Recently, I needed roadside assistance and was offered help by a pleasant young man. While we waited for my battery to charge, we discovered a shared passion for indigenous edible plants. He is a fellow mustard leaf gatherer! It was wonderful to have a shared dialogue on a subject we both feel passionate about; usually, I’m the one teaching about it. It reminded me of how important it is to share what we learn about foods, recipes and our discoveries. Each season nature offers up a new variety of wonderful seasonal harvests – in the distant past people set aside time to share tips on cooking and new discoveries with others – sharing kept you learning. Now its even easier to share with technology and the web, newsletters, social media, email with shared links and photos – its fun and it stimulates ideas and can be so rewarding. In this spirit of sharing I’ve just come from a lively picnic with friends. It has been a long time since I’ve set aside my own busy schedule and made time to relax like that and I have come away refreshed.
Spring is the time for refreshing renewal and new growth – as in nature we too can start simple, learn and grow… And, refresh our palate with springtime ingredients picked at the peak of freshness and always the perfect seafood accompaniment. These sparkling spring flavors can often stand on their own. I love the season’s refreshing simplicity and that’s exactly what I’ve supplied with my new spring recipes – simple is good!
Simple Spring Recipes!
- Mussels with Vidalia Onions and Mustard Greens
- Mussels with Kumquats
- Salmon with Fiddlehead Ferns and Morels
- Salmon with Tri-color Asparagus
- Mahi-Mahi with Baby Bok Choy
- Mahi-Mahi with Roasted Fennel and Red Bell Peppers
- Cod with Tricolor Carrots
- Cod with Snow Peas
- Scallops Watercress Salad with Hot Dressing
- Scallops with Rhubarb