This post is picture intensive, so view the rest of the pics under the cut….

Still, that rise in temperature was all the incentive I needed to whip the covers off my outdoor kitchen to do a bit of grilling out. It’s sort of a ritual for me – the simple act of that first cookout is the beginning of the end of winter for me. As the snow melts, I can feel my depression melting away with it – the warmth of the sun renews my spirit, and gets me excited about waking up in the morning and all of the things I have to do in the days to come. Starting with airing out the house – winter has a way of making the air a bit stuffy, and the act of airing out the house and doing a bit of spring cleaning begins to bring me out of my winter funk.

And one of the things I have been doing this week is planning out my garden for this year. I’m so looking forward to it, and to the farmers markets, and to it being warm enough for long enough for me to be able to fire up my pizza oven.  I can’t wait!

What spring rituals do you have? What are you looking foward to doing in this beautiful weather?

In savory recipes, Simple Farro & Bean Stew from 101 Cookbooks, Grouper with Spinach and Crushed Tomatoes from A Food Coma, Tandoori Chicken Thighs from A Mingling of Tastes, Roti de Porc Au Lait (Roast Pork with Milk) from Almost Bourdain, Chanterelle Pork Belly Pasta from Anne’s Food, Baked Macaroni and Cheese with Cauliflower from Bartholomew Buffet, Pizza Casserole from Blog Chef, Sauerbraten Klopse from Branny Boils Over, Seafood Paella Risotto from Cajun Chef Ryan, Pulled Chicken Suiza Sandwiches from Cassie Craves, Stewed Chicken with Orzo from Chef Chuck’s Cucina, Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Baon Pan Sauce Dressing from Closet Cooking, Madeira Chicken with Mushrooms from Confessions of a Tart, Crock Pot Granny Smith Pulled Pork from The Crepes of Wrath, Tuscan Blueberry Port Chicken Breast from Cucina Panzano, Twisty Twirly Pretzel Bagel Buns from Delectable Victuals, Tuna Salad from Delicious Accidents, Pork Cheeks, Butter Beans and Chorizo from Dinner Diary, Grilled Scallop Ceviche from everybody likes sandwiches, Bourbon Chicken from Fake Ginger, Pickapeppa Chicken from Food & Fire, Creamy Homestyle Tuna Melts from Full Bellies, Happy Kids, Buffalo Chicken Sandwich with Celery-Roquefort Slaw from Gild the (Voodoo)Lily, Panko-Crusted Chicken with Mustard-Maple Pan Sauce from The Global Kitchen, Moroccan Spiced Chicken Over Israeli Couscous, Chunky Blue Cheese Dressing and Bratwurst Burgers on a Pretzel Bun from Joelen’s Culinary Adventures, Six Cheese Stuffed Garlic Bread Bites from Kaitlin in the Kitchen, Garlic Chicken Pasta with Spinach from Kara’s Kitchen Creations, Kimchi Fried Rice from Life’s Ambrosia, Chicken Croquettes with Gravy from Mary Ellen’s Cooking Creations, Japanese Teriyaki Chicken with Ramen from More Than Words, Roasted Garlic Chicken Chili from My Food and Life Encounters, Caramelized Garlic Pork Belly from PeteFormation Foodie Adventure, Spicy Corn Chowder Revisited from Pots and Plots, Spicy and Creamy Chicken and Peanut Butter African Stew from QlinArt, Paneer Tikka Masala from Relishing Recipes, Asian Dumpling Soup with Shiitakes and Edamame from Savory Spicy Sweet, Spinach Feta Pocket Pies from shutterbean, Pasta with Slow Roasted Duck from Simply Recipes, Creamy Tomato Basil and Italian Sausage Soup from Simply Satisfying, Chicken Ras El Hanout from Sweet & Saucy, and Everything But the Kitchen Sink Soup from thayirsaadham.

