Roasted Asparagus & Red Onion Quesadillas

This one I originally saved so I could post the sauce recipe BUT after reading the recipe, I don’t see why you couldn’t roast the asparagus and onions, then use those as a filling for an omelet (topped with the sauce). http://www.epicurious.com/recipes/food/views/roasted-asparagus-and-red-onion-quesadillas-10216… Read More

Creamy Sauteed Mushrooms with Toast

All my brain could read was, “Creamy Sauteed Mushrooms …” Can you imagine how wonderful those would be served over eggs or steak? http://www.epicurious.com/recipes/food/views/Creamy-Sauteed-Mushrooms-with-Toast-102613 Ingredients    3/4 cup (1 1/2 sticks) butter    1 1/2 cups chopped shallots    1 1/2 pounds fresh shiitake mushrooms,… Read More

Arugula & Fontina Frittata

Ingredients    1 garlic clove, halved    1 1/2 tablespoons extra-virgin olive oil    5 oz baby arugula (7 cups packed)    6 large eggs    1/2 teaspoon salt    1/4 teaspoon black pepper    1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

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