Late-spring days are warm — but the evenings can still be chilly. Here & Now resident chef Kathy Gunst brings hosts Jeremy Hobson and Robin Young three dishes that make the most of spring vegetables, but still provide a bit of cool-weather comfort.
This spring-like miso and ginger broth is like a simplified ramen with udon noodles and spring vegetables like asparagus, scallions and sauteed bok choy. If you get all the ingredients ready ahead of time, you can cook the soup in under 30 minutes. This is ideal food for cooler spring or summer nights. Serves 4.
OK, you want to eat lighter, fresher, more simply. Enough of the comfort foods of winter.
This main-course spring salad — a riff on a salade nicoise — is the answer: roasted salmon and asparagus, over fresh raw spinach leaves, leftover (cooked) potatoes, with a quick lemony vinaigrette. You can cook the potatoes ahead of time. Serves 2 large portions.
*You can bake or boil the potatoes, or use leftover potatoes.
The Lemony Vinaigrette
Pizza is great food all year long, but this time of year it can be quick and simple, and especially satisfying. Serve with a spring salad of arugula and butter lettuce.
You can make this a vegetarian pizza by omitting the prosciutto. Serves 2 to 4.
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