there are few times of the year more exciting than when spring starts to show her colors. even the slightest spike in temperature has people racing to their tank tops and sandals. and i am no exception.

our yard work is nearly complete and we have replanted ninety percent of our small but mighty side yard garden space. and while i am anxiously waiting for all my strawberries and tomatoes to start producing, all the green things in the garden are going wild.

i have been on a bit of a pasta kick lately. it truly is my first culinary love and i’ve been working on new shapes, flavors and colors to bring to all of our spring menus.

our gorgeous garden greens (nasturtium leave, kale and arugula) bring flavor, color and nutritional value to a simple and delicious spring spaghetti.

garlic & spring green spaghetti

serves: 4

prep time: 10 minutes

cook time: 15 minutes

total time: 25 minutes

ingredients: 1.5 lbs spaghetti (fresh if you can get your hands on it or want to make it yourself). 8 oz mixed spring greens (i used nasturtium leaves, kale, chard and arugula that we had in the garden but you could do any combination of your favorite greens). 2 tbs olive oil. 10 garlic cloves, thinly sliced. zest and juice of 1 lemon. ..5 cup parmesan cheese + extra for garnish. 25 cup bread crumbs. 1 tbs + 1 tsp kosher salt. .5 tsp freshly ground pepper.

start by filling a pot with water and 1 tbs of salt. you want to cook your pasta with water like the ocean. bring your water to a boil. cook your pasta to your package instructions. if you are cooking fresh pasta, it should only take 1.5-2 minutes to cook. if you are using fresh, wait to cook it till your greens are cooked. if you are cooking dried pasta, start it as soon as your water boils. while your pasta cooks, heat the olive oil over medium heat in a large pan. once your oil is hot, add in the garlic and cook just until fragrant. about 30 second to a minute.

add in your greens and your lemon juice, season with the salt and pepper and cook until they wilt down. 3-5 minutes depending on how hearty your greens are.

turn off the heat and add in the lemon zest.

add in your cooked pasta, .5 cup of paremsan cheese, half the bread crumbs.

stir well till everything is combined.

serve hot with with extra parmesan and bread crumbs and enjoy.

xo, a

garlic & spring green spaghetti

serves: 4

prep time: 10 minutes

cook time: 15 minutes

total time: 25 minutes

ingredients: 1.5 lbs spaghetti (fresh if you can get your hands on it or want to make it yourself). 8 oz mixed spring greens (i used nasturtium leaves, kale, chard and arugula that we had in the garden but you could do any combination of your favorite greens). 2 tbs olive oil. 10 garlic cloves, thinly sliced. zest and juice of 1 lemon. ..5 cup parmesan cheese + extra for garnish. 25 cup bread crumbs. 1 tbs + 1 tsp kosher salt. .5 tsp freshly ground pepper.

start by filling a pot with water and 1 tbs of salt. you want to cook your pasta with water like the ocean. bring your water to a boil. cook your pasta to your package instructions. if you are cooking fresh pasta, it should only take 1.5-2 minutes to cook. if you are using fresh, wait to cook it till your greens are cooked. if you are cooking dried pasta, start it as soon as your water boils. while your pasta cooks, heat the olive oil over medium heat in a large pan. once your oil is hot, add in the garlic and cook just until fragrant. about 30 second to a minute. add in your greens and your lemon juice, season with the salt and pepper and cook until they wilt down. 3-5 minutes depending on how hearty your greens are. turn off the heat and add in the lemon zest. add in your cooked pasta, .5 cup of paremsan cheese, half the bread crumbs. stir well till everything is combined. serve hot with with extra parmesan and bread crumbs and enjoy.

i <3 tacos.

who doesn’t <3 tacos?

if you know someone who doesn’t <3 tacos, please fill me in on who and WHY?! i’d love to meet such a unique individual.

tacos are undeniably wonderful and they are one of my favorite make at home meals. i love all shapes and sizes. soft taco, crispy shells, corn or flour tortillas. they are all golden. but why not lighten it up and mix it up with some lettuce tacos. lately i’ve been loving crisp, crunchy, refreshing iceberg lettuce cups and they are a a great taco vehicle.

