August is the month in the Chicagoland area to take advantage of the great foods available at local farmer’s markets. Support your local farmers, eat foods picked at perfection, sharpen your knife and enjoy this versatile, simple vegetable dish. Be creative and add any veggies you love to eat. Breakfast, lunch or dinner, this dish is a pleaser.Read More
Who knew a root could taste so good! This recipe is a delicious, simple way to get your Vitamins A and C, fiber and potassium all wrapped into one side dish. Purchase the darker, thicker skinned variety of sweet potato that is small to medium sized with smooth, unbrused skin. Store raw potatoes in a cool, dark place – do not refrigerate.Read More
- 2 lbs. thin asparagus spears (2 bunches), tough ends trimmed
- 1 Tbs. olive oil
- 1 medium tomato, cored, seeded, and minced (about 1/2 cup)
- 1 medium shallot, minced (about 1 1/2 Tbs.)
- 1 Tbs. lemon juice from 1 lemon
- 1 Tbs. minced fresh basil leaves
- 3 Tbs. extra‐virgin olive oil
- Salt and pepper to taste
Adjust oven rack to uppermost position. Heat broiler. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish. Whisk tomato, shallot, lemon juice, basil, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and service immediately.
Yields 4-6 Servings