May 04, 2016

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Welcome to our New and Improved web site!!  Like anything else worthwhile, there is a learning curve.  We've put lots of goodies on our site, but it's really only a peek into what we have in store!  Check back often to see what we've added.  Feel free to email us with ideas of things you'd like to see.  If you are looking for something and can't find it here, please email us or call the shop.  If we don't have it, we can usually get it!  This website is for YOU, our customers, and we want it to be easy to navigate and carry goods that entice you and meet your needs.  

 

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Asparagus Risotto

 (serves 4-6)
4 cups chicken broth
2 T olive oil
4 green onions, chopped
1 cup Arborio rice
2 pounds asparagus, ends trimmed and cut into 2-in. pieces
2 T butter
1/2 cup grated Parmesan cheese
  In a small saucepan, bring broth to a simmer. Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and Parmesan and cook until asparagus is tender-crisp.

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