Acorn Squash

acorn squash plated*

Since Thanksgiving is tomorrow, I thought it only right that I share an “All American” recipe.   Acorn squash, baked in the oven with butter and brown sugar, would be a delightful side dish to a Thanksgiving dinner. It’s certainly easy enough, but the drawback is that it requires quite a bit of oven space, which is usually at a premium on Thanksgiving Day.   I have never made this on Thanksgiving, but I do serve it as a lovely and delicious side dish to almost any meal throughout the year.

The first time I ever had an acorn squash was in 1973 at the home of my newly married, childhood friend, Bev.   We were both new brides and loved to entertain and try out new recipes on each other. One bite of this lightly sweetened squash, and I knew I was going home with the recipe, which I did, and have been making it ever since. Each time I struggle cutting the squash, I think of all the different kitchens in which I have fought with an acorn squash over the years, trying desperately to get my knife through it so I can could it in the oven on time. This is the hardest part of the recipe, and I have so many funny images of myself trying to do so. I still haven’t mastered this, by the way, even though my knives are a better quality now. But the struggle is well worth it.   I felt so “fancy” whenever I served this in the 1970s. Now, I just feel thankful for all the memories.

You can find the recipes for two of my favorite, family Thanksgiving recipes in the archives: Mom’s Candied Yams and Tortellini in Brodo.

Happy Thanksgiving!

RECIPE:  serves 4 to 8

2 acorn squash

2 TBSP butter

2 TBSP brown sugar

  1.  Cut ( careful, now) squash in half.
  2. Scoop out the seeds and orange strings.
  3. Put squash, cut side down, in a baking pan with about 1/2 inch of water.
  4. Cover with aluminum foil.
  5. Put in preheated 350 degree oven for 30 minutes.
  6. Take pan out of oven and gently (and carefully) turn the squash over.
  7. Divide the butter and brown sugar amongst the squash halves. Cover again with the foil and put back in oven for 15 minutes.
  8. Take out of the oven and remove the foil. Baste the flesh of the squash with the butter and sugar mixture.  Return to oven without foil, and cook for another 15 to 20 minutes, basting occasionally, until flesh is cooked well.


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Spaghetti Aglio e Olio

oil and garlid dish *

I can’t believe that I have been blogging for three years now, and have not mentioned the recipe for spaghetti aglio e olio. It is a staple for Italian families. For such a simple dish, it has many facets to it, and several medicinal properties….or so we Italians think. Many believe that a big bowl of this after a night of excessive drinking, will sober you up and ward off a hangover. Others believe that this dish will settle an upset stomach. When hungry, and there is very little in the pantry, you can always find garlic and oil, and this will fill your stomach as well as your soul. For some Italians, this is a traditional Christmas Eve dish, as it is in my family. There is also a running dispute among Italians with regards to anchovies or no anchovies.   This then leads to the next question, if there is fish in the sauce (anchovies), should you use grated cheese? The addition of red pepper flakes is also a personal choice. It’s definitely a question of taste.   My mom almost always added anchovies, so this is my preference, but it is wonderful without as well.   I’ll leave this part up to you.

I’m not quite sure how this dish of pasta became a late night snack for Italians, but it is not usually served as dinner. One of my fondest childhood memories is watching my parents, aunts and uncles come back to our house after they had been at a Christmas party or out to dinner, and my mom would whip up a few pounds of spaghetti aglio e olio. They’d sit at the dining room table, talking, laughing and eating with gusto.   The heavenly smell would wake us. Our stomachs would rumble with hunger as my sister, brother and I hid at the top of the stairs watching….salivating….hoping to be seen so they would invite us down for a taste. Heaven!

Another memory, that I still find incredible, was after a 6 hour wedding reception in Italy for 500 people, which consisted of 8 courses, three of which were pasta courses, the father of the bride announced that at 11:30 PM, spaghetti aglio e olio would be served.   I honestly thought it was a joke. Who could eat another thing? I felt like I would explode. It was no joke when they brought out bowls and bowls and more bowls of piping hot, cooked to perfection, al dente, spaghetti aglio e olio! It was crazy! But it was delicious, may I add. I think it made my stomach ache go away, and sobered me right up. It truly is a miracle dish!

So the next time you are looking for a delicious midnight snack, all you need is about 20 minutes to sooth your hunger. By the time the pasta cooks, your sauce will be made, and you can go to bed happy, full and will enjoy a peaceful nights sleep.

