Fava beans, artichokes, beets, peas...the spring harvest has me cooking like a vegetarian. I'm an omnivore, but you would hardly know it from the recipes I prefer at this time of year: warm frisée salad with fava beans, fresh pasta with artichokes, yogurt cheese with a wreath of leafy radishes. Even my baking gets a produce infusion. You'll be surprised how grated carrots and candied ginger refresh a classic zucchini bread.
> Peas and Pods
> Warm Frisée and Fava Bean Salad
> Spinach Salad with Roasted Beets and Feta
> Lebanese Yogurt Cheese with Za'atar and Olives
> "Badly Cut Pasta" with Artichokes and Prosciutto
> Carrot Zucchini Bread with Candied Ginger