In sweet recipes, Vanilla Bean Jasmine Rice Pudding from 17 and Baking, Lemon Melting Moments from A Food Lover’s Journey, Strawberry Lemonade Bars from A Pookie Pantry, Golden Apple Squash Creme Caramels from Allotment 2 Kitchen, Fresh Blueberry Waffles from Baking Bites, Golden Carrot Cake Loaf from Cake on the Brain, Strawberry and Cheese Danish from Cooking, Dunkin Style, Blood Oranges with Mascarpone, Honey and Pistachios from Dishing Up Delights, Carrot Cake Pancakes from Meet Me in the Kitchen, Raspberry Truffle Cake from Megan’s Cookin’, Caramelized Apple Crepes from Not Derby Pie, Honey Wheat Waffles from Prudence Pennywise, and Linzer Muffins from Treat a Week.

I wanted something really light, not a ton of carbs, and this fit the bill. Even though I’m not a huge fan of some of the individual components (wasabi mayo, masago, etc), put together the combination was out of this world! Easily the best thing I’ve eaten so far this month, and something I could see myself eating once a week. And so, so easy to make. I had never seared tuna before, and it was easier than I ever dreamed.

Pan-Seared Sesame-Crusted Tuna
recipe from Use Real Butter food blog

4 tuna steaks (~6 oz. per person), ahi tuna or maguro (sashimi)
1/4 c. black sesame seeds
1/4 c. white sesame seeds
1 tsp. salt
freshly ground black pepper
2 tbsp. unflavored oil (vegetable or canola)
2 ripe avocados, sliced thin
salad greens
wasabi mayonnaise
anago sauce
masago or tobiko (smelt fish roe)

Wasabi Mayonnaise:
2 tbsp. wasabi powder
2 tbsp. water
1/2 c. mayonnaise

Anago Sauce:
6 tbsp. soy sauce
4 tbsp. mirin
2 tbsp. brown sugar
dash of rice wine vinegar

Wasabi mayonnaise: Mix the wasabi powder with the water until it forms a uniform paste. Mix with the mayonnaise. It tastes better if you let it sit in the refrigerator for an hour or so before serving.

Anago sauce: Combine ingredients in a small saucepan and bring to boil. Let boil for a minute or so and reduce to simmer until slightly thickened. Let cool (it will thicken some more, so don’t boil it down too much).

Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh. Heat the oil in a large, shallow frying pan over high heat. When the oil is hot (chuck a sesame seed in and it should sizzle – just take care if the dam thing jumps and hits you!) set one or two steaks into the pan. Take care not to crowd the steaks. More than two at a time will make it hard to sear the sides without overcooking the other pieces. Sear for less than a minute on the flat sides (unless you want it more cooked) and while gently holding the steaks with tongs, sear for about 20 seconds (or more if you prefer) on the short sides. Remove to a cutting board and slice the steaks into 1/2 inch thick pieces at an angle – or leave whole if you prefer. Set avocado slices on a bed of salad greens and then fan the tuna on top. Drizzle with wasabi mayonnaise and anago sauce over the fish or serve on the side. Top with a sprinkle of masago. Serves 4.

In sweet recipes, Peaches and Cream Oatmeal from $5 Dinners, Cinnamon Roll Muffins from A Feast for the Eyes, Strawberry Banana Oatmeal Brulee from Annie’s Eats, Cara Cara Orange Curd from Apartment Therapy: The Kitchn, Chocolate Amaretto Trifle from Bakers’ Banter, Meyer Lemon Bundt Cake from Baking Bites, Kit Kat Squares from The Changeable Table, Salted Brown Butter Rice Krispie Treats from Laws of the Kitchen, No-Bake Chewy Granola Bars from Stylish Cuisine, and Lightened Tiramisu from Sweet Peas and Pumpkins.

