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The rain might be over, the birds are chirping, I see a lot of asparagus around. Does that mean, spring is finally upon us? I am working on transitioning from the meat and root based dishes of winter to the greens based dishes of spring. I finally get to bring back my fresh greens based cassoulets, asparagus and pea soup (using fresh peas from the garden, not frozen!) and planning for summer recipes.

This week, I'm planning some fresh asparagus recipes as well as a red lentil dal with cauliflower and carrots. I saw some wonderful purple, green and white cauliflower at the farmers market last week and I wasn't sure what to do with all of it, so I put it in soup. The soup started with a few shallots and carrots (because I didn't have any celery). I added the red lentils next and swirled them around in the olive oil. I had about 2 cups of vegetable stock, so I added that with about 2 more cups of water and about 2 tablespoons of Moroccan Marrakesh curry mix (all kinds of spices - if you are Moroccan and from Marrakesh, you probably know - otherwise the usual tumeric, cumin or standard curry mix all work, the Moroccans and Marakeshites are probably cringing right now). I also added a bit of Hawaiian black lava sea salt - just a shake, not even 1/4 teaspoon.

I simmered the soup 20 minutes, until my kitchen smelled so heavenly I had to try some. Then I did, two bowls worth. Yum!

I found this great website: http://noteatingoutinny.com/category/recipes/.  I thought what a great idea, not eating out in New York. I always find it hard to follow other people's recipes exactly. My ADD runs away with me, I get a basic idea and then alter it to the things I like and it usually works out, better sometimes I think :)

I started making this chocolate cake one year based on a recipe from culinary school and I forgot the water once, forgot the sugar another time. The cake came out differently, but still good. I altered it so that I made two or three new variations on the recipe that were well, my recipes. I encourage you to do the same. Cooking is an art form, like singing or writing. It is meant to be creative, expository and at the same time you can't be afraid to take risks. If you have 6 people waiting for you and only 2 hours to cook, you might want to follow a recipe more carefully or at least do the experiment once on your own on a smaller scale, but if its just you, your partner or children waiting, give your creativity a whirl. You'll grow as a cook and its always great to be pushed to cook outside your comfort zone. Give it a try or drop me an email and I'll help.
 
 
I never thought I'd like Brussels Sprouts. I remember them being bitter and unpleasant in my youth.  One day a client requested them, so I cut them open, drizzled them in olive oil and a touch of balsamic vinegar and a bit of salt and beyond here they were. Adding a bit of garlic made them even better. Now clients request them all the time.

But the other day, I had some from West Side market. They were bitter as could be, distasteful really, as I remember them from my youth. I also had some a few weeks later from Whole Foods. The same thing. They weren't crispy, they were soft. They just weren't mine.

So I took the ones I bought from whole foods and put them in a bowl with a bit more olive oil and salt. I also added some balsamic. Then I sliced them in half and placed them on a cookie sheet and roasted them at 375 for about 15 minutes. Delicious!

I figured something out. Slicing them in half crisped them up and made them so much more palatable than leaving them whole. I imagine the increased surface area lets some nutrients leak out somehow, but they taste so much better :)