Bärlauch season is in full swing. It is widely known that I am a fan of all the members of the Allium family, and these delicate leaves are no exception. With a flavour between garlic and onion, they are very nice as an addition to sausages, but I like them best when their flavour gets a chance to shine. Here are two recipes that prominently feature Bärlauch: a pesto and some savoury muffins.
This recipe can be labelled with all the buzzwords: low-calorie, gluten free, low-carb, vegan. Combine it with a nice curry and you will not be sorry.
In my life, I ate many sides with fish: potatoes, rice, all sorts of vegetables, salad… But the only side I consider appropriate to serve with fish is blitva. This is both the name of the dish, and the name of the featured vegetable, outside of Dalmatia known as Swiss chard. As with many dishes that I have known longer than I have been aware of myself, I cannot be prescriptive with the recipe, only descriptive.
I used the risotto as a side, but it can also confidently stand on its own.