-
Spring Vegetable Pie
This seasonal, local riff on a traditional Greek spanakopita is extremely adaptable to whatever greens you have on hand. Feel free to experiment with additional add-ins and use more or less cheese as your personal taste and diet dictate. Just pay attention to the water content of any additional vegetables you consider adding. Zucchini, for example, would not work well in this recipe because of the high water content – it would cause the crust to become soggy and unappetizing.
-
Fresh Pea Soup
This recipe is a great way to make use of spring’s short-lived abundance of peas. To keep the sodium in check while maintaining maximum richness of flavor, I use a 50/50 mix of vegetable and chicken stock, but you can easily make the dish this vegetarian by using all vegetable stock. This soup can be frozen for later use, but because there is milk it may separate a bit when thawed. If you choose to freeze it, add a splash of cream when re-heating and use your immersion blender to mix it all back together. Do not garnish before freezing.
