Spring is just around the corner. Every few days, I see something that makes me think it is here already (before the next rainstorm washes that idea away). The cherry trees are blossoming, the sun carefully peeks through the clouds, and the farmer’s markets are opening.
The moist weather and (slightly) warmer weather encourage green produce to flourish. Arugula, broccoli rabe, leeks, beet greens, lettuces and spinach are all in season right now. Storage crops, like shallots, potatoes and onions, are still in season, and can be perked up with the addition of the spring greenery.
Since it’s still quite cold outside, I like to use the greens in a “warming” recipe, like pasta or gnocchi. Brightly colored broccoli rabe is tossed with linguine, garlic and olive oil, and gets just the kick it needs from the addition of spicy red pepper flakes. It's a great way to showcase the (sadly) often overlooked cousin of broccoli.
Recipe here >>>
-Josie
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