I don’t eat tuna, thon, atun, tonno or however you want to call tuna- unless I have to. I try to avoid it as much as possible and even have a separate can opener for those rare cans that are opened in my house.  I don’t understand why, when you order a salad abroad, that they must toss a can of tuna on top. All across Spain as I hiked the Camino and even in Italy, when I just wanted a nice bowl of greens, when I craved greens,  it would arrive topped with a can of tuna-much to my dismay,  as though the greens the needed something. They don’t. I would prefer them to be plain or with just a bit of a oil and vinegar and a dash of salt would have been sufficient, thank you.   So, I am skipping this week’s tuna rillettes for French Fridays with Dorie (duck rillettes, on the other hand, are a favorite!)  and since I actually made these recipes the weeks they were assigned but never had the time to post them, I thought this week, I’d play catch up.

I present Green As Spring Veal Stew:

Veal stew as green as Spring, who’d ever heard of such a thing?

Brown, and white I’ve enjoyed before, but green, that’s one I had never seen.

Herbs and leaves I mixed and blended, till my sauce was greener than green

My blender pulsed and pureed, and from the lid it did spray.

A Springier green I had never seen, it was bright,and vivid and oh, the veal was incredibly lean.

I poured the sauce onto my plate and took some pictures before I ate.

I picked up one piece with my spoon and took a bite and started to swoon,

I am keener than keen to eat veal that’s greener than Spring.

 

I was pleasantly surprised with this one.  While it doesn’t look so appetizing, (I find stews and sauces like this hard to photograph!) the sauce- a combination of mint, parsley, spinach and thyme was delightful and bright. It made for a terrific Spring dish. And veal, of course,  is quite apropos for Spring as well.  The sauce would be excellent over chicken or fish as well.  And a lighter version would taste great with grilled vegetables.

Speaking of vegetables,  there was also Baby Bok Choy, Sugar Snaps and Garlic en Papillote.  A simple mixture with baby onions and orange zest, steamed in little pouches in the oven. A lovely and light side dish for any meal. I would definitely make both of these again, or at least the sauce from the veal, and vegetables in papillote happens quite a bit around here- it’s quick and easy! Which is what I need these days!

For details on creating these recipes, check out the FFWD site and see others who are also cooking the book-

You can also buy the book here: