Welcome to my new category, Advice Girl. It will pop up here and there until I get a regular posting schedule (if I ever do!). After you see a few of these pop up, you can also check the tag cloud over in archives and see if there are others floating around. Enjoy!

Lazy Gourmet: Friday Asparagus and Eggs & Saturday Crepes

So here’s what you might could maybe do tonight. Stop by the grocery store on the way home and buy some asparagus. It’s in season right now—although according to Barbara Kingsolver the French don’t celebrate it’s arrival until Father’s Day, when all the bistros make wonderful dishes out of the lovely green spears. Regardless, if the French make a holiday out of it, don’t you think you should eat it? Yes, me too, loves.

Okay, so get the asparagus, and maybe a little carton of chevre (goat cheese), and carton of eggs (two if you’re cooking for more than one), and if they have ‘em, a mostly ripe avocado. Get twice as much asaparagus as you think you need, kay?

Now go home, snap off the ends of the asparagus, roll them in olive oil and salt. If you are really ambitious you can peel the bottom inch or two to make them less stringy, but I never sweat it. Now throw them on a baking sheet and roast them in the oven at about 450⁰. Check ‘em in ten minutes and then every so often after that because they can get away from you pretty fast.

Now scramble some eggs and voila! Dinner! I promise you will feel very French – especially if you sip some nice white wine. (Or cheap white wine – honestly, darling, it really doesn’t matter to moi, being the good, cocktail drinking maman that I am!)

Right about now, you’re asking, “What’s with the other stuff, and all the leftover asparagus?” Well, here’s the genius bit. See, tomorrow is Saturday, so you can make crepes! Then you can stuff said crepes full of leftover asparagus, chevre, and avacado. I know. It’s brilliant, and don’t you feel oh-so-smug about your healthy, healthy breakfast? (Or possibly brunch? Lunch? Oh, you must not have children if you’re not cooking anything until lunch. We will try not to hate you, really we will.)

After you eat that nice veggie-full crepe, you can sprinkle one with powdered sugar and stuff it with that slightly too soft banana you have over there in your fruit bowl. Yummmm…‘dessert’ without regrets.

Go on; get delicious on your weekend!

If this inspired you about asparagus: you can get fancy about it with some of these great recipes from BlogHer food editor Kayln Denny.

Read more about the wonders of asparagus and other locally-grown goodness: try Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life

The lovely Elaine Eppler and I have developed quite an online crush. We surf back and forth to each other’s blogs, looking for a something delightful to brighten our day, or to find out what the other was up to the previous weekend.

Elaine has three blogs: Closely Observed always moves me towards gratitude; The Edible Balcony Garden inspires me to get creative about green living in an urban setting; and Berries and Greens gives us all a sneak peek into the health-full world of professional nutritionists.

It’s National Nutrition Month (who knew!) and Elaine is hosting a series of interviews about food attitudes over at B&G. We had fun doing an interview together via email, and she has it posted now. Hop over there and give it a look-see.

To celebrate our blogaffair (and of course National Nutrition Month) I’ve reviewed my favorite cook books for Wednesday Review.

Happy (and Healthy) Eating!

The New Moosewood Cookbook
The New Enchanted Broccoli Forest
Mollie Katzen

When I was 18 I moved out of state to attend college, and suddenly realized that my cooking repertoire didn’t go much past chocolate chip cookies and grilled cheese. True, I had helped my family cook dinners, but always as prep chef, never in a primary role. We were required to purchase a meal program at the school, but the food was so bad that the only thing you could eat was the quesadillas and the salad bar. This crisis of bad taste, plus the political fever most college students seem to catch, quickly converted me to vegetarianism and Mollie’s cookbooks became my guides.

From the The Moosewood Cookbook came a bevy of soup recipes, especially the veggie-rich Gypsy Soup and her never fail Minestrone. My books are on a slow ship from Seattle right now, but I’m pretty sure this is the cookbook with Montana Mama’s ricotta cheese cake with a lush, baked sour cream topping. It defines ‘decadent.’ And her chocolate brownies (with or without espresso) are also delish. There are handy tips for the beginner chef, including how to slice and dice various kinds of fruits and veggies. Without Molly, I still wouldn’t know how to section an orange.

The Enchanted Broccoli Forest offers the same kind of hearty, healthy goodness (all of Katzen’s recipes feed a good-sized crew.) In graduate school ours favorite thing to do was to host dinner parties and I often made the Indian Lentils with coconut and green apples. My former housemate Heidi swore by the broccoli casserole.

These aren’t the cookbooks to turn to when you’re in a rush. But if you’ve got time to dice awhile, either one of these charming, hand lettered cookbooks will keep you inspired with year round veggie goodness. Today’s Flavor: Hearty and Healthy.

When you order any of these books by clicking on the image or title, a portion of the proceeds supports this site. Find more great reads, music, and other treasures at Magpie Suggests. Thank You!