RECIPE:   serves 4 

1 pound spaghetti

6 cloves garlic, sliced rather thin

1/2 cup of fabulous olive oil

1/4 tsp. crushed red pepper ( optional, but do it)

4 canned anchovies filets (optional)

1/2 cup chopped Italian parsley

1/2 cup grated parmigiano cheese (ONLY if not using anchovies)

salt and freshly ground pepper to taste

  1.  Put  a large pot of water up to boil.
  2. Warm garlic and oil in a fry pan. Add red pepper, if using.  Saute until garlic is golden.
  3. Shut off heat and add half the parsley and anchovies, if using.  Stir until anchovies are dissolved.
  4. Cook spaghetti until al dente, saving 1 cup of pasta water ( water from the pot where the pasta is cooking).
  5. Add the pasta water to the fry pan and heat through.
  6. Add sauce to the pasta in a large bowl, and mix well.  Add the rest of the parsley, and freshly ground pepper.
  7. If not using anchovies, you can add the grated parmigiano cheese now, or simply pass it.
  8. Dig in with gusto, for dinner or a late-night snack!

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oil and garlic recipe

Peppers and Eggs Sandwiches

peppers and eggs sandwich *

Since we’re on the topic of delicious sweet peppers (last week’s blog), I simply had to blog my favorite sandwich of all-time. I don’t even know where to start with this “love of my life” sandwich. It all began when I was a young girl, maybe eight years old or so. In the summer, my family would take day trips to the beach town of Deal, New Jersey. There was (and still is) a lovely, large beach there with cabanas to change in, and a pavilion where you could buy food, or tables where you could sit and eat whatever picnic lunch you might have brought. We spent many Saturdays and Sundays here with aunts, uncles and cousins.   As kids, we’d swim for hours, swing on swings, and anticipate the wonderful lunch that my mom had packed.

My mom would get up at 5:00 AM to make peppers and eggs sandwiches on hard rolls, as well as eggplant parmigiana sandwiches. You could smell the peppers cooking and the eggplant heating in the oven, the moment you woke up. I’m not sure what excited me more, the anticipation of the beach or these mouth watering sandwiches. She’d wrap each sandwich in aluminum foil and put them in a large wicker picnic basket, and off we’d go. Whether the picnic basket was in the trunk of our De Soto or in the way, way back of the station wagon we had later on, you could smell these sandwiches for the entire one hour ride.  It was intoxicating!

This truly is one of my fondest food memories from my childhood. Biting into this sandwich and having the oil drip down your chin after hours of jumping around in the ocean with my siblings and cousins, is still such a clear, image, as well as a taste I cannot forget.  When I make this for myself and my family, I still feel that sense of anticipation before I take that first bite. I can still taste the sea and these fond memories abound. The sandwich delights my taste buds every time, and the oil still dribbles down my chin, but I’m afraid it will never taste the way it did then. How can it?

RECIPE:  makes 3 to 4  sandwiches

1 lb of small sweet peppers, or 3 to 4 bell peppers or fryers

2 cloves of garlic, halved

4 TBSP olive oil, plus some for drizzling

6 eggs

1/4 cup grated Italian cheese ( parmigiana or pecorino romano)

salt and pepper to taste

the best Italian rolls you can find

  1.  Preheat oven to 400 degrees.
  2.  Put peppers on a baking sheet.   Drizzle with olive oil and season with salt. * See note for using bell peppers.
  3.  Bake in the oven for 30 minutes.
  4. Cut peppers into strips, removing the seeds.
  5. Beat the eggs with a fork or whisk.  Add the cheese and salt and pepper to taste.
  6. Heat the 4 TBSP of oil and the garlic in a fry pan.  After a few minutes, add the peppers and sauté for 5 minutes.
  7. Remove the garlic and add the egg mixture.  Scramble as desired.

*NOTE:  If using bell peppers, cut them into wide strips after removing the seeds.  Put the oil in a fry pan and add the peppers, garlic and salt.  Cover and cook on low heat for 20 minutes, checking and stirring often, until soft.  Remove the garlic and then add the egg mixture.  I have never tried to put the bell peppers in the oven.  It might work fine.

**NOTE:You can find the recipe for eggplant parmigiana in the archives of this blog.  Put it on an Italian roll, and heaven awaits!

