Sometimes, it’s a lot of fun when worlds collide.
Sometimes, it’s a lot of fun when worlds collide.
One of the greatest things I’ve learned along my food blogging journey is that there are some spectacular cooks floating out there on the interwebs. I’m thankful that my platform here has connected me with many of these talented folks, and in turn, they inspire me to bring some of their amazing creations into my own kitchen.
My friend, Peter, posted this salmon recipe on his beautiful blog, Feed Your Soul Too, and as soon as I saw it, I knew I needed to try it out. (Thanks, Peter!!) Over the past couple of years, I have easily fallen in love with Za’atar. Za’atar is a flavorful, Middle Eastern spice blend. It lends so much vibrant flavor to everything I’ve managed to sprinkle it on. Everything from simple hummus to this tasty salmon.
This meal is, simply, summer in a bowl.
It’s light, and fresh, and so easy to throw together…because who wants to think when the weather is beautiful and you’d rather be hanging out by the pool? This amazing summer meal can be put together in the time it takes for the kids to take showers after swimming so their hair doesn’t turn green.
I put a pot of water on the stove, and started heating it up to a boil. As it was heating, I was busy prepping my fresh asparagus, slicing a red onion, and whisking together a quick, but super tasty, dressing of lemon juice, fresh dill, olive oil, salt, pepper, and a hefty dose of feta cheese.
There are certain flavors that pair well with certain seasons. When I think Spring, I think fresh flavors like lemon and dill. This dinner is the perfect meal to kick off the Springiest month with. It’s easy to put together, and both the chicken dish and the pilaf call for a few of the same ingredients, so as you prep, make sure you prep enough for both…which will save you time in the long run.
First, I prepped everything. I had every lemon zested, every asparagus stalk cut into pieces, my dill minced, my garlic sliced, my green onions chopped, my chicken breasts pounded.
Spring is coming. I can feel it. It’s a balmy 49* here today, and next week it may creep up into the 60’s. Eeeek! It’s coming!
One of my favorite Spring veggies is asparagus, so I try to work it into our menu as often as possible when its peak asparagus season. I came across this chowder recipe recently, and I thought it might be a great way to ring in the Spring…when it’s still kind of chilly out.
Simplicity is bliss, when it comes to weeknight cooking. So is ignorance.
My girls never would have eaten this pasta if I’d told them it was a red pepper sauce. Thankfully, they were out of the kitchen as I was putting the simple sauce together, so they just assumed it was tomato based and they gobbled it up! HA! Take that, picky eaters!
This pasta was so nice and fresh, and perfectly simple to put together. We are a meat-eating family, but I like to try to throw some satisfying, meatless entrees our way at least once a week. This one’s a keeper. If you must have some meat, grilled chicken or steak would work alongside this nicely.
My girls are fairly decent vegetable eaters. Emily will try more than Avery, but that’s the case with every food, not just veggies. Asparagus, though, is one vegetable that they consistently turn their noses up at. Since I’m a big ol’ meanie, I make different asparagus dishes every year, knowing that at some point, they’ll come to the dark (green) side.
This pasta dish helped…a bit. The smoky, melty cheese and salty prosciutto added so much flavor to the dish, that they didn’t seem bothered by the asparagus. In fact, Emily even ate some of it! (One out of two ain’t bad, right?)
It’s hard for me to believe, but I’ve been at this food blogging thing for almost nine months now. It’s been such a whirlwind, and has become such a regular part of my life, that it’s hard for me to remember a time when I wasn’t writing about food a few times a week. As the blog has grown in popularity, I’ve had the opportunity to be a part of a few really exciting things…and I am so thankful!
I’m sure you’ve been just dying to know what I used the rest of that gigantic bag of asparagus for ever since I wrote about it last week. No? Well…hmmm. I guess that’s just too bad, because I have a great recipe to share with you today because of that giant bag of asparagus!
You may not have known this, but May is actually National Asparagus Month! There’s no better time to inundate the blog with asparagus filled recipes then, right?
Costco got me again. This time, my waistline is thrilled that it wasn’t a ten pound block of cheese or chocolate. Instead, it was a giant bag of fresh asparagus. (My kids were thrilled, as you can imagine.) Thanks to that fateful shopping trip, I currently have a lot of asparagus on hand, but I’ll use it up. I love finding new ways to cook up one of my favorite veggies. One of my favorite ways to cook up asparagus is by roasting it in the oven. I’ve told you before that I’m game for roasting up most anything, and asparagus is no exception. Roasting it in the oven is quick and easy and brings out a nutty, buttery flavor you just don’t get from steaming it.