When my lovely neighbor brought me back saffron from her recent trip to Spain I decided to make this silky saffron aioli to bring to mah jong night at here place. I blanched some seasonal veggies for dipping, along with some cucumbers, pea shooters, and white-wine poached shrimp. Thanks to Food & Wine for the inspiration and recipe that I adapted.
Super fast, easy, and flavorful tofu snacko.
Another knockout NYT recipe from Melissa Clark. “With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting.”
Even better than a cannoli in my opinion. The lemon shines through in this dip that is less sweet than your average bakery cannoli. The anise flavor in the pizzelle is the perfect complement.
Super simple, super delicious go-to cake from NYT.
Very similar to the lemon rosemary scones I often make
Light and delicious meal or side dish with some of my favorite springtime veggies. Omit the halloumi or sub tofu for a vegan version.
One of my favorite savory pastries to make during the spring ramp season with a pungent local cheddar cheese.
Rich, creamy, simple Italian ricotta cheesecake.
Earthy and tangy mocktail with a hint of beet sweetness and bite of fresh ginger.