This is another one pan weeknight wonder that happens to also be elegant enough for Saturday dinner. Plus, it represents all that I love about spring meals; fresh and bright flavors, light but filling, and another excuse to use asparagus.
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Years ago, we lived in Swaziland for four months on a volunteer stint. This was pre-food blog days, but even then I kept loose notes on what we were eating and loving, fascinated with the exotic-to-me combination of flavors and ingredients that were staples of the Swazi cuisine. One such staple we often ate for lunch was a vegetable stew with a mild, creamy tomato-based curry sauce. I'm recreating this humble Swazi stew today.
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If you haven't tried an omelet wrap yet (remember the za'atar wrap with the arugula cherry salad?), I hope today's version will convince you. A reminder that spring is on its way, this open-face omelet is topped with a bright and creamy pea and avocado pesto.
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There's nothing more comforting in winter to me than a steaming bowl of chunky beans and vegetables in a rich broth. This is a loose vegetarian interpretation of Fabada Asturiana - a bean and sausage stew from the mountains of Asturias in northern Spain. It's a hearty meal that's sure to get us through the final days of winter.
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