2 lbs. of asparagus

salt for water

2 T. olive oil

8 cloves garlic shaved thin and then julienned

1 C. shallots peeled and julienned
pinch of crushed red peppers
2 lemons juiced
3/4 C. fresh chives chopped fine
1 lb. angel hair pasta
salt and pepper to taste
1/2 C. Parmesan cheese freshly grated

6 cups water
3 pounds young, small carrots with tops trimmed to 2 inches, peeled or scrubbed, or 3 pounds packaged peeled baby carrots
2 tablespoons margarine or butter
2 tablespoons honey
4 teaspoons minced fresh ginger
1/4 teaspoon salt

6 small fresh beets, trimmed of all but 2 inches of greens and unpeeled
2 medium red onions, unpeeled
2 tablespoons olive oil, extra virgin preferred
1/3 cup chicken broth
3 tablespoons balsamic vinegar
1 1/2 teaspoons fresh thyme leaves, divided
salt and pepper to taste

2 pounds washed, small asparagus, chopped into quarter-inch pieces
1 dozen eggs, beaten
2 pounds sweet Italian sausage (no anise), finely chopped
2 tablespoons olive oil
Salt and pepper to taste

1 can (8 oz) refrigerated crescent dinner rolls
4 chopped fresh apricots
1/4 cup apricot preserves
2 tablespoons butter
1/2 cup crumbled Gorgonzola cheese (2 oz)
1/2 cup chopped nuts
1/4 teaspoon freshly ground pepper

3 cups chopped cabbage 1/3 cup mayonnaise

2 unpeeled apples, cored & chopped 1/3 cup brown sugar
1 large carrot, grated 1 tablespoon lemon juice, or to taste
2 green onions, finely chopped