I am leaving town at the last minute, so now I'm scrambling to use up all the scraps of spring I have in my crisper: ramps, leeks, parsley, thyme, basil, pea shoots, radish micro greens, and scallions. Normally I would toss everything into a quiche, but I am not in the mood to make dough when I get home tonight.
Any ideas would be helpful!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)