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Old 05-31-2011, 10:02 AM   #21
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I'm with Claire--I do very similar things with pasta and veggies.

And, not only is aspargus (the wild aspargus) in season, so are the Morel mushrooms (according to my dad).
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Old 05-31-2011, 01:04 PM   #22
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Oh, morels! Perfect. I didn't have a foraging friend to help me the past couple of years, but thinly sliced and well rinsed (they can hold a lot of dirt & bugs) .... well, just yumm. Easy-peasy is sauteed, but they are great in a stroganof. I always thought they'd be great stuffed, but never tried. But yes, morels and asparagus come into season at the same time right now and make great food companions. How about a morel and asparagus quiche?
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Old 05-31-2011, 01:55 PM   #23
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And don't forget that the walleye fishing season opens in MN about the same time aspargus and morels come in...best summer/early spring dinner is fresh walleye and aspargus...followed by rhubarb pie...
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Old 05-31-2011, 01:58 PM   #24
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My dad air dries the morels (on sewing thread)...I sneak in the pantry and stuff a couple of jars of dried morels in my luggage every time I visit in July/August. He's 80, not always all there, so I figure he won't miss a couple of jars...I soak them and add them to wild rice...yum-yum, or homemade mushroom soup, or a whole lot of other things. My dad adds them to omelettes on Sunday morning.

I'm running low on morels, so I'm being very careful about using the ones I have left until I can get back to MN in August.
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Old 05-31-2011, 02:46 PM   #25
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Quote:
Originally Posted by AstraeaLunaAvani View Post
As far as pasta sauce goes, I really only know of 2; tomato sauce and alfredo sauce. I'm bored with tomato sauce and lost interest in alfredo sauce because it's too fattening and the flavor got overwhelming to me. So i'm trying to find some kind of sauce for pasta that is light and healthy. My favorite things to put on pasta are garlic, red pepper flakes, and parmesan cheese. Sometimes I put basil in there, or onions. Is there a sauce that goes well with these ingredients that I could use? Thanks in advance!
I'm a little late but my family loves angel hair pasta with browned butter and myzthra cheese grated over it. I serve with a green salad with ripe tomatoes, thin sliced sweet onion and avocado, the DH licks his chops as do the kids and my daughters and thier DH's.
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Old 05-31-2011, 03:11 PM   #26
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>>and myzthra cheese grated over it.

I did a Mario B asparagus in linguine with a "cheese sauce" - used grated Gouda (I think...)

taste was good, good dish overall, but the cheese didn't "melt into a sauce" - stayed rather a bit on the thick / clumpy side.

anyone have a good recommendation / experience on a (better choice) cheese (to be grated...) for these kind of 'in the pan sauces'?

looked up the myzthra - sounds neat but we're in a culinary cheese challenged area. (say that three times real fast!)
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Old 06-01-2011, 05:49 PM   #27
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Chicken and pesto pasta?
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Old 06-02-2011, 08:16 PM   #28
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You can make pesto using other herbs than basil--cilantro, parsley, swiss chard (okay, a veggie), spinach, go wild.

If you are concerned about the fat in pesto, you can substitute mineral water or ricotta cheese (but I think ricotta would up the sodium content) for some or all of the olive oil. I always have pesto "cubes" in the freezer. Love pesto.
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Old 06-02-2011, 09:54 PM   #29
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And don't forget that the walleye fishing season opens in MN about the same time aspargus and morels come in...best summer/early spring dinner is fresh walleye and aspargus...followed by rhubarb pie...
Stop it! Jealous...walleye and rhubarb=heaven.
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Old 06-02-2011, 10:00 PM   #30
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No--that is purgetory--walleyes and wild aspargus = heaven...rhubarb is a bonus <g>. I'm jealous, too. I only get walleye when I get to MN and I'm waiting to hear back from my cousin if there is wireless access at the cabin so I can take off for part of August and "go fishing." At least I have access to wild aspargus and rhubarb here--but man, do I miss fresh-off-the-hook walleye (and walleye cheeks),
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