Get over the winter blahs with fresh, creative, vegetarian recipes for the springtime! Using locally grown and wildcrafted ingredients, we’ll make vibrant and creamy parsley soup with leeks, potatoes, garlic, and a dollop of butter/cream; a blushingly pink watermelon radish Carpaccio with fava beans (think thinly sliced watermelon radishes, briefly baked until tender, with white wine and herb-simmered fava beans); and an ultra-spring salad with shaved asparagus, peas, lemon, and a perfectly cooked softly boiled egg on top. Jessica Bongard is the owner of
Sweet Lime Cooking Studio and delights us with her beautiful vegetarian cooking and down-to-earth style.
