On April 10, 2008, 2:07 pm foodieprincess said Asparagus is in season and one of the best ways to enjoy it is when roasted. But this recipe doesn't stop there because who doesn't love bacon? And top it all off with some crumbled goat cheese...to quote a certain Food Network Star...YUM-O!

On April 10, 2008, 2:07 pm foodieprincess said Polenta is one of those great sides that seems complicated to make but once you've mastered the technique you will find yourself making it more often than not. These polenta squares offer a great way to try something a little different from traditional polenta. Try them with a mushroom ragout or a hearty Bolognese sauce.

On April 10, 2008, 2:07 pm foodieprincess said This recipe is absolute heaven in the summer months with fresh beefsteak tomatoes but I got a mad craving for it recently and was able to console myself quite nicely with a few hot house tomatoes (I live on the East Coast). You can use frozen or canned corn in place of fresh. Try it now during the off-season to get a feel for it but make it again when corn and tomatoes are in season to fully appreciate it. I almost forgot, although making your own crust is always the way to go, feel free to use store bought for this recipe as well.

On April 10, 2008, 2:06 pm foodieprincess said How many of you have looked in your pantry and found that lone can of pink salmon, not sure where it came from, how long you've had it, or what it was originally intended for? Well in my case there were about four cans! There must have been a big sale on them at some point. Stumbling across the cans of salmon I remembered how much my husband likes Salmon cakes, but I wanted to try a different recipe. This one is quick and simple, and despite the fact that I swapped out the fat-free mayo for full fat, they still came out lighter than the ones I usually make. I know the idea of using canned salmon sounds downright primitive but trust me on this - when you try one it won't even matter. These would also be a great appetizer in bite-size portions.