Linguine with Roasted Asparagus and Almond Pesto Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.Serves four to six. Kosher salt 3/4 lb. asparagus, trimmed 2 cups grape tomatoes 1/4 cup extra-virgin olive oil 1/2 cup sliced almonds 1/4 cup fresh basil leaves 2 Tbs. finely grated Parmigiano-Reggiano 1 lb. dried linguine Freshly ground black pepper Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil over high heat. Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes. While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes. Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl. Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.

Coconut Cream Dessert Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 12 Ingredients: 1 cup all-purpose flour 2 tablespoons sugar 1/2 cup cold butter 1/2 cup chopped pecans FILLING: 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (12 ounce) container frozen whipped topping, thawed 4 cups cold milk 3 (3.5 ounce) packages instant coconut cream pudding mix 1/2 cup flaked coconut, toasted Directions: 1. In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 20-25 minutes or until edges are lightly browned. Cool on a wire rack. 2. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight. Sue

Jasdip, I've made that Chicken and Bok Choy Stir-fry and it's on my blog. It was very good. I have trouble finding baby bok choy locally though. I keep forgetting to track down rhubarb this year. I made this Martha recipe last year and it was really good (and pretty too!) Strawberry-Rhubarb Coffee Cake 1 ¼ cups chilled unsalted butter (2 ½ sticks) plus more, softened, for pan ¼ cup freshly squeezed lemon juice (about 2 lemons) I used the juice of 1 large lemon 1/3 cup cornstarch 2 ¾ cups sugar 1 pound strawberries, hulled and sliced 1 ½ pounds rhubarb, trimmed and cut into 1-inch pieces 3 ¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda Pinch of salt 2 large eggs 1 ½ cups buttermilk 1 teaspoon pure vanilla extract 1. Preheat oven to 350 degrees F. Brush a 9x12x3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool. 2. Make crumb topping: Combine ¾ cup sugar and ¾ cup flour in a medium bowl. Melt ¼ cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside. 3. Make cake batter: Whisk together remaining 3 cups flour and 1 cups sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks (I used the food processor), cut remaining 1 cup butter into flour mixture until it resembles coarse meal. In a separate small bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine. 4. Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping. 5. Bake until cake is golden brown, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares. Serves 15.

Chocolate Truffle Brownies (Style at Home magazine) This is our award-winning brownie -- soft and creamy, made with the best chocolate, and with a similar texture to truffles. Irresistible. 8 oz. bittersweet chocolate (at least 70% cocoa solids) 6-1/2 tbsp. unsalted butter 3 eggs 2/3 cup sugar 1/2 cup all-purpose flour Cocoa powder, to dust 1 Preheat the oven to 300F. Put the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. Do not let the base of the bowl touch the water. Stir until melted. Set aside to cool. 2 Put the eggs and sugar in a mixing bowl and whisk until pale and creamy. Sift in the flour and fold in gently. Finally, fold in the molten chocolate and mix until smooth. 3 Pour the batter into the prepared baking pan and bake in the preheated oven for 15 minutes. The brownies should have risen slightly. 4 Let cool completely, then dust with cocoa powder. Cut into 9 squares and serve