nadia muses

love in springtime: rhubarb raspberry crostata

a little over 3 years ago, a young law student – who i had met par hasard, by chance, outside a cafe in cleveland a few years prior – started taking me out in manhattan. he thought i would like a neighborhood called the west village and so we spent many nights dining, drinking, and flirting there.

our courtship began in springtime, and it was over these late, wine-drenched dinners, that we both discovered rhubarb, and how incredible it was in dessert. 4 springs later, i’m re-creating that love in my own kitchen.

lemon quinoa with chickpeas and fresh pesto.

i love pesto. i love it on bread, on pasta, with eggs, as a dip for raw vegetables. it’s an unbelievably fresh, flavorful, and versatile spread. you can make it with basil (traditionally) but also spinach, arugula, even beet greens. throw in some garlic, toasted nuts of your choosing (pine nuts are traditional, but i love using walnuts), olive oil, and salt and pepper, et voila! you have pesto.

lemony spring chickpea stir-fry.

despite the very slow approach of spring, i have pulled out ballet flats, packed away heavy coats, and run outside despite the frigid air. i’ve mentally moved on from winter. a tastier way to trick your taste buds into believe spring has sprung, however, is to whip up this easy dish.