One week later and I’m even more excited about spring! It’s officially here (well, at least according to the calendar, if not the actual weather) and this week’s Good (Food) Reads is going to celebrate that with recipes and articles for the new season. We are forecast for some snow here in the good ole midwest, so I’m going to freshen up my kitchen with salads, bright desserts, and a few Easter goodies. Here. We. Go.
I have a longstanding obsession with Yotam Ottolenghi. His recipes can be a little involved and sometimes call for some less-than-standard pantry ingredients, but they are absolutely worth it. His Turkey Zucchini Burgers with Spring Onion and Cumin are one of my spring and summer staples and a great way to use the garden abundance of zucchini each year. The NY Times is featuring a recipe for Baby Spinach with Dates and Almonds that sounds amazing. It does call for sumac, which can be hard to find, but you can order it at Penzey’s, or I’ve also found some at Cost Plus World Market.
Chickpeas. Such a great little legume. Whether used to make fresh hummus (again, try Ottolenghi’s recipe – it’s amazing) or roasted with salt and a dash of cayenne for a snack, they are inexpensive and loaded with protein. The genius blog Alexandra’s Kitchen has a recipe for Chickpeas with Cilantro-Lime Dressing that I’m going to make for lunch today. YUM.
Because I had chickpeas on the brain yesterday, I went on a search for more ways to use the humble bean. I came across a recipe from Aimee Wimbush-Bourque (of Brown Eggs and Jam Jars fame) for Middle Eastern Taco Salad with Roasted Chickpeas and Tangy Avocado Dressing that I am drooling over. And bonus: while perusing her great blog, Simple Bites, I noticed an older piece on sympathy meals and how to break out of the lasagna rut when making meals to bring to others. Genius!
When I had my son, a dear friend, brought over a big bag of the most thoughtful food (thank you, Laura!) and in it was a giant panini we could simply heat in the oven for hot, fresh sandwiches. We loved it and it fed us for a few meals. I still need to get the recipe from her, but I think these Bacon, Ham, and Swiss Cheese Sliders would be a great substitute. Would be a great way to use up leftover Easter ham, too!
Speaking of Easter, if you need a use for all those hard boiled eggs you’re decorating this week, here is Lane’s recipe for Egg Salad. It’s fantastic and I can’t recommend it enough. I like to add some coarsely chopped pickles to mine to highlight the dill flavor and add a little more crunch! The perfect spring lunch when paired with some fresh bread and radishes.
Well, that’s all for this week’s Good (Food) Reads. I hope each of you has a wonderful Easter weekend filled with good food, family, and a whole lot of fun!