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Is it just me or is Rhubarb all too often playing the supporting role to that Strawberry leading lady? I couldn’t take it any longer and made Rhubarb the star. With snap peas, walnuts, & feta it becomes a salad not to be missed. Seared with beets, their tang is noticeable yet their appearance is almost disguised in the dark red juices. It completes the meal with Grilled Chicken and Strawberry Asparagus Salad.
You know those olive bars, with all of their components just dripping with excitement to be on an antipasto platter? Try sprinkling your favorites on top of pizza. Next, grab a handful of olives and toss with baby artichokes and more to create an Antipasto Toss to go with the pizza.
Asparagus Soup and a Creamy Radish Salad come together with Smoked Trout Cream to dollop in the soup or spread onto Garlic-Parmesan Crackers. Leftover Smoked Trout Cream is perfect in sandwiches.
Asparagus makes another appearance in the Spring Sushi Rolls & the Smoked Salmon (or trout) Handrolls. Both work well with the Red Chili Green Beans or to take on the go for a picnic. Don’t forget a bit of wasabi or pickled ginger too.
Mushrooms are also in the Spring Sushi Handrolls, but they take a front row spot in the Savory Mushroom Crumble. Leftovers of the crumble are great scrambled with eggs or make breakfast even more interesting with the quick Mushroom Skillet Strata instead.
After you buy all that nori seaweed, what else will you do with it? Why not try the easy breakfast with Brown Rice with Eggs & Nor. Alternatively, toss the nori into a Bok Choy Slaw with Baked Tofu to take on the go for lunch.
If you have a juicer, it is time to dust it off for a quick Carrot Ginger Juice. If you don’t have a juicer, you can still whip up these Carrot-Date Bars. Great for breakfast or a snack on the run.
In many parts of the country farm shares have begun! If you are getting a CSA, please share with us what you are receiving so we can continue to taylor the meals to what is in season around the country.
Cook seasonally. Eat consciously. Live well,
