I couldn't be happier that my favorite farmers market in KC opened up a few weeks ago so I could cook with all the lovely spring produce, which I'm learning has a lot of my favorites from fall.
Chard, radishes, asparagus, green onion, strawberries, kale...all taste better knowing that I got them locally from hardworking farmers. And I discovered some fun new recipes.
Creamy Asparagus Pasta from NYTimes Cooking was a unique pasta dish that packed umami flavor with dashima (or kombu) and seaweed and accompanied by asparagus. Just be sure to use the salted seaweed (like seaweed snacks you can get at any grocery store) since this wasn't specified in the recipe (but I later learned from the author's instagram stories).
Twice-Cooked Chard from Fuchsia Dunlop was a tasty way to use chard, creating this deliciously spicy and umami-packed dish (great with rice).
Sweet and Sour Radishes from NYTimes Cooking is a great recipe for using both the root and the greens of the radishes. It's a little tangy and sweet and a delicious vegetable side dish to pair with a main Chinese dish or with the twice-cooked chard.
Steak with Charred Scallion Sauce from Bon Appetit used up a beautiful bundle of green onion I got at the farmers market. The sauce is bright yet charred and garlicky in the most wonderful way. I could douse the sauce on all the foods (Molly suggests pairing it also with roast chicken or pork chops).
Post a Comment