What I've been making in between the seasons
Call it whimsical, call it mundane, whatever it is, these dishes are delicious
Happy Spring-Winter!
It’s that time of year when it’s “Spring Break” season, except the weather bounces back and forth between 50 degrees and 90 degrees in Texas, accompanied by humidity with the same attitude problem.
This chunk of time is always interesting because any and every dish is on the table (literally and figuratively).
Soup season? Still in!
Want to throw something on the grill? Why not?!
In the mood for a salad? Who’s gonna tell you otherwise?
However, most people base their meals on what they want to eat versus what’s appropriate with the weather and produce availability.
I guess what I’m trying to say is that the sky’s the limit on dining options.
And that can be overwhelming yet can lead to some fun, fusion recipes!
Here’s what I’m talking about.
Fried Fish Fatoush
One of the main dishes I ask my parents to make when I come to visit is my dad’s fried fish.
Mild fillets fried in a cornmeal-based breading served with TWO sauces; a tangy and acidic red sauce, and taratu, a tahini lemon garlic sauce. It’s a full party that can be celebrated any season of the year.
Another consistency is my dad making a plethora of leftovers, meaning it can get old quicker than anticipated.
BUT. Throwing this rich, crispy fish in a salad? And not just any salad, in FATOUSH?
Mesmerizing. Brilliant. Incredible.
For context, Fatoush is a Lebanese salad that usually consists of your go-to salad ingredients (greens, tomato, cucumber, carrots, avocado if you’re feeling fancy) served with toasted or fried pita or Syrian bread and a lemon-garlic dressing.
Call her Hannah Montana because she truly is the best of both worlds.
The brightness of fatoush mixed with the rich fried fish, neutralized with carrot ribbons and avocado PLUS toasted Syrian bread. It hits all the flavor checkboxes. Not only that, she’s also really fun to look at.
Meatball Stew
This one is a little less creative but equally delicious!
Giada de Laurentiis’ Meatball Stew recipe was in our meal rotation during the winter/spring months for many years. My mom is the best at making this recipe!
Last week, I found myself craving it, but wanted to take a different approach.
The stars of this recipe are the meatballs (hence the name) and fresh green beans added at the end. I decided to make this a vegetable-centered dish instead.
Don’t worry meatballs were still made, but I used about half of what the original recipe stated subbed in some Cannellini beans, added carrots, and doubled the green beans.
I also topped it with a hefty amount of parmesan cheese to finish, 10/10 recommend.
This is a “stick to your ribs” kinda recipe, but is also surprisingly fresh; despite the fact it’s mostly pantry ingredients, and my green beans and meat came right from the freezer.
Lentil Soup
This is not the first time I’ve written about lentil soup, and it won’t be the last.
I. love. lentils.
They’re affordable, they’re a great pantry staple, they’re malleable.
What else can a girl ask for?
I tend to make a lot of lentil dishes though during these weird months. But! I know I can rely on a lentil dish to get me out of any funk.
Like this soup, for example. Packed with diced potatoes, tomatoes, and spinach, with a pile of fresh parsley and Labne on top. Served alongside a chunk of crusty bread? It’s my favorite peasant dish!
In conclusion, stews, soups, and salads are keeping me afloat during this time.
Are we surprised? No. Thanks for reading regardless!
With Love,
Cara