I am beside myself excited to say my cookbook resources page is finally here. After hours of pouring over my favorite cookbooks to compile my list for you, I got to hit the publish button – and if you peak in my righthand sidebar you will see the new icon (yippee!). I wanted this page to be descriptive and helpful, so I took the time to write a piece about the individual cookbooks, and list a handful of my favorite recipes from each. I did this to hopefully help you decide whether any of these personal favorites on my shelf would be the right fit for your kitchen and taste buds too (or anyone whom you are looking to gift one to in the future). These beautifully bound compilations of inspiring recipes are like pieces of each of the author’s life sitting in my kitchen, and I am incredibly grateful for the collection I’ve managed to accumulate. But I’ll save the remaining details and praise for your reading pleasure on the actual resource page, which you can view here.
Onto life and spring veggies and things. I turned a whopping twenty eight years old this past weekend and was treated like a princess by my sweet man. I tucked my phone away in the desk for the majority of the day, and we enjoyed a beautiful coastal hike in the morning followed by a day of fun little things we enjoy doing with one another. One being laying on a blanket in the sunshine at the park playing card games and listening to Vetiver, it was so simple and sweet. I poured out all of my birthday planning juices on Scott’s thirtieth birthday last month with his surprise trip to Austin, so I was okay with scaling it back a bit for my own special day. He did however gift to me the ability to plan whatever fun camping trip I would like for the end of the summer, and for those of you who have been around here for a while – you know this is the sort of thing I live for, so I’m trying to not catapult myself through the roof with excitement as I enter into this next planning phase ;).
Now for the spring veggies. I’m not going to lie, I’m really ready for all of the summer produce and feel like I’m up to my eyeballs in asparagus and radishes every week. I decided I needed to find a way for Scott to enjoy them too, knowing this would help me branch out of my rut and discover something new. I had never sautéd a radish before, or asparagus for that matter, so I began there. Anything with a good glug of quality olive oil is a good place to start when trying to appease this man’s taste buds. From there I added millet that I had batch cooked earlier this week, a splash of vegetable stock for moisture, and plenty of salt and pepper. BAM. Within ten minutes I had made this incredibly simple and tasty dish I had a feeling Scott would enjoy. I added half an avocado, a handful of celery micro greens, and a very necessary squeeze of lemon juice to brighten the dish. Now it just went from plain to exciting with an additional thirty seconds of work. I walked in, placed the bowl on his desk for lunch, and waited. I received the “Snyder approval” and an expression of excitement to eat this bowl again the following day. The reality that I just got my man to enjoy radishes and asparagus is a borderline miracle, so even if you too are weary of these spring veggies I’d say to give this recipe a try before they disappear for the summer. Your taste buds might surprise you. -xx
See the recipe for my Lemony Radish & Millet Sauté below, and view my new resource page here: Browse My Cookbook Shelf.
LEMONY RADISH & MILLET SAUTÉ
Makes 1 serving, double or quadruple as needed.
1/2 cup trimmed asparagus, chopped into 1 inch pieces
2 to 3 radishes, very thinly sliced
1 tablespoon quality olive oil
salt & pepper
1/2 cup cooked millet
few tablespoons of vegetable broth
1/2 an avocado
squeeze of fresh lemon juice
optional: micro greens, to serve
Heat a small skillet on the stove to medium/high heat. Add the tablespoon of olive oil, asparagus, and radishes. Sprinkle with a few pinches of salt and pepper and give it a stir. Let cook uncovered for 2 minutes. Cover with a lid big enough to span the pan, and let cook for another 3 minutes. Remove the lid and add the millet. Splash a few tablespoons of vegetable broth into the pan, and toss. Sprinkle with a few more pinches of salt and pepper to taste, and let cook for an additional 2 to 3 minutes. Transfer to a bowl, top with half of an avocado (sliced), a sprinkle of micro greens (optional), and squeeze a quarter of a large lemon’s worth of juice over the entire dish. Enjoy right away.
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