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As salads go, spring versions tend to be lighter, showcasing baby lettuces or the new harvest of the season. This salad does both, but in an amped up way that nods a bit to the winter right behind us. This one was made by my friend Catie, and it may be my favorite yet.
First in are carrots (go for the thinner, new carrots if you can) and asparagus, roasted until golden, but still crisp, followed by pickled pink beets and shaved fennel. Lots of baby spinach and a big handful of dill add body to the mix. It all comes together with a mustard seed vinaigrette (or rather, a mustard-shallot vinaigrette with coarse ground mustard).
Added bonus is with all those vegetables, it doubles as a salad and a side – which hits a nice note in my book.
When we had this at Catie & Jimmy’s, she served it with herb roasted pork and duck-fat potatoes (crazy-good), but I think it would be equally at home with roast chicken or grilled salmon, on a weeknight or for dinner with friends.
But either way, you may need to finish it off with chocolate-chip bread pudding – she did, and plus, we gotta balance those veggies some how!
In truth, I actually made this a few weeks ago, but I didn’t get a post up before the weather turned sunny and warm, when shepherd’s pie was the furthest thing from my mind. But today, the rain is back, so here some perfect comfort food, that is actually a bit lighter than you would think.
My friend Catie first made it and raved, so I figured it was worth a try. Good grass fed beef and thick cut bacon really make it in my mind, as does the cauliflower-for-potato swap. This wasn’t something I grew up with, but will definitely come into my cold-weather rotation. I recommend getting in on the table before the sun is here to stay!
Catie’s Shepherd’s Pie
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As spring has truly sprung, I am really starting to dig this backyard business. It isn’t laid out and “styled” in a way that it gets much use {yet}, but it is fun seeing things come into bloom.
First we had camellias, and now these awesome huge pink clustery-flowers, rhododendrons. A quick google search leads me to believe they are from a Pink Trumpet Tree, but if you know for sure what they are, please let me know.
Regardless of the name, they make me happy … and that’s all that matters, no? Who knows, I may even be inspired to start planting something.
Anything growing in your garden? For beginning gardeners, where is a good place to start?
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Billy and I spend the past weekend down in Palm Desert, celebrating a dear friend’s wedding and soaking up some serious sunshine! I’m talking 104ºF — which is crazy hot, particularly in April!
Although warm, it was such a treat to hang in the pool with friends during the day and then dance our tootsies off at night. And perhaps enjoy a few margs along the way.
It sure makes me excited for summer, and a few other short trips we have planned in the next few months. And considering San Francisco is not known for its summer – these little getaways are so great!
Do you have any trips planned?
Also, how great is this house we drove by … quintessential Palm Springs!
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Well, this isn’t technically juice, although I lovingly refer to it as green juice. It is in fact a smoothie, but green smoothie doesn’t quite have the same ring.
I don’t have a juicer at home, and so many mornings, this is my go-to drink. Plus, it still has all the fiber so it’s a bit more filling. Although, I have never been in the juice or smoothie is a meal camp – I usually have toast with peanut butter or avocado or an egg or in addition.
I have been wanting to share this version for a while – most of my friends now make this combo too – and my dad and grandmother even liked it. It is super simple and it feels great to start the day with a big handful of green goodness. (And in my mind, may balance the wine with dinner. 
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Green “Juice” Smoothie
As much as I love flowers, blooming branches may be my favorite. Extra height and stature makes them err naturally on the side of dramatic, but couldn’t be simpler to keep or “arrange.”
When I spied these spiraea branches at the Farmer’s Market on Saturday, I couldn’t help but snatch up a bundle.
Spring naturally has lots of pretty branches, but these white flowers may win my heart. For now, at least…
And as the blooms fall, they leave the prettiest little confetti – which makes even midweek feel like a party!
What are your favorite spring branches?
I have long held that I have no interest in liquid calories minus alcohol. Only partly kidding, but sodas and juices have never really been my bag.
However, in the past few years, as vegetable juices have turned {more} mainstream, they are the one place I make exception. Green juice in the morning is one of my favorite things!
So when this weekend’s dinner included dear friends Michelle and Bryan, who happen to be the lovely owners of local fave Living Greens, I couldn’t hide my excitement when they brought a few flavors for us. We broke into two to sample as a group after dinner – Mahalopeño {pineapple, kale, cucumber, jalapeño} and C Booster {carrot, apple, lemon, ginger}. Sooo good - even the veg-shy Mr. is a giant fan!
Plus, I think they helped stave off the effects of perhaps too much wine. And the bonus of a Coconut Smoothie {fresh young coconut water blended with coconut meat} in the fridge for morning helped any lingering ailments.
If you are in SF, I highly recommend checking them out! And regardless of where you are, it’s time to add juice to the menu.
This past Saturday, we had a few friends over for an early Easter dinner. After a few busy weekends with work, it was my first foray into the kitchen since spring goodies started to pop up at the markets.
And seeing has how it had been almost a year since we last saw English peas, baby artichokes, and the like, I may have gone a bit overboard. But, truthfully, I hardly need such an excuse!
We started with ...
Fresh Pea & Mint Crostini
I essentially used this version from Jamie Oliver, but without the favas, as the one booth at my Farmer’s Market that had them this early sold out fast. Also, he recommends keeping the peas raw, which I find to be a bit starchy, so I blanch half and keep half raw to keep it super fresh.
and for dinner...
Roasted Leg of Lamb
It was studded with bits of garlic and chopped anchovy — a tip I saw in a cookbook while buying the lamb [alas, I cannot remember the name] and from this Food 52 recipe — and a rosemary, parsley, lemon zest crust. I am not sure if it was the anchovy or just Fatted Calf’s superb meat, but it was some of the best lamb any of us had ever had!!
Fried Baby Artichokes
So good – I rarely fry because it seems super decedent and what to do with all that oil – but wow, these were such a hit! There were six of us and 8 baby artichokes since there was a full menu, but I should’ve done 12 for sure. We could’ve all gone for more. This step-by-step from Food 52 (of course) also makes them super easy.
Roasted Fingerling Potatoes
Made simply with olive oil and flaky salt (I skipped the rosemary, as there was plenty with the lamb), but with a trick I picked up from GOOP – first boil, then drain and shake with the lid on, to fluff up the outsides, which allows for the perfect little crust once you roast.
Asparagus Mimosa
This traditional method keeps asparagus super simple but the additional of grated eggs and capers makes it particularly springy. You could wing it, but I used the recipe from Plenty (a favorite veg-centric cookbook).
Little Gems with Lemon Vinaigrette
This dressing from April Bloomfield is crazy good – and super puckery, which is a great balance to all the richness above.
and for dessert...
lest you think we ended there, in addition to the copious amounts of wine, dessert was a riff on this Strawberry Rhubarb Crumble from 101 cookbooks. I didn’t think we needed a whole baked option, and rhubarb hasn’t shown up quite yet, so I turned it into a sundae of sorts.
Vanilla Ice Cream with Balsamic Strawberries & Black Pepper-Pine Nut Crumble
I baked the crumb topping on its own from the recipe, and used it in place of nuts for the crunch in the sundaes, and the ice cream was my favorite vanilla from David Lebovitz.
Such a feast, combined with good company (and perhaps an impromptu dance party) made for the perfect night!
