Spring, the season of our new beginnings, fresh flowers and sensitive products, when the Earth tends to the sun (in the northern hemisphere anyway), days grow longer, and a warmer warmer warm temperatures than their slumber.
I have noticed myself tending to the sun, like sunflower – I raise my own chin and feel close to the green and growing plants around me. In the aftermath of their progress, the last of the last in the winter and enjoyment of life that suffers from life in spring weather this year, I also feel vibrant, move faster, awake and inspired.
I took advantage of the vibrant bold energy in May, and I am ready to join my colleagues, the wonderful and small creatures that jump, wander, sing, create, night connection, yolling, and l notice in the moon (I am talking about some of that))
I am also a magic of vegetables that are currently emitting their first appearance: tall and giving Asparagus; Bright radish, pepper pepper, sweet beets, many of their precious types PeasBuds, stairs, buds, lettuce, and lush aromatic herbs. The gardens of April and May are the happiest, and their harvesting is completely pleading with what I yearn for completely: the most simple, cooler and more sensitive preparations.
Authorities, lightness, fresh vinegar, citrus fruits, honey – Everything makes me want to fill a picnic.
One of the latest wings that move my taste buds and glorify the best in the Rabia flavors is the decline in peas in the green garden. Made of fresh or frozen peas, a handful of herbs, lemon juice, enthusiasm, and green onions, this multi -use mash, wonderful green, brings life and excitement to everything on the spring spring dish. She holds in cups of lettuce or stacked on slices tomatoes, spread through the violation leaves or French loaf, and topped with salty calama olives and a vortex of acute virgin olive oil, which is no less than cheerful.
The second I cannot get enough is the fast pickled asparagus. Fresh asparagus first gets Blanch, then an iceberg, before soaked comfortably in a kind of pickle of the pickle. Serve with disorganized eggs, or an inclusion with your favorite Charcuterie, or alone as a side dish; Your table, which is tested, gets more than just a group of your fingers.
Before I leave you to rush to what you need to make these two wonderful layers, which I admit that what I imagine every time I share what I am currently doing, I want to say that I hear myself this season, talking about the spring days as it is perfect for the card. I know very well, how the weather in the spring can be unexpected – Volatile – With sudden violent storms and winds that shake the rafters. It is just that the beautiful days are very amazing and I can only share how to carry me to a happy mental state.
I get it despite the beauty that I see and the joyful sounds that I hear outside in my backyard, brutal nature. I understand very well that my “Baladi” birds and all other creatures who call my home – at least part of the time – are constantly moving into danger and trying to, in an attempt to survive, multiply and protect them. I admit that I look away. I am trying not to see many things that are part of the life cycle.
I also don’t forget the dreaded tree pollen. Although it is no longer the thick bile blanket of the sticky goo as it was two weeks ago, it may get you out of your external game completely, and send the hay fever to excessive, making it impossible to enjoy the divorced air. But despite all of this, I find myself back to the role of the fans, and I enthusiastically spoke to the magic of this season.
I say, search for a way to work through any obstacles that offer themselves. Get a box of Kleenex and keep the rain shoes within your reach. Take something, if you have, to stop your rough nose and calm your red and water eyes, or pay attention to the weather forecast, put in your immersion to avoid seeing the most cruel facts there in the natural world, unfortunately, we can only prevent them – But go out there. Take every opportunity.
Erupted every good and beautiful day that you can sun in this most beautiful and abundant spring season.
ingredients
2 cups of fresh or frozen peas
2 green onions, green and white parts
1 1/2 cup (large hand) fresh coriander leaves
Juice from 1 to 2 Lem, in addition to one enthusiasm
2 to 3 tablespoons of olive oil, in addition to more spray before serving
Salt and pepper
Optional
Trends
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If you are using fresh peas, encourage them in boiling salted water and immediately go to an iceberg. Once cooling, drain and set aside.
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In the food processor, put fresh herbs, green onions, citrus juice, and enthusiasm, from 1 to 2 tablespoons of olive oil, salt and pepper. Gently pulse only for the collection. Do not exaggerate the process!
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Add the peas, in addition to another spray of olive oil, if necessary. Pulse to mix, but keep a chunky, some peas may remain complete.
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Relax in a bowl, set salt and pepper and add additional citrus juice if necessary.
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Callama olives are added and a half to the top or around the sides and spray with additional olive oil.
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It is served on French loaf slices, cut tomatoes, radish, radish, celery sticks, and other raw vegetables prepared. Or a spoon on the head of chickpeas, Guacamole and other decreases.
Cook notes
Although the above version is my favorite, try the lemon, mint and feta version by switching coriander, lemon, lemon, fresh mint and feta cheese.
Preparatory time
5 Minutes (in addition to 6 to 8 hours of chilling time)
ingredients
1 fresh handcuffed handle, preferably the thinner stems
1/4 cup sugar
1/2 teaspoon of salt
1/4 teaspoon celery seed
3 to 4 whole lobes
1 cinnamon stick
1/2 cup apple cider vinegar
Trends
- Wash the solid ends of the asparad, then break down in salted water for no more than 3 minutes, until they become very green and a little. Immediately transfer to the ice water bath until it cools.
- Drain and placed in a shallow container, asparagus will carry the spears in a thin layer, mostly covering salt water.
- In a small saucepan, heat 1/4 cup of water with sugar, salt, cloves and celery seeds.
- Bring over low heat and stir until sugar dissolves. Turn off heat and add vinegar.
- Pour salty water to asparagus.
- Covering and cooling overnight.
- For service, drain salt water and arrange a plate or a picnic pack.
Cook notes
There is no law that shows a maximum of hours for which these pickles should remain. If you prefer a stronger flavor, let them stay longer!
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