April 30, 2018

Spring Eats

I might be jinxing it when I say, I think warm(er) weather is here to stay and goodbye cold and snow! And to embrace my favorite season, I have been cooking with some lovely spring produce: asparagus, fresh peas, radishes and leeks. I wish I could report that I visited the local farmers markets in KC but I just picked up the goodies at the grocery store. But it's definitely on my to-do list next weekend when hopefully I won't be nursing a hangover like I was this past Saturday.

Crispy Chicken Thighs with Spring Vegetables:
This recipe calls for roasting radishes, which taste pretty different from their raw form--they're much milder and almost sweet.

One-Skillet Steak with Spring Vegetables:
Asparagus and peas cooked in the juices of steak is super tasty.

Spring Vegetable Potstickers:
I've never experimented with different fillings in my dumplings but I was very pleasantly surprised by how delicious these veggie dumplings turned out. AND I made my own potsticker dough while waiting for my gyoza wrappers to defrost and they are so much more delicious than store-bought gyoza wrappers. I may never be able to use store-bought ones again. (I used this recipe for the potsticker dough).

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