Archive for April 4th, 2013

Asparagus-How To

What to Look For: Choose shiny green spears with tight, compact tips. Don’t get bunches that are dry and-or-bruised. The stalks you purchase should be firm, with no cracks on the cut end. How to Store: Remove the bands that are wrapped around the bunches; the can trap moisture and accelerate spoilage of the asparagus. […]

Mediterranean Deviled Eggs

8 Large Eggs, boiled 3 Tablespoons Mayonnaise 1 1/2 Teaspoons Dijon Mustard 1 1/3 Teaspoons White Balsamic Vinegar 1 1/2 Tablespoons coarsely, chopped Kalamata Olives 1 1/3 Tablespoons coarsely, chopped Capers 2 Teaspoons chopped,Flat-Leaf Parsley 1.Put eggs in a large saucepan and cover with water. Cover pot and boil 10 minutes. Drain and rinse with […]