Asparagus Pizza.

Well, hello there! I have a bunch of blog posts that I’d like to put up but first I’d like to express my love for asparagus season. I’ve been able to get some fresh asparagus at the farmers’ market, but the gorgeous purple asparagus pictured above I bought from Sunizona Farms. I’ve been happy with the farm boxes that we buy from them on a sometimes weekly basis, depending on if I can make it to the farmers’ market or not. They have beautiful vegetables, herbs, micro greens, and sometimes fruit. Anyway, I made a shaved asparagus pizza for dinner last night and I’m still thinking about it.

 

Vanilla Bean Almond Milk.

When I make almond milk each week, I tend to just blend the soaked almonds (right photo above) with a few dates and strain the mixture through a nut bag to get the milk. I buy the almonds that I use from Massa Organics. One bag lasts me about 4 weeks or so, unless I make a double batch of almond milk one week.

 

Swiss Chard Pancakes.

Every time I cook dinner recently, I’ve either braised or stir-fried our greens and that gets a little boring. Granted it’s delicious and easier to prepare greens that way, but I remembered how much I used to love making (and eating) swiss chard pancakes. I learned how to make them from a chef at a great restaurant I waitressed at many, many years ago in Brooklyn. 

 

Always Worth the Effort.

I’m surprised I’ve only blogged about pho once before because I get so obsessed with it sometimes. Every couple of months, I get an urge to make pho from scratch. It’s been longer than that lately, so of course I decided to just go ahead and do it. Also the one Vietnamese restaurant in town that we like hasn’t been as good recently, unfortunately. I say this often, but living in a place that doesn’t have that many food options forces me to cook what I crave more often. Which is not entirely a bad thing!

Since I got a slow cooker for my birthday, I figured it was a good idea to bring it out for the broth. I wanted to use the gorgeous soup bones in the freezer bought from Starbar Ranch as well.

 

April and Coconut Frozen Delights.

Well, it’s already April. It feels, as always, like the months are flying by! I like April, though, it’s a good month and not only because it will be our 9th wedding anniversary. April is closer to summer and I’m excited to see what the summer brings in SE Arizona when it comes to food. What I’m not looking forward to is the oven-like heat, though!