Celebrate the fleeting ramp season with a bright, garlicky pesto spooned over creamy homemade ricotta and toasted sourdough.
Late-summer blackberries bubbling under a buttery biscuit crust, perfumed with just enough lemon thyme to keep things interesting.
Golden chanterelles folded into cultured butter with fresh chives, piled onto grilled sourdough for the simplest possible celebration of the forest.
Sweet spring peas, chewy farro, and a shower of fresh mint and feta make a salad that's substantial enough to be lunch and bright enough to serve alongside anything off the grill.
Quince slow-roasted with rosemary and warm spices until rosy and tender, then topped with a buttery oat crumble and baked until bubbling.
A velvety green soup that celebrates the first brave greens of the season, ready in under an hour.
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