Conchiglie with yogurt, peas and chili

We made a delicious pasta recipe from the cookbook Jerusalem (via the blog Orangette). The pasta sauce is a puree of yogurt, garlic, and peas. When I was driving home from the dump today, I passed a guy selling fresh fiddleheads out of the back of his truck. I got a pound of them and steamed them back at home. We mixed the steamed fiddleheads into the pasta, and it was great! The dish is garnished with pine nuts toasted in spicy oil. I will definitely make this again.

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Shumai

We made these pork and shrimp shumai from the May 2016 issue of Food and Wine. Very tasty! The pork flavor overwhelmed the shrimp. Next time we will try using more shrimp and less pork. Otherwise, they were great!

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