I just made an asparagus pistachio pesto. So good and different use of this lovely spring veg! Blanche or steam asparagus, toast pistachios, blend both in food processor with garlic, olive oil and lemon juice. 💁♀️
For Rhubarb if I have too much, I make a simple compote (slice 2 stalks about 1/4 inch, add about 1/2-3/4 cu sugar or maple or honey, cook until rhubarb is soft but not soggy, scoop rhubarb into jar, boil the sauce to thicken a bit and add to the jar) which is great on yogurt or in lieu of jam.
I also like them savory in tumeric forward, onion/garlic beans. With parsley because we have a lot of that too. Brown the rhubarb a bit in a pan before finishing in the beans. Unfortunately it is a recipe we kind of make up as we go along.
Yum, green garlic and/or Garleeks are the best! Tasty, cultivated, and sustainable, while wild leeks/ramps are a very slow growing (10+years) wildflower that once picked, it dies.
I had the privilege of eating the ramps with polenta at Via Carota last week, courtesy of my girlfriends, and man were they good! The ramps and my girlfriends!
I have not heard of ramps/spring garlic so I will be on the lookout for them as I would like to make this pasta recipe. Good to see you are enjoying Charlie and the beach.😊 Look forward to your new chicken recipe tomorrow.
Just made the pasta tonight. My partner commented that it was the best thing I’ve cooked in a while. Giving this a 15/10 IT WAS SO GOOD. fyi I doubled the parm by accident and it turned out gr8 lol oops
they are such a pain. cute, but a pain! the outer leaves aren't very edible, so they require "turning," to expose the tender inner leaves/hearts no matter the preparation. From there, they're nice to poach (water, white wine, onion, bay leaf), then maybe simmer in a garlicky olive oil, squeezed with lemon. I've also had them raw in a salad, shaved very thin with some hard, salty cheese and anchovy.
Re: feeding Charlie, he's doing a lot of bottles these days, which occupies both hands, so I listen to NPR haha.
Possible to use sausage instead of pancetta/ bacon? I’m mortified I don’t have any on hand (pre kids used to be that person who kept a package of pancetta in the freezer)
So add pea shoots and green garlic to the list of produce I can't find here in beautiful zone 10a. I got some garlic Chives at farmers market. Otherwise will just be peas and arugula for this pasta dish.
Made this bad boy with mezzi rigatoni, bacon, frozen peas, local arugula, and 3 “garleeks » that had been in my fridge for a week so I had to peel off the slimy parts. The lemon is key. I did not garnish with any more parm. Didn’t need it. Initially I thought the fat from the bacon and the butter would be too much, but then I saw the volume of frozen peas. Reminded me a bit of James Beard’s Pleasant Pasta. Might work some dill or tarragon in next time too.
asparagus ideas, please!
I just made an asparagus pistachio pesto. So good and different use of this lovely spring veg! Blanche or steam asparagus, toast pistachios, blend both in food processor with garlic, olive oil and lemon juice. 💁♀️
Always open to more rhubarb recipes. Made so many gallettes and almond cakes this season but willing to go beyond.
For Rhubarb if I have too much, I make a simple compote (slice 2 stalks about 1/4 inch, add about 1/2-3/4 cu sugar or maple or honey, cook until rhubarb is soft but not soggy, scoop rhubarb into jar, boil the sauce to thicken a bit and add to the jar) which is great on yogurt or in lieu of jam.
I also like them savory in tumeric forward, onion/garlic beans. With parsley because we have a lot of that too. Brown the rhubarb a bit in a pan before finishing in the beans. Unfortunately it is a recipe we kind of make up as we go along.
Yum, green garlic and/or Garleeks are the best! Tasty, cultivated, and sustainable, while wild leeks/ramps are a very slow growing (10+years) wildflower that once picked, it dies.
I had the privilege of eating the ramps with polenta at Via Carota last week, courtesy of my girlfriends, and man were they good! The ramps and my girlfriends!
Love your new recipe for pasta, your baby accessory and your great fashion. ❤️
I have not heard of ramps/spring garlic so I will be on the lookout for them as I would like to make this pasta recipe. Good to see you are enjoying Charlie and the beach.😊 Look forward to your new chicken recipe tomorrow.
Spring garlic ( cultivated) is great! Garleeks available at Whole Foods- the best!
I'd kill for a ramp. I live in zone 11!!! :-/
Same! I'm in 10. I asked around at my farmer's market and they were like ...uh no.🙄
New Yorkers don't know how good they have it!
Try Row7 Garleek from Whole Foods or spring garlic both delicious and cultivated and therefore sustainable)
Just made the pasta tonight. My partner commented that it was the best thing I’ve cooked in a while. Giving this a 15/10 IT WAS SO GOOD. fyi I doubled the parm by accident and it turned out gr8 lol oops
"doubled the parm" good memoir title
Yum! I’m a big fan of artichokes and recently discovered baby artichokes. Any favorite ways to make them?
I’m also living in button downs these days for the ease of breastfeeding. How have you been passing time while feeding little Charlie?
they are such a pain. cute, but a pain! the outer leaves aren't very edible, so they require "turning," to expose the tender inner leaves/hearts no matter the preparation. From there, they're nice to poach (water, white wine, onion, bay leaf), then maybe simmer in a garlicky olive oil, squeezed with lemon. I've also had them raw in a salad, shaved very thin with some hard, salty cheese and anchovy.
Re: feeding Charlie, he's doing a lot of bottles these days, which occupies both hands, so I listen to NPR haha.
Oooo Charlie’s gonna be a smarty!
Possible to use sausage instead of pancetta/ bacon? I’m mortified I don’t have any on hand (pre kids used to be that person who kept a package of pancetta in the freezer)
Any special way to use spring onions? They're just about to be available here in VT, and they feel too precious to treat like an ordinary onion.
waiting for chicken recipe! 🐥😎
Did I miss the chicken recipe ? I am a subscriber and can’t wait!
So add pea shoots and green garlic to the list of produce I can't find here in beautiful zone 10a. I got some garlic Chives at farmers market. Otherwise will just be peas and arugula for this pasta dish.
This was incredible. So delicious. Will go into the regular rotation as so many Alison Roman dishes do.
Made this bad boy with mezzi rigatoni, bacon, frozen peas, local arugula, and 3 “garleeks » that had been in my fridge for a week so I had to peel off the slimy parts. The lemon is key. I did not garnish with any more parm. Didn’t need it. Initially I thought the fat from the bacon and the butter would be too much, but then I saw the volume of frozen peas. Reminded me a bit of James Beard’s Pleasant Pasta. Might work some dill or tarragon in next time too.