The past few months have been busy and while it was full of good things, I feel like I missed out on spring a bit and specifically spring in my kitchen. I really enjoy leisurely walking around the farmer’s market or checking out what’s in season at the grocery store. It is part of what inspires me in the kitchen. Most of spring has been fueled by quick meals and far too much take-out for my taste.
Recently, I stopped by Whole Foods and had the best time in the produce department. The joy of spring came flooding back and soon I filled my cart with green things with no recipes in mind. I wrote a geeky list of all the ways I would use my beautiful produce to make sure not a bit went to waste.
The hyper-seasonal green garlic was the most enticing ingredient I found and two summers ago I made a beautiful pesto with it, but I wanted to try something new, something healthy. It ended up in the caramelized tofu and in a quick sauté with the green beans. As this dish came together, I wondered if Marc would appreciate the vegan meal, but he ate the heck out of it. We both recommend a few drops of sriracha on top.