Garden goodness yesterday. More asparagus and first cutting of rhubarb this year.Although I need a trip to the "big city" for supplies, I decided to surprise my husband with a strawberry rhubarb pie. It's been quite a long time since I have baked any pie. Oh my, I must not have had enough coffee before starting on this, ha ha ha! I grabbed my deep dish pan and didn't realize it until I put the filling in, then I didn't cut the lattice pieces that even. However, I cut exactly enough rhubarb for the recipe. I use the recipe found at Sally's Baking Addition. I use pie crust crumble crust recipe from King Arthur (where you freeze the dough and add...
This creamy asparagus risotto combines zesty lemon with the iconic, bright green spring stalks. A delightful dish for special nights, but quick enough for weeknights, too! What’s your favorite dish to make with asparagus? I’m a huge fan of the spring stalk. I use it in and over a variety of dishes, from pizza, to pasta, to stir-fries, to delightful breakfast dishes. Asparagus are especially delicious in cheesy, creamy settings, which is why lemon asparagus risotto is invariably one of the first dishes I make with the initial bundle of asparagus I get my hands on every spring. Risotto is quick and easy enough to make on a weeknight—and this lemon asparagus risotto is especially so because it doesn’t require...
Making farm-to-table connections at the Farmers Market @ St. Stephens. More often than not we imagine our area farmers to be hard working, friendly enigmas. We understand that they’re up before the sun, tilling and planting and tending to the in-season delicacies we find on the menus of the finest local establishments. We assume they eat tomatoes off the vine and ramps straight from the soil, subsisting off the land like their mothers before them, and their mothers before them. They’re the kind of people we know exist, with their dirt-rimmed cuticles and faded flannel coveralls, though we aren’t sure if we’ve actually ever seen one before. Except, maybe, at the farmers market. This year, one of the area’s biggest...
To me, the taste of chargrilled asparagus is unbeatable! Paired with Manchego cheese and pine nuts, it’s an ideal side for a summer barbecue. Or, why not serve these asparagus cold and take them along to a picnic?!
This is a recipe from my book ‘Barcelona, Istanbul, Berlin’.
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Capture the taste of spring with green veg and a fresh fruit trifleI bring radishes home, two bunches at a time, snowy tipped and bushy leaved, and plunge them, leaves and all, into deep, icy water. It feels like the start of something. And so it is, with those late-spring, early-summer trips to the greengrocer, coming home with peas and broad beans – tiny, like doll’s house vegetables – the first tomatoes from the Isle of Wight and, of course, asparagus. There is mint and basil in pots on the windowsill getting their first taste of early-summer sun.I make a dressing for my daily salads, but I have also taken to eating salad leaves fresh from the icy water, with...
