Spring Kitchen

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.