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As May comes fully underway, spring is in full swing with the freshest of vegetables trickling in here and there. If you are starting to collect peas, especially snap peas, try this Parmesan Snap Pea Risotto with the playful Parmesan Pine Nuts and a simple Arugula Salad.
If you have a plentitude of peas, too many to count, then whip them into these Pea Ricotta Stuffed Cannelloni and pair them with the Roasted Strawberry Salad.
Recently, I found a brand of corn tortillas that nearly remind me of the ones I was spoiled to eat in Tucson. This discovery has left me excited about the possibilities of the simple corn tortilla. When looking for a tortilla seek the least possible ingredients: masa harina, water, lime. Then warm it up and play. Might I suggest the Creamy Chicken Enchiladas or Black Bean Tacos?
In your experiments with corn tortillas if they shatter and break (oh, so common!) then gather them up, forget about them overnight to dry further and make these Chilaquiles.
Whip up a big batch of the Brilliant Green Enchilada Sauce for easy mornings of Spicy Green Baked Eggs, too.
With the school year coming to a close, it seems a time of festivities, fun… and madness! So, whip up a batch of these Seeduction Granola Drops to have on hand or to bring to an event, morning or lunch.
Make ahead salads also will keep you sane during busy times and their are easy to bring to an impromptu gathering. Try the Jamaican Sweet Potato Salad and the Coconut Kale Salad. Pair them for dinner with the Ginger Coconut Calamari or the Curry Tofu Salad for an easy lunch.
Whatever celebrations May has in store for you— I hope this week is joyous!
Cook seasonally. Eat consciously. Live well,
