Category: Garden

Cheesy Eggs on Marjoram Mushrooms

Cheesy Eggs on Marjoram Mushrooms

There are matches made in heaven. Just exactly what does that mean, anyway? While you might be thinking about you and your partner; I could be thinking about Dave and me…

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Tomato and Basil Omelet — A Good Reason to Garden

Tomato and Basil Omelet — A Good Reason to Garden

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 The blog, Dave, doggies, and I are on vacation for a bit. See you soon!

Omelets are the perfect example of,

If at first you don’t succeed, try, try again…

Only you can eat the sad-looking/happy-tasting evidence over..and over…and over. No matter what, you’ll have breakfast, lunch, or dinner in under a couple of minutes because omelets are perfect for any meal and maybe especially so during hot muggy summer days. They’re also inexpensive, healthy, full of protein, and encourage creative invention.  Leftover chicken and cheese? Stuff that in your omelet. A bit of salsa along with a half piece of grilled zucchini? There you go.  Nothing at all but parsley? You have an herb omelet. Not even a sprig of parsley, but a tablespoon of sticky jam at the bottom of the jar? That, too, makes for a tasty omelet filling.

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Lemon Orzo with Asparagus, Peas, and Fennel

Lemon Orzo with Asparagus, Peas, and Fennel

Next day:  add some feta, more vegetables, and some oregano for a great salad.

When it’s spring, I’m all over asparagus.  You know that if you read my stuff.    But, it’s fennel, too.  Ramps (a bit like scallions) are also a treat if I can find them.  I like to bring all these April goodies together…and here’s one favorite I pair with a grilled or poached salmon.   Later on, come summer (or for next-day leftovers), I make a great salad by using this basic recipe with a few additions.  Try this:
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lemon orzo with asparagus, peas, and fennel
    serves 4-6
  • 1/2# orzo, cooked al dente according to dirrections and drained

  • 1T each olive oil and butter (use all olive oil for vegan option)

  • 1# trimmed asparagus cut into 1/2″ pieces

  • 1 fennel bulb, trimmed, and sliced

  • 1/2 cup fresh/frozen peas

  • 1/4 cup sliced red onion or ramps

  • Juice of a lemon

  • 1T grated lemon rind

  • Kosher salt, freshly ground pepper and a pinch of crushed red pepper

While the orzo cooks, saute the asparagus, fennel, peas and onion in the olive and butter for 3-4 minutes until softened.  In a large bowl, mix together the drained orzo with the cooked vegetables.  Add the lemon juice, lemon rind, and season generously with kosher salt and freshly ground pepper.  Add a bit of crushed red pepper  (or aleppo pepper if you want the taste, but not all the heat) and taste.  Adjust seasonings.  Serve hot or at room temperature.
For the next-day or summer cold salad, you can add to the leftovers chopped feta, dried oregano, fresh basil, any other on-hand chopped vegetables, a splash of red wine vinegar and a little more olive oil.  Taste and adjust seasonings again.
Two-Dog Kitchen and Around the ‘Hood:
Out of my garden:

All together:  Annual Lilac-Bloom Dinner last Friday at our house.

Newman came for the occasion.

Gabby’s always happy with guests!

Sing a new song, get outside,
Alyce