couscous (or use regular couscous and make using package instructions)1 tbsp. olive oil1 cup corn, boiled and chilled1 cup peas, boiled and chilled2 tbsp. mint, cut into long strips1/2 cup finely grated Parmesan cheeseSalt and pepper, to taste
Directions:
Bring broth and 1-1/2 tsp. salt to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
Drain, toss with olive oil and lay out on a cookie sheet to cool. Then toss with all the other ingredients.
Next: Grilled Beef With Grilled Asparagus, Plums and Black Olives >>
Grilled Beef With Grilled Asparagus, Plums and Black Olives
Ingredients:
4 6-8 oz. portions of beef (tenderloin, ribeye, or New York strip all work well)2 bunches asparagus, ends trimmed1 tbsp. olive oilsalt and pepper3 plums, pits removed and sliced1/3 cup pitted black olives (kalamata or nicoise), rough chopped
Directions:
Heat grill to medium high. Season and grill beef to desired temperature. Meanwhile, toss asparagus in olive oil and season with salt and pepper. Grill until just cooked through, about 4 minutes. Remove and cut into approximately 2-inch lengths. Toss together with plums and olives. Serve beef with warm asparagus salad.