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Sausage and Peppers

sausage and peppers plate**

Who doesn’t love a big, greasy sausage and peppers sandwich on an Italian roll? Well, me for one.   While others sigh as they bite into an oil-soaked, crusty roll, making sure they get a piece of sausage and some peppers and onions in each bite, I look on in wonderment. How many sausage and peppers sandwiches can one eat in a lifetime? You simply must have one every time you attend an Italian sidewalk Feast. You cannot walk the Jersey Shore boardwalk without stopping for one of these sandwiches, as the aroma will follow and haunt you from one end of the boardwalk to the other. Tailgating would not be tailgating, if you didn’t unwrap one of these piping hot treats before or after the game. And let’s not forget the family barbecues. No matter what, you can always count on the sausage and peppers to appear at some point in the meal. Whether you want it or not, you will always find room.

I have spent a lifetime explaining myself to those who can’t understand how I can pass up this Italian staple.   That is until now. I have finally found a way to make this dish so that I too can indulge. I’m not going to lie and say that this is close to what you might get on the boardwalk, but by using fresh, sweet peppers and the finest quality sausage you can find; baking instead of frying; and controlling the amount of high quality olive oil, you will have a more delicate, yet very reminiscent version of sausage and peppers.   Sure, put it on a roll. Even let some of the oil soak into the soft part of the bread. You won’t be disappointed. It’s so good that I have been turned into a believer.

RECIPE:  serves 4

1 pound Italian sausage

5 or 6 sweet bell peppers, sliced and seeds removed,  different colors…..I like the red and orange and yellow, but you can    include green

1 yellow onion, sliced

2 cloves garlic, sliced

3 TBSP olive oil

2 tsp, kosher or sea salt

freshly ground pepper to taste

4 Italian rolls, optional

  1.  Combine peppers, onions and garlic in a roasting pan.  Add oil, salt and pepper and mix well.
  2. Add the sausage to the pan, and cover with aluminum foil.
  3. Bake in preheated 400 degree oven for 25 minutes.  Uncover, stir and cook for another 10 minutes.
  4. When serving, take as much oil from the pan as you like.

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My Perfect Roast Chicken

roast chicken plated 3

How do I roast a chicken? Let me count the ways. I have roasted so many chickens in my lifetime,that I couldn’t begin to count. I’ve tried countless recipes from friends and numerous cookbook renditions, and I have finally decided on what constitutes a “perfect roast chicken” for me. I’ve taken a little bit from various recipes.  It’s simple……almost foolproof. It has taken me years to get to this point. I’ve tried so many different glazes and ways to stuff a chicken that I believe I’ve exhausted every possible scenario. Most have been delicious, but my “perfect roast chicken” is moist, succulent and so very tasty with very little preparation. It is divine in it’s simplicity. You won’t want (or at least you won’t need) any gravy to disguise the meat. I think you will be happy with it, just as it is, right out of the oven, juicy and flavorful.

While this recipe is for one 4 1/2 to 6 pound chicken, I often make two 3 to 3 1/2 pound chickens so I can insure that I will have leftovers for a sandwich or salad the next day.  You can even add the leftover meat to soup.  The leftovers are an important part of the meal for me.   This lean source of protein can be used in so many ways, that I just sleep better at night knowing that there is some leftover chicken in the fridge. Okay, not really, but it does make me happy to open the fridge and have this delicious, rich source of protein readily available for a variety of lunch ideas or a nutritious snack.

RECIPE: one 4 1/2 to 6 lb chicken.  Double the ingredients for two 3 pound chickens.   DO NOT DOUBLE THE COOKING TIME

1 4 1/2 to 6 pound roasting chicken

kosher salt

freshly found black pepper

smoked paprika ( approximately 1 TBSP)

1 large bunch fresh thyme

1 large bunch fresh rosemary

1 lemon, halved

1 head garlic, cut in half crosswise

2 TBSP butter

1 large yellow onion, thickly sliced  (do not double for 2 chickens)

2 large russet potatoes, cut into large pieces  (do not double for 2 chickens)

drizzle of olive oil

  1.  Preheat oven to 425 degrees.
  2. Remove the giblets and all inners, and rinse the chicken well, inside and out.
  3. Place the chicken in a roasting pan, large enough to hold the chicken (chickens) and the onion and potatoes.  Liberally salt and pepper the inside of the chicken (chickens).
  4. Stuff the cavity (cavities) with the thyme, rosemary, both halves of the lemon, and all the garlic.  Tie the legs together with kitchen string.
  5. Liberally salt and pepper the outside of the chicken(s).  Sprinkle with the paprika, as much as you like.  It gives the chicken a smokey taste, as well as a beautiful colored skin, once cooked.  Don’t skimp.
  6. Break the butter apart into small pieces and dot the chicken with the butter.
  7. Place the potatoes and onions around the chicken(s) and drizzle with olive oil.
  8. Roast the chicken(s) for 1 1/2 hours or until the juices run clear when you cut between a leg and thigh.  **If roasting 2 chickens, you might need to increase this cooking time by 15 minutes or so.
  9. Remove from the oven, and tent with aluminum foil for 5 minutes before carving. You can drizzle the juices over the meat if desired.
  10. Make sure you keep some for leftovers before serving.  You’ll sleep better!!

