There’s a boatload of parsley springing up in the Seattle garden at the moment. It adds a nice green bite in contrast to the richness of the mushrooms and the heartiness of the beans.
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.
This is a decadent dinner. One you enjoy on a special occasion with special people, some candlelight and a good bottle of wine. We felt like we were actually dining at Alice Water’s Chez Panisse when we sat down to this lush, umami-filled celebration of wild mushrooms and hand-rolled pasta.
This enchilada recipe comes from a little cafe outside of Santa Fe called Harry’s Roadhouse. You can make this with chicken, or go vegetarian and use cannelini beans instead.
Clearly, this recipe from Michael Natkin’s Herbivoracious cookbook is addicting. The rich and crispy black bean masa cakes sit on top of a sweetly crisp bed of lettuce, with a spicy sweet potato topping and queso fresco to finish the whole thing off. Incredible.
This lentil salad is rich and sweet with the fresh flavors of slow-roasted tomatoes. It’s hearty and satisfying with the meatiness of the lentils; and it’s stuffed so full of fresh herbs that it tastes like springtime. This recipe from Yotam Ottolenghi’s PLENTY is another must-eat from his inspiring vegetarian cookbook. Paired this with a roasted halibut. Amazing.
These simple potato-scallion pancakes from Thomas Keller’s ‘ad hoc at home’ cookbook are easy to make and even easier to eat. They make a great side dish for all kinds of meals. We had ours with a maple-orange-dijon glazed chicken, also from Thomas Keller’s book.