It’s almost Spring. Yay!!! We’re on the cusp of it, which means, at least for me, a blissful sort of anticipation and yet an utter confusion about what to cook. It’s still technically winter but I’m sick to death of root vegetables. Still, it seems like artichokes and asparagus might be jumping the gun a little, at least where I live. So, we’re mixing and matching this month, as I patch together a seasonal meal from what the blogs have been serving up: a little winter, a little spring, but lots of flavor.
We’re coming in like a lion with Veggie Belly’s hearty and flavorful roasted parsnip soup with herb and caper chimichurri:
Next, we’re going right out like a lamb, literally, with braised lamb shanks from Eating From the Ground Up. Roast some potatoes while the lamb is braising and stuff some artichokes with garlic, bread crumbs, and Parmesan cheese, the ultimate peasant food.
Don’t be scared of artichokes. They’re fun to eat. You pull off the leaves one by one and scrape the stuffing and any residual artichoke meat off with your teeth, piling the discarded leaves on your plate. When you get down to the small, soft inner leaves, remove them and scrape off the fuzzy fibers (the choke) with a spoon. Eat the perforated heart beneath.
And, finally, for dessert: Kentucky butter cake from Ezra Pound Cake, because there isn’t any fruit around here:
Maybe you could even sub in some maple syrup in the glaze to make it more of a New England butter and syrup cake. But let’s not quibble. One civil war is enough.
Here’s looking forward to next month, which might treat us to asparagus and morels, not to mention bringing us even closer to the summer and its promised bounty.
Tammy Donroe can also be found documenting the messy collision between food and life on her blog, Food on the Food.
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