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September Brisket

brisket plated *

September signifies a new year to me. It is a new academic year for students and teachers. It’s a new year for families, with summer vacations behind them, they settle back into routines and look toward the future.   For me, it has always meant the return to schedules…… packing school lunches, driving to school and activities, making sure homework is done, etc.   It is a “new season” on many levels. While I always hate to see summer go, there is something renewing about September and the fall.

I usually use this “new year” to return to hearty fall recipes that make the house smell like the earthiness of autumn. I generally pull out this recipe for brisket, which was emailed to me from a dear friend, many years ago, at this time of the Jewish Holidays. Rosh Hashanah is the Jewish New Year so I always found it to be a fitting meal at this time of year.

This recipe intrigued me. First of all, after nearly 30 years of friendship, this still remains the only recipe we’ve shared.   It’s one of the reasons I cherish it so much. It is her family’s recipe, so I treat it with extra dignity, as you know how much I value family recipes. Mostly, I was intrigued by the ingredients. I just couldn’t imagine that this list of ingredients could add up to something delicious.   The first time I made this dish, I was fearful, but it was indeed delicious, and rapidly became a family favorite of ours.   It has become our family “September New Year” dinner.


1 3 to 4 lb brisket

salt and pepper to tast

garlic salt to taste

1 package of Lipton Golden Onion Soup, mixed with 2 cups of water ( Instead, I have sometimes used 1 large onion, thickly sliced, and 2 cups of beef broth).

2 jars of Rich Brown Gravy (make sure it’s RICH)

2 Cups mini carrots

1 jar of roasted peppers, sliced

2 cans of small round potatoes ( I generally use the fresh tiny potatoes)

Wide egg noodles

  1.  Season the meat with salt and pepper and garlic salt.  Brown on both sides in an already heated large pot. ( I use 1 to 2 TBSP of oil to brown the meat in).
  2. Add the onion soup, mixed with the water, and the 2 jars of gravy.  Stir to combine flavors.
  3. Add the carrots and peppers.
  4. Cover and simmer for approximately 3 hours.  If using fresh potatoes, I add them after 1 1/2 hours.
  5. If using canned potatoes, add them at the end…maybe 30 minutes before the meat is done.
  6. Serve over egg noodles.
  •  I have been told to make this the day before and refrigerate over night.  The next day, take it out and bring it to room temperature.  Then slice.  I must confess I have never done this.  Once I smell it cooking, I have to eat it that very night!!!

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Spaghetti alle Vongole (Spaghetti with Clams)


clam sauce plated:bowl*

Pardon my absence, for those of you who noticed. I like to say that I’ve been traveling in search of recipes to share.   Research is very important! Ha ha!!

This recipe for Spaghetti Alle Vongole, was “researched” about 25 years ago on my first trip to Italy.   We were to visit the Amalfi Coast, and all I heard about for weeks prior was “wait until you taste the spaghetti alle vongole in Positano,” or any of the beautiful towns that dot the coastline in this area of Italy.  I couldn’t imagine what my taste buds were soon to experience. My mom did make linguine with clam sauce occasionally, especially on meatless Friday nights, but clams were hard to find in those days of my childhood, so she would use the large cherrystone clams, and sometimes she would even add a can of Progresso Clam Sauce. Horrors, right?!   This was as close as you could get to this Neopolitan classic at this time. Most restaurants made it with chopped clams, tons of chopped garlic and way too much oil. I liked this dish, but I couldn’t imagine it transforming my life, as promised.

Even during the entire 8 ½ hour plane ride to Rome, and the 4 hour drive to the Amalfi Coast, my fellow travelers were salivating in anticipation of this dish of spaghetti alle vongole. Well let me tell you, if you have not had the pleasure, my first bite was something my taste buds will never forget. There is truly no way to explain it. You have to experience it for yourself. You can actually taste the sea as you overlook the beautiful blue water, blue sky and a landscape of undefined beauty.

