Enjoy some delicious recipes!
Program #866Deidre Odumakinde
Deidre's Elegant Asparagus Dish
1 lb. of fresh Asparagus - rinsed well and the ends cut off
1 medium tomato chopped in medium chunks
1 small onion chopped
4 slices Virginia baked ham
1 tsp shrimp chili sauce
2-3 tablespoons feta cheese
1 tsp garlic minced
2 tablespoons sherry
1/2 orange - juiced
2 tablespoons olive oil
Heat a non-stick skillet on medium high and put in the olive oil, tomato, onion, garlic, chili sauce and asparagus.
Saute the mixture for two minutes, tossing. Put in the ham, cherry tomatoes, sherry and feta cheese. Toss and saute the mixture for two minutes, tossing.
Toss and saute for about 3 minutes, then turn off the heat. Serve hot or room temperature. Enjoy!
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!