Krista Ettles - Cooking in the 'In Between' Season
Thanks so much for subscribing to my free newsletter! If you’re enjoying this, please consider supporting the work I do by purchasing a paid subscription. You’ll receive access to a great little community where we can connect deeper, plus bonus recipes, cook alongs and so much more! Another way to support my work is to share it with a friend who you think may also enjoy content. For the full experience, become a paying subscriber. Happy Spring! And while we’re officially into a new season on the calendar, it might not feel like it wherever you are. And while I know Spring means beautiful produce starting to pop up at the markets, it doesn’t happen all at once. So today let’s talk about transitioning from Winter cooking to Spring cooking and the ways you can make the best of this ‘shoulder season’. Go have a listen and let me know what you’re cooking right now. Here’s a few ideas that might inspire you too: Garlicky Lamb Shanks - add some fresh steamed asparagus and lemony potatoes that I talk about in the episode. Homemade ricotta - if you’ve never tried this, please do it! Having a jar of this in your fridge is great to dollop on flatbread or toast with fava beans or fresh peas and a squirt of lemon or make a lightened open faced lasagna like this one HERE Risi e Bisi - risottos laid back cousin, you still get the comfort in a bowl and can mix in those spring goodies like asparagus, fresh peas, spinach or fava beans. Chicken Milanese - my favourite thing is to top the hot, crispy chicken with fresh greens - there’s something about that mix of textures. Add a squeeze of citrus of course and it’s instantly brightened up. My arugula’s sprouted in the garden so I can’t wait to pick some fresh for this! Avgolemono - because I still need soup to take the chill off but this light, lemony chicken soup is Spring in a bowl. Rhubarb Tiramisu - this is one of the first things I make as soon as I see those beautiful stalks at the market. Want more with me?This publication is reader supported and it means the world if you choose to become a paid subscriber. You’ll also get access community threads, months round ups, more recipes and live hangouts, and more! The Communal Table If you don’t know, this is my monthly cooking community where I lead classes, have guest teachers join us, there’s a cookbook club, foodie round tables where we nerd out about all things cooking and food, plus monthly giveaways of my favourite things, and so much more. If you’re looking for a space of rad people who love cooking as much as you do, come join us! Ready to learn the pleasure and the principles of cooking well? Let’s THE CREATIVE KITCHEN This if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about! |
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