We are preparing for the spring kitchen and thinking about lush green foods. That might mean escarole, with its inner yellow leaves and dark green outer leaves, tossed with a citrusy dressing, or a pale pea and mint soup, or asparagus toasts. What dishes do you make with ingredients like escarole, frisee, fava beans, peas, asparagus, artichokes, green onions, watercress, sprouts, and mint? Send recipes to firstname.lastname@example.org.
We are looking for spring dishes with lush greens
You've reached the limit of 10 free articles a month
Stay informed with unlimited access to Boston’s trusted news source.
- High-quality journalism from the region’s largest newsroom
- Convenient access across all of your devices
- Today’s Headlines daily newsletter
- Subscriber-only access to exclusive offers, events, contests, eBooks, and more
- Less than $1 a week