5.9.17 Wisconsin Grown | Part 4

After what felt like endless rain and gloom (although in truth, it couldn’t have lasted more than a week), last weekend’s sunshine was much needed. And while there was still a bit of a chill in the air, it didn’t stop us from doing yardwork, spending plenty of time outdoors, hosting a backyard brunch, and of course, visiting the farmer’s market.

This week’s market haul proved to be mostly greens, and after a winter of root vegetables, I have no problem with this. Here's what we'll be cooking with this week:

If we were the kind of people with huge bunches of chives growing in their back gardens, we would be snipping them daily to whisk into our scrambled eggs, or stir into vinaigrettes. But for some reason, we don’t have chives growing in our backyard; something I’m realizing needs to be rectified, and soon. Until then we’ll pick up our Chives at the market, and probably make them into pesto, because it’s always a good idea to have a jar of fresh pesto in your fridge. You never know when it will come in handy.

Since we were having people over for brunch on Sunday, I figured a giant sheetpan sized quiche was the way to go. Loosely based off of Smitten Kitchen’s version, mine was packed with a sizable amount of farmer’s market Spinach and Mushrooms, plus plenty of goat cheese. Oh, and of course, a few chives made it in there as well. Why not?

We made sure to get our hands on plenty of Asparagus and Watercress  this week, primarily as an excuse to make this Asparagus and Burrata Pizza, but of course we’ll use chive pesto instead of arugula (told you that pesto would come in handy)

And I’ll be set for lunches this week with another big bag of Spicy Salad Greens. They’re going to go great in place of the arugula in this Green Lentil, Arugula, and Smoked Trout Salad.