a recipe blog focused on seasonal ingredients
this slow roasted cherry tomato sauce is one of our favorite ways to eat pasta for the, oh, 10 months of the year when tomatoes aren’t very good. the magic of this recipe is that it takes the mostly flavorless little red circles in plastic clamshell boxes at the grocery store and transforms them into delicious, flavorful orbs of yum.
…
i wish i could say i had a fun story for this banana cupcakes with mocha frosting recipe. something that started with, “when i was little…” or, perhaps, “when my husband and i were in (::insert faraway location here::)…”. buuut, these cupcakes came from exactly what you would expect: bananas sitting on the kitchen counter for too long and turning black. once they get past a certain point, their fate is determined and it’s just a question of waiting for them to get a little bit darker and sweeter so that they will be “optimized” for banana bread (aka, more rotten).
…
risotto. i think it’s one of those foods that people like to order in restaurants but shy away from making at home because it conjures up images of eeennndddlllleeessssssss stirring. good news: you don’t need to stir nearly as much as most recipes will have you believe (especially if you have a nonstick large saucepan or small soup pot).
…
maybe i’m cheating by calling this a “recipe”, but it’s been one of my favorite things to eat recently, so i wanted to share. remember that simple skillet roasted asparagus we had earlier this week? well, if you’re lucky, you didn’t eat all of it yet and still have a bit leftover. if so, you’re well on your way to simple yet delicious scrambled eggs with roasted asparagus. and if you already ate all of your roasted asparagus, luckily it only takes 10 minutes to make more.
…
happy second day of spring! by which i mean, i hope you’re staying warm and dry during one of the bigger “snow storms” we’ve had this year, albeit *not* technically this winter. regardless of what is going on in new england, somewhere, the weather knows what it’s supposed to be doing and it’s allowing some pretty tasty asparagus to grow.
asparagus is another one of those fruits/veggies that i’m picky about only eating in season because it’s just not any good the rest of the year. luckily for me, the season seems to be starting a bit early somewhere, as i’ve had some good asparagus over the past couple of weeks. (i do always steer clear of the really fat stalks of asparagus, regardless of the season, as i’ve never particularly enjoyed them.)
…