I'd just gotten into my winter vegetable routine - roasting acorn squash halves with mustard and maple syrup, braising cabbage with caraway seeds and a dash of apple cider vinegar, grating endless bags of carrots for sweet-and-sour carrot and raisin salads. And now, here we are, spring again. Lamb's lettuce, tentative chives, delicate asparagus. So why not take advantage of the season with a simple, springtime vegetable recipe?Here's a recipe for marinated early spring vegetables, adapted from chef Phil West of Range in San Francisco. Lightly cooked asparagus, turnips, artichokes, beets, and carrots are tumbled in a shallot, green garlic, and champagne vinegar vinaigrette. I'd have this for lunch with a hunk of bread and butter, or serve it before a main course of salmon or a simple lamb chop.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
