Springtime is greentime in Seattle. And nothing says springtime better than this vibrantly fresh pea and mint soup from epicurious, via our friend Natalie. Bright, fresh pea flavors mingle with silky, flavorful swirls of chive oil. Add garlic-rubbed toasts for the perfect springtime dinner.
A few weekends ago, the skies opened up over the Pacific Northwest, dumping buckets of rain. From the shelter of our car parked down at the beach, we could see the blue-grey rainclouds coming up the inlet a good half mile before they got to us. And then the downpour swept overhead and washed over us, the wind and the rain blurring the view from our little haven into an impressionist’s sea scene. Perfect weather for chicken and dumplings, as the rain beats down on your cozy little tin-roofed cabin.
It’s soup season. Time for something hearty and warming and stick-to-your-bones-y. And that means it’s time for farro. One of the oldest cultivated grains and packed with nutritional value, farro is found in the bulk section at your local grocery store.
Waste not, want not is the theme for this (healthy) rich winter squash recipe from the talented cookbook author Deborah Madison, published in Sunset Magazine. No parts of the squash go unused… The peels, seeds and pulp go into a pot of boiling water – along with some coriander seeds and peppercorns – to make the vegetable broth.
We meant to make honeydew gazpacho, but we think this actually may be cantaloupe gazpacho. The exterior of the melon certainly looked distinctly honeydew-like, but the inside looks and tastes like cantaloupe, so we’re just acting like that’s what we meant to make all along. This is great served alongside fish tacos…
We freakin’ love the bright, lemony flavor of this chicken orzo soup. If your April showers have a little chill on them, this soup is the burst of sunshine to get you through to the May flowers.
Spring is nudging its little snout around the corner in Seattle, and whuffling at our door. We’re welcoming in the new season with fresh greens and warm broth – and this bowl of udon noodles has both.