Right now, the delicacy bear’s garlic is coming out of the ground like crazy in my part of Sweden. Right now, a beautiful spring sun is shining over our beautiful Österlen in the south. Right now it feels like a brisk contrast to what is happening in the rest of the world. Right now. Still, I cook. I make bear’s garlic pesto with baked carrots and red onion. So trivial as it is in this situation right now.
There are many dinners planned around potatoes, rice or pasta. Today I add a lovely Italian classical to it: Polenta. I make fried polenta with red onion marmalade, shiitake tapenade and smoked tofu. A great alternative for dinner together with some green leaves or even as a fancy snack to go with the sunday drink.