Ahh, fresh asparagus! That delicious sign from Mother Earth that the warm days of spring have finally arrived!

 Ingredients

• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 1 teaspoon minced fresh ginger root
• 1 bunch asparagus stalks, ends cut
• 1 tablespoon soy sauce
• 1/2 cup roasted chopped cashews                    

 Directions

Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender, but still crisp and bright green. Stir frequently. Serve with grilled beef or chicken. Enjoy!

Ingredients

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 eggs beaten well
• 1.5 Tsp. vanilla extract
• 1 Tsp. iodized salt
• 1 Tsp. baking soda
• 1.5 cups all purpose flour sifted
• 3 cups quick cooking oats
• 1 cup semi sweet chocolate chips
• 1 cup raisins
• 1 cup almonds or walnuts

 Directions

 Preheat oven to 350 degrees. Cream butter and sugars together. Add the eggs and vanilla, stir well. Combine dry ingredients and stir well. Combine all ingredients and drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Enjoy!

Ingredients

1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash roasted
3 cups vegetable stock
1/8 cup VT maple syrup (or to taste)
Salt, ground black pepper & nutmeg to taste
1/2 cup heavy cream (optional)

Directions

Heat the oil & melt the butter in a large pot over medium heat. Cook & stir the onion in the butter & oil until tender. Mix the carrots & squash into the pot. Pour in vegetable stock, add maple syrup & season w/: salt, pepper, & nutmeg. Bring to a boil, reduce heat, & simmer until vegetables are tender. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, do not boil. Serve warm with a dash of nutmeg and some crusty bread. Enjoy!

Combine and blend all ingredients in a large bowl.

Form dough into small balls (about one inch). Roll the ball in small bowl in granulated sugar.
Place on ungreased cookie sheet about 2 in apart. Bake 8-10 minutes at 350F, being careful not to over bake.

Recipe can be doubled.