A Kebab Workout

We gave our Weber Q-200 a real workout last weekend. I don't work for Weber but I can't say enough good things about the little Q-200. So small on the outside, so spacious on the inside.

We fit about 10 skewers on there, a few with chunks of sirloin and many more with onions, peppers and mushrooms -- everything got a coating of olive oil, salt, pepper and my special ingredient, Goya brand powdered Adobo. My love for Adobo is matched only by my love for the Q-200.

That's a spring onion in the foreground. We discovered them in Mexico City, grilled and served in baskets at every taqueria.

Death By Fern

They say fiddlehead ferns can kill you if eaten raw, or just give you a nasty G.I. infection. But they're so fun and green and crunchy, I can't resist them. I once picked some on the side of a road in rural Vermont (where I'm told they're the state vegetable), ate them and lived to tell about it.

The ferns above were blanched in boiling, salted water for a few minutes until they were slightly soft then sauteed with chopped onions in some olive oil.

Roasted Asparagus

A classic spring crowd pleaser: Set the oven to 500 degrees; lay the asparagus out on a flat baking dish lined with tin foil and coat generously with olive oil; sprinkle with salt and pepper and cook for about 10 minutes or until firm.