The spring flowers are always a joy. The California highways are lined with poppies, lupine and mustard, to name the ones I know. The bright petals are everywhere, but for me the gold mine is in the edible parts. I harvest bushels of mustard greens every year and give them to friends and neighbors who always seem excited to get them and ask advice on what to do with them. I have yet to have one person accept an invitation to come and gather the greens, weird. I enjoy the bounty of the wild, but I guess it is not for everyone. A huge variety of greens are available at the market. I have allowed my life to get too complicated and I am afraid my decision to simplify is reflected in these recipes. I have decided, why take ten steps to create a fine dish when four will do? Happy Spring!
Recipes:
Coho Salmon Fillets with Mustard Greens
Coho Salmon Fillets with Asparagus and Strawberries
Tuna Steak with Snow Peas and Water Chestnuts
Tuna Steak with Pineapple and Apricot
Kono Mussels with Coconut Milk and Lemongrass
Kono Mussels with Fennel Broth
Cod Fillets with Chayote Squash
Cod Fillets with Watercress Cream
