The snow is melting, the sun is out longer and my scarves are in a bundle near the front door. Do you know what this means?!
Spring is just around the corner!
Of all the signs that we may have really made it through another winter, do you know which one has me most excited?
That I was able to take my first picture this year of dinner using natural light!
I know this sounds completely absurd and makes me feel like a crazy food blogger, but it’s true; when I was able to take a photo of this meal without setting-up my Lowel EGO Light, I was ecstatic!
This is one of my favorite times of year. I love watching people’s mood elevate as the sun shines on their face and they are able to spend more time outdoors. I love the anticipation of another summer filled with beaches, flip-flops and backyard meals. I love the abundance of fresh berries, flowers and herbs that are in full bloom.
I also love how my appetite shifts and I start to crave lighter foods. This Pad Thai is perfect for the transition into spring. It’s warm and comforting, which is perfect when there’s still a slight chill in the air, yet it’s still light enough so you can go for that evening walk after dinner without feeling weighed down.
Vegetable Pad Thai
Keywords: stir-fry entree vegetarian broccoli Vietnamese
- 8 ounces rice noodles
- 2 tbs. brown sugar
- 1 tbs. fish sauce
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 jalapeno pepper, seeded and diced (optional)
- 1 cup broccoli florets
- 1 garlic clove, minced
- 1 large egg, light beaten
- 1/4 cup chopped roasted, salted peanuts
1. Prepare noodles according to package instructions. Drain noodles and set aside.
2. In a small bowl, whisk together brown sugar, fish sauce, and soy sauce. Set aside.
3. Heat sesame oil over medium-high heat in large skillet. Add onion and cook 3 minutes. Then add peppers and broccoli and cook additional 3-5 minutes, until tender. Add garlic and cook 1 minute. Add egg and cook, constantly stirring and scraping skillet with spatula until egg is almost set (about 30 seconds).
4. Add soaked noodles and prepared sauce to skillet. Cook while frequently tossing until noodles are tender, about 1 minutes. Top with peanuts, serve and enjoy!
Another thing I am looking forward to during the warmer months? Ice cream, frozen yogurt, popsicles and sorbet!
One of my favorite brands of popsicles in Whole Fruit so I was thrilled when they contacted me to try their sorbet! The sorbet comes in 7 flavors; I was sent the following flavors to try: Black Cherry, Strawberry, Peach, Mango and Lemon.
First I tried the Black Cherry and really enjoy the flavor. It is creamy with actual pieces of black cherries throughout the sorbet! I do wish there were slightly more chunks of real fruit but I really enjoyed trying these and know that I will be enjoying each of these flavors as the temperature continues to rise!
~What is your favorite sign of spring?