Lemony Pasta with Asparagus and White Beans #recipe from Molly MacRae

 

How many ways can we cook fresh springtime asparagus? To my mind, not enough to make those delicious green spears grow old. Here’s a quick, delicious pasta dish bright with lemon and garlic. The only thing I might change is to roast the asparagus rather than to sauté it. The dish is perfect as it is, and sautéing saves heating the oven (and the kitchen), but I do love roasted asparagus. A bit of panko sprinkled over the top would be a good touch, too. Also larger white beans and a more delicate short pasta than the beans and combination of shells, rotini, and rigatoni we had in the cupboard. But really, without those changes, it’s perfect. 

Lemony Pasta with Asparagus and White Beans

Adapted from Melissa Clark in The New York Times

 

Time: roughly 30 minutes

Serves: 4 to 6

Ingredients

1 lemon, plus more juice for serving

1 (15-ounce) can white beans, rinsed

1 shallot, finely diced, or 2 tablespoons finely diced red onion

3 garlic cloves (2 sliced thin, 1 finely grated)

¼ teaspoon red pepper flakes, plus more to taste

Kosher salt

4 tablespoons olive oil

1 pound short pasta, such as campanelle, fusilli, farfalle

2 pounds asparagus, ends trimmed, stalks sliced into 1/2-inch pieces

2/3 cup coarsely chopped Italian parsley leaves

1/2 cup grated Parmesan, plus more for serving

Black pepper

 

Directions

Grate the zest from the lemon into a small bowl (but large enough to hold the beans). Halve the lemon and squeeze the juice from half of it on top of the zest. Add rinsed beans, shallot or onion, grated garlic, red pepper flakes, and a large pinch of salt. Toss well. Drizzle in 1 tablespoon olive oil. Set aside.

Bring a large pot of heavily salted water to boil. Add pasta and cook until just shy of al dente, about 2 minutes less than package directions.

Meanwhile, heat a 12-inch skillet over medium-high heat. When hot, add remaining 3 tablespoons olive oil, then add asparagus. Sauté until asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic, and sauté until garlic is lightly golden, 1 to 2 minutes more.

Dip a coffee mug or glass measuring cup into the pasta water and scoop about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley, and Parmesan to skillet and cook until beans are hot and the pasta is al dente. 

If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss, and taste for seasoning. Add more salt, pepper, red pepper flakes, and lemon juice to taste.

 

Coming in June 2025!

There’ll be Shell to Pay

Haunted Shell Shop book 2 

When she’s not selling seashells by the North Carolina seashore from her shell shop, Maureen Nash is a crime-solving sleuth with a ghost pirate for a supernatural sidekick . . .

Maureen is still getting used to life on Ocracoke Island, learning how to play the “shell game” of her business—and ghost whispering with the spirit of Emrys Lloyd, the eighteenth-century Welsh pirate who haunts her shop, The Moon Shell. The spectral buccaneer has unburied a treasure hidden in the shop’s attic that turns out to be antique shell art stolen from Maureen’s late husband’s family years ago.

Victor “Shelly” Sullivan and his wife Lenrose visit the shop and specifically inquire about these rare items. Not only is it suspicious that this shell collector should arrive around the time Maureen found the art, but Emrys insists that Sullivan’s wife is an imposter because Lenrose is dead. A woman’s corpse the police have been unable to identify was discovered by the Fig Ladies, a group who formed an online fig appreciation society. They’re meeting on Ocracoke for the first time in person and count Lenrose among their number, so the woman can’t possibly be dead.

But Lenrose’s behavior doesn’t quite match the person the Fig Ladies interacted with online. Now, Maureen and Emrys—with assistance from the Fig Ladies—must prove the real Lenrose is dead and unmask her mysterious pretender before a desperate murderer strikes again . . .

Writing a Margaret Welch

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.

 

 

 

 

 

 

 

 

 

 

 

Smoked Salmon Asparagus Frittata @MaddieDayAuthor #Spring

MADDIE DAY here, with a taste of spring.

A longtime friend, Kai, joined us from Seattle for Easter. She's a generous soul, and she brought multiple packets of fresh-smoked salmon from the West coast. It's the best smoked salmon I have ever had, and I love when she times her visits to coincide with the big family spring feast I host.

I found myself with a partial pound of of the delicacy in my deli drawer (and two more in the freezer). As spring is fully here, along with asparagus in my garden, it seemed only right to bring you a recipe using those ingredients and more. 

Smoked Salmon - Asparagus Frittata

 

Ingredients

1 bunch asparagus, ends snapped off and cut into 1-inch pieces

1 large or two small potatoes, scrubbed and cut into ½ inch cubes

6 eggs

2 tablespoons sour cream (or cream or whole milk)

5 ounces smoked salmon, flaked

Several grinds black pepper

1/2 teaspoon salt

1 tablespoon olive oil

4 tablespoons grated Manchego or other flavorful hard cheese

¼ cup parsley, minced

 

Directions

Boil 2 quarts salted water. Add potato cubes and lower heat to boil gently for three minutes or until nearly tender. Drop in asparagus and simmer for one minute or until bright green. Remove all from water and drain.

