This week on I Heart Cooking Clubs we are cooking local and seasonal. My dish is not farmer’s market fresh but it is seasonal. Armed with my list, I headed to my local Trader Joe’s as I figured it was my best bet to find all the ingredients for this vegetable dish.
I tried to take a picture before my husband got to the cheese. It looks like a snow capped mountain, sigh.
This recipe is available from Curtis Stone’s website. The vegetables include scallions, garlic, asparagus, sugar snap peas and English peas. I couldn’t find any escarole but had I done my research before I left home I would have known that endive is a form of escarole which Trader Joe’s did have. For the escarole and spinach I substituted a bag of baby kale, baby chard and baby spinach. To round out the rest of this recipe are basil, lemon zest, lemon juice and Parmesan cheese.
This was served as part of my Memorial Day feast with friends. It was all gone and given thumbs up by my guests. Would definitely make this again, delicious.
This recipe is also available from Good Food, Good Life page 127.