You know it’s Spring when asparagus assaults you at the front door of your local market. I love how they’re all lined up in bundles with thick blue rubberbands waiting to be plucked. Not to be a creep or anything but I sometimes like to watch people grocery store pick out their produce. It’s always so sweet when I see older men pick up a bundle of asparagus. It makes me wonder how they will prepare them. How many years have them been enjoying asparagus? What if they just warmed up to them last year? What if they remind them of their childhood? My mind always feels happiest when I’m grocery shopping.
It’s Spring! Clovers are all over the place, daisies are coming up around our house and the leaves are about to show their sweet faces on our trees outside. SO MUCH GREEN. Why don’t we eat SO MUCH GREEN then? Both asparagus & leeks are in season right now and I’ve showcased them on a pizza.
Pesto, roasted garlic, roasted asparagus, leeks, dotted with goat cheese, microgreens have a party on top of carb heaven-PIZZA. It’s super flavorful; I couldn’t stop eating it! It’s incredible.
If I’m perusing a menu and having a hard time deciding what entree to get, potatoes usually seal the deal. Mashed? Whipped? Fried? Smashed? I’m into it. Gratin? Hmm. Maybe? Depends on if they put cheese or crispy in the description. Then I’m sold.
What about an entree that’s JUST Crispy Smashed Potatoes? Can we make that happen? We could serve it with a bacon/chive sour cream or how about a little bit of Arugula Pesto? I already made a batch this week for this very purpose.
Creamy insides + Crispy outsides= Crispy Smashed Potatoes 4 LIFE.
I’m putting this Grilled Turkey Meatball Sub recipe in the Everyday Eats category because I could seriously eat it every day. These flavor packed turkey meatballs are the real star of this sub. I made these sandwiches for Casey & I last week and when he tried some of the meatballs afterwards he told me that they were almost better on their own. And THEY ARE TURKEY! He doesn’t even like ground turkey… It’s because they’ve got a huge dose of parsley, some oregano, PARMESAN, red pepper flakes and Italian breadcrumbs up in. Grill them. Smoosh them in between two crusty pieces of baguette with Arugula Pesto, provolone and pickled peppers and you have yourself an amazing lunch. Or just eat them plain…standing over the kitchen table like my husband cuz…you’re the boss of you.
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