I am finding it a bit of a challenge to figure out creative and tasty ways to use all of the veggies I get each week. I had celery left from a last week and I will get more on Tuesday. What interesting thing can I do with that? I remember when I was younger there were recipes that called for canned Cream of Celery soup. So I figured before they came up with canned celery soup there must have been real celery soup. And Google was it's usual wonderful help and fetched up a bunch of recipes. So today I made celery soup and it is good.
While thinking about this particular challenge, I remembered a book I bought last year at a Used Book Pop-up Shop across from my office. I pulled it out and looked it over. I think it is going to be a "go to" for inspiration.
It has simple recipes, using seasonal ingredients and combinations that to me are unfamiliar -"Braised Lettuce with Peas and Mint, Scallops with Leek and Carrot Rice". I am looking forward to trying a lot of these recipes.
So for now - I will enjoy the spring ingredients and in a few months will experiment with summer ingredients.
Looking forward to a year of cooking seasonally.
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