Monday, December 3, 2012

Recipe For The Holiday's

We have started to include recipes in our Newsletters each month, so why not post them here as well.

We hope you enjoy them!

Roasted Asparagus with Lemon

  • 2 lb. Asparagus
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • Zest of 1 Lemon
  • Salt & Freshly ground pepper, to taste
  • 1 lemon , cut into 8 wedges
Directions: Position a rack in the upper third of an oven and Preheat to 450F.

Snap off the tough stem ends fro the asparagus spears and discard.  Arrange the spears on a baking sheet.

In a small bowl, whisk together the olive oil, garlic and lemon zest.  Brush the asparagus evenly with the oil, turning the spears to coat well and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.

Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.
Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.  Serves 8


When You First Bring Your Poinsettia Home...

When you first bring your Poinsettia home place it near a sunny window.
South, east or west facing windows are preferable to a north facing window.  
Poinsettias are tropical and will appreciate as much direct sunlight as you can provide.

Happy Holiday's!!!