Recipe by Amy White | Photos by Sergio Salvador
Lots of us are spending more time cooking these days and limiting trips to stores. What we need now are flexible ways to use what we have, rather than shopping for specific ingredients. These recipes are focused on early spring produce that you might get in a local CSA box or pre-order and pick up from the Downtown Growers’ Market. And they’re ripe for substitution.
Light and Fresh
- POTATO AND GREEN BEAN SALAD WITH HERBES DE PROVENCE