What We Ate Last Week | Week 4
Socca Leek Tart
I love love love roasted leeks. And this tart was the perfect way to enjoy them as an Easter appetizer! I had never made Socca before (or even heard of it) but it’s compared to a savory pancake. The ingredients were minimal and it was a fun gluten free bread option for Isla to try out as I really hate giving her store bought bread with all the additives. If you didn’t want to make the whole tart, the almond herb spread would make a great dip in my opinion!
Caramelized Shiitake Risotto
Risotto is a labor of love…or rather a labor of stirring… but can we all agree that it’s always worth it? This recipe says it has four servings but we always finish the whole pot…oops. Minus the consistent 30 minutes of stirring, this recipe comes together really easily and has minimal ingredients. I always skip the wine and deglaze with water instead so that Isla can enjoy. I know the alcohol cooks out, but I’m not sure about cooking with wine before she’s one? Do you cook with wine or omit? Let me know in the comments!
Asparagus, Snap Pea & Chive Blossom Pasta
I love a summer pasta salad and this one is definitely going to replace my current pasta salad. The crisp vegetables taste perfect with the tangy lemon dijon dressing. I was happy I went with the casarecce noodle like the recipe suggested! Much more fun than a penne.
Carrot Cake + Macadamia Nut Frosting
Maybe I’ve been vegan for too long but I would’ve never guessed this cake was vegan! The macadamia nut frosting is incredible and the carrot cake was so flavorful. I feel like carrot cake is appropriate for so many different occasions so I’m definitely keeping this one in the recipe box as my go-to. I think Nicholas had 10 pieces in one sitting…