Spring Dinners 🫛

Some Recent Dinners

Potato gnocchi with hot sausage, peas & mint

Recipe from NYTimes cooking

Pork chops with peas, mint & feta

Recipe also from NYTimes cooking

Pasta primavera

Ingredients

• 1 ½ pound seasonal veggies

• 12 ounces pasta

• ⅔ cup grated Parmigiano-Reggiano (at room temperature)

• ½ cup crème fraîche / whole milk Greek yogurt (at room temperature)

• ¼ cup fresh herbs

Recipe

1. 💦 Boil water for pasta

2. 🧈 Melt butter in a large skillet over medium-high heat (you could use a meat fat here instead, like bacon 🥓)

3. 🌱Add seasonal vegetables

   1. 🔪 make sure to cut them all to the same size for even cooking - we recommend roughly ¼ inch

4. 👃🏻 Add aromatics to skillet, season, then set aside

5. 🍜 Cook pasta until al dente

6. 🥣 Drain pasta & transfer to a big ol’ bowl

7. 🌱 Add seasonal veggies & fresh herbs to pasta (bowl) and tos

8. 🧀🥛 Mix in cheese & cream

9. 🎀 Ribbon your best olive oil over it.

10. 🍝 Serve