Spring is upon us, and fresh vegetables are starting to appear at farm stands and markets. Here are three simple, delicious recipes to get the season off to a great start.
Done-in-a-Snap Pea Crostini. I love simple no-cook meals and this is just perfect with a glass of rosé. This is a super easy and refreshing anytime snack--that can be done in a snap!
Asparagus with shoyu and espellete pepper sauce. Globally renowned chef Hiroko Shimbo uses freshly harvested with a high quality Suzushio sea salt, unlike any salt we have ever tasted. Hiroko adds two wonderful, somewhat unusual ingredients for a spectacular dish.
Grilled Avocado Hors D'oeuvre. Grilling adds tons of flavor to the avocado. I love serving this alongside a ceviche for a heartier meal or on its own for a light lunch or a late afternoon snack. In just four easy steps this dish is a stunner and could not be simpler.