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Spring, 2013 Graze
Spring is here! .jpg)
Spring! We who live here know well the giddiness brought on by the first 50 degree day in early April, or the outright thrill of seeing the first local asparagus in the produce department.
We may complain about our winters but the cold and the snow do help us all the more appreciate the first signs of spring – the arrival of robins and red-winged blackbirds to the backyard feeders and the bright yellow eranthis petals knifing through the last of the snow.
It’s no surprise that spring’s most notable holidays are about rebirth, renewal and fertility. Those sturdy stalks of asparagus, the overhead laughter of tundra swans and the twilight rumpus of rabbits are harbingers all. Light has once again triumphed over darkness, life overcome death and new beginnings abound.
At Graze, we’re ready to celebrate with an exotic brunch featuring the flavors of the middle east – the fertile crescent and the birthplace of civilization. We’ve also compiled a quick and easy guide to super smoothies, which will help power your longer days. Elsewhere, intrepid reporter Paul Sloth visits Clock Shadow Creamery to witness the creation of the cream city’s first curds. There’s plenty more, of course, including two tasty ways to prepare arugula, which was once considered such a potent aphrodisiac that ancient Romans banned it.
We’ll let you decide for yourself.
Rabbits love the stuff.
A Middle Eastern Brunch
Foods from the fertile crescent flavor an exotic midday meal.
Eat Here
Culinary students (and diners) get an education in good value at MATC’s Cuisine.
Table Talk
Food, jobs, life – behind the push to bring food hubs to Milwaukee.
Reallygoods
The name says it all for these raw snacks
Want more? We had more than we could fit into print.
Video extra
A Visit with Clock Shadow Creamery
ReallyGoods
Added content: Yogurt sauce and tahini sauce recipes for the Middle Eastern brunch
Yogurt Sauce
8 ounces plain yogurt
1 garlic clove, minced
1 tablespoon lemon juice
salt to taste
1. Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms.
2. Whisk in yogurt and lemon juice until mixed through.
Tahini Sauce
2 cloves garlic, minced
3/4 teaspoon kosher salt
1/2 cup tahini
7 tablespoons lemon juice
3 tablespoons water
1. Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms.
2. Whisk in tahini, lemon juice and water.
Looking for some dinner ideas? We have hundreds of great recipes for you and we're adding more every week.
