Here’s a simple, flavorful dish suitable for a quick weeknight supper that takes only around 45 minutes from start to finish.
Tiny buds giving life to dormant trees, birds calling to one another in the morning sun, green seedlings peeking through dark garden soil — spring reignites a love of freshness and serves as a reminder of the speed and scarcity of nature. More so than any other season it draws me into the kitchen inspired anew.
Combinations are as many as the market’s delicate green and white and pink offerings, and I dream of a day when we can find (or grow our own!) spring artichokes, fava beans, ramps, fiddleheads, morels, rhubarb. For the time being, though, I’m happy to celebrate the lovely produce we do have.