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.

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!

24-30 roasted garlic cloves
1 c olive oil
1 T balsamic vinegar
3/4 tsp freshly ground black pepper
1 T chopped fresh basil leaves
1/2 tsp fresh thyme leaves
1/2 tsp salt

Combine all ingredients in a food processor and mix until creamy, 2-3 minutes.  Use right away or store in the refrigerator for up to 1 week.

2 lg. heads garlic, 24-30 cloves
1/4 c olive oil

Preheat oven to 400 degrees.  Separate and peel the garlic cloves.  Put them in a baking dish with the oil.  Cover the dish and bake for 30-40 minues, until lightly golden and soft.  Lift the garlic out of the oil and use right away or cool and refigerate in the oil for up to one week.