Recipes from the Potash Bros. Kitchen to You

Here is a host of culinary Spring favorites to welcome in the sunshine and warmer weather!

Asparagus: Steam lightly, season with lemon, pepper and parmesan.

Artichokes: Steam until tender, dip leaves in lemon butter, or garlic aioli.

Baby New Potatoes: Boil until tender, toss with fresh chives, butter, salt and pepper.

Leg of Lamb: Marinate a butterflied leg, then grill to medium rare.

Fiddlehead Ferns: Saute with butter and garlic.

Baby Beets: Boil, peel, toss with orange vinaigrette and fresh chives.

One loaf bread dough
Olive oil
Fresh ground pepper
Swiss cheese

Defrost one loaf bread dough.  Flatten it and brush with olive oil.  Sprinkle with fresh ground pepper and swiss cheese.  Roll it up, shape into a loaf, brush top with olive oil and black pepper, let rise, bake and enjoy!

5 long red-skinned sweet potatoes
1/4 C olive oil
1 tsp salt
3 T honey
3 T orange juice
3 T brown sugar

Preheat oven to 400 degrees.  Peel and quarter sweet potatoes lengthwise.  Toss them with olive oil and salt.  Arrange in single layer in a baking shet pan.  Roast 45 minutes.  Drizzle with honey and orange juice, sprinkle with brown sugar and roast until tenter, about 15 minutes longer.  Enjoy!