Spring is here! And I absolutely love to cook with Spring produce, the flavors are so fresh and light. Here are a few recipes I’m planning to make…
…don’t mess up the turkey! I can’t believe it is already Thanksgiving eve! We picked up our heritage turkey yesterday, and did all of the grocery shopping (at least the first run because I’m sure I forgot something) and then tonight we start cooking! This outfit is one outfit I put together for Go Try It On’s Thanksgiving feature. Check out what other bloggers are wearing for Thanksgiving here! I cook all day so I wanted something comfortable yet nice enough for the special occasion. These Acne pants fit that bill perfectly. And burgundy lips never hurt either…Happy cooking! I hope it goes well!
A casual dinner at Cook is just the perfect night. It’s our little neighborhood spot, and the food is amazing. It somehow always sounds good. Last night we had a mozzarella and arugula salad, minestrone soup, and cappellini with rock shrimp, fava beans, and carrot tops. It’s walking distance from our house so when it’s nice out (aka not last night) we can walk which is the best. Summerrrr we are ready for you!
I think spring could be my favorite season for produce. The warm weather yesterday inspired me take advantage of it. For dinner I made a fava bean and green garlic dip from the Bi-Rite cookbook, and then bucatini with asparagus, English peas, and green garlic. The dip actually called for English peas but I substituted with fava beans. My secret weapon. I seriously can’t cut an onion without them.
The Bi-Rite cookbook does a great job of explaining each department of a grocery store, and then each individual ingredient. That came in handy since I had never cooked with green garlic before. Turns out you chop up the whole thing! It adds really great flavor to the dish.
Add a little lemon zest and fresh mint to finish it off. It’s a perfect weeknight meal. Happy Friday!