Inspiration for tonight's dinner: weather that simply can't make up its mind. Cold and drizzly one second, 80+ and downright muggy the next! Dressing for this kind of variation is enough to make anyone feel a little crazy, and coming up with dinner plans? Oof. You can start the day wrapped up in a big cozy robe with a steaming bowl of oatmeal, and by the time you head home from work, an icy margarita and some chips & salsa is sounding pretty great.
So, in this week's dinner tonight we shall attempt to address this silliness with a lovely asparagus soup to fight off any residual chill, and a refreshing and umami-licious radish salad. Okay spring, is it summer yet? We suppose with meals like this, we can hold out just a little longer.
2 scallions 1 1/2 pounds asparagus 1 bunch radishes Fresh tarragon A little fresh parsley
We assume you have oil, yogurt (preferably Greek), pepper, salt, nutmeg, Cognac (or sherry), lemon, anchovies, garlic and capers. If not, you'll need that stuff too!
1. Both of these recipes come together quickly, but the soup is actually the simplest of the two, so I would start out by making the salad from start to finish and then setting it aside.
2. With the radish salad resting at room temp, make the soup. Just a quick saute and whizz with an immersion blender (or regular blender) and you've got a soup and salad supper fit for a king!
3. That's it! Really! This week's dinner tonight is killer, no? Now you'll have to find something awesome to do with the rest of the evening -- feet up with a glass of wine and a copy of Bossypants sounds pretty good.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.