Episode 64: Spring Has Spring
Strawberry Chicken with Avocado, Scrambled Egg and Roasted Asparagus Toasts, and Creamy One Pot Pasta with Peas and Mint
Spring strawberries are one of our favorite things. We loved this strawberry fruit salsa-like topping, with avocados, onions, and plenty of cilantro, as a topping for lime marinated chicken breasts. Hot or cold, we liked having a savory option for one of our favorite parts of Spring.
Grill the chicken the night before to save some time. We thought this worked really well at room temperature.
Serve with crunchy side salad or grill up some bread while you’re cooking the chicken.
The strawberry salsa only holds up for a day in the fridge. We thought it was tastiest with a couple hours to get cold and marinate but didn’t keep for several days.
Grilling for a crowd? Double the chicken marinade and add a few other sauces. Think pico de gallo, chimichurri, or tzatziki sauce with the strawberry topping. Let your guest create their own combos.
Some nights all you want is the comfort of toast and scrambled eggs. We get it. Turns out if you add a little swiss cheese, use a better sourdough, and roast some asparagus, you’re dinner options are exponentially better.
Go ahead and roast the asparagus ahead of time. Warm it up (gently) in the microwave before topping your toast.
Splurge a bit on better bread. You won’t regret it. Or try a multigrain, whole wheat, or rye for a change of pace.
Betsy wisely cut up the asparagus before piling it on the toast. Kate regrets not doing the same. (The aesthetics aren’t worth it, kids.)
Even if they are from the freezer section, peas are such a springtime ingredient. Fresh, bright green and everything winter isn’t. The pasta sauce is simple- mash up peas with some cream, garlic, milk, mint, and parmesan cheese. Toss with pasta and you’re all set.
Make sure to mash your peas up really well. The starch released binds the sauce together and helps it stick to the pasta. You’re looking for only a few peas left whole with the rest roughly mashed.
Not a fan of mint? Basil or even parsley would give the sauce a fresh note.
Shells are nearly perfect for the sauce but orecchiette or spiral pasta would also work. Look for a pasta that will catch the chunky sauce.
From the Smorgasbord:
Kate made her springtime favorite, rhubarb sauce. To make:
Chop a pound and a half (about 8 medium thickness stalks) into roughly one inch pieces. Pile into a medium sized saucepan.
Add a cup of granulated sugar. Cover and cook on medium-low heat until the rhubarb is smooth. Taste. If too tart, add sugar a couple tablespoons at a time.
Serve with vanilla ice cream or whole milk yogurt. Or just straight up with a spoon.
Lila’s Deconstructed Lasagna Recipe: Pasta con la Ricotta (Memoria di Angelina)
Betsy mentioned her favorite Strawberry Cake that she’s planning on making now that strawberries are in season.