I love local spring asparagus! There is really nothing like it. Gabriel and I had a similar dish recently and I had to recreate my own version. It’s super easy, and will be stunning on your dinner table.
I look forward to rhubarb every year! This recipe is just another way to enjoy it…and one of the easiest. You can really make a shrub with any fruit, but if you don’t feel like making your own shop for a bottle in our Marketplace!
I want to elevate the carrot and turnip! These are two very humble ingredients, and I wanted to create a dish that celebrates their harmony. Use your favorite spices, but I love the warming quality of sweet curry.
I feel that I’ve left the green daikon out of the loop lately. I mostly use it in salads as a crunchy topping, but they have been so big lately…I can only eat so many salads! I’m still having a love affair with Keepwell’s soy sauce this week, so please enjoy these savory pancakes with or without a dipping sauce.
I’ve already talked about how your salads should change with the seasons based on what ingredients are available but your stocks should change throughout the year as well. I love making stock in the spring because of how light and fresh they turn out due to what veggies are available at this time of year.
I have a fond memory of eating carbonara in Little Italy with my Mom and Aunt when I was a young girl. The sun was shining and all the waiters were dressed in bow ties and were fawning over us ladies. It was a magical lunch we still reminisce about and sadly we could never find the restaurant again! It was as if we had enjoyed that meal in a time warp or something! So here’s a recipe to help you make your own special memory!
I’m soooo excited that Spring is almost here…we’re already starting to see signs of it like spring garlic in the market! In this recipe I’m pairing it with kale to add flavor and crunch to my take on a deli classic. I prefer vinaigrette dressings to mayonnaise to keep my salads lighter.