Tonight’s dinner was primarily made from fresh produce that is currently in season! And Bryan brought home some fresh rye and caraway bread from class today to round it all out. Throw in a little citrus and local honey, and we’re golden!
Counter-clockwise from the top right, we have Sautéed Asparagus and Mushrooms with Fried Eggs, Creamy Cucumber and Avocado Soup, Fresh Bread with Butter, and Broiled Grapefruit with Sliced Bananas and Honey.
Here’s a closer look at the individual dishes:
Creamy Cucumber and Avocado Soup (adapted from EatingWell.com) – my friend Ashley shared this recipe and told me to double the avocado and add tarragon. It was quite tasty! (Click on image for recipe.)
Sauteed Asparagus with Baby Bella Mushrooms, Red Peppers, Garlic, Mint, Dill, Cilantro, and Parsley, and a squeeze of lemon juice; and a side of Fried Eggs
And last but not least…Broiled Grapefruit with Bananas, Honey, and Ginger from SheWearsManyHats.com (click on picture for recipe)
It was a feast indeed!
Posted in Recipes
Tagged asparagus, avocado, Bananas, Broiled Grapefruit, Cooking in season, Creamy Cucumber and Avocado Soup, cucumber, Eating Well, Feast, February, Fresh Bread, Fried Eggs, garlic, honey, mushrooms, red peppers, She Wears Many Hats, soup