We have spent years trying to duplicate this recipe. We’ve returned many times to the Amalfi Coast in honor of “research.”   I believe this recipe is as close as we can get to duplicating this fantastic pasta dish. However, our clams ( please use Manila clams or cockles) do not taste of the Mediterranean Sea, and the view is only in our memories, marked forever.

RECIPE:  serves 4

3 to 4 lbs cockles or Manila clams  (well scrubbed)

1/2 cup virgin olive oil…plus extra for drizzling

4 garlic cloves, sliced thin,

1/2 tsp. of crushed red pepper…or to taste

1 quart cherry tomatoes, halved ( I like to use red and yellow or orange)

1/2 cup finely chopped parsley

juice of 1/2 lemon

1/4 cup of dry white wine (preferably Italian)

1 pound Spaghetti  ( you’re probably wondering why not use linguine, but we do not!)

Sea salt

  1.  In a large skillet or pot with a cover, over medium heat, combine the oil, garlic, and red pepper.  Saute for 2 to 3 minutes.
  2. Add the tomatoes and half the parsley.  Cook until fragrant and the tomatoes begin to melt.
  3. Add the clams to the pan, along with the wine, lemon juice and sea salt to taste.  Bring to a boil.
  4. Cook until the clams open.
  5. Meanwhile, in a large pot of salted water, cook the spaghetti until al dente. Drain and add to the skillet.
  6. Drizzle with olive oil and add remaining parsley. Mix well and turn out onto a bowl.

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Chocolate Chip Cookies ( Gluten Free/Sugar Free/ Dairy Free)

CC cookies plated 1

I’ve been spending some time educating myself on the effects of diet on ADD and ADHD in children, as well as adults. I’ve been attending seminars on “Healthy Treats Alternatives” and “Healthy Stuff Kids Will Eat.” I can’t read enough articles on this subject.  It’s been enlightening to say the least. I do believe that our diet is very important, and have been a long time proponent of the Mediterranean diet, as this is how my grandparents ate and they both lived to be 103 years old. However, our food has changed (been modified, sprayed with pesticides, etc.) since they were alive, and I do feel we are starting to see the effects of this on our digestive systems.

Without getting preachy, who among us would not benefit from less sugar in their diet? It seems that we all know at least one person with Celiacs disease or gluten sensitivity. And many are finding dairy to be a problem with regards to sinuses and phlegm.    Well I have the perfect cookie to address all these needs. This recipe was in a handout at one of these seminars. I have made these cookies several times, and no one is the wiser. I made them for a children’s birthday party, and the kids wanted these cookies over the bakery made birthday cake. I couldn’t believe my eyes when I saw them shoveling these cookies into their mouths, instead of the sugary cake. These are not nut-free, so do be careful of that.

I highly recommend these cookies, even if you just want a healthier version of a chocolate chip cookie for yourself. But you’d better give half of the batch away because you won’t be able to stop eating them.

RECIPE:  2 dozen

2 1/2 cups almond flour

1/2 tsp celtic sea salt

1/2 tsp baking soda

1/2 cup grape seed oil

1 TBSP vanilla extract

1/2 cup coconut nectar

1 cup chocolate chips ( preferred are Lilly’s Dark Chocolate Baking Chips-vegan, non- GMO, stevia sweetened), and I sometimes add some  high-end,  dark chocolate chips as well, but only to total 1 cup.

1.  Combine dry ingredients in a large bowl.

2. Stir together wet ingredients in a smaller bowl.  Mix wet ingredients into dry.  Add chocolate chips.

3.  Form 1/2 to 1 inch balls and press  onto a parchment paper lined baking sheet.

4.  Bake at 350 degrees for 7 to 10 minutes.

5.  Cool and serve.

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Penne with Tomatoes and Balsamic Vinegar

rosemary sauce plated *

Who would think to combine rosemary and balsamic vinegar, together with tomatoes, garlic and olive oil, to create a lusciously light and simple sauce to put over penne or any other short tubular pasta? Marcella Hazan, the “Mother of Italian Cooking” sure did. I’m so glad she did, as this is one of my favorite quick, summer, sauces. She takes the basic ingredients for tomato sauce, and puts a sweet and fragrant twist on it, that I never would have thought would work, but it certainly does. Her method is also unusual. You add the vinegar after the pasta has been tossed in the pan with the sauce. She has you make a well in the middle of the pasta, and then has you pour the vinegar into the well. I don’t totally understand why, but I would never deviate from this. If Marcella Hazan said this is how it’s to be done, then I will follow her instructions each and every time.

