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| Lamb and Mint Crostini on Leek Pea Mash |
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| Golden Beets, Dill and Pickled Onion Salad Cups |
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| Fava Bean and Grana Crostini |
Spent Easter Sunday with
Bruce High Quality Foundation, discussing the relevance of advanced art education. Actually, I just listened but I did make this food!
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!
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