Quarantine Cooking, Week 4

 It has, indeed, been nearly a month. Cripes.

• Spring Salad with New Potatoes – I make this with a tofu and it's pretty good, though given how cavalier I am about the quantities of veggies I should probably 1.5x the dressing. 
• Red Bean and Green Grain Taco Bowl – I had azuki beans, so I used a can of kidney beans instead; I used farro instead of wheat berries. The red bean half of the recipe in particular is pretty tasty.
• Asparagus & Jammy Eggs with Pounded Pistachio Kumquat Sauce – I don't doubt that finding pistachios and kumquats in a pandemic will be a PITA; it was for me and I live in Berkeley. But it was so worth it; the sauce is so good. That said I simplified the recipe quite a lot: instead of pounding the ingredients in a mortar and pestle I just pulsed everything in the food processor. (Life is too short, even in quarantine.) I cut the asparagus before blanching them and I blanched them in the same water as the potatoes, and I never bother with the ice water baths for those ingredients either; I save it for the eggs, which actually need it. Again, life's too short. But the sauce is delicious and it was 200% worth all the rigamarole.
• Asparagus with Chorizo and Croutons – I got a large package of chorizo at the store and I've made this twice. Yes it is the time of year when I eat my body weight in asparagus and I regret nothing.

Other than that, more repeats and leftovers. What have you been cooking?