This week’s menu features a bright and refreshing Minestra Maritata inspired by Chef Curtis Linton’s childhood memories of hunting for wild asparagus in springtime.
04.20.20 – 04.23.20
Minestra Maritata – Italian Wedding Soup
asparagus, mushrooms, spinach, red bell pepper, cavatappi pasta, pesto & fresh lemon in a clear broth soup with turkey-pesto meatballs & grated Parmesan cheese *plant-based option: vegan meatballs
Mediterranean Spring Salad
zucchini, carrots, green olives, tomatoes, mushrooms & asparagus atop mixed herb greens with a banga-cauda creamy salad dressing
Curious Italian Bread
fresh-baked Italian loaf of Curious bread with lemon zest and a pesto-cream cheese spread on the side
All good food begins with a story, and this week’s menu is the story of spring.
When I was young, my mother would take me on a walk along the banks of an overgrown canal near our house. In springtime, we were on the hunt for wild fresh asparagus! It bloomed early and it was wonderful. We would snap off the tops, steam them at home, and eat them with salt, pepper & melted butter. This is one of my earliest memories of enjoying the earth’s bounty.
Asparagus finds its way into this week’s Curious Table dinner, Minestra Maritata. This literally means “married soup”- not as in celebrating the wedding of two people, but the “marrying” of greens and meats in a clear broth soup. Greens are one of the first seasonal vegetables to harvest. As our traditional dinner table shifts from the hearty root vegetables of winter to the fresher ingredients of spring, the tastes shift from rich & savory to bright & refreshing. Thus Minestra Maritata marries fresh vegetables – asparagus, mushrooms, greens – with the tang of lemon, the chew of pasta, and the glory of turkey-pesto meatballs.
Paired with a slice of lemon-zest bread and fresh pesto, it’s a perfect spring-time meal.
This Week’s Meal Inspired By Childhood Memories of Springtime Harvest
From Chef Curtis Linton