Ingredients
These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.
Barley is a tragically overlooked grain. Available in nearly every grocery store across the country it is the essence of simplicity -- toothy, rustic nutty and delicious. In this version, you boil the barley as you would pasta, in a generous amount of salted boiling water. While we prefer it with a little bit of firmness, you can keep cooking it until it reaches the texture you prefer.
Some soups demand a fireside, others require a summer afternoon. This soup defies seasons, and tastes just as delicious in the spring as in the winter. Perfect for dipping into with a hunk of brown bread or satisfying alone. The addition of whole peas and pecorino at the end makes for a satisfying sweet/salty finish. Plus, even Daniel made it through half a bowl before realizing Split Peas are still peas.
Ingredients
Asparagus take to the easiest kind of cooking. A few minutes in boiling water turns them tender with a little crispness still intact, then it's a case of how you want to flavor them.
The trifle needs to be done a day ahead.
If you can get dandelion leaves when they’re tiny and in their first flush of green, they are wonderfully tart, with just a nip of bitterness. That’s when they’re meant for the salad bowl.
It's a pleasure to sink your fork into during brunch, lunch, or dinner.
This is a bowl brimming with the fresh clear tastes of Spring.