Considering it’s been 90+ degrees for the past two weeks already, to say we’re in “springtime” might be something of a misnomer. Scorching heats and sunny pool days? Summertime, I’m ready. So I say
Bring. It. ON.
But the sad, sad reality is that despite my summertime excitement, the orbital progress of Earth around the sun isn’t quite ready for me yet. I hear that in some parts of the northern hemisphere, spring is actually happening! We were visiting Seattle last week and there were nothing but miles of blue sky overhead–guess we brought the Cali weather with us:
As it turns out, either Seattleans have really got their A-game going or I’m just woefully ignorant of the froyo options available in my home state, because this wonderful frozen yogurt place named Menchie’s carries a Cookie Butter flavored froyo. I must’ve stood there eating my weight in free samples until my friends had to tear me away from the machine–because if you’ve ever tasted the aromatic nectar known as cookie butter, you’ll know what I’m talking about and forgive my rudeness instantly. Right?
Of course, we spent the first spring days eating our way through Seattle. One of my friends lives nearby, so he took us for an absolutely fabulous dinner at a pizza joint called Serious Pie, where I ordered a mushroom truffle cheese pizza that was off the charts. Also, my seatmate on the flight over was a Seattle native, so we spent a better part of two hours chatting about all the good eats and obscure gems hidden throughout the city. Among her many recommendations was this Russian bakery known as Piroshky Piroshky, located at the heart of Pike Place Market and specializing in the best savory breads around.
When I asked the man behind the counter whether I should get the Garlic Cheese Roll or the “famous” Potato Cheese Bread, he didn’t even hesitate before he stuffed the first one in my bag and asked me if I wanted anything else:
Like dutiful tourists, we also made sure to get our fair share of donuts. One of my good local friends recommended Top Pot for insanely good donuts, and we weren’t disappointed (though really, whom among us has ever met a donut that disappoints? I sure haven’t!). I ordered a Salted Caramel Old-Fashioned Glazed Cake Donut on the first day, and an enormous apple fritter on the second:
And of course, no Seattle trip is complete without a visit to the original Starbucks coffee shop! Granted, neither one of us actually drinks coffee, soooo it seemed weird to wait in line for a full 30 minutes just to get Starbucks juice refreshers–but for novelty’s sake, let’s say it was amazing. Plus, after waiting out in the spring Seattle sunshine for so long, we were pretty thirsty anyway:
After working our mouths through basically every eatery we could manage to fit into our
bellies busy schedules, though, it’s nice to be back and making some balancing life choices for the plate again. One of them was this picnic perfect cauliflower salad to kick off the spring–granted, it’s drenched in the most amazing mayo-based dressing, but veggies in anything at this point is a plus! I love fried dough as much as the next gal, but vegetables–especially sweet & tangy ones like this salad–really are my calling.
Add a few raisins and sunflower seeds, and I’d say we’re in springtime business.
Hope you’re all having a splendid start to the spring!
What about you: what exciting trips or eats do you have planned for this springtime?
- 1 medium head cauliflower, washed and chopped into florets
- 1/2 cup raisins
- 1 cup sunflower seeds
- 1 1/2 cups mayonnaise
- 5 tablespoons white sugar
- 1/3 cup rice vinegar
- Place cauliflower, raisins, and sunflower seeds into a large mixing bowl.
- In a separate small bowl, combine mayo, sugar, and vinegar.
- Pour dressing over cauliflower and mix in until evenly coated. Cover salad and store in refrigerator for at least 3 hours before eating (the more time you give it to absorb the dressing, the better it will taste!).
Check out the rest of the Sunday Supper crew’s spring creations:
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family