One Seasonal Meal: April
We had our first sixty-something degree day here in Boston so we can now stop panicking that Spring has decided to skip a year. I got worried there for a while. Perpetual winter is a bleak concept indeed. With the temperature lifting and the mood, not to mention the food, lightening, I’ve gathered a few spring recipes together for an early season virtual brunch.
First comes the salad: grilled chicken with tender young lettuce, cucumbers, radishes, and tarragon pesto from Ezra Pound Cake:
I adore tarragon, especially with radishes, and have been known to serve the two together with nothing more than a drizzle of olive oil and a sprinkling of sea salt. You know, if you wanted to skip the lettuce altogether. In fact, I had it for lunch today and was making such a fuss about how good it was that my youngest stole some right off my plate. I couldn’t tell from the confused expression on his face whether he liked it or not, but he ate three whole bites.
To complement the salad, how about a spring onion and herb pizza by Fast Grow the Weeds. Sauceless and cheeseless with lots of herbs and a healthy grinding of salt, it seems to be channeling focaccia, which is never a bad thing:
I’ve had roasted asparagus and eggs on the brain, lately, so this asparagus risotto with poached eggs by Delicious Days sounded just right:
Poaching eggs to serve a large group of people doesn’t sound like something I’d do, but maybe for two. Or four. I don’t think it matters whether you poach the egg or fry the egg, as long as the yolks are runny. Dear god, that’s good stuff.
And finally, for a light dessert, French cornmeal cookies from Cooking Books:
I’ll admit it, I don’t care what these taste like (though I’m sure they're mighty tasty). They capture the spirit of spring so vividly I just had to include them.
Keep the good weather coming!
Tammy Donroe can also be found documenting the messy collision between food and life on her blog, Food on the Food.