Strawberry Bundt Cake with Strawberry Cream Cheese Frosting

This post is a little later than I’d like it to be seeing how strawberry season has come and gone by me. My love of strawberries is no secret. When they’re at their peak, I’ve packed away several pounds (maybe four or five? Seriously. I love strawberries) a week just for snacking (forget the baking). So this is one of those tasty desserts you can go to when you need a break from inhaling strawberries by the pound: a berry scented bundt cake topped with a rich, strawberry cream cheese frosting.

This was delicious and very strawberry-ish. I would be happy just eating the frosting (and shamelessly licked the bowl clean. Very clean). My only disappointment was that the cake was a little denser than I would have liked–I’d consider lessening the amount of strawberry puree (e.g. by half a cup) in the cake so that it might rise more and… click to read more…

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Penne with Seared Chicken Breast and Green Garlic Pesto

I’m a little late on posting this recipe since green garlic season may have already come and gone (some of you might still find it), but that brings us right over into garlic scape season, so its an easy substitution to make! If all of that flew over your head, you’re missing out on something great and need to try it as soon as possible (more on that in a moment). So what did I do with this bit of tasty spring produce? I made a simple green garlic pesto to highlight green garlic as the star of the show in this pasta dish.

If you’ve never heard of green garlic before (or scapes, which are kind of similar but are in fact, different), they’re actually pretty interesting. Unfortunately, you probably won’t find them at your grocery store, but you should have better luck at a farmer’s market. Simply put, green garlic is garlic before it has fully matured… click to read more…

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Asparagus Risotto with Poached Eggs

After the doldrums of winter, each new week of spring is like a food reawakening for me. In the past few weeks, a number of my favorites have started popping up again at the farmer’s market, and as I always do, I tend to overindulge as if these vegetables won’t make a reappearance at the same time again next year. Today’s meal focuses on one such vegetable: asparagus.

Risotto has become something of a go-to meal for me (and if you’re afraid of making it, don’t be–trust me, its easy. Try this. Now). Its fairly easy to make and provides a rich, makes-you-feel-so-good canvas to work with, no matter what the goal. I thought creamy, cheesy goodness was the perfect place to highlight asparagus.

The risotto packs a double punch of asparagus: a lightly boiled asparagus puree is mixed into the rice (also adding a nice… click to read more…

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