Green Your Plate offers a couple of intriguing ways to deal with the current glut of delicious asparagus: Asparagus and White Bean Salad with Feta and Lemon Dressing, and Tofu and Asparagus with Lemongrass Rub.
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Skimming the cream of local food news
Fusilli with veal ragu at Bar La Grassa by jwannie, carrot and lentil soup by andy pucko, doughnuts by jwannie and also by K-SAKI, and tomato soup by thedabble.
Chantal’s New York Cheesecake, celery root and apple salad, sweet pea mint pasta, simple grilled cheese, and duivekater (festive Dutch spiced loaf).
@DragonflyMpls offers a $1 Irish Cream latte in honor of St. Patrick’s Day, @UptownMarket seeks a bartender for an upcoming fundraiser, @DearDara talks portion sizes, @LeeZukor continues to make a case against conventional school lunch, and @Princetons showcases an unconventional vodka bottle.
Here’s your chance to watch a waitress at Kroll’s Diner in Bismarck attempt to say “what up, homies?,” Rachel writes a great story on the cook versus server wage disparity, the deets on upcoming Summit beer dinners, why one teacher’s off-the-menu snack at St. Paul’s Uptowner Cafe may lead to jail time, five things to love about March edibles, Well Fed Guide to Life hits Peninsula, and an intriguing upcoming exploration of the beers of Scandinavia.
A Minnesota-style St. Patrick’s Day meal, the new Kieran’s opens with a parade, how to eat Irish on St. Patrick’s Day, a Mac’s Industrial versus Skinner’s corned beef fight, Black Dog Coffee and Wine Bar is hosting a festival of Irish storytelling, music, poetry, and food, a proposal for green curry on St. Patrick’s Day, and, naturally, don’t miss the parade.
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Also, this morning, the NY Times had a recipe for pickled asparagus.
http://www.nytimes.com/2009/05.....2crex.html