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Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
I know it's late in the year for mashed potatoes, but they just seemed to go so well with the pork and onions. The cheddar made them a bright gold color; very pretty. With all the onions and asparagus, I didn't do an additional vegetable with this dinner. This tart uses a bit more puff pastry then some of my tarts, but I wanted to use uncut asparagus spears. Leftover puff pastry can be refrigerated for next week.
Total time: 25 minutes
Whole asparagus spears nestled on a bed of Tarragon Cream; a savory version of the sweet pastries in the windows of fancy Paris shops.
Total time: 45 minutes
Pork tenderloin lend itself very well to stuffing. Here we stuff it with savory mushrooms and roast it on a bed of onions.
Total time: 30 minutes
Lightly stir the shredded cheddar into the hot potatoes just before serving; some will melt into the potatoes giving them a lovely golden color, some will turn into trails of molten cheese.
Cooking Schedule: 50 minutes
Remove asparagus, rinse with cold water