Thanks for sharing this, Julia! Going to add this to my meal planning for next week. Used to be a big fan of Cookie & Kate but it’s been a while since I’ve cooked any of her recipes, so I’m excited to dive back in
I agree that recipe writers stick to those ingredients, but I eagerly await spring and the opening of my farmers market because then spring recipes are defined by what is fresh and available. This week it was rhubarb and sorrel, and I could have gone for some baby squash but opted not to because I was planning on making Ed Giobbi's recipe for asparagus and pasta that Nana got when she took a cooking class at his house back in the late '60's or early '70's. Nothing beats famers market asparagus. While I will be making a dessert with the rhubarb (and some strawberries), I also have plenty of savory rhubarb recipes I make at this time of the year. You forget to mention the ubiquitous sugar snap peas, but the ones from the farmers market are a different experience all together.
Love all of this! I made Ed Giobbi’s asparagus and pasta recipe a few years ago, per your recommendation, and it was very tasty. Enjoy all of the spring farmers market goodies!
My answer to weak spring recipes is to get an invitation to dinner from Zoe and Sam, which means that we will be eating well. Great post Zoe.
Thanks Kent!
https://cookieandkate.com/mediterranean-couscous-salad-recipe/
I love couscous. In the spring I find my appetite fluctuates a lot with the weather, I like something that is easy to portion and save for later.
Couscous ingredients swap easily. I love cookie and Kate’s blog especially for veg rich recipes.
Usually I swap the zucchini’s for snap peas.
Thanks for sharing this, Julia! Going to add this to my meal planning for next week. Used to be a big fan of Cookie & Kate but it’s been a while since I’ve cooked any of her recipes, so I’m excited to dive back in
I agree that recipe writers stick to those ingredients, but I eagerly await spring and the opening of my farmers market because then spring recipes are defined by what is fresh and available. This week it was rhubarb and sorrel, and I could have gone for some baby squash but opted not to because I was planning on making Ed Giobbi's recipe for asparagus and pasta that Nana got when she took a cooking class at his house back in the late '60's or early '70's. Nothing beats famers market asparagus. While I will be making a dessert with the rhubarb (and some strawberries), I also have plenty of savory rhubarb recipes I make at this time of the year. You forget to mention the ubiquitous sugar snap peas, but the ones from the farmers market are a different experience all together.
Love all of this! I made Ed Giobbi’s asparagus and pasta recipe a few years ago, per your recommendation, and it was very tasty. Enjoy all of the spring farmers market goodies!
Yummm!! Love a tahini sauce!!