Finally I’m back with a round up of all the lovely entries for Simple and in Season May/Spring. A new round is open now for June, with lots of inspiring entries coming in already. At 40 weeks pregnant, there’s now very little space between my bump and the laptop, so please forgive the efficient nature of this round up!
1. First past the post was Kellie from Food to Glow who sent across her delicious Deconstructed and Reconstructed Rhubarb and Fruit Crumble with the option of using spelt flour, wholemeal flour or a gluten-free mix along with oats.
2. Next, Sally from My Custard Pie in Dubai used bulbs of fennel and rocket from the last market of the season to make a Lentil, Fennel, Orange, Chicken and Rocket Salad.
3. Ceri from her blog Natural Kitchen Adventures made a Wild Garlic and Amaranth Tabbouleh – move over quinoa!
4. Ros from the More Than Occasional Baker used seasonal British asparagus to make Smoked Salmon and Asparagus Quiche.
5. Choclette from The Chocolate Log Blog used nettles to make some delicious Nettle, Lemon and White Chocolate Cupcakes.
6. And the team at Pro Ware Kitchen (helped by Luna the dog) made a wonderful Thai Red Curry Soup using up pak choi from their veg box.
7. Kellie from Food to Glow came back to us with a beautiful supper of Quick and Spicy Crab Parcels (with a vegan option) – using in-season crab.
8. Andrea from Shabby Chic paired two of my favourite things asparagus and halloumi cheese to create her dish of Grilled Asparagus with Halloumi and Myrtle Berry Oil.
9. Elizabeth over at Elizabeth’s Kitchen Diary made a super-comforting dish (which I could eat right now!) of Hidden Cauliflower Cheese Pasta Sauce, served with tagliatelle using cauliflower from her veg box.
10. Charlene at Food Glorious Food used Granny Smith’s apples to make her Pork Chop Bake.
11. Vanesther over at family food blog Bangers & Mash made a Wild Garlic Pesto Tear and Share Bread – perfect for the World Cup this weekend!
12. Whilst the very clever Laura from How to Cook Good Food made a stunning recipe of Spaghetti with Fresh Herbs using pea shoots, homegrown leaves and a selection of pretty, fresh herbs.
13. Camilla from Fab Food 4 All made a Slow Cooked Pulled Lamb with White Wine and Root Vegetables – gorgeous recipe.
14. Sudha at Spicy, Quirky and Serendipitous made Asparagus with Garlic and Soy Sauce.
15. Aniko at Multiculti Kitchen made a refreshing Peach, Rosemary Blossom and Rhubarb Iced Tea – perfect for our warmer weather.
16. Camilla over at Fab Food 4 All came back to us with her Quick One Punnet Strawberry Jam recipe.
17. Elizabeth at Elizabeth’s Kitchen Diary also came back with another impressive recipe for a Rhubarb and Saffron Yogurt Cake.
18. And Alida at My Little Italian Kitchen showed us her step-by-step Colourful Fruit Tart or Crostata Di Frutta.
19. Katie at Feeding Boys and a Firefighter is part way through her Weight Watchers Step into Summer Challenge and sent across her Creamy Tagliatelle with Bacon, Asparagus and Tomato – using British asparagus.
20. Vohn over at Vohn’s Vittle’s made a bright and colourful Wild Garlic and Hazelnut Pesto.
21. Anneli at Delicieux made a pretty Layered Chicken and Avocado Salad with Lime and Coriander.
22. Nadine at Juggle Mum made and sent in her Vegetable Ribbon 3 Cheese Pasta, also known as her Pasta Fakeaway.
23. Nazima at Franglaise Kitchen firstly sent in her Jasmine Rice Pannacotta and Rhubarb Cardomom Compote – well worth a visit.
24. Secondly, Nazima at Franglais Kitchen linked up her Spiced Apple and Rhubarb Hand Pies – for mini hands.
25. Mireille from Chef Mireille’s East West Realm in NYC made a Rajasthan Watermelon Curry – a great way to use up a big watermelon.
26. And Mayuri from Mayuri’s Jikoni joined in with her Garlic Chilli Mogo – using a vegetable I’ve never used before – fresh mogo.
27. To follow up, Mayuri from Mayuri’s Jikoni also send across her Eggless Upside Down Mango Cake – delicious!
All of which bring’s May’s Simple and Season to a bountiful close. I’m looking forward to visiting June’s entries already – baby permitting!
A huge thank you to everyone for joining in!