First, excuse the less than quality iPhone photo above but have ya’ll made Smitten Kitchen’s Sesame Spiced Turkey Meatballs with Smashed Chickpea Salad yet? Do yourself a favor, go here and order her cookbook if you don’t have it already and make this dish immediately. SO. Darn. Good. It’s a staple around here and I’m having a major craving for it right now.
Herbed Avocado Egg Salad Tea Sandwiches from Simple Bites. What a great addition to a ladies lunch or just perfect excuse to add avocado to your egg salad sandwich!
There are so many things I love about spring, but the fresh crop of asapargus is definitely near the top of that list. I love to eat it roasted or grilled with a simple dressing of olive oil, salt and pepper. Here, Half Baked Harvest serves it up in a gorgeous Panzanella Style Caprese Asparagus Salad. Can you say yum?!?!
In another drool worthy entry from Half Baked Harvest, there is Crockpot Mexican Chili Lime Chicken. I think this sounds perfect for a week night dinner. And since tomorrow is Cinco de Mayo, it would be a fabulous festive but easy themed dinner!
DIY Chicken Burrito Bowls a la Chipotle from Ambitious Kitchen. I have a serious Chipotle habit so might have to try these as a home made alternative. Maybe it will keep me from those darn chips!!
Just in time for Cinco de Mayo, these Grapefruit Jalapeno Margaritas. You’re welcome.
Tiramisu Brownies from Broma Bakery. Two of my favorite things in one gorgeous dessert. I’ll definitely be making these this weekend.
Creamy Baked Sausage Risotto. I know risotto seems more of a wintery recipe, but I still occasionally want some comfort food after a long day at work. I love risotto but don’t love all that standing over the stove and stirring. This recipe from The Clever Carrot seems like a great alternative!
Pimento Cheese Chicken Salad on Honey Butter Biscuits. Say what? Yup, a whole bunch of southern yumminess in one adorable little biscuit sandwich. I can’t wait to try these for a fun take on a classic.
Pickled Radishes. I know, I know Radishes are a controversial vegetable. I happen to love them (fresh from the garden, sliced with butter and coarse sea salt) and I think these quick pickled gems would be great on the burrito bowls from Ambitious Kitchen or as a topping for your Cinco de Mayo tacos!
Well, that’s it for this week’s Good (Food) Reads. I’d love to hear what new recipes or foodie articles you’re reading and making right now. Email, tweet, or send us a message on FB or Instagram!