A simple side dish of roasted asparagus with buttered almonds, capers, and dill.
It’s 2019 and there’s seriously still no better way to eat asparagus than simply roasted with olive oil, salt, and black pepper.
Especially the really skinny asparagus, which get SO crisp that you could confuse them for french fries.
(At least that’s the argument I continue to try to make to my toddler. She’s not buying it.)
Happy Saturday!
We have a busy weekend filled with a toddler birthday party for one of Remy’s friends from daycare, an Alice in Wonderland dress-up tea party we’re going to tomorrow, hopefully a run in blissfully warm (but not too warm) weather, and lots of GOOD FOOD obviously. I’m suffering from a spring cold, but hopefully that won’t slow us down too much.
What are you all up to???
As usual, today is meal plan day! Here’s what we’ve got:
Happy eating!
A rhubarb and blueberry galette made with a flaky cream cheese crust. The rhubarb and blueberry complement each other perfectly, especially with the additions of orange zest and ground amaretti cookies to add further dimensions of flavor.
Every year I go just a little bit rhubarb crazy and every year my husband pulls the pink stalks out of the fridge in incredulous disbelief yelling, “What are THESE?!?!?!”
This year he even had the audacity to ask if they were chard.
CHARD.
I don’t know what we’ve been talking about all these years, but clearly it hasn’t stuck.
A pinto bean and tortilla soup that is rich with flavor and super fun to eat especially when you top it with all the things, including (but not limited to) sour cream, cheese, avocados, tortilla chips, and hot sauce.
As if what this world needs is another recipe for tortilla soup. I mean, I have two (beloved ones!) on my site already but they’re all really different and unique in their own way and DON’T EVEN ASK ME TO CHOOSE A FAVORITE.
I couldn’t. Really.
It’s spring! Really really really. I think this is finally it. I bought three pounds of asparagus yesterday to celebrate.
Excessive? Maybe.
Necessary? ABSOLUTELY.
What spring things are you doing this weekend????
Here’s what’s on our meal plan!!!
Happy eating!
This lemon and almond streamliner cake combines a dense almond cake with bright and tangy lemon custard – it’s simple but so delicious.
I come from a long lineage of lemon lovers (Remy, me, my mom), but pretty much everyone else in the family (my husband, my in-laws, my brother) act like I’ve committed some sort of heretical injustice when I present them with a lemony dessert.
It makes for a bit of a power struggle at times. My brother will generally not even try whatever I’ve made, but more often than not my husband will eat it and (secretly) like it. At least, that’s the only explanation I have for how this cake disappeared over the course of the week when I only had one slice.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
