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Fresh


Roasted Asparagus & Mushrooms with Rosemary


1 lb. trimmed fresh asparagus 2 cups mushrooms, rinsed, quar- tered


Olive oil spray


1/4 tsp. each: crushed dried rose- mary, garlic powder, black pepper


Preheat oven to 500º. Place as- paragus spears and mushrooms onto baking sheet. Lightly spray with olive oil spray.


Roast until asparagus is crisp-ten- der or about 8 minutes. Toss with the rest of ingredients.


Best Ever New Potatoes & Green Beans


Water to cover both the potatoes and beans


1 Tbsp. kosher salt


1 tsp. sugar (don’t skip, it really makes the difference) 1 lb. very small red potatoes, washed well, skins on


1 lb. fresh green beans, stem ends snapped off, broken in half or thirds if long


Garlic to taste (Suggested - 1 Tbsp. of garlic from a jar, or a clove or


from the Garden


Strawberry Salsa


2 Tbs. olive oil 2 Tbs. lime juice


2 Tbs. red wine vinegar 2 Tbs. fresh chopped mint leaves 2-3 Tbs. fresh chopped cilantro 1 jalapeno pepper, seeded and minced


1/4 tsp. salt


1 pint strawberries, hulled and chopped


1/4 C. diced pineapple 1/2 C. chopped sweet onion


Combine olive oil, lime juice, vin-


egar, mint, cilantro, jalapeno, pepper and salt in medium bowl Toss in strawberries, pineapple and onion. Serve.


two of fresh garlic, minced very small)


2 Tbsp. unsalted butter Additional salt to taste


Start the water, salt and sugar to a boil while prepping the potatoes. Add the potatoes as soon as they’re prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes.) Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add salt if needed.


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