In savory recipes, Pretzel Dogs from A Dash of Sass, Shredded Pork Taquitos from A Feast for the Eyes, Eggs Florentine Casserole from A Pookie Pantry, Southern-Style Peas with Shiners from A Southern Grace, Keftedes (Mom’s Little Meatballs) from A Year in the Kitchen, Glazed Meatloaf from Adventures in Home Cooking, Dijon Pork Tenderloin from Adventures in the Pioneer Valley, Roasted Pork Belly with Garlic and Char Siu Sauce from Almost Bourdain, Rock Shrimp Cobb Salad from Always Order Dessert, Scallops with Cauliflower Puree & Crumbly Bacon from Anne’s Food, Uova da Raviolo (Ravioli with an Egg Inside) from Apples and Butter, Healthy Chicken Tortilla Soup from Back to the Cutting Board, Golden Lentil Stew from BitterSweet, Egg Drop Ramen Soup and Chicken Monte Cristo from Bread + Butter, Quiche Lorraine Scones from Brown Eyed Baker, Chicken Tequila Burgers from Cara’s Cravings, Black Aged Garlic Risotto with Chanterelle and Oyster Mushrooms from Chez Us, Butternut Squash Carbonara and Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans from Closet Cooking, Salisbury Stroganoff from Cooking for My Peace of Mind, Sun-Dried Tomato Cottage Cheese Muffins from eat me, delicious, Spicy Italian Sausage Quiche from Equal Opportunity Kitchen, Risotto alla Gorgonzola from The Experimental Gourmand, Frikadelle from Freestyle Cookery, Linguine with Tartufata (Truffle Sauce) from Gourmet Traveller 88, Chicken, Sausage and Leek Pasta Bake from Jam and Clotted Cream, Rogue River Blue with Pear and Walnut from Jason Truesdell: Pursuing My Passions, Baked Chicken Kiev from Joelen’s Culinary Adventures, Fonduta Crab Mac ‘n Cheese from Judy’s Kitchen, Southwestern Omelet with Easy Guacamole and Salsa from Kalyn’s Kitchen, Fennel and Blood Orange Salad from Kitchenography, Cauliflower Stilton Soup and Greek Nachos from Macheesmo, Bistro Chicken from Never Enough Thyme, Barbacoa Beef Recipe (Chipotle Copycat) from Nibbles of Tidbits, Individual Baked Omelets from One Perfect Bite, Veal Scallopini with Garlic Cream Sauce from Pham Fatale, Homemade Chicken and Noodles from The Pioneer Woman Cooks, Jane’s Wild Mushroom Risotto from Restaurant Girl, Cheesy Reuben Appetizer from The Sporadic Cook, Beetroot Tortelloni with Wild Mushroom Medley from The Sugar Bar, Roasted Chicken and Brie Panini with Hot Raspberry Jam from Supermarket Serenade, Italian Chopped Salad from Sweet and Saucy, and Mulligatawney Soup from What Do I Want To Cook Today?.

The trick to making good waffles in a waffle maker is to make sure that there’s plenty of fat in the batter. It makes them naturally nonstick and a breeze to pop in and out. Topped with a touch of butter and just a drizzle of blueberry syrup and a couple of blueberries, it was a little piece of heaven. And they freeze wonderfully. We’ve now got a packet of ready-made waffles to pop in the toaster when the mood hits.

Fresh Blueberry Waffles
recipe from Baking Bites food blog

1 3/4 c. all purpose flour
1/4 c. cornstarch
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 tbsp. sugar
1 1/2 c. buttermilk
2 large eggs
2 tsp. vanilla extract
6 tbsp. butter, melted and cooled
1 c. fresh blueberries, plus more for topping

In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt and sugar. In a medium bowl, whisk together buttermilk, eggs, vanilla and melted butter until smooth. Pour into dry ingredients and whisk until well combined. Stir in blueberries. Allow batter to rest for 5-10 minutes.

Preheat your waffle iron and lightly grease with cooking spray.

Cook dollops of waffle batter according to the directions of your iron. Serve immediately. Serves 6-8 (the number of waffles will depend on the size of your waffle iron).

