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It’s my birthday week! I love celebrating my trip around the sun and I adore that I get to party during my favorite time of year: spring!
This means that artichokes, strawberries and asparagus are all likely to make appearances because I love them so much!
The Artichoke Antipasto Toss with Baby Greens Pasta Salad and Cheese Sticks satisfies both my veggie loving side and my love of crispy cheese.
The Asparagus Soup is a spring-y bowl of comfort that feels a bit fancier with the Smoked Trout Cream dolloped on top. Paired with the Roasted Strawberry Salad makes me feel like I am dining at a chic bistro.
Apricot Roast Chicken combines a tangy unique topping with a simple to prepare chicken. The leftovers come together in one of my favorite on the go dishes: the Apricot-Pistachio Chicken Salad. Serve the roasted chicken with Honey Mustard Kale Salad and Lemon-Ginger Cauliflower.
Roast extra cauliflower plain to be blended into a sauce for one of my favorite pizzas: Egg in a Pizza.
This Beet + Avocado Sandwich has been one of my obsessions the last few months. We often keep roasted beets on hand. Adding a smear of avocado and arugula is the perfect compliment. Bacon is a bonus, but not actually essential for a scrumptious meal.
I love breakfasts and while we don’t always go elaborate, when we do Biscuits + Gravy are often involved. This time of year with Matzah on the shelves, I am happy to fry the dredged in egg matzah with asparagus for the Asparagus Matzah Brei.
Happy Spring friends! I am excited to start another year with you all!
Cook seasonally. Eat consciously. Live well,
