As some of you who read my blog know, I was in Maryland last month for a conference. While there, my friends and I stopped at a restaurant called SUCCOTASH. Oh. Em. Gee. What a deliciously casual southern, yet decadent, restaurant experience. (They had smoked trout roe on the fried oyster po’ boy, y’all!)
Until recently, mussels were a food item I strictly ordered ONLY in restaurants, mostly because the little-shelled, protein-packed beauties were intimidating and I had no idea how to cook them. What I didn’t realize was how gosh darn easy (and affordable!) they are to cook at home.
Oh Gophers, my heart. If I was going to eat my feelings and my feelings were delicious taco dip, this is the recipe I’d follow.
Ahh – March Madness, I love you! You guys… my University of Minnesota Golden Gophers danced all the way to to a 5 seed this year! To say I’m excited is an understatement. While it’s true I live deep in Badger country (Gopher fan friends question my sanity, Badger fan friends TRY to tolerate me), I bleed maroon and gold. Badger fan friends have reminded me that the Gophers against 12th ranked Middle Tennessee has upset written all over it, but I’m all in. I can’t wait for the game!
Crab cakes, oh how I love thee.
These cakes are SO versatile; they can be served as a main course, play the starring role in your breakfast Eggs Benedict (better known as eggs benny in our house), or can provide the perfect appetizer course before a date night meal.
Being married to a farmer comes with its perks. Summer = endless supplies of fresh herbs and more tomatoes, garlic, and shallots than I know what to do with! It isn’t QUITE spring in Wisconsin, but I’ve been craving fresh, healthy food in hopes it will encourage the warmer weather to come soon.
One of my favorite go-to, no cooking required meals is my delicious basil bruschetta. You’ll need a few veggies, a heap each of garlic and basil, and a fresh baguette. Optional, but I suggest adding a sprinkle of freshly crumbled feta and some tart balsamic vinegar and you’ve got a delicious snack in no time.
I’m writing this post on an almost 60 degree day in FEBRUARY in WISCONSIN. Dare I say it – spring is in the air!
What are the two things I love about spring the most you ask?
One – walking our yellow lab Ruby (short for Rubysaurus Rex) is actually an enjoyable after dinner activity. Imagine my relief when all I have to put on is a pair of tennis shoes (and not 100 layers of clothes) to keep warm.
Two – Although farm season will soon be in full swing and I won’t get to see my business manager/farmer hubby as often, the farm will soon be producing beautiful, delicious veggies for their CSAs as far as the eye can see. I. Can’t. Wait.