3 Seasonal Recipes to Try This Week: Mexican Bread Pudding, Thai-Inspired Asparagus Salad, Spring Greens Marmalade


This past Sunday, I hosted a brunch for a group of friends. I was cruising around the internet looking for inspiration for a savory bread pudding type dish that could be assembled the night before and then leisurely baked in the morning. I found this wonderful sounding Mexican Bread Pudding on the Homesick Texan blog. I ended up creating my own savory pudding with artichokes, leeks, fontina, and feta all layered between thin slices of fluffy, eggy challah bread. It was fabulous, but this sweet pudding will haunt me until I try it. And I definitely think you should!

I couldn’t resist posting another asparagus recipe this week, as those delightful green shoots are still plentiful in the market. This Thai Inspired Asparagus Salad with Meyer Lemon is one of two finalists for Your Best Asparagus Recipe contest on the fabulous Food 52. Give it a whirl.

Finally, for a healthy, euro-style veg-centric hors d’ oeuvres, check out this recipe for Spring Greens Marmalade created by Paula Wolfert and posted on Culinate. I can’t think of a better way to use the tender spring greens abundant in the market right now.

Vanessa Barrington

Vanessa Barrington is a San Francisco based writer and communications consultant specializing in environmental, social, and political issues in the food system.