|Lamb and Mint Crostini on Leek Pea Mash|
|Golden Beets, Dill and Pickled Onion Salad Cups|
|Fava Bean and Grana Crostini|
All Spring I was so crazy about the delicate flavors and colors of the season. I made as many fava bean dishes as I could bear. They are such hard work to get to but their freshness is not to be missed. This day, Easter, I thought a lot about rituals and renewal. As favas are planted as a soil replenisher, they really are the legume that symbolizes the cycle of winter's fallowing fields and their vernal rebirth.
I also made leek pea mash so many times! Saute leeks, defrost some frozen peas, puree them together with a little salt and maybe a squeeze of meyer lemon and the results are divine! I made it with many different combinations of lamb throughout the season. Terrific!