I’ve been so busy that I am just throwing up these photos from May’s culinary adventures. They’re a combination of eating out and at home, and I’ve just briefly captioned them. Hope your spring’s full of delicious bites!
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- Papa John’s leftover linguine with added crab meat
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- Raviolis with sun-dried tomato alfredo sauce
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- Eggs benedict
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- The Mexican Pork that started it all
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- More Mexican pork (and Trader Joe’s wonderful guac-salsa)
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- Rhubarb-strawberry crisp
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- Kale sprouts
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- Lucy’s pot pie, nice and winey
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- My own kumquat-orange marmalade
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- Fantastic duck at Hot Wok Café in West Windsor
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- Tofu dish at Hot Wok Café in West Windsor
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- Fish taco from The Taco Truck (It tasted like bacon! Delicious, but bacon. Wha?)
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- Beautiful cup from Charan Sachar on Etsy
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- Smoked salmon omelet and New Jersey asparagus
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- Leftover biscotti crumbs put to good use
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- Hot roast beef at Zinc Café in Medford Lakes
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- Lamb burgers before broiling
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- Lamb burger
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- A visit to Captain Paul’s Firehouse Dogs in Lawrenceville
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- More of that leftover Mexican pork
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- Grilled cheese
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- Absolut Ruby Red vodka & tonic
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- Sausage and peppers
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- Buffalo burger
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- Roast turkey thigh with BBQ sauce
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- Strawberries on everything!
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- Main St Fish-Chips
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- Malt ice cream Chilly Philly
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- Mexican pork pasta (I got a lot of mileage from that slow-cooker pork!)
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- TJ salsa-gazpacho
NJ SPICE 
Wow, great pictorial, Faith. Is there a recipe for that lamb burger? I never quite know how to season them. Is that mint?
I based my burger (and side salad) on this recipe: http://www.epicurious.com/recipes/food/views/spiced-lamb-patties-with-nutty-garlic-sauce-51255480. But I didn’t make the sauce, as I had tzatziki (yogurt/cuke sauce) to use up. So that is parsley that you see, but I don’t usually use it. But I always put in mint (and did here), and I prefer dried mint for that, as leaves can be oddly tough. I think it’s an Armenian thing, we always preferred dried for certain dishes. (We had a big mint patch and dried our own.)