I’m constantly searching for new combinations of flavor. As well, am continually striving to embrace seasonal eating. I had bookmarked a recipe for pomegranate-glazed lamb meatballs, but wanted to lighten the heartiness of the meatballs with something springy. Hmm… I came across a recipe for a radish-rhubarb slaw with shallots, mint and a lemony vinaigrette. … Continue Reading
April showers bring May (chive blossom) flowers. Or something like that. Come spring, I’m completely obsessed with chive blossoms. I love to sprinkle them over just about everything — salads, soups/stews, pasta, risotto, you name it. They have a mild onion-y flavor and add a vibrant pop of purple to a myriad of dishes. With … Continue Reading
In the past few years, around this time, I’ve developed a bit of a ritual — my annual pasta to celebrate the spring season. Essentially, my spring favorites, anything from peas to fava beans, artichokes, asparagus, ramps, green garlic, chives/chive blossoms, and/or spring herbs tossed with my favorite pasta shape. Sometimes pasta from scratch, sometimes … Continue Reading
Sightings of stinging nettle always make me think, ‘yes, spring has finally arrived.’ Historically, when we (meaning our ancestors) ate more seasonally (out of necessity), consumption of spring greens was a way to cleanse one’s body following a long winter diet of heavy foods and shelf-stable staples. Spring greens also provide a myriad of vitamins, … Continue Reading
When early spring (finally) rolls around, I’m yearning for those highly anticipated spring vegetables — ramps, fiddleheads, peas, asparagus, artichokes, leeks, spring onions, green garlic, etc. However, we’re still a few weeks out, at least here in my neck of the woods — the Mid-Atlantic, East Coast that is. Snagged some spring radishes, even though … Continue Reading
