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The Meat

Wednesday, April 24, 2019

Good morning, foodie friends.

Hi, my name is Lindsey, and I’m addicted to everything bagel seasoning. *Hi Lindsey …*

Have you tried this stuff yet? It’s a glorious mix of poppy seeds, sesame seeds, dried minced garlic and onion flakes, and coarse sea salt. Put it on avocado toast and you’ll swear you’re eating a crunchy everything bagel loaded with flavor, but not the carbs. Add it to smashed potatoes, with some melted butter, and pop them under the broiler, and you’ll never look at another plain old spud the same way.

I made these delicious pinwheels with the mixture for a fun brunch dish, and it was a salty hit at my house.


But enough about that. “What about asparagus?” you say! I just bought a huge bunch at my local grocery store for $1.99 a pound. I’ll probably roast it in the oven, with some olive oil, salt and pepper, and a hearty dose of Parmesan cheese. Or, I’m thinking of trying this asparagus tart for a light dinner on the deck while we enjoy the sunshine this weekend. Come to think of it, this soy sauce glaze for asparagus also sounds delicious, or maybe this light lemon sauce. Heck, maybe I should just go buy some more and try all 10 of these ways to dress up asparagus.

Now, if only I could get my sweet toddler to eat it instead of insisting he use the vegetable like a wobbly green sword to fight bad guys at the table.

Happy asparagus season!
Lindsey Hollenbaugh
Managing editor of Features


 
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