There are some recipes and dishes that make us long for spring, and this fish dish from In Praise of Sardines makes us want spring green things so badly.
Flickr Find: Petrale Sole with Spring Peas, Artichokes, Carrot Puree, and Coriander-Mint Sauce
How many more spring vegetables could you pack in here? Peas, carrots, mint, artichokes... Coriander and mint sauce is beautiful and we love it. We can hardly wait for spring vegetables - what are you looking forward to this spring?
Comments (4)
Weekly Email
Top Posts
Top Recipes
- Recipe: Hearty & Healthy Apple Muffins
- Recipe for Warmth: Hot Apple-Ginger Toddy
- Fall Snacking Recipe: Peanut Butter Popcorn
- DIY Recipe: Pumpkin Spice Latte (Just Like Starbucks!)
- Recipe: Ginger Pumpkin Pie with Graham Cracker Crust
Top Tours
- Before & After: Kelly Moseley's Calming Austin Kitchen
- Rachel's Busy Single Girl's Kitchen
- Karen's White and Green Urban Cottage Kitchen
- Kitchen Gallery: White, Bright, and Clean
- Michelle's Gracious Craftsman Kitchen
© 2009 Apartment Therapy
Wow.
view wig3000's profile
Three cheers for IPOS!
A weekly stop on my blog list.
He's blogging the construction of his very own soon to be opened restaurant, Contigo, in SF.
view art's profile
so I cooked an artichoke for the first time last night, and my moosewood cookbook really talked me through all the cooking steps, but not the eating! How much of the stem was I supposed to eat, and what do I do with the spiney, flower-bud-like bit in the center? It didn't resemble the canned artichoke hearts I happily devour, so I was confused.
view FromTheFuture's profile
That flower-bud-like but in the center is the choking part!
That's the choke, you want to remove that before cooking, definitely before eating.
view art's profile