One sure sign of spring in my Napa neighborhood is the opening of the strawberry stand on the Silverado Trail. The berries there are so tasty that I don’t bother growing my own. For a quick lunch, I’ll toss a few of these red-all-over berries into a blender with some plain yogurt, a few slices of mango and a frozen banana. Ta-da. I also love a vegetable frittata for lunch; any leftover goes into a sandwich with soft butter lettuce. Artichokes, fava beans, peas, leeks, spring garlic…the green deluge is about to begin. Braise them together, Sicilian style, for a vegetarian supper or pasta sauce.