Even if you don’t live in sunny California, the calendar consensus is that spring is here. Spring in West Hollywood means summer days disguised as early-April, the blush of falling jacaranda and new seasonal produce at the Farmer’s Market. With each shift from fall to spring, I find myself immersed in whatever fresh vegetables are in season. Once October rolls around you couldn’t pry me away from butternut squash, beets and pumpkin. Each time I think I’ll never get enough.
Then the cycle continues, bringing recipes inspired by longer, brighter days. Cinnamon and nutmeg make way for mint and citrus. Pot roasts and beef stew are replaced by chicken salad and experiments in seafood. Now that spring is actually here, let’s celebrate with some of the best veggies it has to offer.