Stuffed Cabbage Rolls are so old-fashioned they’re probably just out fashion, but they make a fantastic, hearty meal on a cold, dreary wet spring day.
I stood in line at the grocer’s today behind a woman and her teenage son, who were just picking up a few things in the fast lane. I gave a little gasp to myself when the total came up! $52.97.
Creamy, delicious and comforting, Risotto is undisputedly one of the classic rice dishes of the world. Recently, out with friends, I spotted a Risotto on the menu: $17.95 for the basic, with prices escalating dependent on the “add ins.” Tempted to try it to see what wonderment would command such a high price, I decided to go with something that’s not so easy to make at home.
It’s above degrees and the grass is green – here in Minnesota! Usually we’re buried under snow, or there is at least a grey, frozen thing going on with melting piles of dirty snow. When it’s this warm, it’s spring, whether it happens in March or May.
Another sign of spring? Asparagus shows up at the grocery store! Artichokes follow. Best of all, they become reasonably priced.
We feel, too, like going outside more. People drive crazy, with loud radio and much singing. Wearing sunglasses.
And most of all, my menus lighten up. Funny thing is, I always wish this time of year I had made more stews and braises over the long winters, but there’s always next year, right?
Always looking for new recipes using Kale, I came across these little Shrimp and Kale bundles. A few simple ingredients in a fancy package, what caught me by surprise was how incredibly, indescribably fantastic these are. This recipe has more than just looks, the bundles seal in and intensify the flavors.
I can hardly wait every year as St. Patrick’s Day approaches. I love my Traditional Corned Beef and Cabbage Recipe, below – and I love the left overs just as much! I hope you’ll love this little series of Corned Beef recipes just as much! Reuben Sandwiches, oh my goodness…Nested Corned Beef Hash Cups? Traditional Corned Beef Hash? Who could turn that down?
Tuna Cakes (crab cake’s lesser cousins) are beautifully browned and crunchy on the outside, soft and creamy inside and bursting with flavor. Even my son, a notoriously picky eater when it comes to fish, eats these little gems with no problem. These are just as good made with Salmon.