April is time to change our wardrobes from bulky wool sweaters and leg-hiding tights to sleeveless tops and lighter fabrics that expose our pale limbs to the light of day. Now is the time to open windows and let in the breeze and sunlight so that we can find those cobwebs and dust bunnies that have skittered unseen across the floor all winter.
My kitchen also generally undergoes a transformation in spring. While it isn’t yet ready to give over to summer salads and barbecues in the back yard, I find myself passing over recipes for meatloaf and stews in favor of lighter fare. Macaroni and cheese makes way for pasta primavera. Long baking roasts take a back burner to quick sautés with light sauces. Hearty Chowders give way to lighter, broth based soups.
ZUPPA DI PRIMAVERA
(Soup of Spring Awakening)
Nothing is easier than this soup. Not at all fancy, it is springtime in a bowl - clean flavored and straightforward.
3 CHEESE PANINI
This sandwich was inspired by a lunch over at one of my very favorite local bars, The Ido, down on South Main Street. This was served as one of their daily lunch specials and may just be one of the best things I’ve ever eaten there. Except maybe for their pot pie soup…or maybe their tortilla soup….or maybe their Friday fish fries.........
What's so special about a grilled cheese sandwich? I think what caught us all off guard was the use of thick sliced, homemade style bread and then that it had been grilled with Parmesan Cheese on the outside of the bread. I think I captured the idea here, not exactly the flavor, but you get the idea. Feel free to mix up the cheeses but DO try the parm on the outside. Also, if you happen to have gigantic sized bread like I had tonight, you might want to double up the inside cheeses so the bread doesn't overpower the cheesey goodness.
|Perfect spring soup - simple and delicious. Zuppa di Primavera and 3-Cheese Panini.|