Spring has arrived in the USA and now is the time to prepare meals with seasonal ingredients. Chef Nancy Berkoff says, “Cabbage, cilantro, parsley, Swiss chard, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois (young green peas), spinach, kale, collards, mustard and beet greens, romaine, and endive are some of the greenery we can use to brighten our spring menu!” In her previous Vegetarian Journal article Cooking with Early Spring Greens you’ll find recipes for Fennel Salad, Green Pea Mockaguacamole, Spring Greens and Lentil Sauté, Smoky Collards, Grilled Romaine Salad with Vinaigrette Dressing, and Vinegary Green Beans with Dill.
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