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.
It’s the season for squash, and we can’t get enough. We saw this one-pot dinner idea in Sunset Magazine, and thought we’d like it. (How could we NOT? It’s full of many of our favorite things!) For a delicious, healthy and easy fall weeknight dinner, this is a keeper.
Friday night is pizza night! Also – There are TWO POUNDS of spinach in this Chicago-style double decker pizza. The recipe comes from a great book called simply Pizza by James McNair.
Black bean soup is easy to make, even using dry beans, if you use the quick soaking method. This recipe cooks the beans three times, adding in lots of flavors along the way.