All winter, I wait and wait (and wait) for the market to start sprouting green things, but when they finally arrive, I'm dumbstruck.
Curling tendrils and long stalks are intriguing, but I'm scared to cook with them—they feel so prone to damage and potential loss. I've waited all year for them! I must do something great.
Should I be transforming my spring vegetables into something like... this?
A photo posted by Perla Cafe (@perla_nyc) on
A photo posted by Bien Cuit Bakery (@biencuitnyc) on
But the app! The app brought me back to reality. Scroll through (Not)Recipes and, thanks to the month of May, you'll find many ideas for incorporating grassy, herby, crunchy, peppery produce into approachable dinners (and desk lunches).
What are the most creative ways you've seen spring vegetables used lately? Share with us in the comments below, or upload them to the app!