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While asparagus are still in season, here’s a beautiful spring salad that’s prefect for a light dinner or a brunch.
Hurry, before summer leaves us and the peaches are gone, check out this fun recipe using my latest kitchen gadget, the Basque Plancha. Think of it as a flame-fueled flattop. In Spain, they use it to cook vegetables, meat, and seafood. I’ve ever seen friends make dessert on it. A regular grill works too.