Roasted zucchini to be tossed with linguine, olive oil & lemon zest, then topped with with ricotta.
Delicate baby greens, harvested on Monday from a friend's backyard garden, ready to be drizzled with a light, honey vinaigrette.
Fresh dill from the same garden, finely diced for my first Spring soup: Asparagus Bisque from Love Soup. Here it is before pureeing, full of asparagus, leeks, fennel, and lemon zest & juice.
And here it is, all bright green, creamy and smooth, ready to be served with five-grain baguette rounds, goat cheese, pesto & sundried tomatoes.
I'm positivelly swooning over all this fresh, green nourishment filling my kitchen with the first tastes of spring.
3 comments:
Yum! What time shall I come for lunch?
lovely and green
Oh could this look any better? All of those tender greens, and the first sign of the garden blooming. That soup looks incredible, and I love what you are serving it with. Perfect
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