Happy Spring!
And while we’re officially into a new season on the calendar, it might not feel like it wherever you are. And while I know Spring means beautiful produce starting to pop up at the markets, it doesn’t happen all at once. So today let’s talk about transitioning from Winter cooking to Spring cooking and the ways you can make the best of this ‘shoulder season’. Go have a listen and let me know what you’re cooking right now.
Here’s a few ideas that might inspire you too:
Garlicky Lamb Shanks - add some fresh steamed asparagus and lemony potatoes that I talk about in the episode.
Homemade ricotta - if you’ve never tried this, please do it! Having a jar of this in your fridge is great to dollop on flatbread or toast with fava beans or fresh peas and a squirt of lemon or make a lightened open faced lasagna like this one HERE
Risi e Bisi - risottos laid back cousin, you still get the comfort in a bowl and can mix in those spring goodies like asparagus, fresh peas, spinach or fava beans.
Chicken Milanese - my favourite thing is to top the hot, crispy chicken with fresh greens - there’s something about that mix of textures. Add a squeeze of citrus of course and it’s instantly brightened up. My arugula’s sprouted in the garden so I can’t wait to pick some fresh for this!
Avgolemono - because I still need soup to take the chill off but this light, lemony chicken soup is Spring in a bowl.
Rhubarb Tiramisu - this is one of the first things I make as soon as I see those beautiful stalks at the market.
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Cooking in the 'In Between' Season