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It’s my birthday. Yup. Today! Although, I rarely spend only one day celebrating. I prefer to relish in my anniversary of dancing around the sun with at least a week of merriment. I am also a planner (you probably would never have guessed when I clearly love meal planning) and typically have all sorts of ideas and agendas to be fulfilled in the party spirit. But, with a hectic last few months and at about 8-months pregnant I’m kicking back and letting others do the work. That means the planner in me is hungry to share a week entirely made up of my favorites! It helps that I adore spring veggies.
I have loved whole artichokes since I was a kid and I also love super runny eggs, so eating them whole with the perfect dippy sauce in the middle is what inspired the Egg in an Artichokehttp. Baby artichokes or even just the hearts are ideal in the White Bean Artichoke Saute. Pair it with Dijon Asparagus and Roasted Garlic Mizuna.
Recently, it came to my attention that a decent number of folks do not like cauliflower. I am guessing they need to try it baked as Crispy Cauliflower or maybe I could talk them into the Blue Cheese Cauliflower gratin-style dolloped on top of Baked Potatoes. For those who already love it, try the Roasted Cauliflower which is made simply without a lot of extras.
Most of you know I create at least 95% of the recipes on this site, although, I would love to have more guest created recipes up here to mix it up. Feel free to email me ideas or suggestions. Some of those recipes come together swiftly without much pre-thought, while others start literally as a dream and with a bit of planning come to fruition. I clearly remember coming up with the Lavender Lemon Chicken in a half asleep state to the point of practically tasting. I also dreamt up the Lavender Spring Salad as its accompaniment and the colorful Purple Potato Toothpick fries complete it.
As a gal from the Pacific Northwest, I really adore salmon. It is certainly best when I am up in Washington, but when I can find a good wild fillet it only needs a bit of doctoring with mustard and dried herbs for the Salmon with Herbs de Provence.
I also heart sandwiches. I feel there is a true art to it, that mostly involves good quality fillings and fabulous bread, but whatever you do make sure everything is spread on and arranged evenly. One of my favorites is the can’t-believe-it’s-vegan Spring Sandwiches stuffed with a tahini-avocado spread and thin slices of spring veggies. Another favorite is the Chicken Pate & Marmalade Sandwiches (very opposite of vegan!) that I cannot seem to get enough of. I just delight in the perfect balance of the savory, hearty spread with the tangy, sweet marmalade.
There haven’t been many strawberry recipes up yet this spring, but I am sure you are starting to see them looking riper and at better prices, just as I am. We have been indulging with them in oatmeal since our mornings are still crisp, but this Strawberry-Rhubarb Loaf can be made ahead and feels like a cake- perfect for putting candles in it. One of my all time favorite salads, I created years ago, is the Strawberry Balsamic & Asparagus Salad.
I am fully anticipating my birthday week will include a beautiful dish such as this Arugula Avocado Omelette that my husband makes so perfectly.
Because I love a big party, please invite your friends to enjoy this week’s meal plan as well. For a limited time, they can sign up at a discount! Thank you for spreading the word on Twitter, Facebook, Pinterest and more, too.
Cook seasonally. Eat consciously. Live well,
