Farmers Market Cooking – 3 Gorgeous Spring Recipes

CSA Picnic Table 4

Y’all, probably one of the best things I did in 2015 was build a picnic table with my boyfriend! Yes, for reals, we looked up a gazillion plans, went to Home Depot like we knew what we were doing, bought all the supplies and 18 hours later our first picnic table was born! Can you believe it?!? We are such proud parents. Many a wonderful night has been spent sitting around it enjoying long, delicious meals with friends. Bonus points, it is the absolutely most perfect background for showing off my pretty blue and white plates. I just love how they look on this table!

When it came time to shoot the April issue of Austin Woman Magazine, I knew immediately that I wanted my little picnic table to shine! I rounded up three of my most favorite spring recipes for you. Check them out below plus my tips for shopping at the farmers market this spring!

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Easy Creamy Cauliflower Soup

Easy Cauliflower Soup by Natalie Paramore1 - Copy

Some days I need a little, ok maybe a big, reminder to eat more veggies! Cheese and wine, welp somehow I don’t need any reminders there haha. I love this soup because it is so simple and full of cauliflower so creamy you won’t even know it’s mostly veggies. The combo of coconut milk + parmesan is also quite lovely. Annnnnd I have some exciting news to share with you! I am now writing on a semi-regular basis for Austin Woman! I couldn’t be more excited to see my recipes in print and forever grateful for all of you for sticking by me this whole time! You can find my first piece in the February 2016 issue here. Now, go make some soup and let me know how you like it!

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Garden Basil Bucatini with Parmigiano Reggiano

Garden Basil Bucatini with Parmesan_By Natalie ParamoreWhat better simple pleasure is there than a fine cheese? Well if you’re me, not much! Truly, I can make an entire meal out of cheese and it’s practically a major food group in my diet. BMW doesn’t consider it a meal unless there’s meat involved and I sorta feel the same way about cheese. Ok maybe not every meal but you know what I’m sayin! I usually find just about any excuse to add a sprinkle here or there to juuuuuust about anything haha.

This recipe came about after a few things happened. First, I attended this amazing cheese event with Parmigiano Reggiano. Yes! There is actually a whole entire consorzio over in Italy dedicated to Parmesan! Not to be confused with the green bottle of ’90’s childhoods but actual real, delicious parmesan. The event was hosted by Parmigiano Reggiano at Antonelli’s Cheese Shop with local chef extrodianire Drew Curren of Italic, Easy Tiger, 24 Diner, arro and soon to be Irene’s. At the event we tasted three different types of parmesan and they walked us through the differences in each. It can’t be called Parmigiano Reggiano unless it’s been aged for at least 12 months and has the official dotted rind, so look for that when you’re shopping. We got to taste the milder 14 month cheese which is hard to find in the US simply because after it ages for hard to get here in time to be sold as a 14 month. The 24 month is the most common and middle of the road perfect for everything cheese and the 36 month is a bolder, stinker cheese that can add that distinct flavor to any dish! 

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