Oh I love a made-up word. If it gains enough momentum it can become a real word, like bootylicious. well, one can hope.
Springspiration is an obvious portmanteau of spring and inspiration and I have a dual purpose with this post: to get you to gut your pantry of various grains, pastas and legumes and have you use inexpensive amounts of spring produce (we will ditch the meat this first week of May). This will lighten your pantry load and remind you to play with the best of the growing season.
The menu I have created is for five weeknights but can be stretched to seven based on the amount of leftovers you have to work with. Combining spring cleaning and spring produce…who doesn’t want that?
Ingredients to buy:
Peas
Asparagus
Radishes
Beets
Fava Beans
Garlic
Mint
Pantry/Larder:
EVOO
Butter
Salt
Pistachios or some nuts
Shallot
Pasta
Polenta
Flour
Yeast
Lemons
Red onion
White wine
Labne
Monday:
Peas with strozapretti and lemon beurre blanc
Tuesday:
Radishes with fresh butter and za’atar flatbread
Wednesday:
Beet Carpaccio with labne, and garlic chips
Thursday:
Smashed Fava beans with soft polenta and pistachio pistou
Friday:
Marinated asparagus, chickpea and couscous salad w/ red onion and torn mint
All of these recipes are simple, self-explanatory and geared for the home cook. Feel free to Google anything that looks unfamiliar for the cooking method.
What I’ve been Up To:
Eating: Check my food buttons!!!
Drinking: Rowdy Mermaid Kombucha and Low dosage champagne
Watching: Modern Family and Baby Reindeer
Reading: This American Ex Wife; Molly; The Free Press
Listening: Imperfect Leaders; Spring Classical