Want to bring a little bit o’ luck to your table? This time of year, green is literally popping up in the garden in the form of tender lettuces, sweet peas and the soldier-like asparagus standing tall.
Green foods are just what we need after a long, cold winter. Its freshness livens and invigorates the table. And who can resist the simple perfection of a pea?
Add some green to your meals with these emerald-hued recipes.
Growing up in Wisconsin, fish Fridays were a big deal. The fish was almost always beer-battered lake perch, which no one seemed to mind, especially if it came with French fries and slaw!
These days, I look to fish Fridays as a way to stretch my cooking fins and try different preparations and varieties of fish, as well as make dinner a bit healthier than those fried meals of the past. Baked, broiled and even grilled fish all have special flavors that should be celebrated.
Winter is finally shaking itself off, and in its place are the beautiful spring vegetables that we’ve been looking forward to. Tender, sweet and practically perfect all on their own, spring vegetables shine with only a little preparation. Of course, that doesn’t mean we can resist dressing them up a little every now and then!
Try our five favorite spring veggies in their best preparations, from raw to roasted.
Sherry, meanwhile, is a gentler vinegar, and a little more sophisticated and nuanced in its flavor profile. Because it’s so well rounded, I find it to be very versatile and compatible with many types of dishes and cuisines.