I made this ramp frittata. I did not use the asparagus that the recipe called for because I was saving it for soup. Brian and I really liked this. The kiddos are somewhat selective about how they like their eggs prepared so, I just gave them a little. They thought it was alright.
Rhubarb crumb bars...yummy!! I will definitely be adding these to my rhubarb repertoire. I didn't make too many changes. I used dark brown sugar instead of light and I dusted the pan with powdered sugar instead of flour. Another tip from a friend. It is basically a butter cake on the bottom topped by rhubarb and then a delicious struesel.
This cream of asparagus and sorrel soup was unbelievable. It had a wonderful velvet like texture. The flavor was amazing, like spring. I only made a few changes. I used 1/2 cup of cream and 1/2 cup of skim milk. I also added the addition of chives at the end. Even Ian who does not care for soup loved this. He gave it two thumbs up!
Here is what our plans are for the rest of this week's box.
Baked potatoes with chives
Roasted parsnips with sweet butter sauce
Chili roasted sunchokes
Steak on a bed of saute mix
We are so glad that we signed up for this! We are in LOVE already! Have a great week friends!