Asparagus and Mushrooms with Penne Pasta

This recipe is from CSA members Kaycey & Bill Sommer, don’t let the lack of measurements deter you, just use a little intuition. “This is our favorite asparagus recipe.  I originally got it from “A Taste of Home” magazins but added...

Crispy Tofu Daikon Stir-fry

from markbittman.com If you cook a lot of tofu, you’ll know that it really does need to be patted dry, as the recipe instructs. The more water you can squeeze out of it, the crispier it will become when fried. That crispy tofu is a great contrast to the bok choy...

Chive Blossom Omelet

from Lauraine DuPont 4 eggs 4 Tbsp milk 1/2 tsp salt pepper to taste 1 Tbsp parsley, cut very fine 1 tsp chives, cut very fine 2 Tbsp butter 12 chive blossoms Beat eggs, add milk (can substitute water), seasoning, parsley and chives. Melt the butter till it’s...

Spaghetti Squash Gratin

 Ingredients 1 spaghetti squash salt and pepper 1 cup sour cream (can use lowfat or fat free to keep fat down) 1/4 cup freshly chopped green onions 1/4 cup Romano cheese, shredded (or powdered parm cheese) Directions Cook spaghetti squash by cutting in half, placing...