Although it still seems to be raining periodically here in Northern California I can definitely feel the change in the season and the absolutely beautiful green hillsides left for our viewing due to the Winter rains. Spring greens have come alive in the farmers markets and this to me is a remarkably healthy time of the year to start a new cooking and health regime.
Produce is mild and tender this time of the year and not much cooking is really needed to garner the benefits of all the new greens coming into season. Spinach, mustard greens, beets, dandelion greens, swiss chard, kale, and a plethora of lettuces can all be found in good grocery stores and of the course the farmers markets. Peas, asparagus, lemons, berries, and spring lamb are all on my menu.
This weekend we’re having our “Spring Bring Your Thing” in hopes that people will bring a dish that compliments the season.
A couple of dishes that come to mind are:
Spring Pea Risotto
Asparagus with shaved fennel and Parmesan
Rhubarb Crumble
Fava Bean Puree with Mint
Fettuccine with a fresh Morels and Herbs
Green Garlic Mashed New Potatoes
I think I’m going to simply grill some asparagus and fennel and make some minted lamb burgers. May do some Carne Asada with a brown rice pilaf. Arugula salads are typically served in the spring so maybe that will be on the menu too. Going to the farmers market and seeing what looks good is probably my best bet. Stay tuned.
Spring has Sprung
Although it still seems to be raining periodically here in Northern California I can definitely feel the change in the season and the absolutely beautiful green hillsides left for our viewing due to the Winter rains. Spring greens have come alive in the farmers markets and this to me is a remarkably healthy time of the year to start a new cooking and health regime.
Produce is mild and tender this time of the year and not much cooking is really needed to garner the benefits of all the new greens coming into season. Spinach, mustard greens, beets, dandelion greens, swiss chard, kale, and a plethora of lettuces can all be found in good grocery stores and of the course the farmers markets. Peas, asparagus, lemons, berries, and spring lamb are all on my menu.
This weekend we’re having our “Spring Bring Your Thing” in hopes that people will bring a dish that compliments the season.
A couple of dishes that come to mind are:
Spring Pea Risotto
Asparagus with shaved fennel and Parmesan
Rhubarb Crumble
Fava Bean Puree with Mint
Fettuccine with a fresh Morels and Herbs
Green Garlic Mashed New Potatoes
I think I’m going to simply grill some asparagus and fennel and make some minted lamb burgers. May do some Carne Asada with a brown rice pilaf. Arugula salads are typically served in the spring so maybe that will be on the menu too. Going to the farmers market and seeing what looks good is probably my best bet. Stay tuned.