While we couldn’t gather as we once planned…celebrate we did this Easter weekend. I made one of my favorite dishes for this time of year, Green Spring Vegetables from my latest book, California Cooking & Southern Style.
Chopped fresh herbs highlight the bright green flavors of spring in this dish. We’ve used asparagus and snap peas here but you might also try pea shoots, peas, julienned zucchini, escarole, watercress, snow peas, haricots verts, or any combination thereof. Head to my stories for the recipe and enjoy! And let us know how you spent the weekend?