It is just the way I see things; baby spring vegetable and Puy lentil salad

March 10th, 2012


It is just the way I see things; baby spring vegetable
and Puy lentil salad

Spring is my favorite season. Budding bulbs and blossoming trees bring a sense of renewal and the promise of a fresh start. Returning to my apartment from my baguette run, I was filled with anticipation. Partly, because I could not wait to slather apricot jam on this airy piece of crispy goodness I clutched in my hand, but also because the morning air was filled with the smell of narcissus, daffodils, and hyacinths. The corner florist had opened their doors. Spring has sprung and the evidence was artfully presented in round baskets for shoppers to take home and bring a little bit of spring indoors (even if the radiators were still turned on). I stopped and as I looked at the displays this week’s simple pleasure was born: baby spring vegetable and Puy lentil salad. Read the rest of this entry »

le printemps est arrivé ! (Spring has sprung !)

March 3rd, 2011

le printemps est arrivé !
(Spring has sprung !)
taking advantage of the early Spring crops with savory pancakes and tarts

Every season gives us an array of new flavors and colors. Autumn’s coolness is tempered by the warm oranges and reds of pomegranates, winter squashes, pears, and apples. Winter has its dark kales, pale cabbages, brilliant white cauliflower and sunchokes, and bright citrus. Then there is Spring. Spring bursts with newness: vegetables and fruit trees are covered with blossoms and the bright shades of green fill the markets.  English peas, shelling beans, asparagus, fava beans, ramps, baby spinach, spring onions, and fresh garlic are just a few of the season’s treats. Vegetables harvested in the Spring are at their sweetest and mildest (baby carrots, spring garlic, spring onions, baby leeks, and new potatoes, to name a few).

Despite the chilly air (and threats of snow on the Hollywood sign), Spring has sprung in Los Angeles and bringing the season’s beautiful and tasty bounty to your family’s table is easier than you think. This week’s simple pleasure is devoted to the green of Spring and because I could not make a decision as to which recipe to post I am posting two: an elegant and beautiful savory tart topped with sautéed Spring vegetables, flowers and goat cheese; and savory Spring vegetable pancakes. Both are simple to prepare.

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