I discovered this week's selections flipping through food52's inspired collection of recipes for spring, Spring Break!. These two dishes stood out not only because they look beautiful and fresh, but also because they scream spring. And with the Chicago weather questionable at best, I need a little more spring in my life.
The first recipe combines peas, ricotta, Parmigiano-Reggiano, Pecorino, mint and lemon in what seems to be a very green and very creamy torte. Mmmm. Common misconception: tortes always have crusts. As this yummy looking torte proves, no crust, no problem.
The second recipe pairs a tangy rhubarb curd with a buttery, delicious spiced shortbread crust to create a stunning spring dessert. The recipe seems pretty labor intensive, but on the bright side, when you're done slaving in the kitchen you'll have a great treat to reward yourself with.
Can't wait to get in the kitchen and give these recipes a try!