We’re a long way from spring and asparagus season; at least it seems like it! With most of Canada and the United States snowed in, it feels like time for some comfort food. But not the comfort food from 1950’s linoleum-and-white enamel kitchens, oh, no no. We’re going to do some Italian and French comfort food, as well as something from the Southwest and something more in honor of New Orleans than anywhere else. Even the meatloaf has a modern twist.
This week, we’re also going to see a new ingredient that adds texture and flavor while remaining natural, gluten-free and low carb: wild rice. We’ll use it in a soup as well as a “rice” dish.
And I’m counting the days to spring, where once again I can get out the grill and play with new vegetables as they come into season!