Tagged: spring

Smashed Pea Roasted Fingerling Potatoes

Smashed Pea Roasted Fingerling Potatoes

Posted in Starters & Sides Tagged with ,

Smashed pea roasted fingerling potatoes are a spring side that takes advantage of convenient frozen peas, lemon juice and fresh herbs to enhance golden brown potatoes. Potatoes are the ultimate comfort food. Like a security

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Ingredients
  • For potatoes
  • 2 pounds fingerling potatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Ramp Garlic Bread

Ramp Garlic Bread

Posted in Starters & Sides Tagged with ,

Spreading ramp pesto turns toast into the ultimate ramp garlic bread. The broiler works its magic turning the bread golden brown and melting the fresh mozzarella. Every spring I experience the same single sleepless night. 

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Ingredients
  • 1 bunch of ramps (about 7), trimmed, whites and leaves separated
  • 1/4 cup walnuts
  • 1/2 ounce grated Parmesan plus more for garnish
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt plus more for seasoning
  • 1/4 teaspoon black pepper plus more for seasoning
  • 1/3 cup olive oil plus more for drizzling
  • 1 round loaf crusty bread, sliced
  • 1/2 pound fresh mozzarella, thinly sliced
Pistachio-Crusted Goat Cheese Strawberry Salad

Pistachio-Crusted Goat Cheese Strawberry Salad

Posted in Salads Tagged with ,

Cheese, nuts and fruit are the perfect combination with greens and white balsamic vinaigrette in this pistachio-crusted goat cheese strawberry salad. Not a day goes by when I don’t consume cheese or nuts, but that

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Ingredients
  • For goat cheese
  • 1 egg
  • 1 tablespoon water
  • 1 cup finely chopped shelled unsalted pistachios
  • 1-8 ounce log goat cheese, sliced crosswise in 1/4-inch thick rounds
Spring Veggie Paella

Spring Veggie Paella

Posted in Mains Tagged with ,

This spring veggie paella uses barley instead of traditional Bomba rice along with pimientos, asparagus, peas, artichokes and cannellini beans. Second to the olive bar, the bulk section is my favorite part of the grocery.

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Ingredients
  • 2 tablespoons olive oil
  • 1 small white onion, roughly chopped
  • 1/4 cup chopped pimientos
  • 1 tomato, peeled and roughly chopped
  • 1 garlic clove, minced
  • 1-1/4 teaspoons kosher salt
  • 1/4 teaspoon turmeric
  • 2 cups barley
Parmesan Roasted Lemon Garlic Asparagus

Parmesan Roasted Lemon Garlic Asparagus

Posted in Starters & Sides Tagged with ,

I like to keep the prep work simple with this parmesan roasted lemon garlic asparagus quickly cooking it in the oven with panko breadcrumbs. I can’t consume enough asparagus right now because it makes me

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Ingredients
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 1 garlic clove minced with a grater
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound asparagus, ends trimmed
  • 1/4 cup whole-wheat panko breadcrumbs
  • 1/4 cup grated Parmesan plus more for serving
Asparagus Pea Soup

Asparagus Pea Soup

Posted in Soups Tagged with ,

Packed with vegetables, this simple vegan asparagus pea soup turns out the most magical shade of green practically shouting, Hello, Spring! I overheard someone say she’d already packed up and stashed away all her winter

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Ingredients
  • 1 pound asparagus, trimmed 
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 small white onion, roughly chopped
  • 1 garlic clove, minced
  • 1 generous handful baby spinach
  • 1-1/2 cups frozen peas
Asparagus, Cannellini Bean & Sourdough Salad

Asparagus, Cannellini Bean & Sourdough Salad

Posted in Salads Tagged with , ,

With scallions, chives, Parmesan, lemon juice and olive oil, this asparagus, cannellini bean & sourdough salad is a spring version of a panzanella salad. Last Friday I had trouble sleeping. It wasn’t because my mind was

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Ingredients
  • 6 ounces sourdough bread, torn into rough pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt plus more for serving
  • 1 teaspoon black pepper plus more for serving
  • 1/2 pound asparagus, bottom ends trimmed
  • 3/4 cup canned cannellini beans, rinsed and drained
  • 1 scallion, thinly sliced
  • 1 tablespoon fresh chives
Green Minestrone Soup

Green Minestrone Soup

Posted in Soups Tagged with , ,

With leeks, peas, carrots and fresh herbs, this vegetable-filled green minestrone soup is a springy twist on the classic Italian soup. I know spring is official when these two trees in our neighborhood start to

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Ingredients
  • 6 tablespoons olive oil, divided
  • 1 leek, white and pale-green parts only, finely chopped
  • 1/2 small white onion, finely chopped
  • 1 celery stalk, thinly slices
  • 4 cups low sodium vegetable or chicken broth
  • 2 small carrots, peeled and thinly sliced lengthwise with a mandolin
  • 1 cup shelled peas, fresh or frozen
  • Kosher salt and black pepper
Fava Bean & Pea Fattoush

Fava Bean & Pea Fattoush

Posted in Salads Tagged with ,

With the expected toasted pita bread, this fava bean & pea fattoush is a spring/summer twist on the classic Middle Eastern bread salad. Last weekend’s weather in Chicago was a little bit of everything—cold, warm,

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Chickpea Greek Salad

Chickpea Greek Salad

Posted in Salads Tagged with , , , ,

Garbanzo beans transform this chickpea greek salad into a hearty vegetarian main. It has all the usual ingredients including tomatoes, cucumbers and Kalamata olives. The other day I found myself at the grocery store without

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Ingredients
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 medium cucumber, cut into 1/2-inch chunks