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Spring Vegetables and Seafood, Better Together

April/May 2020 Issue
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Buds are poking through the dirt, and leaves are returning to the trees. With warmer days here, it’s also time for spring vegetables (think earthy baby artichokes, creamy green favas, and tender herbs galore) and many varieties of fresh fish that are at their best this time of year.

Chef Traci Des Jardins has designed three spectacular dishes that pair fresh seasonal seafood with these beautiful spring veggies. Buttery Alaskan salmon meets gorgeous, sweet chioggia beets; briny sardines complement lemony artichokes and haricots verts; and smoky grilled squid is a match made in heaven with favas and a bright salsa verde. Each of these  recipes is a little celebration of spring.


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