Whisk eggs and sour cream. Fold in smoked salmon, black pepper, and salt.

Heat oil in large ovenproof skillet over medium high until it shimmers. Add potatoes and asparagus and briefly saute.

Pre-heat broiler.

Pour egg-salmon mixture over vegetables in skillet, cover, and turn temperature to medium-low. Cook 4 to 5 minutes until the edges are set but the frittata is still loose and eggy on top. Sprinkle on cheese and parsley.

Place under the broiler (ideally, not too close to the heat) and cook another 3 to 5 minutes until the eggs are set and are golden (keep a close eye on it).

Remove from the heat. Allow to cool a couple minutes, then run a spatula around the edges. Cut into wedges and serve.

We enjoyed ours out on the deck with salad and wine. Leftovers make a great lunch. You could also serve this as a brunch dish. 

Readers: What's your favorite way to eat salmon? Do you have a special brunch or spring dish?

🐟🧀🥬

Scone Cold Dead is out and available wherever books are sold.

Next out, on August 26, will be Murder at Cape Costumers!

My most recent releases are Deadly Crush, 

 Murder at the Rusty Anchor,

 A Case for the Ladies,

and Deep Fried Death, #12 in the Country Store Mysteries.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Fruit Salad #recipe @vmburns #Mothersday

 VMBURNS: I have become addicted to the fruit cup from Jason's Deli. I like most fruit, but I don't order it from restaurants because they usually have a lot of melons. I'm not a fan of melons, except watermelon. Most restaurants include lots of honeydew and cantaloupe. However, I finally looked at the price and realized I was spending almost $10 for one fruit bowl. When, I could probably make enough fruit salad to feed an army for that price. So, I set out to find the perfect fruit salad recipe. The beauty of this salad is that you can use whatever fruit you like. I've made it blueberries, apples, and oranges and it was good. The only fruit you probably should avoid are bananas (they'll get too mushy). 

FRUIT SALAD

INGREDIENTS

• • 2 Cups Strawberries, hulled and quartered
  • 2 Cups pineapple, cubed
  • 1 Cup grapes
  • 2/3 Cup orange juice
  • 1/4 Cup lemon juice
  • 1/3 Cup brown sugar
  • 1/2 Teaspoon grated range zest
  • 1/2 Teaspoon grated lemon zest
  • 1 Teaspoon vanilla extract
  • 
    
  • INSTRUCTIONS

1. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil over medium heat. 
   
   
   
   
   
2. Reduce the heat and simmer for five minutes, stirring occasionally.
3. Add the vanilla and remove from heat to cool.
4. Add the strawberries, pineapples, and grapes to a bowl and pour the cooled sauce over the fruit. Toss to coat.
5. 

   Cover and refrigerate for 3-4 hours before serving.
   
   

READERS: Have you ever tried to recreate a dish from a restaurant? If so, how did it come out? Let me know in the comments for a chance to win a copy of Hounding a Killer, the second book in my Bailey the Bloodhound Mystery.

It’s chaos in Crosbyville when someone tries to swindle a large inheritance, but as Pris and Bailey start digging for the missing money, they uncover the wrong kind of bones….

Finally finished with the renovations on her new house, bestselling children’s book author Pris and her trusty bloodhound, Bailey, are finding more opportunities to join the community, including attending the annual town festival. But their efforts are paw-sed when David Townsend, volatile grandson of the late wealthy resident Edward Townsend, comes to fetch his inheritance.

After the new arrival riles up several other locals with petty arguments, the once sleepy town goes barking mad. Before long, the wealthy bachelor disappears without a trace, and the police suspect foul play. Bailey’s tracking instincts helped them collar the last criminal in Crosbyville, so the cops turn to Pris and her sweet hound to track down David.

But on their search-and-rescue mission, Pris and Bailey sniff out fraud, theft, and a body. Before they know it, both are hackles-deep inside another homicide investigation. Can the unlikely duo chase down the killer, or will they be left chasing their own tails?

BUY LINK

Raspberry Lemon Sourdough Rolls #Recipe by @LibbyKlein

Libby Klein I don't have a lot of experience with Sourdough. Probably because I don't have a lot of experience with making bread that isn't gluten free. I've recently been fiddling with a sourdough starter and I'm already overwhelmed. I don't have the level of commitment needed to keep this thing alive forever. And it's not like you can wake up on a Wednesday morning and think - I'm gonna make sourdough today. You need to have a starter  that's well fed and ready to go. I'm still marveling that I kept four kids alive to adulthood. Now this jar of bubbling goo is trying to order me around. I think he knows his days are numbered.

I managed to see it through a couple of weeks, long enough to try this recipe. These were truly delicious, but a little too tangy (sour) for me. I think if you're going to use sourdough as your sweet roll base, maybe pick a filling a touch sweeter to balance things. Of course if you really go for that sourdough zing, this might be right up your alley. I adapted the recipe from the made in motherhood blog site.

