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May 2018
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Roasted Asparagus with Shallots and Garlic

Simple but awesome side dish for a variety of stuff.When I do asparagus it is usually whatever is at hand, but if I have prepared ahead of time this is my go to.

Hand full of asparagus Glug of olive oil Pinch or two of kosher salt and a few grinds of black pepper or to taste 1 small shallot sliced (thinly into ringlets) 1 or 2 cloves of garlic diced Pinch or 2 of red pepper flakes (optional) A pat or two of butter (pasture butter is best)*

Pre-heat oven to 350° F.

Remove the woody bottom part

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BBQ Time! Chicken, Corn, Potato and Bread!

It’s summer time in San Francisco, and as they say, ‘ The coldest winter I ever spent, was a summer in San Francisco’ So, even though it’s freezing outside, it’s time to BBQ! We’re doing Chicken Breast. I’ve made a marinade with the Zest and Juice of a large Orange and Grapefruit, and 3 each medium Lemons and Limes. To the juice and zest I’ve added about a 1/2 to 3/4 cup good Olive Oil, about 1/3 cup Fresh Chopped Tarragon, 1/2 teaspoon Cayenne and seasoned to taste with Salt and Pepper. Prep your Chicken Breast by rinsing with

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