We finally hit 50 degrees around here and moods are improving everyday! Snow is still lurking in the yard but bare patches outnumber the snow patches and the crocus are making a run at growing!
As I continue to “single-handily” will spring to come sooner with my cooking, I incorporated some fresh parsley into my dish. Poor parsley doesn’t have many admirers. But I think nothing says “fresh” and “bright” like some chopped parsley added in. And not just as a garnish but as a primary player!
A couple of tips:
I like to add the feta and parsley in after I cook so they retain the fresh, bright green of the parsley and the cold, salty of the feta!
Also its nice to only toss in the shallots in the last-minute or so – the rawness is removed but they are not “cooked” to death!
In general, with exception of the potatoes, I enjoy not overcooking my veggies – no pre-blanching – just throw them in the hot pan and cook till just starting to get tender!