Dana Slatkin

March Cooking Contest

March Cooking ContestTime to dig up a favorite recipe that says, “Bring on Spring!” Do you have a delicious way to prepare asparagus, peas, artichokes or Spring onions? Maybe you have a favorite salad, soup or even dessert (think mint!). Send in your best green recipe and a short blurb about what makes it special (one entry per person, please). You have until March 31st before the contest closes. I’ll be testing and tasting all your dishes, so please, no bogus recipes! The winning recipe will be featured on my website, and the winner will receive an autographed copy of Summertime Anytime, along with a handy set of salt and pepper mills from Grind!


Good luck and Happy Spring! Send in your entry here.

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  1. Eydie Desser says:

    Coconut infused roasted Asparagus:
    As I continue to bump up the nutrition level in my cooking, I’ve been working on using the highly touted, organic coconut oil so many of the alternative health professionals, and raw foodists love. I discovered that cooking asparagus with this deliciously healthful fat turns this vegetable into a sweet “treat.”

    1 lb asparagus (medium thickness)
    1 TB Organic Coconut Oil
    Kosher Salt, or fine fleur de sel, & freshly ground pepper to taste

    Preheat oven to 425 degrees

    1. Place asparagus in shallow sided sheet pan
    2. Either massage the solidified coconut oil all over the asparagus, making sure to completely coat the asparagus, or alternatively, melt the coconut oil over low heat, and pour over the asparagus. Toss to coat.
    3. Add salt and pepper, to taste.
    4. Roast for about 10 minutes, or until asparagus are cooked, al dente.

    Serve your kids and be delighted!

Please share your thoughts!