I cooked a lot more than this during the week, but it always seemed to be while rushing to do other things. So it ended up being really simple, quick food that I didn't have time to take pictures of. As you can see from the first picture, it's finally getting warm enough to eat dinner outside on our balcony some times. So that's inspiring, and would be more so if it could stay consistently warm and sunny.
Question for the peeps: I've been seeing some recipes for shaved asparagus salad, which requires the asparagus to be raw. Have you had this? Is it too bitter?
Asparagus, chives and tomatoes over pasta, blackberry shortcake
The cherry tomatoes were on sale at the grocery story, and the chives and asparagus were at the farmer’s market. It was a Saturday, so I just cooked the asparagus and chives in a skillet for a bit with salt and pepper, added white wine, added some dill and parsley from the garden, and then at the last second, cherry tomatoes. Herbs were chosen by the “what do I have lots of on the balcony” method. Poured in over fresh pasta.
I also got some blackberries, which I sprinkled with sugar, nuked for 45 seconds, and served over some leftover buttermilk biscuits that I warmed up in the toaster. With whipped cream, which I lazily bought and didn’t make.
Kidney beans in red wine, wasabi asparagus, and cornbread muffins
I’ve been on a beans-and-muffins kick. I made cornbread muffins to go with this kidney beans recipe. It’s basically 3 cups cooked beans, a green onion, garlic, carrots, a bay leaf, balsamic vinegar and red wine. I added in sage, thyme, rosemary, and parsley from the balcony garden. Simmered it while adding water for about half an hour, and then for the last ten minutes, put in the wine.
The asparagus was roasted after being doused in a sauce that’s just wasabi and soy sauce mixed. I’ve been doing a lot of asparagus, because duh! They’re in season and this is really when they’re good. The season is short so I’m pigging out while I can.