These springy glazed carrots are delightfully buttery and light with a vegetable broth-based glaze and are served alongside a bright carrot top chimichurri. I threw in a few baby radishes for color, but they’re totally optional.
Beet-Pickled Eggs
Make a batch of beet-pickled eggs! These eggs aren’t just beautiful, they’re suffused with a delicious sweet and sour brine that pops with every bite. Serve pickled eggs alongside the pickled beets and red onions, and top with a dollop of sour cream-horseradish sauce and fresh garden herbs.
asparagus and caramelized onion mac and cheese
Creamy caramelized onion mac and cheese with Fontina cheese, tender asparagus tips, and tangy fresh marjoram. Jump to recipe. [Read more…]
olive oil carrot quick bread with candied carrots
Olive oil carrot quick bread with a tender crumb and topped with candied carrots. Jump to recipe. [Read more…]
asparagus with meyer lemon aioli + a giveaway
Spring! This weekend the city came alive at last. Pale people emerged from their apartments blinking in the bright sunlight, and I was one of them. I ditched my socks, sat in the grass, and explored the park with my toddler leading the way. While proper leaves have yet to emerge, I spotted teeny green sprouts peeking out of buds all over the neighborhood and a lone forsythia with yellow buds just about to bloom. And you know, this year of all years, I really need the spring. It feels merciful. We’ve worked so hard and the winter’s been so long. I recommend you unscrew some rosé (don’t judge – once you go screw top, you’ll never, or at least rarely, go back), let the sun hit your face, and then have a little asparagus. [Read more…]