I added the baby arugula and peas at the very end of the risotto's long cooking process in order to retain their texture, fresh flavor and bright color. Inspired by my recent wine tasting in Taormina, I paired the risotto with this Sicilian wine.
Dudley happily stayed with my mother in Wilton while I was on vacation in Capri and Taormina. Being a city dog, the opportunity to run in the grass is a welcome treat. When I returned he helped me plant this basil for her, which she used to top her perfectly grilled garlic bread with roasted red peppers.
White Japanese sweet potatoes are starchier and less sweet than the common oranges ones, and much tastier. They made a nice accompaniment to these yellow carrots. Unfortunately, the post-roast photo was too blurry to show here.
Gluten-free flours lend themselves well to crisps and crumbles. For this recipe I combined all purpose gluten-free flour with oats, Truvia, cinnamon and shortening. I zested a lemon into the berries and sweetened them with a bit of Truvia as well.
As with morels and ramps, the season for fiddlehead ferns is far too short. Which makes it extra special when you get the chance to enjoy their delicate flavor. A perfect accompaniment to spring peas and mint. They must be well cleaned and pre-boiled before adding them to any recipe.