But, there's still time. A lot of time. This week has brought inches of rain, a reminder that we're still in for a few months of kale, kohlrabi, arugula, and spinach before the colors of summer join us in the kitchen.
New beginnings. Last July, Aaron and I packed up our few belongings, our curly head pup Mosely, and countless memories from our halcyon days on the farm, and moved. Only a 10 minute drive from our old place, our new home felt like a world away and I can't deny there was an anxiousness and nervousness accompanying the excitement and joy. No longer secluded on a 180 acre, tree lined, peaceful farm, we were thrown into a cul-de-sac with children bouncing balls up our driveway, friendly neighbors, dogs barking at each other through fences, and a house to take care of. A large house, one to grow into.
It's been fantastic. I can't say we haven't looked back, or reminisced, or traveled back to memories of early love and no responsibility, but overall we have absolutely loved our new home, community and lives. Instead of sprawling fields and farm land to wander, we have our own acre to cultivate and countless walking trails to explore, vineyards to roam and cute little restaurants to enjoy. Over Christmas we got engaged in our beautiful new home and my two nephews, one here (hi Wesley!) and one not yet born visited us over New Years Eve, still safe in the warmth their mothers. There are going to be a lot of new memories in this place and I can't wait. Each day a new adventure. New beginnings can be wonderful.
So, what better way to ring in the start of Spring with than a meal to celebrate the joy of early crop asparagus? This started out as a sort of "clean out the fridge" one dish meal and turned into one of our favorite dinners in a long time. I apologize for the lack of pictures and quality of the only picture we did capture before the meal was over. I wasn't planning on this being my first post back on the blog, but it was too yummy and too much an impromptu celebration of spring not to share. Enjoy!
Lemon Bulgur Asparagus Bowl
- 1 bunch of asparagus, trimmed and cut into 2 inch pieces
- 2 sweet potatoes, cubed
- 1 clove of garlic, smashed and minced
- 3 radishes, thinly sliced
- 1 can of white beans (chickpeas would work well too) or two cups of fresh cooked beans
- 1/3 cup toasted pine nuts
- 3 cups cooked bulgur or other whole grain of choice
- 1/2 cup chopped cilantro
- 2 tbsp. chopped rosemary
- 2 tbsp. chopped sage
- juice from 1 lemon
- olive oil
- salt and pepper to taste
- sliced avocado (optional) to serve
Preheat the oven to 450 degrees. Cut up vegetables and garlic. Toss sweet potatoes with garlic, salt, pepper and a tbsp. of olive oil. Place on a rimed baking sheet and bake until potatoes are soft when pierced with a fork and browned in places, about 20 minutes. Add asparagus and bake for 5 minutes more. Add white beans and radishes to baking tray and bake for a few more minutes, turn oven off and leave tray in oven while you prep the rest of the ingredients, toast the pine nuts in a frying pan on the stove top and set the table. Toss bulgur, fresh herbs, 1/2 the lemon juice, 1 tbsp. olive oil, pine nuts and roasted vegetables together. Taste, add more lemon juice and salt and pepper to taste. Garnish each bowl with a few slices of fresh avocado, a drizzle of olive oil and sprinkling of fresh black pepper. Enjoy!
Feel free to substitute fresh vegetables and herbs to fit your tastes!
