Welcome spring produce with a batch of these Roasted Potatoes with Arugula Pistachio Pesto!
The cruelty of April weather is always one step forward and two steps back. We’re having one of those “two steps back” weeks right now. I received a bunch of gardening catalogs in the mail the other day, and I was so envious of all the people out there who are digging in the dirt and planting their summer gardens. I can’t wait to have fresh herbs right outside my patio door once again! But since that is still a ways off for us here in Minnesota, I’m resigned to enjoying the produce I do have access to and making the most of it. Spring greens will soon flood the markets, and these Roasted Potatoes with Arugula Pistachio Pesto are a perfect way to kick off pesto season everywhere.
This Lemon Cream with Gingersnaps is a simple, refreshing way to welcome spring.
I love spring. I think it’s my favorite season. There’s nothing better than opening your windows for the first time after a loooooooooong winter and having crisp spring breezes chase away the staleness in the house. I don’t do a ton of specific spring cleaning (probably should change that), but I have been on a major decluttering kick lately. Craigslist is my new best friend. If it’s not nailed down, it’s for sale. Well, not exactly, but pretty close. Out with the old and in with the new. It’s my way of rejuvenating our space for the new season.
My motto of simplifying and refreshing extends to the kitchen, too. Remember that Homemade Lemon Curd we shared yesterday? I hope it is chilling in your fridge right now because you’ll need it to make this Lemon Cream with Gingersnaps, an uber simple, perfectly springy dessert.
This Homemade Lemon Curd is the perfect balance of sweet and tart and comes together in record time. No need to buy it anymore!
My kids wandered into the kitchen the other day and wanted to know what smelled good. When I replied that I was making Homemade Lemon Curd, they looked at me like I had horns growing out of my head. After Grady stopped his fake gagging (gotta love the encouragement!), I figured out that their only real association with “curd” is what you find in a cottage cheese container. So they were thinking I was making some bizarre concoction like lemon cheese curds. OK. They’re right; that does sound kinda weird. But there’s nothing strange about real Homemade Lemon Curd. This stuff is positively addicting.
Brunch doesn’t get much tastier than these baked Egg Boats with Gruyere & Pancetta. Plus you can easily prep most everything ahead of time!
What’s not to love about weekend brunch? You get to snooze a little extra but still enjoy the best part of the day (says me, the morning bird), catch up with friends and family, eat to your heart’s content and then crash into bed for a mid-afternoon nap to let your belly settle from the gorge fest. How can you argue with that? Brunch.Is.The.Best.
We’re hosting a couple brunches in the next month or so, and I’m excited to share one of our tried and true menu items with you. I’ve been making these Egg Boats with Gruyere and Pancetta ever since I first saw them on the always drool-worthy Spoon Fork Bacon’s blog a few years ago. They are a fantastic, prep-ahead brunch option that needs little babysitting when you’re entertaining, and you can customize the filling to accommodate vegetarians and carnivores alike. Genius!
Roasted asparagus is topped with a balsamic brown butter sauce for a delicious taste of spring.
Mother Nature is one sly fox. Last weekend we Minnesotans luxuriated in 60 degree weather. We slowly cracked our front doors and were dumbfounded to find we could go outside without Gore-Tex and down-filled jackets. We reintroduced ourselves to our neighbors. We walked around all day with stupid, smirky smiles on our faces and felt invincible. But tomorrow? We’re going to be hit with another winter storm and 6 inches of snow.
I’m SO over winter, but until Mother Nature agrees to release her grip, I can only dream of the spoils of spring. Fortunately the weather is more springlike in other parts of the country, and and they generously fill my grocery store with little hints of what’s to come, like freshly picked asparagus.