Silence seems to be the order of the day here, at the moment. So far, 2014 has been unrelenting in pace, throwing us all forward quicker than we’d perhaps like, hurling challenges to clamber back up from like we’re playing the Takeshi’s Castle of Life. My tiredness levels have reached the point where last night I even dreamed about sleeping, and when asked what my plans for the week are, said, “I’m cooking two of my friends for dinner tomorrow.” Sorry guys, looks like you’ll be on the table, not at the table.
I’ll get back to cooking properly soon, but for now it’s all a little uninspiring. The latest vegetable obsession – I’m a latecomer to this non-beige food party – has seen me wielding a julienne peeler at every courgette I can find. Honestly, courgettes are a revelation, but as much as I’d love to pretend that’s all I’ve been eating to fuel these long days, the chocolate smudges on my jeans tell a different story. A couple of nights ago I definitely gave life to the Frankentoastie, the gooey marriage of brie and Easter egg chocolate – the best kind, and we all know it – between two seeded slices. No regrets.
So instead of inflicting my recent bizarre meals upon you, here’s a little guide to what’s in season this month, and what you might like to cook with it. There are some absolute gems in here.
Asparagus
Asparagus is totally new to me. After seeing a hell of a lot of hype over asparagus season, I decided to give it a go, and oh boy was it worth the risk. Quick pan fry + sprinkled with sea salt = happy asparagus season.
Three-Ingredient Asparagus Tart – Simple Provisions
Vegan lemon asparagus risotto – Food52
Asparagus, goats cheese and lemon pasta – Smitten Kitchen
Asparagus quesadilla lasagna – Pinch of Yum
Broccoli (including purple sprouting broccoli)
Purple sprouting broccoli and sprout gratin – Natural Kitchen Adventures (pictured)
Broccoli and cheddar grilled cheese – I am a food blog
Broccoli pesto – Green Kitchen Stories
Cauliflower
Shaved cauliflower salad – Happyolks
Cauliflower gratin – Feasting at Home
Spiced cauliflower “couscous” – Love & Lemons
Cauliflower and caramelized onion tart – Smitten Kitchen
Kale
With spring upon us, it’s time to kiss goodbye to kale for a few months. Let’s make the most of it.
Remarkable garlic kale – Eating With My Fingers
Sausage and kale stuffed shells – Shutterbean
Rhubarb
Forced rhubarb is out and in-season rhubarb is, well, in.
Rhubarb and rye-cinnamon tartlets – Top With Cinnamon (pictured)
Spicy rhubarb margaritas – A Cozy Kitchen for Etsy
Roasted strawberry rhubarb ice cream cake – Not Without Salt
Rhubarb curd – The Kitchn (!!!)
Rhubarb and vanilla jam – What Should I Eat For Breakfast Today
Thanks for featuring my broccoli recipe – glad you liked it! Good luck with finding some time to chill out soon Hannah – and I’m so impressed you’re making so many noodles from courgettes! x
Dude what email me about the brie and easter egg choc thing. Never heard of this, weirdo.
Ah, what a lovely blog – I’ve only just found it! And I love this post, it’s so importantly to eat seasonally, but we get so spoilt with the availability of produce all year, it just tastes so much better in season! I do pop up restaurants at my home in West London that focus on using British, seasonal ingredients – link here if you’re interested to know more…
http://grubclub.com/a-little-lusciousness-a-little-lusciousness/1103
Rosie xx