Happy Wednesday! Here’s what I’m thinking about this week…
- Risotto. Love it? I’m a fan! When made properly, it’s creamy, dreamy and a wonderful main or side dish. It’s perfect for spring, when you want something hearty, while incorporating alllll the veggies that will be sprouting up soon at the farmers market. This recipe, courtesy of Bon Apetit is the perfect “basic” base. From here, feel free to add in grilled asparagus and mushrooms, sundried tomatoes, spinach, kale or other leafy greens, lemon zest and garlic…whatever you fancy. Yum. This is, in fact, reminding me – it’s time to make risotto.
- #foodchella – Coachella season is upon us. The days for 2019 span April 12-14 & 19-21. Held every April in Southern California’s Coachella Valley, this music festival features amazing musical acts, hot weather (it’s in the desert after all) and awesome food. Most people aren’t going for the food alone, but this run-down of the 2019 food options sounds pretty delicious to me. Take me away!
- April always makes me think of Easter and, of course, Deviled Eggs. This recipe from Gather Magazine, is a classic. Excellent for all those leftover dyed Easter eggs.
- It’s lunch time here, and I’m hungry. This time of year, I’m all about the greens. I love sauteed spinach, and this recipe for Catalan-style Spinach, featuring raisins, pine nuts and garlic appears super easy and delicious. I’m a fan of drizzling cooked spinach or greens (such as kale) with a little balsamic vinegar which I think would work quite well here as well.
Enjoy the rest of your week, it promises to be a beautiful spring day here! Just look at these beautiful blooms.