In sweet recipes, Chocolate Nutella Turnovers from Bake at 350, Baked Apple Dumplings with Cider Sauce from The Bitten Word, Butterscotch Cashew Chews from Butter My Kitchen, Grand Marnier Bundt Cake from Jill’s Blog, Easy Pretzel Turtles from Our Best Bites, Chocolate Chip Shortbread from The Purple Foodie, Salted Pistachio Brittle from shutterbean, Mini Panettones from Wholesome Feasts, Apricot and Coconut from winosandfoodies.com, Chocolate Pecan Pie from Your Vegan Mom, and Simple Brown Sugar Fudge from ZestyCook.

Still, one in a while I get an intense chocolate craving – I obsessed over this cake I had seen in a magazine for over a week. P. finally made it for me, and it’s SO intensely chocolatey, so dense and smooth and rich, that a piece of it has sated my chocolate cravings, just like that. I’m still working on the piece pictured below, a day later.

The cake has a very in your face amaretto component to it – substitute other extracts/liqueurs if amaretto isn’t your thing. Serve it with lightly sweetened whipped cream. You don’t want the cream to be too sweet – it’ll help cut through the intense richness of the cake.

Chocolate-Almond Torte with Ganache Topping
recipe courtesy Cuisine at Home magazine

For the torte:
1/3 c. water
1/2 c. sugar
1 stick unsalted butter, cubed
1 bag bittersweet chocolate chips (12 oz.)
1 tsp. instant espresso powder
1/4 tsp. table salt
1/3 c. almond liqueur or cold brewed coffee
2 tsp. almond extract
6 eggs

For the ganache:
1/2 c. heavy cream
3/4 c. bittersweet chocolate chips (4 oz)
Toasted sliced almonds
Fresh strawberries

Preheat oven to 325F. Coat a 9×2-inch round cake pan with non stick spray. Line with parchment paper cut to fit into the bottom of the pan; coat with nonstick spray.

Bring water and sugar for the torte to a boil in a saucepan to dissolve sugar; remove from heat. Add butter, 1 bag of chocolate chips, espresso powder, and salt. Let sit 2 minutes, then stir until smooth. Whisk in liqueur and almond extract.

Whisk eggs until whites and yolks are combined, then whisk into chocolate mixture. Pour batter into prepared cake pan, and place cake pan inside a roasting pan. Bake torte until puffed and soft to the touch, 40-45 minutes. Remove the roasting pan from the oven, then remove the cake pan to a cooling rack. Cool 1 hour.

Run a paring knife around the inside of the cake pan; invert onto a platter. Peel off parchment; cool completely or chill until ready to serve. Bring to room temperature before serving.

Before serving, heat cream for the ganache in a microwave-safe measuring cup in a microwave on high until boiling, 1-2 minutes. Add 3/4 cup chocolate chips and let sit 2 minutes, then stir until smooth. Cool ganache 2-3 minutes, then spread over the top and down the sides of the torte. Sprinkle top with almonds. Dip a knife blade into hot water and wipe dry for each slice. Serve cake with strawberries. Chill any leftover cake.

Per 1/12th: 360 cal, 23g total fat (13g sat), 124mg chol, 99mg sod, 35g carb, 0g fiber, 5g protein.

