The Spring Menus

It started last week with a shipment of morels (and hedgehogs) from Oregon Mushrooms (oregonmushrooms.com).  This led to about half a dozen easy to prepare meals and culminated in last night’s finale: Fusilli, from Eataly, with asparagus, fresh ramps, and morels and parmigiano at the end.

Now that the mushrooms are gone, we’re talking a vegetable terrine of eggplant, orange peppers, and spinach.

We’re also talking about jerk chicken.

Most of all?  Perfecting what I expect to see as the next signature dish.

Here’s the Recipe:

Bread Two Ways

Slice  the bread twice.  Place one slice in a toaster.  Reserve the other slice.  When the bread is toasted, butter it.  Butter the untoasted slice.  Serve immediately.

 

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