seasonal, modern, exuberant
Here’s a salad with a tropical flair that’s so satisfying, it can easily become a one-stop meal! The delicate quinoa, tossed with a handful of fresh mint leaves and tangy pickled shallots, provides the most wonderful background for the deliciously sweet roasted pineapple and creamy avocado.
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Onions have a sharp and unpleasant bite when eaten raw—and even though shallots are milder than their bulbous cousins, they too taste quite strong when consumed uncooked. Pickling shallots solves this unfortunate problem; it allows them to retain their lovely crunch but subdues their pungent flavor.
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The day I came up with this recipe will be embedded in my brain for the rest of my life. It was an unusually warm mid-April day. The woods were dripping with the heavy rains from the day before. I was enjoying a brisk walk, filling my lungs with the smells of spring when suddenly, out of the corner of my eye, I noticed a funny-shaped object on the ground, right beneath my feet. I stopped in my tracks, looked down, and to my utter amazement I saw a gorgeous black morel staring back at me.
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These potato gnocchi have nothing in common with the store-bought stuff – they’re light (very light!), they melt in your mouth, and they don’t make you feel like you just ate a brick. In fact, my dear friend Kim Caldwell has named them “pillows”.
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Ramps are one of spring’s most wonderful rewards—indeed, these wild leeks are some of the first shoots to poke out of the ground after winter’s thaw. The whimsical little vegetables resemble scallions, but with wide, flat leaves…their flavor, however, doesn’t resemble that of any other member of the onion family. Ramps can best be described as a cross between green onions and garlic, but there’s a wildness to them that’s hard to pin down.
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