All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(from Herbs, Spice & Everything Nice)
Country Thyme Herb Club

½ cup olive oil
½ cup balsamic vinegar
½ tsp basil
½ tsp tarragon
½ tsp thyme
1 tsp lemon juice

Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.

(from A Time For Cooking cookbook)

4 tomatoes, chopped
¼ cup vinegar (red wine or balsamic)
¼ cup chopped onion
1 clove garlic (chopped)
Basil or Italian seasoning, fresh or dried (fresh ½ Tbles, dried ½ tsp)
2 Tbles olive oil
¼ cup Parmesan cheese
Loaf of French bread (sourdough or ciabatta)
Olive Oil

Mix all ingredients except last two. Slice bread; brush with olive oil and toast on both sides. Spoon on bruschetta or serve separately. (Additional ingredients can include caper and a dash of AI steak sauce).