Somehow we skipped from the worst winter in decades straight to…summer! This week has been lovely. One of my very favourite things is warm evenings where you can just lounge outside for hours on end. Jesse and I did that this week. After dinner each evening this week, we went for a bike ride and then sat outside on the deck for hours reading and chatting. Blissful. Can it be this warm and beautiful all year round? It’s funny though – I had all of these great seasonal, spring recipes to share this May on The Fig Tree, but now I feel like skipping straight to the summer recipes since it’s so nice and hot out. *haha*
One spring recipe that I don’t want to skip is this one here for Vegan Spinach and Artichoke Stuffed Shells with Béchamel. This is one delicious vegan main course! The shells are filled with an amazing, rich cashew ricotta flavoured with garlic, lemon juice, lemon zest and parsley. Diced artichokes and spinach are added to the cashew ricotta before the filling is spooned into the shells. A simple vegan béchamel with a pinch of nutmeg tops of the dish and then it’s all baked to a golden, bubbly perfection and served. It’s good. Really good. I just wish it has been less difficult to capture its deliciousness in a photo!
Wishing you all a wonderful weekend! What do you have planned? This weekend, we will attend Doors Open Winnipeg, visit a friend who’s in from out-of-town and go on a bike ride or two. ‘Til next time. xo
Source: The Fig Tree