chicken + mushroom tacos

serves: 4

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

ingredients: 1 lb chicken tenders. 8 oz cremini or white mushrooms, diced. 4 green onions, white & green parts thinly sliced. 1 lime, sliced into 8 wedges. 3 tbs olive oil. 1 cumin. 1 tsp chili powder. .5 tsp paprika. .5 tsp dried oregano. .25 tsp cayenne pepper. 1 tsp kosher salt. .5 tsp ground pepper. 1 head of iceberg lettuce, core removed and leaves washed and dried. .25 cup tequila. 1 cup fresh pico de gallo or your favorite fresh salsa. optional: 1 avocado, diced. 1 cup mexican cheese blend. handful of cilantro sprigs.

start by blending the cumin, chili powder, paprika, oregano, cayenne, half the salt and all the pepper. place all your chicken in a bowl, drizzle it with the olive oil and season with your spice blend.

squeeze half the lime, into the mix, stir well and set aside. reserve the rest of the limes for serving. heat a large, heavy pan over medium heat.

when the pan is nice and hot add in your chicken in an even layer. don’t crowed the pan or the chicken won’t get a nice brown. if you need to cook the chicken in two batches to not over crowed the pan, do so.

cook the chicken till browned on each side and just cooked through. about 4 minutes a side. remove the chicken and set it aside to rest.

add the mushrooms, the white and light green parts of the green onion and the rest of the salt to the pan.

cook until the mushrooms have released all their moisture. about 7 minutes. pour in the tequila to deglaze the pan. use the liquid to scrape up any little brown flavor bits from the pan. cook until almost all the liquid has cooked off. about 3 minutes. while the tequila cooks down, chop up your chicken.

add the chopped chicken and all it’s juices back into the pan.

stir in half the salsa and stir well to combine. cook for 2 minutes till everything is nice and hot and then turn off the heat.

to serve, fill your lettuce cups with a couple spoon fulls of your chicken mixture.

top with the dark green parts of the green onion, some cilantro sprigs, avocado, some salsa and cheese.

serve with a lime wedge and enjoy.

xo, a

chicken + mushroom tacos

serves: 4

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

ingredients: 1 lb chicken tenders. 8 oz cremini or white mushrooms, diced. 4 green onions, white & green parts thinly sliced. 1 lime, sliced into 8 wedges. 3 tbs olive oil. 1 cumin. 1 tsp chili powder. .5 tsp paprika. .5 tsp dried oregano. .25 tsp cayenne pepper. 1 tsp kosher salt. .5 tsp ground pepper. 1 head of iceberg lettuce, core removed and leaves washed and dried. .25 cup tequila. 1 cup fresh pico de gallo or your favorite fresh salsa. optional: 1 avocado, diced. 1 cup mexican cheese blend. handful of cilantro sprigs.

start by blending the cumin, chili powder, paprika, oregano, cayenne, half the salt and all the pepper. place all your chicken in a bowl, drizzle it with the olive oil and season with your spice blend. squeeze half the lime, into the mix, stir well and set aside. reserve the rest of the limes for serving. heat a large, heavy pan over medium heat. when the pan is nice and hot add in your chicken in an even layer. don’t crowed the pan or the chicken won’t get a nice brown. if you need to cook the chicken in two batches to not over crowed the pan, do so. cook the chicken till browned on each side and just cooked through. about 4 minutes a side. remove the chicken and set it aside to rest. add the mushrooms, the white and light green parts of the green onion and the rest of the salt to the pan. cook until the mushrooms have released all their moisture. about 7 minutes. pour in the tequila to deglaze the pan. use the liquid to scrape up any little brown flavor bits from the pan. cook until almost all the liquid has cooked off. about 3 minutes. while the tequila cooks down, chop up your chicken. add the chopped chicken and all it’s juices back into the pan. stir in half the salsa and stir well to combine. cook for 2 minutes till everything is nice and hot and then turn off the heat. to serve, fill your lettuce cups with a couple spoon fulls of your chicken mixture. top with the dark green parts of the green onion, some cilantro sprigs, avocado, some salsa and cheese. serve with a lime wedge and enjoy.