In savory recipes, Lamb Tagine with Pomegranate and Cherries from 2 Stews, Indian Eggplant Fritters from 28 Cooks, Asian Style Meatballs from 80 Breakfasts, Cheesy Creamed Corn with Cilantro from A Bountiful Kitchen, My Mutti’s German Potato Salad from A Feast for the Eyes, Corn Fritters with Sriracha from A Food Coma, Caramelized Onion and Brie Mashed Potatoes from A Stove With a House Around It, German Beef Stew from All That Splatters, Chicken with Mild Curry Sauce from Anne’s Food, Herb-Rubbed Grilled Chicken with Creamy Orzo from Annie’s Eats, Crab and Corn Chowder with Bacon and Chanterelle Mushrooms and Applewood-Smoked Bacon and Farm Fresh Egg Risotto from The Bacon Show, Beef Barley Soup from Baking and Beyond, Baked Potato Soup from Baking Like Betty, Chicken Enchilada Pasta from The Bentley Family & AussieMumInTheKitchen, BBQ Pan-Seared Scallops with Creamy Sauerkraut Soup from Besotted Gourmet, Barcelona Wine Bar’s Sherry-Braised Short Ribs with Autumn Vegetables and Filipino Beef Empanadas from Big, Bold, Beautiful Food, Chicken in Pomegranate and Walnut Sauce (Fasanjoon) from Big Flavors From a Tiny Kitchen, Fake Out Thanksgiving Sandwich from Bite This!, Indian Summer Eggplant Lasagnette with Cherry Tomato Sauce from Burp! Where Food Happens, Southwest Scramble from Cajun Chef Ryan, Pasta al’Amatriciana from Cantbelieveweate’s Weblog, Chicken Cordon Bleu Bake and Mom’s Sweet Potato Casserole from Cassie Craves, Butternut Squash and Spinach Stuffed Shells with Brown Butter Sage Sauce from Chi-town Cooking Creations, Roast Beef Quesadillas from Closet Cooking, Pomegranate Pulled Pork and Southwestern Turkey & Dumplings from Coconut & Lime, Nigella Lawson’s Mustard Pork Chops from Cooking in Stilettos, Chicken Satay with Peanut Sauce from Cooking with Trader Joe’s, Farro with Porcini, Chanterelles and Mascarpone from Fat of the Land, Savory Butternut Squash Muffins with Apples, Caramelized Onions, and Cheddar Cheese from Food Blogga, Inside-Out Squash Ravioli Pasta from Green-Lemonade.com, Bruschetta Chicken Bake from In the Kitchen with the Kenningtons, Buckeye Spicy Pot Roast from Inside the Hills Market, Chicken with Bacon and White Wine Sauce from Kenzie’s Kitchen, Moroccan Slow-Cooked Lamb from Kitchen Bliss, Sweet Potato and Sausage Soup from The Kitchen Illiterate, White Bean Chicken Chili from more bread and cheese, please!, Brazilian Crazy Rice (Arroz Loco) and Roast Pork with Holy Mole Sauce from Muse in the Kitchen, Stuffed Mushrooms from My Baking Addiction, Kimchi Jigae (Kimchi Soup) from [No Recipes], Mushrooms with Bacon and Sage from The Purple Foodie, Chicken with Garlic Sauce from Seasaltwithfood, Cider-Glazed Sweet Potatoes from Serious Eats, 30 Clove Crock Pot Chicken from Simply Satisfying, Cheeseburger Soup from Stirring the Pot, Crock Pot Chicken Cordon Bleu from Tummy Yummies, Holy Mole Chili from Vegan Crunk, and Peanutty Noodles from What’s For Dinner?

In sweet recipes, Martha Stewart’s Candied Sweet Potato Cupcakes from 52 Cupcakes, Rum Raisin Apple Cake from alpineberry, Orange Rolls from Anne Strawberry, S’mores Cupcakes from Annie’s Eats, PA Dutch Batter Fried Apples from Annie’s Recipes, Raspberry-Oatmeal Cookie Bars from The Bake-Off Flunkie, Spice Cake with Apple Cider Buttercream from Baked by Anna, Chocolate-Cherry Brioche from Bakers’ Banter, Snickerdoodle Pie from Baking Bites, Cranberry Crumb Bars from My Baking Addiction, Thick Hot Chocolate from bFeedMe, Dark Chocolate Mousse from Big Flavors From a Tiny Kitchen, Peach French Toast from Chaya’s Comfy Cook Blog, Butterscotch Cashew Bars from Fake Ginger, Apple Cider Pound Cake from Holly’s Recipe Repository, Sticky Date Bars from Jam and Clotted Cream, Apple Walnut Clafoutis from Junglefrog Cooking, Cranberry Orange Mini Bundts from My Baking Addiction, Caramel Apple Bars from Sugar Plum, and Cranberry Cheesecake Spread from Wives with Knives.