A Menu for Almost Spring
The arrival of spring is one of the most exciting times to be a cook, in my humble opinion. As the trees start sprouting their new leaves, all kinds of delicate green vegetables start popping up at the farmers market, a welcome departure from months of thick skinned winter squash.
But there is a waiting period. The necessary cold snap after a few tantalizingly warm days that reminds you that good things take time, and they usually take longer than you’d like.
Instead of side-eyeing this period as an annoying obstacle to 70-and-sunny, this year I want to relish it as a time of preparation. It’s a moment to gather yourself before the frenetic energy and growth that spring and summer bring, to make sure you’re ready for what the warmer days will bring.
In that spirit, I’m sharing a menu I made for a client recently that features some all-stars of winter (broccolini and potatoes) but livens them up with lots of herbs, citrus, and spring ingredients like pistachio and green peas.
MENU
Broccolini with roasted red pepper
and lemon-dill dressing
Cyprus-inspired potato salad with green peas and mint-cilantro-shallot dressing
This one’s for my mayo haters
Pan-seared sablefish with cumin and paprika
Sablefish catch season started March 15, meaning this delicious whitefish will be more readily available in spring.
Pistachio-dill-parsley-caper topping
A delicious addition to the fish or any roasted meat/veg
