Spring Is Here!!!
To celebrate here are three recipes that incorporate the many spring vegetables sprouting up everywhere.
This is the perfect salad to welcome in the season of spring. I like to toss the components together in a bowl, combining the flavors and textures, rather than arranging some elements separately on a top. Whichever way you go, it will be simply delicious.
This breakfast dish reminds me of okonomiyaki, a savory Japanese pancake. Its long name means something along the lines of “cook what you like.” You can take that to mean that variations on the vegetables in the dish are welcome and encouraged. The first time I ate this savory pancake, it was made with noodles and vegetables in the batter, and I doused it with soy sauce, not maple syrup. When I started making these savory pancakes at home I found my version to be thick, so I treated it like a frittata—starting it on the stovetop and finishing it in the oven.
Roasted Tomato Soup with Herbed Croutons
From Roma to cherry to beefsteak, any kind of tomatoes can be used make this soup. You can play around with the colors of the tomatoes, too. Look for heirloom varieties at your local farmers’ market: They might be red, orange, yellow, purple, or even green.