Snert (split pea soup with smoked pork and spices) with Gouda Grilled Cheeses for my Dutch husband tonight. Adapted from a handwritten recipe from the 1600s. The Dutch don't play around with their winter staple Snert.
Finished product: grilled sustainable Branzini with herb, garlic, and lemon gremolata, grilled garlic scapes, and sautéed amaranth greens. Plus champagne, because Mondays.
Rainy day at Union Square Green Market = No lines!