If you can find jumbo asparagus, a fun way to serve them is wrapped in bacon. And if that isn’t decadent enough, adding real parmesan and slices of garlic takes asparagus to a new level.
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Here are two versions of Pickled Asparagus using the same brine so you can make two different kinds at once. Start with Dill and Garlic in the first batch and finish with Sweet and Hot in the second. It’s an easy pickling recipe and they’re ready to eat in as little as a few weeks. But they store for ages.
A classic cabbage salad, Creamy Coleslaw has crunch, colour and just the right amount of tangy dressing. It’s a perfect summer salad because it can be made in advance and pairs well with grilled meat. And it’s almost always served as a side dish at a fish fry.
Potato Salad is one of those classic side dishes that always seems to appear in the summer because it goes so well with outdoor dining, picnics and barbecues. And the best of all, it’s a make ahead recipe so you have a relaxing dinner prep.
Creme Brûlée is one of those classic desserts. It’s rich and creamy and silky and, best of all, you make it in advance. In fact the day before is preferable. The crackly caramelized sugar topping takes only a few minutes right before serving and totally takes it to a top level dish! The downside is that the main ingredient is cream. High fat cream. I wanted to see if using a lower fat combination would give the same delicious results. And I was pleasantly surprised!
