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.
So have you guys been getting some incredible corn this year? I have been so blessed to be able to participate in some of our local Food Fairs and last week there was a lot of corn! So expect more corn recipes coming up. In the meantime, yanno it’s so hot and I’ve been grilling a lot so it was inevitable, amirite? I had to post my Best Grilled Sweet Corn.
I gotta tell you guys sumpin. See, I live in Minnesota but grew up in Iowa. So I know corn! But what are you gonna do when you *need* corn and you can’t wait for those magical days in late summer to get your fix? Maybe you want corn and you can’t get that perfect ins season corn? Maybe the corn you have isn’t quite at its peak or you left it to sit just a bit too long? Or the packages of corn you bought didn’t quite live up to expectations? That’s when a recipe like this Sweet Corn in Milk & Butter is going to shine!
No longer are tiny potatoes something you might have to search out, buy at a special store, or luck out to find. These days the diminutive baby or new potatoes seem to be everywhere! There’s still special, though, so it’s a great idea to give them a little respect and cook them to bring all their delicate flavor forward. I love to make these Oven Roasted Tiny Potatoes.
I always wanted to make a whole roasted cauliflower (talk about drama!) and remember when I was younger looking at recipes in cookbooks (and probably stuffy old cookbooks at that!) The cauliflower took fuh-evah to cook! Like hours forever. And for some reason, I thought they were reserved for “Dinner Party” status. If you’ve never been tempted to make one before because you thought they were too fancy, too difficult, or took too much time, take a look at this beauty: Quicker Whole Roasted Cauliflower.