OUR FAVORITE SEASONAL RECIPES FOUND ON THE WEB ...
Roasted Asparagus with Bay Leaves and Crispy Capers
VIA LEITE'S CULINARIA
Ingredients
1/4 cup olive oil
2 pounds asparagus, with spears of medium thickness, ends snapped off
6 large fresh bay leaves (look for them in the little plastic containers along with the other packaged fresh herbs)
1/4 cup large capers or caper berries in brine (or, in a pinch, substitute green olives)
IMAGE AND RECIPE VIA HAPPY YOLKS
Celery Root Salad with Apple, Caraway and Horseradish
VIA HAPPY YOLKS
Ingredients
Juice of one lemon
2 Tbsp Dijon mustard
1 Tsp honey
3-4 Tbsp olive oil
4 Tbsp sour cream or Greek yogurt
3 Celery root, peeled
1 Crisp apple
6 scallions, sliced at a bias
1 cup fresh parsley leaves
25 sprigs tarragon leaves
1 tsp caraway seeds
2 heaping teaspoons prepared horseradish
VIA FOOD + WINE
Vinegar-Braised Chicken with Leeks and Peas
VIA FOOD + WINE
Ingredients
8 whole chicken legs
Salt
Freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 large leeks, halved lengthwise and cut into 1-inch pieces
1 cup low-sodium chicken broth
1/4 cup white balsamic vinegar
One 10-ounce package frozen baby peas, thawed
2 tablespoons chopped tarragon
2 tablespoons chopped parsley
1/2 cup crème fraîche
VIA SPOON FORK BACON
Yum Woon Sen with Shrimp {Glass Noodle Salad with Shrimp}
VIA SPOON FORK BACON
Ingredients
2 bundles mung bean noodles (clear vermicelli)
1/2 teaspoon sesame oil
1/4 cup plus 1 tablespoon fish sauce
juice of 4 limes
2 1/2 teaspoons sugar
1 small shallot, thinly sliced
1 serrano pepper, thinly sliced OR 1 1/2 teaspoons crushed red pepper flakes
1/4 cup dry roasted peanuts, toasted
1/2 bunch cilantro
1 green onion, thinly sliced
12 large poached shrimp
optional:
mint leaves
julienne carrots
julienne cucumbers
julienne bell peppers
VIA FOOD52: Scarlett Gaus