Monthly Archives: May 2010

Asparagus and Mushroom Cream Pasta

Asparagus is right in the thick of its growing season and are we ever glad! Unlike the off-season stuff you find at the grocery store, fresh, local asparagus tends to have smaller, more tender spears, making it the perfect addition to this creamy pasta dish.

We recommend you pull out the biggest skillet you can find and save this recipe for a cooler day – no one wants heavy cream when it’s 90 degrees outside.

It was made with a mix of left over pasta shapes. See? We recycle.

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Feaston’s Frozen Fruit and Yogurt Treats

On a steamy day there is nothing better than an icy frozen treat. It’s the type of situation when you  plop down on the couch, pull off your socks and start noming on something cold.

When we were kids, Michelle’s favorite kind of frozen treats were Fudgsicles. Mine were rocket pops. Although, in my house we didn’t by the thick Popsicle brand Firecrackers — the ones they sold from the ice cream truck. Instead we bought the smaller and thinner All American Chili Pops … or something to that effect. I couldn’t find them online.

Rocket pops and Fudgsicles are great, but they are full of high fructose corn syrup and B.S. We’re going for more “real” ingredients and made our own frozen fruit bars. Complete with locally produced yogurt.

Good for you homemade frozen treats for any time of the year.

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Feaston’s Pea Hummus

It’s probably because our garden is in full-force growing mode, but we have been itching to eat fresh spring vegetables.

We still have a few weeks before we can choose from a wide variety of in-season vegetables. Until then we’re left with asparagus, spinach, various other lettuces … and peas.

Since we’ve been featuring a lot of spinach lately and we couldn’t figure out something creative to do with asparagus (unlike Mark Bittman), we decided to give peas a chance. Here’s what we cooked up:

It's pea hummus fixed up real nice on some Naan with lots of toppings.

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Breakfast, Lunch, Dinner of Champions

I don’t really know what to call this. Technically, it’s a cross between Eggs Benedict and Eggs Florentine, but without any sauce, because that’s just too much of a hassle when you’re hungover. Also, Hollandaise sauce is a bacteria magnet. It’s a shame, because it’s delicious.

Instead, we will call this simply The Breakfast of Champions. The only downside to this recipe — you need two or three pans. Other than that, it’s easy as …. well, it’s easy.

Make it with farm-fresh brown eggs for added yumminess.

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Filed under Brunch and Breakfast, Dinner