Motion to start putting a lowercase “s” in front of vegetables denoting “seasonal/spring/summer” because agree, they truly are different vegetable in season and out.
Made the soup (more like a stew) tonight for my husband's birthday. HUGE HIT!!!! I pressure cooked dried beans so used the bean broth as the base. I added dark soy along with the fish sauce. I served fresh herbs and shredded seasoned parm (Urfa chili flakes, sumac, fresh garlic, silk chili flakes for heat) on the side for people to add to taste. Seared some crazy fresh scallops, which went really well with the soup, and we almost didn't have room for the rest of the food. Soup truly was the big winner even among the kids. Thank you (again)!
I feel exactly the same about fresh spring produce so thanks for the veggie bean recipe. I am already roasting locally grown asparagus and will do so until no longer available locally (ie Ontario). The anchovy butter chicken looks so delicious. I will plan to try soon. Good to hear that you are having fun on your tour. I loved your event in Toronto last fall. Enjoy!
I made this last night on what was an exceptionally rough day (first mother's day after my mom died last month) and it soothed my soul!! So delish and fresh. All those spring veggies made me feel like I could do anything. This is the recipe that reminded me to pull the subscription trigger.
Made the bean soup tonight: my farmers market (union square greenmarket) had asparagus, pea tendrils, herbs, ramps and green garlic- but no leeks so I chopped a whole bunch of green garlic bulbs and their stalks in lieu of leeks.
Used my immersion blender at the end to give it just a few blitzes to have it be still chunky but a little more stewy/creamy.
Served with toasted sourdough and a tin of sardines- perfect dinner!!
All good.
Come to the Philly show! We can ask AR what she would order if she were forced to eat a Wawa Shorti.
lol
Loved the Vancouver show!
Thank you for coming!!
Wish I could see you here in SF. 😔 Wish also that you’d come to Maine this summer!
Sometimes they release a v small amt of tickets day of, you can check!
Wish I could, I’m on a work deadline so I just can’t make it, sadly. Next time!
The soup looks amazing!
I never really know what to do with garlic scapes.
Motion to start putting a lowercase “s” in front of vegetables denoting “seasonal/spring/summer” because agree, they truly are different vegetable in season and out.
“sAsparagus”, “sPeas”, “sLeeks”
I’m preparing anchovy butter chicken as I write this! (Second time) You’re right! My life is richer.
Made the soup (more like a stew) tonight for my husband's birthday. HUGE HIT!!!! I pressure cooked dried beans so used the bean broth as the base. I added dark soy along with the fish sauce. I served fresh herbs and shredded seasoned parm (Urfa chili flakes, sumac, fresh garlic, silk chili flakes for heat) on the side for people to add to taste. Seared some crazy fresh scallops, which went really well with the soup, and we almost didn't have room for the rest of the food. Soup truly was the big winner even among the kids. Thank you (again)!
I feel exactly the same about fresh spring produce so thanks for the veggie bean recipe. I am already roasting locally grown asparagus and will do so until no longer available locally (ie Ontario). The anchovy butter chicken looks so delicious. I will plan to try soon. Good to hear that you are having fun on your tour. I loved your event in Toronto last fall. Enjoy!
I made this last night on what was an exceptionally rough day (first mother's day after my mom died last month) and it soothed my soul!! So delish and fresh. All those spring veggies made me feel like I could do anything. This is the recipe that reminded me to pull the subscription trigger.
This was a delight. The lemon does a little bit of magic.
Made the bean soup tonight: my farmers market (union square greenmarket) had asparagus, pea tendrils, herbs, ramps and green garlic- but no leeks so I chopped a whole bunch of green garlic bulbs and their stalks in lieu of leeks.
Used my immersion blender at the end to give it just a few blitzes to have it be still chunky but a little more stewy/creamy.
Served with toasted sourdough and a tin of sardines- perfect dinner!!