Last week, I posted a recipe for Bratwurst Bangers with Onion Gravy (Bangers & Mash), and with it, I served this Spring Pea Puree. The puree was so delish, that I thought they would make a wonderful side for a number of things, and they’d be a fabulous side for a Spring or Easter dinner.
I gotta say, and if you follow me, you already know that I love love love my Instant Pot. It takes a meal like this Instant Pot Scratch Beef Noodle Soup with its rich luscious broth, tender flavorful beef and noodles (your choice, homemade or not) from an all-afternoon project to absolutely do-able! And it’s so easy, anyone can do it. Even if you’ve never thought about making a soup from scratch, bones and all before, I’ll talk ya through it.
When I was looking for a recipe for the simple stew I grew up with, a friend came through for me, the same friend who passed on what has become our family’s favorite Thanksgiving stuffing. Here’s the recipe for the easiest stew, ever, Old Fashioned Beef Stew. You might see this same stew sometimes called Five Hour Stew and you’ll see why soon enough!
Spring has finally started to spring here! I have a shoot from a daylily coming up. And of course, raking and clean up (with some snow still in the yard) is happening, thanks to my son. We’re hoping to get some of the leaves up before the spring rains hit – a horrible job since I couldn’t rake last fall. But with spring comes renewed life & renewed hope – and this Fresh Pea Pesto.
When I was a kid, either creamed peas or creamed pearl onions or a combination of both were on the menu now and then, especially at Grandma’s house. Honestly, I wonder if they were the ones that used to come in the box, frozen. They were often served with Salmon Loaf, so when I reworked Grandma’s Salmon Loaf recipe into Not Grandma’s Salmon Loaf, I thought I’d better address the Creamed Peas & Pearl Onions, too. They really do go so well together and the cream sauce serves as a sauce for the Salmon Loaf, too.