As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples. We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.
Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards: My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like. I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.