May 11th 2025
Menu
Spring as sprung 🌱 and we ate accordingly.
Green Goddess Chicken
This chicken was indecently tasty, and frankly, insultingly easy to make. Recipe from Melissa Clark.
Asparagus and pea pasta salad
Tried to make this one all about the spring veg (farmer’s market asparagus and (hand shelled!) peas. So kept everything from the ingredients to the number of dishes simple:
Dressing: lemon juice & zest, olive oil, salt, pepper, parsley, and mint.
Method: We boiled some water, cooked boxed tortellini, and about two minutes before it was done, dropped in the greens - a big pot blanched if you will.
Tossed everything with the dressing and finished with some homemade garlic-panko breadcrumbs for crunch
Burrata & Sugar Snap Peas
Because, we didn’t have enough season veg! We mostly followed this recipe from Deb Perlman and she’s absolutely right, the key to this dish is letting the cheese come to room temperature 👌🏻
Strawberry Shortcake
The strawberries (also from the farmer’s market) were absolute perfection this week. It’s early in the season but they were already so red and flavorful and deeply delicious. We macerated them, put them on top of these King Arthur flaky biscuits, and then topped them with lightly whipped heavy cream (think more sweet cream than whipped cream texture)
Pear Caramels
For the to go snack this week, I wanted something fruity, so I used this caramel recipe but instead of cider, I used pear juice. The pear was not as forward as I would have liked. Going to try pineapple next 🍍 And because we got way too many strawberries at the market, we sent folks home with some of nature’s most delicious candy 🍓