The early spring foraging in our area is starting to round down now. The morels were overheated by the ridiculous heat wave last week, the fiddleheads have long passed and the leeks, while still around aren’t as good now. And these are just a few of my favorite things. While I’m sad to see it go, I’m also excited for all the wonderful veggies about to be available in the garden.
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Dal is a traditionally Indian dish that has a tendency to look a little different depending on whose home you’re in. It’s kind of like tomato sauce in Italy. Every family has “their” recipe and it’s the best one you’ll ever have, according to them, anyway.
These are the kinds of recipes that I love. They are rustic and homey and so, so comforting. I may not have any Mideast or Asian genes in me (but really who knows these things?), but I can still appreciate all the feels that this dish brings. It was a welcome comfort after the wild weekend and stressful week that happened last week….
I love a good piccata in the early spring. The light and bright flavor just sings spring to me, and since lemons are just ebbing out of season it’s a great time to take advantage of that.
For this recipe, I used Pike a white fish that can be found in our fresh waters and also in the ocean (Ocean Pike). I have, however, made this recipe with a few other fish, such as tilapia, bass, or trout, so that’s why that title up there is for white fish. It’s transferable this way….
This weekend it was all about tile. Chuck spent the whole time in a half crunched position laying the tile backsplash between the cabinets and the counter tops. Needless to say, his back was not a fan come Sunday night, but man is the kitchen looking good.
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Bolognese sauce is one of my absolute favorite dishes. When made the authentic Italian way it involves a slow simmering pot on the stove all afternoon, filling the house with its glorious smells of tomatoes, herbs and spices. I like to serve it over pasta with fresh made bread (because who doesn’t love fresh bread to sop up that sauce with?) and a salad. However, like most working ladies, I don’t always have time to have a pot of something simmering on the stove all afternoon, so to the chagrin of many an Italian grandmother I made up this weeknight version.
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