The past couple of weeks have been pretty busy for me, and the following few weeks will be, too. Not too busy time-wise, but event/plans wise. Work, volunteering, going to the beach, normal stuff, and now classes, which also have homework. Yes, my cooking classes have begun! I guess I’m officially a student again, but I don’t feel like a student, so I’m not identifying as it. I’m still up for any and all student discounts, though, and my community college ID has no expiration date, so I suppose that I can use it forever. Hooray for a perpetual JCrew discount. Continue reading “Spring risotto”
I went strawberry picking on Friday and had a bounty in the fridge. Unlike last year, when I worried about the fruit going bad in the fridge, it’s only been a few days and I already no longer have any left. By Sunday, the strawberries had disappeared into stomachs, mousse, and this pie. Really mostly this pie. Because of it, I need to go picking again. That’s not a bad thing, though.
This strawberry pie is actually pretty similar to the summer berry pie that I love to make around 4th of July. For this one, you make a sort of jam with strawberries that you then toss more strawberries into, and then you dump it all into a graham cracker crust. No baking (except the crust) and really minimal effort. It’s one of the best ways that I can think of to highlight the spring fruit– it’s not too sweet and retains a lot of the essence of fresh strawberries since they’re the main ingredient. Plus, it comes together in the time it takes to pick all the strawberries. Continue reading “Strawberry pie”
You may have noticed that I’ve been making a lot of salads as of late, and you might be hoping that this trend stops, or is at least slowed a little, and I’m right there with you. I need to share some more exciting things rather than “vegetables this way.” It just so happens that I tend to eat a lot of veggies, and I’m always looking for new ways to eat them. Once it starts getting warm, too, I especially start to make dinner by sticking whatever is in the fridge on top of greens and calling it a meal. However, I’m yet again going to actively be working to have more diversity on this site. I’m sure the salad things won’t stop (I already have an idea of something that is really, really good for next week), but hopefully I’ll have more variety to share with you in the not too distant future.
Luckily for you, this recipe is for asparagus revuelto is a main dish (with veggies of course!) that works for breakfast, lunch or dinner, makes use of the lovely springtime asparagus popping up at all of the markets and grocery stores, comes together pretty quickly, and is absolutely delicious. It’s a pretty humble dish–any dish that’s main ingredient is eggs is pretty humble– but I wouldn’t hesitate serving this to any guests or even at a casual dinner party. The recipe below is only for two servings, but it’s easy to do some multiplication and make it for a crowd. Continue reading “Asparagus revuelto”
I recently discovered rhubarb. I knew what it was, and I had some ideas about what it tasted like, but I’d never actually eaten it. I remember when I was little there was a patch of rhubarb in my parents’ backyard, but my mom cut it down because my dad and I wouldn’t eat anything that she made with it. Tasting it now, I understand why I didn’t want it as a child– I wanted all things sweet, and rhubarb, although it can be a little sweet if you dump sugar in it, is really tart.
Also, rhubarb is funny looking. Who expects something that looks like this to taste good? I see chard when I look at that picture, not something that will turn into a delectable spring treat. But when you simply chop up the pretty pink stalks, toss them with some sugar and a spoonful of water, and let it all boil down for several minutes until everything falls apart, it becomes something that you don’t want to stop eating. Continue reading “Rhubarb compote”
Woohoo for spring! You can now sit outside, put away the winter coats and extra layers, and enjoy the pleasure of pulling inchworms off of your clothes when you come in from outside and then watching them inch along on your finger.
You can also find ways to slide asparagus into at least one meal every day, as I’ve been attempting to do as soon as I realized that not freezing weather=asparagus season. Sometimes, I even eat asparagus more than once a day. Continue reading “Warm asparagus- leek salad”
Since I’ve been in this adjustment limbo, I’ve been slow to figure out when is a good time to cook, especially since I’d been abnormally exhausted after early mornings at the bakery. I’m a bit more accustomed, figuring out that going from one day off to three has given me so much time to work on this, and other things, and just relax, so I’m easing my way back in. If you can’t tell from this recipe, the process has been rather slow. Slow is better than nothing, though, and you can still eat well even when you don’t spend much time preparing a dish or a meal.
I realize that I was just recently discussing how it still feels like winter, but I must reopen this topic so I can confirm that I definitely was correct. This past weekend was just downright cold, especially given that there’d been a few daffodil-filled days in the not so distant past. I’ve been an icicle for a few days now, but according to the weather forecast, I should be thawing by later today, and hopefully fully by Thursday. I’m looking forward to it.
For the time being, though, I’ve still been looking for foods that warm me up. Luckily I found something that is quite warming and also shows glimmers of spring, and even hints toward a spring vegetable. Creamy spinach soup. Continue reading “Creamy spinach soup”
Asparagus season is almost over, but I’ll continue to take advantage of it until the very, very end. I buy asparagus all the time in the spring, almost every time I go to the grocery store. I usually steam it or roast it, but it’s always refreshing to serve it a new way.
Alas, I found a new way to serve asparagus– pizza. I began making my own pizza a few years ago, after I discovered the blog Smitten Kitchen, and although it takes a bit of planning, it really couldn’t be easier to make from scratch at home.