Here are some additional meals this Spring.  New combinations abound and provided great pleasure.

Spaghetti with Colatura, Cherry Tomatoes and Haricots Verts

Catalan Eggplant and Peppers; Roasted Potatoes with Onions and Flowering Chives;  Spinach and Baby Shiitakes

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New Vegetable Cookbook gave us some fine new dishes:

fatoush – Greek salad

parsley salad

potato bean pasta leek soup

Rocco di Carpeneto – outstanding Cortese

Grilled Vegetables, Open-Faced Sandwiches, and Cremant du Jura

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