Okay, so I lied. I said I wasn’t going to do any food blogging this week given the first week of actual spring-like weather. I had a packed schedule of tennis, running club, concert photography, yoga teaching, and wedding photo meetings, in addition to some First Friday festivities I’m headed to tonight. Not to mention my regular full-time job. Whew, just listing all that out is starting to make me feel the soreness from my first tennis match a bit more.
Somehow, however, I still managed to get in the kitchen. With my camera, too! That’s true love, ladies and gents.
But it’s also a result of the weather, the same reason I thought I wouldn’t be doing much cooking. Oh spring, how I love thee.
How many of you also feel a sudden onslaught of energy once springtime arrives? Maybe it’s the extended hours of daylight. Maybe it’s because my body isn’t working so hard to stay warm. Maybe it’s just because I’m all around happier. Whatever it is, spring gives me pep. And I’m all about it. Ya feel me? No complaints here. Even if my shins are killing me, and my shoulders are a bit sore. And my friday night might be cut a bit short because I really probably could use some sleep. It’s spring so none of that matters.
My brother just moved to L.A. I’m visiting him this summer, and after I do, my mom thinks I’ll never come back. If this trip were in the winter, she’d probably be right. I’m pretty sure one day I will unite with a warm weathered locale, and never turn my back on it again. Will it be L.A.? Who knows. I have my doubts, though I’ve yet to ever go there, so I can’t say for sure.
What I can say for sure is I could gush about springtime forever. If that makes me a boring weather-conversationalist, so be it. Me and spring, and summer too, have a deep connection. If you’re in on that, you know what I’m talking about. If you’re not, well, sorry.
I’ve also got a deep connection with mushrooms. I love ’em. Chewy and full of flavor, there is not a shitake I wouldn’t want in my pasta. Here, they team up with some shredded sprouts, which get coated in a light olive oil, garlic and Dijon sauce. Tossed with parsley, salt and pepper, this feels like the perfect early springtime dish before the abundance of other seasonal veggies start to shower my kitchen. It’s light and fresh, but not too delicate on flavor. The sauce can certainly hold its own to a hearty whole wheat pasta, so make sure to go that route when you make this.
Alright, I’m off to brave a few April showers. Enjoy!
- -1 medium red onion, diced
- -7 cloves garlic
- -12-15 shitake mushrooms, sliced
- -2 cups shredded Brussels sprouts (12-15 medium sprouts)
- -1/4 cup extra virgin olive oil, plus more to toss with pasta
- -1/2 tsp. ground black pepper
- -1 1/2 Tbsp. Dijon mustard
- -2 scant Tbsp. red or white wine vinegar
- -Salt, to sprinkle on mushrooms and pasta
- -1/2 packed cup parsley, chopped
- -1/2 lb. whole wheat spaghetti
- -Freshly grated Parmesan, optional
- Cook pasta according to package directions.
- Meanwhile, heat 1/4 cup extra virgin olive oil in a saute pan over medium high. Add onion and garlic, and saute for 5 minutes. Stir in pepper and Dijon mustard, then add Brussels sprouts and red wine vinegar. Cook for 3-6 minutes, or until Brussels sprouts are tender.
- In a separate small, non-stick pan, lightly coat bottom with olive oil. Add mushrooms, and sprinkle with salt. Sear, stirring occasionally, until edges are brown, 6-8 minutes. Add to Brussels sprouts, and stir in parsley.
- Once pasta is finished, drain and return to pan. Lightly coat with olive oil, and add a couple dashes of salt. Stir in shredded Brussels sprouts saute. Serve, and top with Parmesan, if using.