Ina's Roasted Asparagus

2 pounds fresh asparagus

Good olive oil

Kosher salt, plus extra for sprinkling

Freshly ground black pepper

Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Ina's Pomegranate Breakfast Soda

* 16 ounces pomegranate juice
* 32 ounces sparkling water
* 1/2 ounce freshly squeezed lime juice
* 1 tablespoon superfine sugar

Directions

Mix the ingredients together in a pitcher and serve over ice

My Note: Could add vodka for an evening drink

Barefoot Contessa Omelet for for Two or 4

* 1/4 pound good thick-cut bacon
* 1 tablespoon unsalted butter
* 1 cup medium-diced Yukon gold potato
* 1/2 cup chopped yellow onion
* 1 tablespoon minced jalapeno pepper (optional)
* 5 extra-large eggs
* 2 tablespoons milk or cream
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped scallions, white and green parts
* 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices.
Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

Add the butter to the pan, and then add the potato and yellow onion.
Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Add the (optional) jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
Stir in the scallions and diced Cheddar.
When the potato is cooked, add the bacon to the pan and pour over the egg mixture.

Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.

Serve hot directly from the pan. Serves 2 large portions or 4 regular portions

Parker's Split Pea Soup from Ina

Serves: 5 to 6 servings

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)(can use grated carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water (or half and half)

If desired, throw in a ham bone or leftover ham cubes.

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Roasted Brussel Sprouts from Barefoot Contessa

I love Ina... and have rarely made a recipe of hers that I did not like.

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.