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CREAMY BAKED ASPARAGUS ALFREDO by Sandy Clifton Ingredients 2 lbs Asparagus 2 tsp Olive Oil 2 tsp Kosher Salt, divided (or 1 1/2 tsp table salt) 1/2 tsp Pepper 4 Tbsp Unsalted Butter, divided 2 1/2 Tbsp Flour 2 cups Half and Half 1 1/4 cups Grated Parmesan Cheese 2 tsp Garlic Powder 1 tsp Lemon Zest, grated 1/2 cup Panko Bread Crumbs Instructions 1. Heat Oven to 400° F. 2. Wash the asparagus and cut or break the stems off so the spears fit in the baking dish. About 9" (that should be enough to get the woody part of the stem off). 3. In a sprayed or buttered 9"x13" baking dish, lay the asparagus so every other spear faces the outside of the dish (see photo). Brush the ends and tops with olive oil, then sprinkle with 1/2 tsp of the salt and 1/4 tsp of the pepper. 4. In a saucepan over medium heat, melt 3 Tbsp of the butter. Whisk in the flour and cook, whisking constantly, until the mixture just starts to turn golden. 5. Whisk in the half and half, and keep whisking until mixture thickens. 6. Take off of the heat and whisk in 3/4 cup of the parmesan, garlic powder, 1 tsp of the salt, remaining 1/4 tsp pepper, and lemon zest. Taste and adjust salt if needed. 7. Pour over the asparagus, leaving the ends exposed (to look fancy). Bake at 400° F for 15 to 20 minutes, depending on how thick the spears are, and how tender you like your asparagus (Make note of the halfway point in the baking time for the breadcrumb topping to go on). 8. Meanwhile, mix the remaining 1 Tbsp of butter (melted) with the bread crumbs and remaining 1/2 cup of parmesan. Halfway through the baking time, sprinkle the mixture over the sauce. Then continue baking. 9. If you want the bread crumbs more golden, just broil for a few minutes after baking. 10. Serve immediately.

Rhubarb is a perennial plant that grows well in cool climates. The stalks are edible, but it’s sometimes planted as an ornamental plant because of its beautiful, vibrant red stalks and wide green leaves. Consumed raw, rhubarb has an intensely tart flavor that’s not generally liked. But toss it with sugar and bake it into cake, pie, shortbread or jam, and rhubarb’s bitterness fades and becomes delicious. Botanically, a fruit contains seeds and vegetables consist of leaves, stalks and roots. That definitely makes rhubarb a vegetable, but the U.S. Customs Court legally classified rhubarb as a fruit in 1947. Since it is most often used to make sweet desserts (like other fruits), they deemed that importers shouldn’t have to pay the higher vegetable tax on the stalks. Rhubarb stalks are safe to eat, but the leaves contain a compound called oxalic acid, which is toxic to both humans and animals. The most common symptoms of oxalic acid poisoning are stomach pain, nausea, vomiting and a burning or painful sensation in the throat or mouth. That sounds terrible, but we’re not that worried. You’d have to eat several pounds of rhubarb leaves to reach a toxic level. ~Lindsay D. Mattison #Rhubarb: Our plants are heirloom. Just braggin'

"I freaks the beets that beats the beets right outta ya speakers." ~Treach

One Pan Chicken Parmesan and Roasted Zucchini /Such a simple, tasty chicken parmesan recipe! Baked with zucchini for a simple one pan recipe you'll want to make again and again!/ #Basil #Chicken #Eggs #GarlicPowder #MarinaraSauce #Mozzarella #OliveOil #PankoBreadCrumbs #Parmesan #Zucchini Servings: 4 Ready in: 47 minutes Prep: 15 minutes Cook: 27 minutes Ingredients: 4 (6 oz) boneless skinless chicken breast halves 3/4 cup Italian seasoned Panko bread crumbs 1/4 cup finely grated Parmesan cheese Salt and freshly ground black pepper 1 large egg 2 Tbsp olive oil , divided 2/3 cup marinara sauce (from a jar of store bought) 2/3 cup shredded mozzarella cheese 1 1/4 lbs zucchini, chopped in half through the length then sliced into 1/2-inch thick pieces 1/2 tsp garlic powder Chopped fresh basil , for serving (optional) Instructions: 1. Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray. 2. Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs. 3. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well. 4. Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat. 5. Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time). 6. Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn). 7. Sprinkle with basil and serve immediately.

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