It may not feel like it yet, but Spring is actually here. Food in spring always seems so fresh and vibrant, a transition from the hearty greens and squash, braises and stews so often seen in winter. Nothing to me speaks of spring more than a simple salad of shaved vegetables, especially with a light and lemony yogurt dressing. I snapped this picture a few days ago while we were in the test kitchen. A few roasted and chilled roots (the last left from winter), shaved first crop carrots and a few peas dressed with dill and olive oil. Finish something like this with a lemon enhanced yogurt feathered with whatever herbs you have in the garden and maybe a few slivers of parmesan.No recipe needed, just find inspiration from the garden.
Pick what's fresh, use what's growing, easiest to do in spring
What's on YOUR plate today?