This Falafel Tabbouleh Salad with Quail Eggs & Labneh exists because I haven’t had a salad on the blog since May 3rd. May 3rd! And it barely counts because it was a pasta salad. You must think I have scurvy by now. I can assure you that I don’t, I swear I get enough vitamin C, and no, I don’t rely on gummy vitamins… well, not entirely anyway. I just thought maybe we could take a break from ice cream sandwiches and creamy brie sauces, and remember that vegetables are pretty alright. So, I give you this Falafel Tabbouleh Salad teaming with flavourful herbs, juicy tomatoes, and crisp cucumbers. The falafel is fried, though – I’m not made of stone.
Not every recipe that appears on this blog is triggered by some meaningful source of inspiration. Yes, from time to time a recipe just is. It’s not an homage to a childhood memory or the result of a mind-blowing experience at a restaurant. Sometimes a recipe is just a means of satisfying a VERY specific craving. These Angel Hair Crab Cakes with Saffron Aioli are one such recipe. Sure, the aioli reminds me of my trip to Barcelona and sure, the crab cakes take me back to many brunches past, but they’re not the specific result of any of those touchstones. These are crab cakes without a story. I realize this isn’t a very hooky opening paragraph, but if you enjoy watching bloggers flounder you should probably keep on reading.
Like most people who grew up in the 90s, my first ravioli came from a can. And while this is not a cool thing to admit to, I still have a place in my heart for that indestructible pasta-like substance. But my love affair with ravioli didn’t really heat up until I ate them in San Diego of all places. It was a plate of handmade four cheese ravioli and I lost my mind over it. Now, it’s not strange to love fresh pasta wrapped around high-quality cheese, but what is surprising is I’ve never tried making ravioli. Generally, when I fall in love with a food item, I attempt to make said food item on my own. It’s the natural order of things. But for whatever reason, I never did until I made this batch of Sundried Tomato Ravioli.
Okay, I know today’s Fiddlehead Farfalle with Saint-André Cream Sauce bears more than a passing resemblance to my last recipe, but… there is no but. I have no excuse. When spring hits I fall into a vat of cream sauce and vibrant greens. I’m speaking metaphorically, of course, but even this exaggeration occasionally borders on the truth. I’m not sure if it’s due to my excessive exposure to Pasta Primavera as a child or my aesthetic preoccupation with pairing green and white, but to me, spring cuisine means cream sauce, greens kissed with garlic and butter, and glass after glass of white wine.