Spring on a Plate (Burrata with Simple Greens and Snap Peas)

The loveliest spring days call for the simplest of suppers.

The unseasonably mild winter was marvelous. The part where it lasted until May, less so. We're finally seeing the sun again. We're pulling out cushions for the patio furniture, scraping bird poop off the swing set, and wiping off the grimy window screens that never seem to make it down for winter. Spring, it's safe to say, has finally sprung here in the great Midwest.

Almost a year ago, the KC kids sampled Burrata for the first time in a mozzarella cheese-off. Despite a staunch vocal majority in favor of string cheese, Looly was swept off her feet by the Burrata. I have always liked that kid, so I've been keeping it in constant rotation strictly for her benefit. The fact that she never eats more than an ounce and I'm left to lick the plate has very little to do with it.

In celebration of Looly and Burrata enthusiasts everywhere, for the fans of chirping cardinals, lilac-scented breezes, humming lawn mowers in the distance and lazy days spent thumbing through cooking magazines outdoors on sun-warmed cushions, a most perfectly delightful spring supper.

So go ahead, pour yourself a cold glass of rosé. Let the kids sip spritzers of fruit juice and seltzer or agua fresca while they work. It'll only take a minute.

Fresh snap peas. A few greens. Slice a loaf of good bread and my friends, dinner is served. Because on days like this, you shouldn't part with the sunshine any longer than absolutely necessary.

Burrata with Simple Greens and Snap Peas
adapted from Bon Appetit

8 ounces sugar snap peas
4 cups baby greens (spinach, arugula, watercress, romaine, you name it)
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
3 tbsp extra virgin olive oil
zest of 1 medium lemon
2 tbsp fresh lemon juice
kosher salt or sea salt
freshly ground black pepper
1 large ball burrata cheese (about 1 lb)

Arrange your children around a shady outdoor table and have them pull the strings off the snap peas and trim the ends. If you can't drum up some kids, you're going to have to do this part yourself. Sorry.

Cut the peapods in half lengthwise or use your fingers to pry them apart, which turns out to be another fine task for the shorties in your life.

Combine the peapods, greens, mint, and basil in a large salad bowl. In a small bowl, whisk together the oil, lemon juice and zest. Season well with salt and pepper. Pour the dressing over the greens and toss gently to coat the leaves.

Now the fun part. This is a job for your favorite child...you know the one that never rolls their eyes, puts their dirty clothes in the hamper without being reminded, never forgets to flush the toilet, and has yet to utter the phrase "that's not fair." Yeah, I don't have one of those either. Work with what you've got. In any event, somebody needs to tear open the ball of burrata onto a platter. Let them make a real mess of it, it's going to get all prettied up with greens anyway.

The other less fortunate helpers can use their clean hands to scoop salad onto the platter around and atop the cheese. Slice some bread and tuck in. Taste spring. On a plate.

Black Rice Salad with Sugar Snaps, Avocado, and Lime

Spring has (nearly) sprung woo hoo! Something about longer days and the jauntier slant of sunshine trickling through the windows has me in the mood for crisp green herbs and bright sunny flavors. Enter this yummy black rice salad with sugar snap peas, creamy avocado, lime, and spicy serranos.

This is party food at its best. It's perfect at room temperature, looks great on a buffet, and is just out of the ordinary but plump with plenty of familiar ingredients so as not to scare off less adventurous guests. An ice cold beer, ginger beer, or better yet, a Dark and Stormy - heavy on the lime, will only enhance the experience. Trust me.

Given the dash of heat from serranos, this isn't one for the kiddos...at least, not my kiddos. But as I always say, deconstruct! Black rice was a hit with my usually rice-resistant crew who were happy to suck on lime wedges while putting away plenty of snap peas and avocado slices too - just not all mixed together.

Black Rice with Sugar Snaps, Avocado, and Lime
adapted from Fine Cooking

10.5 ounces (about 1 & 1/2 cups) Chinese Black Rice (I found it at Whole Foods)
3 tbsp sunflower or canola oil
1/2 cup minced red onion
2 serrano chile pepper, with seeds, minced (or less, to taste)
1 tbsp fresh lime zest
3 tbsp fresh lime juice
2 tbsp seasoned rice vinegar
1 tbsp Thai fish sauce
kosher salt
4 ounces sugar snap peas, trimmed and sliced on the diagonal
2 small, firm-ripe avocados (dice one, slice the other)
1/4 cup chopped fresh mint
lime wedges for garnish

Put the rice in a large bowl and rinse in cold water 3 times until the water is barely cloudy. Drain the rice and transfer to a heavy-bottomed saucepan. Add 2 & 3/4 cups water and bring to a boil over high heat. Cover, turn heat to low and cook until the rice is tender, but not mushy, about 30 minutes. Remove from heat, uncover, and let sit at room temperature for an hour or 2, until the rice is cool.

Heat the oil in a skillet over medium heat. Add the onion and cook a few minutes until translucent. Add the serrano and cook 1 minute more. Remove from heat.

In a large bowl, combine the lime zest, juice, rice vinegar, fish sauce, and 1/2 tsp. salt. Whisk together.

Use a damp wooden spoon to turn the rice out into the large bowl containing the dressing mixture. Add the shallot mixture. Toss gently to coat the rice. Let the rice and dressing sit for at least 10 minutes to let the flavors meld.

Just before serving, stir in the snap peas, the diced avocado, and half the mint. Season with salt to taste. Top with remaining sliced avocado and mint. Serve with lime wedges.