Round Top Antiques Week!
I need a serious dose of courage for the week ahead. I almost didn’t do a meal plan, because I’ll be away from home a lot this week, but I decided that I love you all too much. Plus, it will help my family and I stay organized if we know what’s coming. Let’s make it fast!
I’m in the mood for a spring ravioli or pasta with leeks, peas and asparagus. I’m planning to sauté chopped leeks, garlic, sliced asparagus and English peas in extra-virgin olive oil. Add some kosher salt, a squeeze of lemon and some red pepper flakes and taste for seasoning. I’ll make sautéd cauliflower gnocchi following this method and then toss it with the spring veggie sauté. You could also toss it with cooked ravioli, tortellini, small pasta shells or angel hair.
I’m cooking for a pop-up dinner in Round Top tonight. I’m excited to welcome Courtney Barton and Loeffler Randall to Kitchenette Farm for a dinner celebrating their Round Top porch pop-up. I’ll be cooking the day away at Kitchenette Farm, and some of the recipes for the dinner include this green goddess (I’m serving it in endive spears topped with shaved breakfast radish and cilantro for an appetizer). I’m also making two-bite lamb lollipops with chermoula for an appetizer. The main dish is a Cajun-crusted wild salmon (I’m using this Cajun spice blend but slow-roasting the salmon) that we’re serving with chopped salad and asparagus. Plus individual berry crisps for dessert. YUM!
I know I’ll be tired out from Wednesday night’s festivities. Shredded salsa verde chicken tacos made in the Instant Pot are an easy crowd pleaser.
I’m headed back to Round Top at the crack of dawn today! I’m teaching an easy brunch class to Marie Flanigan and her team, and then treating them to brunch on the screened-in porch. I’m honored to host their spring corporate retreat at Kitchenette Farm! Dinner will be a wild card, game time decision. Let’s just say there’s a 99% chance we’ll be going out.