I hope you enjoyed our April recipes - as Zosia so aptly pointed out this was a "transitional month" - spring but not quite spring yet. Now that we are at the beginning of May and therefore into our thirteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg” we will be preparing recipes with some fresh spring produce.
PLEASE feel feel to substitute or add fresh, local spring vegetables to the recipes - for example the Spinach spoufflé (don´t you just love that name) can also be prepared with other spring greens. The Garlicky, minty mushy peas can be prepared with either fresh or frozen peas. Or add baby spinach or even rocket (arugula) to the Pearl barley broth. Just a few ideas as I would love for you to get a bit creative this month.
Now onto the ten recipes for this month, our motto being "BE INSPIRED". Let´s see those colorful spring dishes for the month of May:
1. From the chapter "Comfort Food & Feast":
Spinach, penne and cheese spoufflé (page 43)
2. From the chapter "Hearty Salads":
Herby, peanutty, noodly salad (page 71)
3. From the chapter "Raw Assemblies":
Kohlrabi carpaccio (page 116)
4. From the chapter "Hefty Soups":
Pearl barley broth (page 160)
5. From the chapter "Bready Things":
Courgette (zucchini) bruschetta (page 200)
6. From the chapter "Store-Cupboard Suppers":
Spicy merguez oven chips with yoghurt dip (page 225)
7. From the chapter "Pasta & Rice":
Pasta with Broccoli (page 261)
8. From the chapter "Mezze & Tapas":
Cambodian wedding day dip (page 299)
9. From the chapter "Roast, Grill & Barbecue":
Griddled asparagus spears with lemon dressing (page 339)
10. From the chapter "Side Dishes":
Garlicky, minty mushy peas (page 387)
Please remember to leave a comment with your personal choice(s) by May 7th at the end of this post.
Please remember to leave a comment with the link to your blog post on the LYL post by May 28th.
BE INSPIRED! - SOYEZ INSPIRÉS! - LASST EUCH INSPIRIEREN!