Potstickers, gyozas, whathaveyou. A while ago some friends and I had spent the afternoon making batches of Chinese dumplings and frying them up for dinner. We each went home with freezer bagfuls for a rainy day. This rainy day I pan fried some of the pork and yellow chive dumplings, making sure to get nicely browned, crispy bottoms. For the dipping sauce I like to mix equal parts soy sauce and rice vinegar, grated garlic and a dash each of sesame oil and Tabasco sauce.



Although I despise beets in my borscht, I quite enjoy them in a salad. Beets, toasted pecans, mild chevre, radicchio, baby arugula.



Time for some of my favorites to return. Warm mushroom salad and asparagus soup. I added peas to the soup to preserve the color. You can get the recipes here and here.