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#springrecipes — Public Fediverse posts

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  1. The Best Asparagus Recipes to Make This Spring

    Eating seasonally has its perks—think of summer’s juicy strawberries or winter’s hearty greens. While asparagus is available year-round, its true season runs from late April to Ju…
    #dining #cooking #diet #food #Italianpicnicfood #asparagusrecipes #Italia #Italian #italianpicnicfood #italianpicnicrecipes #italiano #italy #picnicfood #picnicrecipes #springrecipes
    diningandcooking.com/2693647/t

  2. Spring is the perfect time to forage wild garlic! Its tender leaves are bursting with flavour—ideal for making garlic butter (freeze it for later) or a punchy pesto. A seasonal treat that brings the wild into your kitchen! #foraging #wildgarlic #springrecipes #gardenchat

  3. Ingredient of the week: Courgettes

    The French (and English) say courgette, the Italians (and Americans) zucchini. Here in Aotearoa we call this summer winner whatever we like, and – as long as you avoid a few slushy pitfalls – it’s delicious.  Vibrant, light, tender, and delicate, the…
    #dining #cooking #diet #food #Frenchingredient #courgette #francais #france #French #ingredient #ingredientoftheweek #Kai #springrecipes
    diningandcooking.com/2505907/i

  4. Ingredient of the week: Courgettes

    The French (and English) say courgette, the Italians (and Americans) zucchini. Here in Aotearoa we call this summer winner whatever we like, and – as long as you avoid a few slushy pitfalls – it’s delicious.  Vibrant, light, tender, and delicate, the…
    #dining #cooking #diet #food #Frenchingredient #courgette #francais #france #French #ingredient #ingredientoftheweek #Kai #springrecipes
    diningandcooking.com/2505907/i

  5. Ingredient of the week: Courgettes

    The French (and English) say courgette, the Italians (and Americans) zucchini. Here in Aotearoa we call this summer winner whatever we like, and – as long as you avoid a few slushy pitfalls – it’s delicious.  Vibrant, light, tender, and delicate, the…
    #dining #cooking #diet #food #Frenchingredient #courgette #francais #france #French #ingredient #ingredientoftheweek #Kai #springrecipes
    diningandcooking.com/2505907/i

  6. Ingredient of the week: Courgettes

    The French (and English) say courgette, the Italians (and Americans) zucchini. Here in Aotearoa we call this summer winner whatever we like, and – as long as you avoid a few slushy pitfalls – it’s delicious.  Vibrant, light, tender, and delicate, the…
    #dining #cooking #diet #food #Frenchingredient #courgette #francais #france #French #ingredient #ingredientoftheweek #Kai #springrecipes
    diningandcooking.com/2505907/i

  7. Ingredient of the week: Courgettes

    The French (and English) say courgette, the Italians (and Americans) zucchini. Here in Aotearoa we call this summer winner whatever we like, and – as long as you avoid a few slushy pitfalls – it’s delicious.  Vibrant, light, tender, and delicate, the…
    #dining #cooking #diet #food #Frenchingredient #courgette #francais #france #French #ingredient #ingredientoftheweek #Kai #springrecipes
    diningandcooking.com/2505907/i

  8. Ingredient of the week: Courgettes

    The French (and English) say courgette, the Italians (and Americans) zucchini. Here in Aotearoa we call this summer winner whatever we like, and – as long as you avoid a few slushy pitfalls – it’s delicious.  Vibrant, light, tender, and delicate, the…
    #dining #cooking #diet #food #Frenchingredient #courgette #francais #france #French #ingredient #ingredientoftheweek #Kai #springrecipes
    diningandcooking.com/2505907/i