While I am thrilled by how the rolls turned out, I think the lemon and raspberry combination is a bit tart to add to sourdough. If you like a really tangy breakfast roll this is the one for you. If you'd prefer perhaps a more balanced flavor, I suggest substituting blackberry and orange. Let me know in the comments which way you would go.

Sourdough Raspberry Lemon Rolls

Recipe by Samantha Citro

Yield: 12 rolls

Ingredients

The Dough

200 g milk
60 g sourdough starter, active and bubbly
70 g granulated sugar
1 large egg
430 g bread flour or *gluten free bread flour
5 g salt
1 stick unsalted butter, room temperature

*Add 1 tsp baking powder if using gluten free flour

The Filling

2 cups frozen raspberries
1⁄2 cup granulated sugar
2 tsp cornstarch

The Frosting

4 tbs unsalted butter, room temperature
3 oz cream cheese, softened
2 tbs lemon juice, juice of half a lemon
2 cups powdered sugar

Directions

Make the Dough

In the bowl of your stand mixer, whisk together your active sourdough starter and milk until the starter is completely dissolved. Add the sugar and egg on low. Add in your flour, salt, baking powder if you're making gluten free, and butter, mixing until the butter is fully incorporated. 

 Cover the bowl with a damp cloth or a proofing cover (a plastic shower cap made for proofing bread. If you don’t have that, cling wrap will do. Allow it to rest for 30 minutes. After this first rest period, knead on medium with a dough hook for 10-12 minutes.

Cover your bowl again with a damp cloth or proofing cover and let it ferment at room temperature for 10-12 hours, or overnight. The dough should rise until it is almost double in size.

Make the Rolls

Lightly flour your work surface before turning out the dough. Pat the dough into a rectangular shape, pretend mine is a rectangle. I did not want to fight it, and use a floured rolling pin roll the dough into a 12″x17″ rectangle.

 

Add the frozen raspberries, sugar, and cornstarch to the bowl of your food processor Blitz to mix everything together and break the raspberries into small, uniform pieces. 

Spread the filling onto the sheet of dough leaving a one-inch margin lengthwise. This margin is to help  seal the rolls once you roll up the dough. 

                    

Roll the dough up tightly, rolling towards the margin. Lightly wet your margin with water before sealing. Using a non-serrated knife cut your log into twelve equally sized rolls. 

Place your cut rolls into 9″x13″ pan and cover with a damp cloth or plastic wrap. Place in a cold oven with the light on. Allow them to rise about half of their original size.

 

Bake and Frost

Place your rolls in the center rack of a 350°F preheated oven for 30-35 minutes.

While your rolls bake make the frosting. Whip together the softened cream cheese, butter, lemon juice, and powdered sugar. Once out of the oven allow your rolls to cool for 15 minutes before frosting.

 

Layla Virtue, a blue-haired, 30-something recovering alcoholic and former cop is trying to reinvent herself as a musician—between AA meetings, dodging eccentric neighbors at her trailer park, and reconnecting with her mysterious dad—in this ​unforgettable new mystery brimming with hilarity and heart.

Layla is taking her new life one day at a time from the Lake Pinecrest Trailer Park she now calls home. Being alone is how she likes it. Simple. Uncomplicated. Though try telling that to the group of local ladies who are in relentless pursuit of Layla as their new BFF, determined to make her join them for coffee and donuts.

After her first career ended in a literal explosion, Layla’s trying to eke out a living as a rock musician. It’s not easy competing against garage bands who work for tacos and create their music on a computer, while all she has is an electric guitar and leather-ish pants. But Layla isn’t in a position to turn down any gig. Which is why she’s at an 8-year-old’s birthday party, watching as Chuckles the Clown takes a bow under the balloon animals. No one expects it will be his last . . .

Who would want to kill a clown—and why? Layla and her unshakable posse are suddenly embroiled in the seedy underbelly of the upper-class world of second wives and trust fund kids, determined to uncover what magnetic hold a pudgy, balding clown had over women who seem to have everything they could ever want. Then again, Layla knows full well that people are rarely quite what they seem—herself included . . .

Libby Klein writes ridiculously funny murder mysteries from her Northern Virginia office with a very naughty calico Persian named Miss Eliza Doolittle, and a sweet black Lab named Vader. She can name that tune for 70s and 80s rock in the first few notes, and she's translated her love of classic rock into her Layla Virtue Mysteries. Libby was diagnosed with an autoimmune disease that prevents her from eating gluten without exploding. Because bread is one of her love languages, she includes the recipes for gluten free goodies in her Cape May based Poppy McAllister series. Most of her hobbies revolve around travel, and eating, and eating while traveling. She insists she can find her way to any coffee shop anywhere in the world, even while blindfolded. Follow all of her nonsense on her website www.LibbyKleinBooks.com/Newsletter/