Cooking With Early Spring Greens

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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