Asparagus mushroom pasta

Creamy Fartalle with Cremini, Asparagus and Walnuts
By Giada de Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-farfalle-with-cremini-asparagus-and-walnuts-recipe.html

I love asparagus and eat as much as I can during the fresh season. This recipe includes my favorites - asparagus, mushrooms and nuts. It was a good change from my beloved asparagus and prosciutto pasta, but I still prefer the complexity and richness from prosciutto.

Special Ingredients:
- asparagus
- mushrooms
- walnuts

Will I make it again? - yes.

Swordfish with Citrus Pesto

By Giada de Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/swordfish-with-citrus-pesto-recipe.html

I love fish, and I tried the swordfish for a change. The citrus pesto was a bit orange forward, but pretty good to change things up. I made half recipe, and that was too much. Next time I would make a 1/4th of the pesto recipe.

Special Ingredients:
- orange and lemon
- basil
- pine nuts
- parmesan

Would I make it again? - maybe.

Beef Roast

By Ree Drummond

http://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe.html

Fall is coming, and we decided to get a chuck beef at the market, together with other fresh vegetables. Ree's recipe is simple and includes all easy to find ingredients. The flavor was rich from beef and wine. Very satisfying home food.

Special Ingredients:

- beef chuck

- red wine (optional)

- beef stock

- herbs (thyme, rosemary, etc)

Corrections:

Next time I would cook at 200-220 F instead of 275F per recipe. It overcooked fast. And must measure the meet temperature, starting in an hour, to be around 140F.

Will I make it again? - maybe. It's a good basic recipe, but I prefer the complexity and twists of Ann Burrell's recipes, or French stews.