Roasted Asparagus and Mushrooms, from the spring issue of Food & Wine magazine, is fine recipe to go with any spring dish, from brisket (Passover!) to ham (Easter!) It’s meaty tasting enough to even serve as a vegetarian main course. […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
