Roasted Asparagus, Prosciutto and Potatoes

This recipe might seem a bit fiddly at first glance, but it really isn't that difficult, and there is so much flavor delivered that it's worth the effort. Asparagus becomes a completely different vegetable once it's roasted, with a more mellow flavor and tender texture. It becomes the perfect companion to the roasted potatoes, crispy, … Continue reading Roasted Asparagus, Prosciutto and Potatoes

Rhubarb Balsamic Trio

Rhubarb is one of my favorite ingredients. In a lot of American recipes, its tart-sour acidity is treated as something to hide, usually with a lot of sugar. The inspiration for this trio of recipes was my desire to find a way to use rhubarb without using a lot of sugar, and taking advantage of … Continue reading Rhubarb Balsamic Trio