Spring is one of my favorite seasons. Like fall, spring is transitional; sunny and warm one day, chilly and gloomy the next. It is a great time to bake, to simmer one last pot of soup, or to roast a succulent brined pork roast topped with a dollop of warmed dried fig compote.
I'm always inspired by the fabulous array of fresh ingredients for spring cooking and entertaining available at our local farmer's market; young vegetables, crisp heads of lettuce just aching to be dressed with my tangy homemade vinaigrette, and tiny little potatoes begging to be roasted. It just can't get any better than this!
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