On a trip to the store, my mom bought me the latest issue of Bon Appétit magazine, so I thought it only fitting that I make one of the recipes for us to try.
And with a cover photo as enticing as that, I decided to try the cover recipe. No substitutions except light cream instead of heavy cream. My dad thought it could have been creamier, so maybe the switch wasn't a good idea. Or perhaps I just should have added more cream. Either way, it was an excellent way to use the early spring vegetables that are just starting to show up at the market. Other recipes that I've had luck with lately are this, and this one, too. Do you see a pattern? Creamy goodness... tasty peas and asparagus... Italian meats.
I am filled with excitement, knowing that the growing season is finally beginning. Although we have a shorter growing season in Western New York, it is always bountiful, and fresh, and delicious. My kitchen is going to be a busy place, so keep those recipes coming.
we must be on the same page! every spring i find myself cooking recipes with peas! i toss them into my pastas, risotto, etc and just love it! i find that pancetta goes so well with peas too! and asparagus is so springy too! makes me excited for summer...pestos, fresh light pastas, grilling...yum!
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