aspar agus soup

1 lb. fresh asparagus

1-2 toes of garlic

1 medium onion, chopped olive oil

1 quart of vegetable or chicken broth

1/4 cup coarsely chopped sun-dried tomatoes, reconstituted salt and pepper to taste recipe: dina weiss photography: whitney johnson

Wash asparagus and cut or snap off the woody ends. Chop off the tips (about the top 2 inches). Toss the tips in a drizzle of olive oil to coat and spread out in a small roasting pan. Place the toe(s) of garlic in the roasting pan with the asparagus and drizzle with olive oil. Roast the asparagus and garlic in a 350ºF oven for about twenty-five minutes or until the garlic is soft and can be squeezed out of the skins and the asparagus tips are beginning to brown. Remove from the oven and set aside.

Meanwhile, steam the asparagus stalks until soft and tender but not absolute mush. Drain and set aside to cool. Sauté the chopped onion until nicely caramelized. Remove from heat.

Place the cooked asparagus stalks (not the tips) in the blender. Add the garlic, squeezed from the skins, the caramelized onion and about a cup of the broth (enough to facilitate pureeing). Process until smooth. Heat the remaining broth in a pan over medium heat. Add the pureed asparagus mixture.

Finally, very coarsely chop the asparagus tips and add those and the sun-dried tomatoes to the soup. Add salt and pepper to taste. Makes either two large bowls of soup with a little left over, or four one-cup servings.

Baked Snacks

Garbanzo Beans:

Mix a can of garbanzo beans (or other favorite bean) with a couple teaspoons of cumin, salt and pepper to taste, and a tablespoon or two of olive oil. Bake at 350°F for ten to fifteen minutes or until crispy.

Kale:

Chop fresh kale (removing ribs) and place in a clear plastic bag with olive oil, salt and pepper, and any additional seasonings you want, such as lemon pepper. Shake to coat all ingredients. Empty contents onto a foil covered pan and bake at 350°F for fifteen minutes or until crispy.

Pepperoni:

Cover a baking sheet with foil and arrange pepperoni slices (preferably nitrate/nitrite free) on top. Bake at 350°F for about ten minutes, or until pepperoni chips are crispy but not burned.

Cheese: recipe: katie michels photography: heather zweig

Cover a baking sheet with foil and arrange slices of the cheese of your choice (we used smokey cheddar and gouda) in small piles. Bake at 350°F oven until cheese piles are slightly golden.