You know what the great thing is about making a pesto out of pistachios instead of pine nuts? It takes much longer for it to get all brown and gnarly looking because the vibrant green of the pistachios hides the quick oxidation of the basil. So it can keep for two weeks or longer in the fridge before it starts looking unappetizing. That's on top of the fact that it just tastes better...but I might be a little biased since pistachios are my favorite nut, followed closely by cashews, then walnuts.
Vegetable Paella
I generally dislike one-use kitchen products. I think it stems from never having had the luxury of a spacious kitchen, but also my neurotic need to have things absolutely, 100% clutter free. My belief is that unless I can't make a recipe without it, or it's usefulness far outweighs the burden it puts on my precious kitchen space, it's trash. Some examples: Apple corer? Trash. Avocado slicer? Trash. Ice cream maker? Can't do without it.
Stinging Nettle Gnocchi
One of the best things about the coming of spring is all the fresh vegetables. One of my favorite things to do on the weekend is go to the farmers market without a grocery list and buy anything that looks interesting. Then when I get home, I plan my meals around all the new produce I've just bought. Sometimes I stumble onto some pretty interesting things.
Spring Pea & Asparagus Salad with Crisped Ramps
There are ramps at the Grand Army Plaza farmers market! You know what that means: spring is finally here. After the worst winter this homegrown Texan here has ever had the displeasure of enduring (case and point: the day we left Chicago for good, April 14th, it was snowing...snowing!!!) I am lapping up this warm weather and sunshine like there is no tomorrow.