ASPARAGUS TIME

We certainly seem to eat a lot of asparagus at this time of the year. Last night, I pulled some of David's redfish out of the freezer for a quick an easy meal. I had some rice left over from the previous night and livened it up with sauteed garlic, green onions, tomatoes and a mix of parsley, cilantro, oregano and chives. SImple but very good.

LAMB HOT POT

When I roast a leg of lamb I know we are going to enjoy it for more than one meal. In fact, this time it was three. Spread out over a week of course. Tonight it is lamb hot pot. I fried up some onions celery and carrots. Added the diced potatoes along with the left over gravy. and enough water to cover. Simmered for a couple of minutes and then added the chopped meat. Serve with pickled beets and green beans.

THIS RECIPE IS A WINNER

When scallops are in season we can't get enough of them. It was just timely to find this delicious salad recipe in Bon Appetit this month. The dressing is made with orange juice, balsamic vinegar(it said white but I used the dark) olive oil, chopped ginger and cilantro. Baby spinach leaves, segmented oranges and some blanched asparagus (my addition) pour over the dressing and top with scallops which have been dusted with flour and sauteed in a small amount of butter. It suggested pressing coriander seeds into the scallops but I didn't have any so I dusted them with ground coriander. This recipe is destined to become a favorite.

STEAK WITH ROASTED VEGS

It may look as though we have steak often, but in fact it is only on rare occasions. In between times I keep forgetting to take a photo of the dinner and some of these are out of sequence. Anyway, I served this with roasted vegs. Cauliflower, red onions, tomatoes,sweet potato and mushrooms. Roasted with olive oil and garlic.