I love spring for its abundance of rhubarb. I’ve been making all sorts of rhubarb jam combinations. I had a few stalks leftover and decided to try it out in scones. The outcome was full on delicious.
Cinnamon and clove scented peaches serve as a cooling counterpoint to nearly any dish. Perfect for grilling.
If you can find only large leeks then just use four. They’ll take a bit longer to cook, but cook them until they’re tender.
Spring is finally here and the season’s first strawberries are showing up in the markets. Strawberry Cake With Cream Cheese Frosting is a super easy cake to make that is the perfect snacking cake. Since it’s not too sweet, you can even enjoy it for breakfast.
This soup is so easy to make and comes together in just 20 minutes. Make it in the morning and it will be nicely chilled by dinnertime.
Balsamic vinegar becomes a delicious sticky glaze on tender lamb chops. Make sure to let your roasted lamb rest, lightly covered, for at least 10 minutes before serving. This allows the meat to finish cooking and the juices to be reabsorbed.
Garlicky mayonnaise is one of the best things to dip artichoke leaves into. This spring superstar is actually a variety of thistle. Once steamed the leaves and heart are delicious. To eat an artichoke, dip the fleshy part of the leaf in sauce and pull through your teeth to remove the artichoke flesh and sauce. Throw away the leaf. After you’ve dipped your way through most of the leaves, pull away the center leaves to expose the prickly “choke.” Scoop away the choke and then dig into the tender heart.
After purchasing your delicious asparagus make sure to store upright in water to keep it fresh and firm.
Stalk up on asparagus this spring and give this Asparagus Caesar Salad a try for either lunch or dinner.
Fresh and light lemon says springtime to me. I like making this easy cake for spring holidays and weekends.
