Hello and happy weekend! We are in my favorite time of year to be impatient. The sun has shifted to a little bit higher of an angle in the sky. The days are longer in a way that feels like eating dinner outside is important, and every time it rains, the air after feels all grassy and reminds me we won’t be frozen forever. We’re edging on spring, and I cannot wait.
Now I, as an amateur gardener (more on that later), have recently learned I live in Zone 7b of the harvest schedule, which means our last frost isn’t until early April this year. Meaning all that good spring veg is just…that much further away. But that doesn’t mean I’m not going to try to inject a little bit of freshness into our lives right now.
If you’re following on socials, you know I’m still posting my pantry clean out series. A series that I started to give myself a much-needed break from always chasing the next big recipe. It’s been nice, and I have been so so happy to hear how much it has inspired others to do the same.
Now keep in mind all of these videos were filmed in about a 12 day stretch and then I spaced out posting them over 6 weeks. Luckily when I filmed I was itching for spring-y recipes, so as I’ve been posting them I’ve been really happy with how well they fit into this in-between season.
So now, the weekly round-up!
Congee with Brown Butter Gochujang Tofu - It’s always the recipes I least expect to get love that go the most viral. B*tches love congee. But I’m glad this one got some attention - it’s one of the most delicious sauces for tofu. Low waste tips: use any herbs for the topping, the brown butter sauce holds up to any/all freshness. Beans, tofu, or edamame are all great friends to this sauce. Use any short grain rice to make congee, they are all great at reaching that perfect texture.
Carrot Cake Crepes - Carrots scream spring to me. And this carrot-cake-crepe-cake-combo somehow screams Easter breakfast. These can be served as individual crepes or built up into a crepe cake, and I’m surprised at how easily the cake part comes together. I spread vanilla skyr in between the layers instead of whipped cream, which makes it less effort and more breakfast-y. Low waste tips: use these crepes as a way to use up any egg yolks you have reserved. This also is a great use for carrots that are on their way out.
Chickpea Flour Gnocchi with Lemony Greens - This recipe started as a soup, but to be honest I’m kind of over soup (for now??). Give me all the lemony greens instead. These are a blend between gnocchi and gnudi but are so much fun to shape and crisp up. Also, a great use of chickpea flour. Low waste tips: use any greens you’d like. Cook down an onion instead of a leek. Swap feta for any crumbly, salty cheese you have on hand.
Broccolini Beans - who me? Giving away a Cooking For Fun recipe early to see who makes it to the end of the newsletter? COULDN’T BE ME. But I love you, my inner circle. Thank you for making it to the end. And keep an eye out for the long-form video version of this recipe in a few weeks.
PS, Low waste tips: use canned or dried beans, or any lentils you have around. Swap broccolini for any brassica - brussels sprouts sound wild but they are kind of great.
I hope you make it to a great farmers’ market this weekend. And I hope you get some sun.
See you next week for a new episode of Cooking For Fun! BANANA CAKE WITH A SECRET BB!
Xoxo,
Springtime_Snacks