At this time of year, I always have lots of rosemary bushes growing on my deck, so this truly becomes my “go-to sauce” all summer long.  Okay, one of my “go-to sauces.” I do have many, and so do you if you go to my archives.  I often add extra rosemary because I am crazy about the aroma. Off the subject…..if you tie several rosemary sprigs together and hang them from your shower head, your shower will be filled with this wonderful fragrance.

Back to the subject…this sauce is so quick to make. By the time the water boils and the pasta cooks (al dente,please), your sauce will be ready. Honestly, you will be sitting down to enjoy this in under 20 minutes! Buon Apetito!

RECIPE:  serves 4

1/2 cup extra virgin olive oil

3 or 4 garlic cloves, sliced thinly

2 sprigs fresh rosemary, about 4 to 6 inches long ( can use more) or 2 1/2 tsp dried leaves, chopped ( just not the same)

2 cups canned Italian peeled plum tomatoes, drained of their juice. ( I squish them, of course)


ground pepper

1 pound penne or other quill shaped tubular pasta

2 tsp. balsamic vinegar

1.  Put the olive oil and garlic into a sauté pan or skillet with, if fresh, the rosemary. ( my fingers are crossed that you are using fresh)

2.  As soon as the garlic comes to a sizzle, add the tomatoes, salt and liberal grindings of pepper.  If using dried rosemary (please tell me your’e not),  add it now.

3.  Cook for about 10 to 12 minutes, then turn off the heat.

4.  Meanwhile cook the pasta in a pot of abundant boiling water.  When it is done , markedly al dente, drain and transfer immediately to the pan containing the sauce.

5.  Turn on the heat to very low and toss the pasta with the sauce for about 1 minute.

6.  Turn off the heat and make a well in the middle of the pasta.  Pour the vinegar into the well, and draw the pasta over it, tossing thoroughly for a few seconds.  I garnish with some extra sprigs of rosemary just because I can’t get enough of the fragrance.  Serve at once.

**Note:  Sometimes I add 1 TBSP to help the sauce come together.

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Golfer’s Oven Roasted Asparagus

asparagus plated *

Happy Fourth of July! I feel like I should be posting a meaty, grill-type recipe on this day that is famous for barbecues and hamburgers, etc. Instead, I’m going to give you a recipe for asparagus. Not very Fourth of July. I apologize. It almost seems sacrilegious, but you’ll thank me for this simple, tasty way to prepare this seasonal and local vegetable.

This recipe was given to me on the golf course by a dear friend. Even on the golf course, I just can’t stop myself from thinking about different ways to prepare food. I know I should be concentrating on my game ( and believe me, I really should be concentrating) , but I always end up talking about food in some way or another every time I’m on the course, especially with this aforementioned dear friend.   We talk about restaurants, dinner parties, our mother’s recipes, anything at all related to food. One day, between the 9th and 10th hole, she told me this fabulous way to make asparagus. I wrote it on the back of a scorecard, and this is the only way I make asparagus now. It doesn’t get any easier or tastier.

This will make a very nice side dish to anything you might be grilling this summer, especially if you’re just coming off the golf course and want to serve something tasty and quick with a nice presentation.  Fore!


2 bunches of asparagus

5 TBSP of olive oil

2 tsp sea salt ( or any really, good salt)  I’m loving Celtic Sea Salt.  It really adds to the flavor.

freshly ground pepper to taste.  I use about a teaspoon.

1/4 cup of freshly grated parmigiano reggiano cheese

1.  Preheat oven to 400 degrees

2.  After preparing the asparagus by washing and cutting off the tough ends, dry well and spread out on a baking sheet.

3.  First sprinkle the salt and pepper over the asparagus.  Then drizzle the oil.

4.  Toss well to coat with the oil and salt and pepper.  I use my hands to do this.

4.  Put in oven for about 7 or 8 minutes.  Then shake the pan to slightly turn the asparagus.  Cook another 10 minutes or so, checking every so often (maybe give another shake) for desired doneness.  This timing will definitely depend on the size of your asparagus spears.  The very thin ones will take less time, and the thick ones will need more time.  Also, I like crunch in my asparagus.  You might like them more well done.

5.  Arrange on plate while still hot.  Sprinkle with the grated cheese, using more or less according to your preference.

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