In the Kitchen
Recipe courtesy of Solana Nolfo, founder ofView the Recipe
You can probably guess from the name, but this is the salad to make when spring produce pops.
In late April or early May when you head to the farmers’ market or pick up your CSA box, it’s likely going to be filled with peas and radishes.
If you’ve got the time and kitchen skills, you can also use fresh artichokes.
Either way, it’s a vibrant green dish that will send your body signals that months of sunshine are ahead.
WHY WE LOVE THIS RECIPE
If you’re looking for a dish that really celebrates spring’s veggie bounty, this is it. Peas, radishes, and artichokes all pop up fresh at the start of the season and are filled with vitamins. Greek yogurt and hemp seeds add protein.