This week, I thought I’d share some recipes that have been hanging around my (browser) tabs recently. They tend towards the green and light, just right for the season.
Beet Salad with Broiled Feta and Sesame Sunflower Seeds – you could save this recipe for later in the season when local beets are back, or you could grab some golden beets at Green Top, and some of the new local goat milk feta (from a farm in Arthur) that make this worth trying now!
Chilaquiles Brunch Casserole – thanks to Smitten Kitchen (from which I never met a bad recipe), featuring eggs and tortillas and lots of options for add-ins.
Savory Green Curry French Toast – Ok, bear with me here. Let’s not call it french toast, maybe? Let’s call it Thai-spiced fried bread. Or something. Read the author’s recollection of her childhood savory-spicy breakfasts, and if you’re on the fence, I think it might help push you over the edge.
Potlikker Papperdelle – Southern (U.S.) and Southern (Italy), already close and made closer. Bacon, garlic and shallot, vinegar, collards and a simple, flat pasta. One-pot, one-dish.
Rhubarb Galette – from Ottolenghi, in case you need a new/easier application for your rhubarb (mine is going gangbusters already!)
Farfalle Pasta with Arugula Gremolata – from Mollie Katzen, delicious hot or cold, and best with fresh, delicate spring arugula.
Simple Green Salad with Dill Vinaigrette – the first of many salad dressing recipes we’re hoping to post this summer!
This time last year: Market Menu, week 2