So March came in like a lion and went out like a lamb (sort of, as it always sort of does), April had its requisite number of showers, and now we are well within our rights to expect May flowers. And equally as important, May ingredients and a seasonal evolution in our cooking styles and methods.
I broke out my grill in April, and plan to ramp up the grilling like crazy in May. Standing with a spatula in one hand, and a glass one wine in another, waiting to flip burgers is a very happy place for me. Never more so than this spring.
Speaking or ramps…’tis the season, and I am a fan, so if you are, too, browse around the site for lots of ramp recipes.
So what’s coming up….Mother’s Day, check (maybe more of us will get to see our Mothers this year?), graduations for some (my younger son is graduating high school, though so far denial has remained in full force, and this plan seems like it will take place in an alternate universe), and at the end of the month, Memorial Day, with its hopeful promise of long sunny summer days and nights to follow.
So there are a lot of reasons to cook, and hopefully entertain safely and smartly. Here are some of the recipes to consider!
What to Cook this May: 14 seasonal recipes, from ramp and pea risotto to sauteed spring greens to a cucumber and mint gin and tonic.Tweet This