Note Culinaire May 15

Food

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Note Culinaire May 15

Hello and welcome to your mid-May note from me here at C’est si Bon. This week I’m continuing the foray into all the lovely spring produce available right now, and hopefully bringing you some new recipes to try while we are at peak spring vegetable season.

The first is a simple and delicious pasta that uses fresh asparagus, peas, and mint, along with pancetta to yield a delicious and savory, yet vegetable-forward dish. You can really add any fresh spring vegetables that you like to this pasta, but asparagus and peas are classic with the savory richness of pancetta. Lemon and mint finish the dish to make it bright, and Parmesan adds a salty bite.

Since you’re buying mint to make your spring pasta, you’ll need something else to use it in. May I suggest making Hugo spritzes to drink along with your pasta? They combine the delicate floral flavor of St. Germain liqueur with bubbly, Prosecco and fresh mint for a perfect spring time aperitif.

This week’s recipes have a daisy chain effect… starting with mint and moving to elderflower liqueur. If you do buy a bottle of St. Germain, and need another idea of something to make with it, definitely give this strawberry elderflower sorbet a try. It’s lightly sweet and tart with a touch of the floral elderflower flavor that makes it a perfect spring dessert. You do need an ice cream maker in order to make this dessert. I like this one.

That’s all for this week. I hope your Mother’s Day was lovely, and you got to spend it with the women who have brought meaning into your life.