Dinner Inspiration: Spring!
While it still doesn’t exactly feel like spring in Seattle, the sun does come out every so often now and many flowers are in bloom. And most importantly…spring produce is starting to appear! Here are a few fun things I’ve made to highlight spring foods.
Spring Salad with New Potatoes: This salad is awesome. It takes a standard potato salad and elevates it into a full, healthy and fun super salad with asparagus, snow peas and mustard vinaigrette. Plus, you make pickled onions which finish it off with the best, fresh zing. I served it with a simple roast chicken, and it was definitely the star of dinner.
Roasted Shoulder of Lamb with Smashed Veg and Greens: This was my first time cooking lamb shoulder which is a cheaper cut of lamb, but delicious when slow roasted. It was especially great paired with the smashed veg, which I left a little chunky. I will definitely be adding carrots to my mashed potatoes more often. They added a nice texture, flavor, and a little color. Also, if you’re in the market for a great seasonal cookbook, I’ve loved every recipe that I’ve cooked from Jamie at Home (which this recipe is from).
Rustic Rhubarb Tarts: Rhubarb is making its way to the farmer’s market, but strawberries still have a little ways to go. These little rhubarb tarts were very easy, which I can say with authority because it was my first time cooking with rhubarb. Also, having rustic in the title is a cooking euphemism for “these will probably turn out ugly, but will be delicious.” And that they were, as the rhubarb retained just a little of is tartness and the crispy little shells were the perfect vehicle.