Lasagne Primavera

April 10, 2013

Lasagne Primavera

I first spied this lasagne in La Cucina Italiana magazine, and from that point on I couldn’t get it out of my head. Filled with spring vegetables, topped with hard boiled eggs, it looked beautiful. I wasn’t sure about the hard boiled eggs, and even though this is good without them, I wouldn’t think of leaving them off. The contrast of the green vegetables and the yellow yolk just make you think, “spring!”, but the flavors also work really well together.

The one thing I would change (and have changed) about this recipe? (more…)

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A bit o’ green for St. Patty’s

March 17, 2011

Asparagus Soup with Fried Egg

While it’s not traditional Irish fare, I’m so looking forward to asparagus to be back in season so I can create this super-simple, beautifully green soup, so it seemed apropos for this spring day. For this recipe you won’t need vegetable stock, nor will you need to do a lot of chopping. Simply boil the asparagus, onion, and garlic, puree, and top with fried egg, baguette, and a few garnishes of asparagus. Serve with J’s sparkling wine, and you’ve got a match made in heaven. Springy, green flavors all over your palate.

Drooling yet? Then I know you’ll want the recipe… (more…)

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