Crêpe with Spring Vegetables

Crêpes are just one of those things: they're super tasty, easy and versatile. So why is it that I hardly ever make them? I mean I go through this every time that I make them, I find myself thinking- "hummm what should I make". Then suddenly and of great surprise to myself I think how about a crêpe. 

This morning I was driving home from church thinking, "hum what should I make of lunch". I wanted spring veggies, and asparagus in particular. Its also a Sunday though so it needed to be easy. Suddenly, I realized I should put my spring veggies in a crêpe and that is exactly what I did!

Roasted Radishes

I didn't much care for radishes as a kid. The seemed to be just another raw vegetable, yet lacked the sweetness of carrots. Since then my feelings have changed. I still think that they're just okay by themselves. Then I had them as an appetizer, sliced and served with butter and sliced baguette- perfection! I recommend that you try this my friends, its probably the simplest appetizer ever and so so good. 

Shortly there after, I saw a recipe for roasted radishes- "well why not?" I thought. Roasted radishes have since become one of my favorite side dishes. Roasted, the radishes mellow and taste almost like a very mild turnip. They also give the plate a great splash of color. 

Lately versions of roasted radishes have been featured again and again in magazines. People often drizzle orange juice, sprinkle lemon zest, or add any number of herbs. Experimentation is encouraged though unneeded. Here I have given you the most basic of recipes: radishes, olive oil, salt and pepper. 

Mustard Crusted Salmon

The past couple of weeks, Scott and I have been the recipients of some wonderful hospitality, which included some great meals. The upside to all of this is that I have recently enjoyed some lovely meals. The downside is two fold: I have missed cooking and I have gained weight. As I make my return home, as well as my return to blogging I have decided to begin with one of my favorite recipes:


There is a great little french bistro in St. Louis where I went to a bridal shower a few years ago and they served a mustard crusted salmon. I’m not quiet sure what happened that day but it seemed to me that there was more mustard than salmon being served. As I scraped the mustard off my salmon, I thought to myself “...hummm...this has possibilities” I have subsequently made this salmon from time to time, with a good deal less mustard than I was presented with that day. You can however feel free to double, triple or even quadruple the amount of mustard if it suites your tastes.