Even though I’m not in school anymore (teaching or studying), May holds a special place in my heart. In school, May is the month that brought with it the arrival of summer which meant reading, adventures, and general life catch up. The past two summers, I’ve been writing cookbooks (which I learned does not make a good, low-stress summer). This summer, I’ll be slowing down greatly but hopefully enjoying time with my new little babe. Even though I work for myself, I’ve managed to build in maternity leave (and no worries- I have content stocked on this site through June, so there should be no lull in delicious inspiration!)
As far as produce is concerned, it’s still a bit of a mash-up. We haven’t reached the exciting produce of summer but we’re still basking in the glow of spring greens. This is the time I rely heavily on cauliflower, broccoli, strawberries, and spinach to get me through but the addition of fennel and peas brings some spring freshness to the table (for example, this Spring Panzanella Salad from the book that my friend Kathryne shared).
The produce: Peas, Spinach, Strawberries, Fennel, Beets, Cauliflower
The Pantry items: Kamut Flakes, Soba Noodles, Lentils, Chickpeas, and Brown Rice
The star of the week: The Easy Vegetarian Cookbook!
I know saying the cookbook is the star is kind of silly but truth be told, two of the recipes for this week are straight from the book (the granola and mac/cheese) while at least three others were recipes that inspired the created of the book (and made it onto the pages in one form or another.) All are recipes I use on a weekly basis (and I feel like this is a bit of proof!)
L (leftovers): Gouda and Spinach Shells and Cheese
L (leftovers): Red Lentils and Spinach in Masala Sauce
L (leftovers- make a double batch on Sat): Soy Glazed Roasted Carrot Spring Rolls