Spring means bright, fresh flavors – and that’s what this Lemony Risotto with Peas is bringing!
Lemony Risotto with Peas is also bringing creamy, cheesy comfort-food goodness – which, as I’m writing this during the time of the COVID-19 global pandemic, is something we very much need right now. Lemony Risotto with Peas is a hug in a bowl – and who couldn’t use a hug right now?
Hello, Spring! Hello, Spring Salad with Asparagus, Artichokes, Pancetta, Pecorino, and Meyer Lemon Vinaigrette!
I know the spring season has officially being in swing for over a month now here in the Northern Hemisphere, but where I live, much of spring is what I’ve dubbed Winter Lite. And Winter Lite the last two weeks has meant snow swirling around outside my window every other day.
Blessedly, this snow has not been sticking, but still. It’s almost May – where’s that spring thaw at, Mother Nature???
Finally, warmer temps are on the horizon here in Metro-Detroit (we’re predicted to hit 60 degrees tomorrow!), and it’s time to break out the celebratory foods – foods like this Spring Salad with Asparagus, Artichokes, Pancetta, Pecorino, and Meyer Lemon Vinaigrette!
Hello, all! This is my first post on A Cookable Feast in a year and a half, and writing it admittedly felt daunting at first. But now, as I put the finishing touches on it, I’m feeling very happy to be back.
After blogging pretty consistently on here for almost three years, I hit a wall in early 2018. I posted only twice that year and not at all in 2019 – despite establishing a goal for myself in the beginning of that year to post recipes monthly!
I created and photographed this Tuscan Kale, Cannellini, and Prosciutto Salad recipe in 2018. I meant to post it in 2019 – and then earlier this year, when it was more seasonally appropriate. A salad made with prosciutto, kale, Parmesan cheese, and a maple balsamic dressing doesn’t exactly scream spring, does it? But I decided to post it now because I’ve been really wanting to get back into blogging here – and given the extra time I have on my hands due to life-impacting world events, I figured I really have no excuse to get this up.
New-recipe alert: Loaded Pulled Pork Burritos are hitting the blog today!
It’s high time we had a new chili recipe on A Cookable Feast, and today we do: Spicy Turkey Chili is in the house, people!
It’s Halloween as I post this, a spooky day, indeed! Chili has become associated with Halloween here in the U.S., and for good reason: it’s warming and hearty, making it the perfect pre-trick-or-treating meal for kids and their parents heading out into their oft-chilly neighborhoods.
Prosciutto, Pear, and Fontina Arugula Salad with Roasted Squash and Spicy Pecans is LIFE, people!
This is one of those recipes where I had to include pretty much every ingredient in the title because I liked them all so much. I’m OBSESSED with this salad with its chunks of ripe, juicy pear, savory acorn squash, salty prosciutto, creamy fontina, cayenne-kissed toasted pecans, and sweet maple vinaigrette dressing. And arugula! Arugula is my soulmate, true-love green. I’m enamored with its peppery, delicate fronds and how it seems to go well with everything.
This rich, flavorful, filling, very fall-ish salad was inspired by a dish that has lingered in my memory since I had it earlier this year at a Detroit restaurant called Dime Store (I did a post on my brunch visit to that establishment on my other blog, 100 Places in the D).
Soup weather is officially back! And to kick it off, I’m rolling out my Creamy Roasted Red Pepper Potato Soup with Chicken recipe with its rich flavors and delightful Southwestern flair. Holla, soup season!!!
I’m so, so excited by today’s recipe because it is inspired by a bomb meal I had this summer at KouZina, a restaurant here in the Detroit area. Say hello to Greek Bowls with Chicken and Spicy Roasted Red Pepper Feta Sauce!
I liken KouZina to a Greek Chipotle: you order at the counter, and one of the options is to create your own bowl. You select your rice (white or brown), your meat (chicken, gyro beef, or gyro lamb – or all three), your veggies, cheese, and sauce and plop down to eat the hell out of that glorious goodness! Visiting KouZina for the first time was a magical day for me (one that I highlighted on my other blog, 100 Places in the D).
After that day, as I was pleasantly haunted by the memory of how frickin’ delicious that meal was, I became intrigued with the idea of attempting to recreate the spicy feta sauce that my Greek bowl was doused with at Kouzina. For me it was the crowning jewel of the whole thing.
Summer is HERE!!!!!! And what says summer quite like this colorful Asian Chicken Salad with Spicy Peanut Dressing?
OK, according to the calendar, it’s not officially summer yet; it’s still 11 days away – but the weather doesn’t know that. Here in the Detroit area, the day I’m typing this is the epitome of a gorgeous summer day as far as I’m concerned. The sky is a bright blue, the grass, a vibrant lush green, and I got sunburned last weekend sitting outside on a rooftop patio eating pizza and drinking blueberry beer and then attending a baseball game – that equals summer to me. And I’m THRILLED. May through October is definitely my favorite chunk of the year hands-down, and I’m so happy to be right in the thick of it wearing sandals and cheerfully sweating my butt off.
I hope if you’re in the Northern Hemisphere like me that you’re experiencing beautiful summery weather and shenanigans that make you hungry – hungry for this Asian Chicken Salad with Spicy Peanut Dressing! And if you’re in the Southern Hemisphere and gearing up for winter with its chilliness and waning daylight hours, well, if you’re anything like me and not a fan of that time of year, you could use this Asian Chicken Salad with Spicy Peanut Dressing for the cheer of its vibrant colors alone. You can pretend you’re at a beach party eating it while you’re really holed up in your house hiding from the frigid temps in your flannel jammies – and then whip out this recipe the next time it IS summer and you ARE invited to a beach barbecue. That’s probably what I’ll be doing the next time it’s winter for me.
Hello, all! It’s May, and it’s maybe almost summer here in Michigan, and summer means fresh, healthful salads like this Arugula and Quinoa Salad with Feta, Blueberries, and Pecans!
It’s been two weeks since I’ve last posted, and I’m glad to be back in the game! Life has been a little crazy lately, but when is it not in this day and age for most of us, really? I let myself fall out of the habit of recipe creation and felt The Resistance – that dreaded force that plagues so many of us creatives – looming larger and larger. The longer I waited to try a draft of a recipe, the more daunting a task it felt.
Last night, I finally coaxed myself into trying a first draft of a vegan dessert recipe I’ve wanted to attempt for weeks. The result: a resounding FAIL. Draft 2 would require some prep work; I’d need at least a day or two to get back at it. I was discouraged.
Finally I decided this morning that if I wanted to get a post up, anything would do, really. That’s the kind of thing I have to tell myself as a recovering perfectionist. Perfect is the enemy of the good, right? (Any recovering perfectionists with me on that?) So I got up early and dragged myself to the grocery store, intending to pick up a few things for a granola recipe I had in mind – until a more tantalizing idea hit.
What about a salad, with fresh blueberries . . . and pecans . . . and arugula – of course arugula. And some quinoa. And my lemon vinaigrette.
OK, NOW we’re talking!
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