It’s officially getting hot where I live. The wild asparagus is just to the point of being ready here, and the domestic asparagus is in full swing in the markets. We’re probably going to be seeing it for a couple of weeks more while it’s still officially “in season”, and then it will be gone for another year. That’s the thing about seasonal eating: you miss it like crazy while it’s not in season (or pay dearly for it), and then after it’s been in season for a few weeks you’re ready to move on. By the time it’s in season again, you’re hungry for it again.
This week, we’re having a “tortilla” from Spain that is actually the same thing as the frittata from around the corner in Italy. We’ll also be grilling a bit, between the Chipotle Cheeseburgers, Chicken Shish Kabobs, and chicken and steak for a couple of salads. We’ll also use the oven just a bit for some Baked Cod Provençal. Subscribers can skip the restaurant lines on Mother’s Day with Flint Hills Steak Salad from the Detroit-area restaurant’s recipe, with a Crab Louis appetizer that sounds fancy but is simple. We’ll round out the week with some Italian-style grilled pork chops; a variety of side salads and this week’s bonus: Chocolate Cupcakes with Orange-Coconut Frosting! Subscribers who are new and didn’t get the recipes for the mayonnaise and ketchup (sugar-free, gluten-free and no artificial sweeteners) please contact me and I’ll send them to you.
