Spring produce is creeping into the markets after an exceptionally long winter. Green veggies are starting to appear and new flavors will finally grace the dinner table. It’s about time!
This tart reminds me of all things spring: fresh asparagus, mint leaves, lemon and peas. It truly follows the old adage “What grows together, goes together”. All of these perennial favorites come together in a delicious starter that’s perfect for the few weeks when asparagus is at its best. Even better, the puff pastry pieces can be baked ahead so that the tarts can be assembled super quickly at the last minute.
Spring is in the air and strawberries are at their sweetest, so what’s a girl to do? Make cake, of course! I’ve mentioned before how much I love one-bowl cakes that are big on visual appeal but low on fuss, and this Strawberries and Cream Yogurt Cake totally fits the bill. It’s big on berry flavor, thanks to fresh strawberries and strawberry jam, and super moist compliments of the Greek yogurt stirred into the batter.
Like our Olive Oil-Yogurt Cake with Pistachios, this cake uses the actual yogurt cup itself to measure the sugar, oil and flour in the recipe. This means you don’t need to dirty a lot of measuring cups during baking. And don’t worry about measuring everything perfectly. The cake batter is extremely forgiving, so if you add a little extra flour or not quite enough sugar, it will still turn out well.
At our last cookbook club, we dished out a few sweet and savory breakfast recipes from Megan Gordan’s Whole-Grain Mornings. We’re big breakfast enthusiasts here and were eager to find inspiration for different ways to use whole grains like millet, farro and oats. We love the way her hearty recipes like “Early Morning Porridge” (with barley, rye and millet) and “Warm Farro Breakfast Bowl with Apples, Cranberries and Hazelnuts” bring new life to traditional breakfast foods.