The restaurant scene is ever-evolving, particularly on the always-growing Eastern Shore. Take a gander at some of the latest restaurant news from east of the Chesapeake Bay.

Sometimes I go a little crazy at the grocery store and pick up a fruit or vegetable that I have no idea what to do with. Admittedly, I've been doing this so long that there aren't many produce items left that I'm not familiar with, but I recently came across one: Jicama.

As the summer begins, the restaurant scene is heating up. Here's a taste of the latest news in dining. (Stay tuned for the Eastern Shore and West County versions, coming soon.)

Don't let strawberry season get away from you without trying this unique recipe for strawberry bruschetta, made with tangy goat cheese and aromatic basil.

Gather the whole family and celebrate Mother's Day at one of these local restaurants in Annapolis and on the Eastern Shore. 

Some vegetables are difficult to love. Take eggplant, for instance. It seems like the best eggplant recipes involve breading and frying it, then coating it in a delicous, sugary sauce before it can be remotely palatable. And red onion. A careful dusting of red onion can make or break your ordinary salad or pizza. But even then you're just a careless flick of the wrist away from being forced to taste red onion in everything for the next day and a half.

Asparagus is the same way. If it's oversteamed, you end up with mushy stalks of stringy baby food on your plate. Over grill it, and you serve your guests plates of green Atomic Element Number 6.

But asparagus prepared correctly can give you a delicious burst of spring flavor to compliment any bland old fish, chicken, or beef recipe. By pairing it with cheese and a flaky pastry crust, you make asparagus the star of any brunch of appetizer spread.