The Inspired Vegetarian

It's a complete rush of happiness when the new spring vegetables start flowing into the market: asparagus, fresh greens, radishes, and more! Add eggs from pastured chickens and fresh cheeses from spring milk, and you can't get much better than that!

Join Jessica Bongard in making grilled zucchini rolls stuffed with goat cheese and pea shoots with a side of pickled radish; an omelet flecked with sorrel and fresh ricotta; and a warm asparagus and roasted sweet potato salad with a lemon-chile dressing.

Jess runs cooking classes at Sweet Lime Cooking Studio in Jericho. She developed her love of vegetarian cuisine at Moosewood Restaurant in Ithaca, NY and currently serves on the board of Slow Food Vermont.