I realize it has been Spring in for a couple of weeks now, but I just finished moving (completely done, boxes unpacked, pictures on walls, etc.) a couple of states south so for me the farmers’ market was a revelation of brightly colored Spring items this week.
Balsamic strawberries (marianate strawberries in a little sugar & a bit of balsamic for 2 hours or so) & chevre on flaxseed toast. [A++! so tasty that I might just eat it everyday until the strawberries go out of season]
Baked chicken thighs with thyme & parsley
Asparagus, shittake mushrooms & asparagus pasta
For the pasta:
5 shittake mushrooms
1 bunch of asparagus
1 bunch of breakfast radishes
3 cloves of garlic
about a half stick of butter (you can use less or something if a half stick of butter for a dish that serves 6 appalls you)
juice of 3 lemons
1 box bowtie pasta
1 cup or so of parmesan grated
Mince garlic and brown in pan with a pat or so of butter, add more butter and chopped mushrooms to pan. Start pasta. When mushrooms are mostly cooked add asparagus to pan with a little salt, more butter and a half cup or so of pasta water. As the mushrooms and asparagus continue to cook, continue to add pasta water & butter in small amounts until veggies are cooked and you have a decent sauce. Add some lemon zest (about 1 lemon’s worth to veggies). Drain pasta. Toss asparagus & mushrooms with pasta, a little more butter and the juice of 3 lemons. Just before serving toss with radishes (cut thin) and parmesan. Add a little more parmesan to the dish after serving (to taste).