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9 Recipes I Can’t Wait to Make, Eat and Drink this Spring

Spring is around the corner (Norouz is coming!)… so we’re channeling thoughts of all things light, fresh and ready to celebrate the influx of amazing produce about to hit our markets! Here is a roundup of the spring recipes I can’t wait to make as the days get longer and the sun a little brighter.

Pomegranate Guacamole - Ahu Eats

Pomegranate Guacamole – Ahu Eats

1. Nothing says warm weather like sitting outside to demolish some fresh guacamole and chips. Even if the weather really isn’t warm enough yet and you’re freezing and munching, this guac will keep you warm.

Crunchy Spring Salad with Dill Dressing - The Kitchn

Crunchy Spring Salad with Dill Dressing – The Kitchn

2. Dill is up there in the Top 3 of Freshest Scents Ever… this light salad from The Kitchn with snap peas, radishes and dill dressing looks like the perfect spring salad!

Steamed Artichokes - Cocoa & Lavender

Steamed Artichokes – Cocoa & Lavender

3. From the uber-talented David of Cocoa & Lavender – not only does he skillfully prepare these gorgeous globe artichokes, he grows them too! Served with saffron mayo? I’m hopping on the next flight to Arizona!

Roasted Asparagus - The Kitchn

Roasted Asparagus – The Kitchn

4. Asparagus, one of the most ephemeral but delicious spring vegetables. Roasted simply with oil and vinegar to maintain their integrity.

Kuku with Celery Leaf - My Persian Kitchen

Kuku with Celery Leaf – My Persian Kitchen

5. Are you noticing the very green trend here? Good, because it’s only going to continue! I marveled at Sanam from My Persian Kitchen’s very creative play on a traditional kuku sabzi. She makes this gorgeous version with the wispy leaves from celery stalks. What a great way to use an often-discarded ingredient!

Lemon Poppyseed Cookies - Ahu Eats

Pillowy Lemon Poppyseed Cookies – Ahu Eats

6. On to the sweets – consistently the most popular recipe on Ahu Eats, these light, bright and zesty Lemon Poppyseed Cookies. They pretty much scream spring in a bite!

Rhubarb Tart with Orange Glaze - Epicurious

Rhubarb Tart with Orange Glaze – Epicurious

7. Now for one of my favorite, and most beautiful vegetables (yes, it’s a vegetable!) – rhubarb! This tart from Epicurious showcases the beauty of the rhubarb by using cross sections. Side note: Anybody who grew up listening to Prairie Home Companion, I hope you’re all humming the Rhubarb Pie song like I am!

Ahu Eats: Rose Infused Lemonade

Rose Infused Lemonade

8. Floral and fruity lemonade infused with rosewater. Go ahead, add some prosecco if it’s after 11am!

Pimm's Cup - The Kitchn

Pimm’s Cup – The Kitchn

9. And no list would be complete without a proper cocktail, especially a British one! So here I leave you with a twist on my favorite spring cocktail, the Pimms Cup from The Kitchn.


What are you excited to make and try this spring?


Mast o Laboo – Persian Yogurt Dip with Beets

That day is fast upon us. Yep – that one. In a season where writing on candy is suddenly normal and stuffed animals are exchanged like currency – resistance is futile. More often than not, we end up giving in and embracing all Valentine’s Day has to offer, meaning gorging on all the delicious carbohydrates candy that comes along with it.

Mast o Laboo - Persian Yogurt Dip with Beets

Mast o Laboo – Persian Yogurt Dip with Beets

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Adasi (Persian Lentil Stew)

I love lentils. They may not have the best reputation (boring, strange side effects) or be known for being glamorous (yes, they can be mushy) but I’m here today to refute that. Lentils - a legume known for their lens-like shape – are actually an incredibly versatile, healthy and tasty kitchen staple. I eat them a couple times a week, by simply steaming them with whatever broth is on hand and adding in whatever frozen or fresh vegetables are lying around half way through. Serve with yogurt and bread, and it’s a hearty winter meal.

But let’s take it a step further and talk about how Persians eat their lentils, because after all we do like talking about ourselves…. Here we land on this lovely dish known as Adasi –  adas being the Farsi word for lentil.

Adasi (Persian Lentil Stew)

Adasi (Persian Lentil Stew)

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A Royal Mess: Ode to M’khalela

Dear readers,

This blog has been taken over. Ahu‘s dad here.

Not to worry, though.

Your craving for luscious photographs and one of a kind recipes shall once again be satisfied in the not too distant future, but in the meantime, sit back, close your eyes and lend me your ears, as I would like to tell you a story about Cinderella.

This princess, though, does not wear glass slippers.

Her humble, bland, almost pasty appearance develops underground from whence her bulbous form is pulled unceremoniously by the roots of her green hair. Released from imprisonment, she reposes triumphantly in a mound of dirt, a lavender colored torso gradually fading and tapering into a long white tail. But before she can savor her freedom, she is in short order:

  • beheaded,
  • skinned,
  • chopped up into rectangular pieces,
  • stuffed and wedged into a glass enclosure,
  • and finally, drowned in a briny bath.

Is this any way to treat a royal, you may ask? Where’s the ceremony? The pomp? The circumstance?

Funny you should mention circumstance, because it so happens that jammed in between the pallid remains of Stickorella is a princely beet. A beet that, over the course of the next few days, will graciously spread its rich, deep, mesmerizing color and bestow its surroundings with a rosy hue.

You realize, of course, we are speaking of m’khalela.

Mm’ wha?

My apologies. Otherwise known as pickled turnips.

A sight that makes my mouth water with anticipation of the salty, briny taste and crunchy, turnipy texture. A memory that was brought back to me recently, when I attended a dinner with my two children at a Middle Eastern restaurant. Like running into a long lost friend, the sight of the beautiful royal wedges spread on a white porcelain dish brought back a rush of memories, recounted several times over to the dismay of my daughter and son. Suffice it to say that I ate every single one, ordered another plate, and finally walked home with a two pound tub that was later devoured in a few days.

And so, let me introduce you to the royal turnip (photos and recipe courtesy of David Lebovitz). May you enjoy them as much as I do.

M’khalela - Pickled Turnips

M’khalela – Pickled Turnips (Photo Credit: David Lebovitz)