Fresh Delights With SPRING VEGGIES

Take advantage of the delicious in-season produce with these creative and mouthwatering recipes

One of the best things about spring is the plethora of fresh veggies that appear on grocery store shelves and in farmers market stalls. So we were thrilled to find the new cookbook Veg Forward, which is perfect for this time of year. “I want this book to inspire you to cook [vegetables] in new and delicious ways that bring them to the center of your plate,” says author Susan Spungen. “The veggies in these recipes are driving the bus; they’re not just along for the ride. Every idea for every recipe puts the vegetables first. They are never just tacked on as an afterthought. They are the “meat” of the meal.” Pick up some local produce and then try one of these tasty recipes tonight!

FRENCH VEGETABLE SALAD

Serves 4

1. Grate carrots. Grate beet. Sliver snap peas. Shave asparagus into thin ribbons. Keep them all separate.

2. Shave fennel and radishes thinly. Separate endive leaves and arrange in a shallow bowl. Toss carrots with mint and some dressing.