TUSCAN PEA BRUSCHETTA

TUSCAN PEA BRUSCHETTA

4 shallots, minced 1 cup shelled peas 2 tablespoons minced spring herbs (mint, tarragon, thyme, rosemary, marjoram, sage, basil in the Italian family) 25 bread toasts Sauté shallots until slightly wilted, around three minutes on medium high heat. Add peas and continue...
SPICED RHUBARB SYRUP

SPICED RHUBARB SYRUP

Rhubarb season is upon us. I love the ruby red color of rhubarb. I only started using it a couple of years ago because I never knew what it was. It looks like reddish green celery with huge inedible leaves at the top of the stalks. Although technically a vegetable,...
PAN ROASTED BABY ARTICHOKES WITH THYME AND PARMESAN

PAN ROASTED BABY ARTICHOKES WITH THYME AND PARMESAN

Artichokes are the symbolism for peace in many countries. At this time in the world it seems apropos to eat this Spring vegetable right now. We could all do with world peace and some inner sanctum. Full artichokes can be arduous to eat. They take time to peel, scoop...