29 y.o. living in DC area, working for the govt, but trying to spend as much time as possible cooking, salsa dancing, crafting, traveling, and other such fun things
It’s winter, so it’s a perfect time to make soup. How about Butternut Squash Soup with Chorizo, Kale & Chickpeas? You are going to love it.
Spring makes me think of red skinned potatoes, salads and greens. Here’s a recipe I came up with a while ago that screams Spring time: Green Potato Salad With Pesto.
6 red potatoes, cubed
16 ounces green and yellow beans
8 ounces peas
1/4 red onion, thinly sliced
prepared pesto, to taste
1. In a big pot of salted water cook potatoes until almost tender.
2. Add peas and beans to the potatoes and cook for 2 minutes.
3. Drain the vegetables, combine with red onion and pesto.
4. Serve warm.
Variations: My sister Anna suggested adding mustard to the salad. Boiled eggs will go well in this salad too. This salad is perfect for leftovers!
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite