———————————————————————————————————————-I think I might have a problem. As you may have noticed, I kind of love asparagus. Until is goes out of season, I eat it at least once a week (as you can probably tell). But how was I supposed to resist it at the farmer’s market last weekend? The bright green, plump stalks were calling my name. And then you add in the fact that ramps are now in season for a few short weeks, and there was no hope. I had to get them both — and actually, thank goodness I did because now I can share this pesto with you. The ramps give it a garlicky bite, but the brightness of the asparagus mellows it out a bit. This would also be excellent mixed with pasta, or served with a mild white fish, or with boiled potatoes for a riff on potato salad — whatever your imagination might come up with. Continue reading
Tag Archives: spring
As the weather keeps getting warmer, I find myself craving salads. A. and I are trying to eat a bit healthier, and beets are one of my favorite vegetables — their earthy, sweet taste and vibrant color makes them perfect for spring salads. Since the famer’s market doesn’t have zucchini and summery produce quite yet, I will content myself with beets, goat cheese, and crispy fried shallots. Enjoy this simple salad as a first course, or alone with a glass of rosé (like I did). Continue reading
Sorry for the lack of posting as of late. Between family visiting and being busy at work, lately I have come home exhausted and not very inspired to write. However, the fact that it’s now light until 8:00 is helping, and the reappearance of leeks and ramps at the farmer’s market is working wonders as well. I picked up some leeks the last time I was there, and was planning on making a quiche lorraine, but decided that these quinoa cakes would be decidedly better for my waistline and would help with my spring resolution to eat healthier. The quiche will have to wait for another day. Continue reading
If you haven’t noticed, I really like asparagus. I also can’t wait for the abundance of spring vegetables at the farmer’s market that will hopefully show up in the next few weeks (I picked up some leeks this weekend, so we’re getting there!) I am also a really big fan of pesto and will happily make it with anything green I might have lying around. For this light pasta, I combined my two loves into one springy dish, hoping for more of those 70 degree days we had last week. If you haven’t made pasta by hand, I might recommend watching a tutorial, many of which can be found on youtube. I’ll try to be detailed in my instructions, but since I learned from an Italian woman who taught more by sight than written instructions, I can’t promise that these are the best. Continue reading
As I mentioned in yesterday’s post, spring feels like it’s in the air. A string of 50 degree days and all of the sudden everyone looks happier. Of course, we could have a blizzard next week, but for now I am content to celebrate the lovely day with a simple lunch of asparagus, eggs, and prosciutto. This post also marks a new series which I will (try very hard to) post every Monday, called $10 Mondays. The prosciutto in this recipe does bring the cost up a little, but if you make 2 servings (as shown), you should come out under $10.
Spring certainly feels like it’s in the air in New York. I spied some asparagus at the grocery store the other day that actually looked fresh, and couldn’t pass up the chance to try it. This is one of my favorite dinners to make in the spring — still hearty enough for cold nights, but a nice way to showcase spring vegetables. It is especially good served with a crusty baguette and a glass of chenin blanc.