We’ve gotten a few days of warm weather here in New York recently, and more importantly, some sunshine. This causes our hearts to ache for springy days-even summer-and our appetites to crave crispy non-root vegetables. This menu has a green tint: it’s hearty but vegetable heavy and bridges the gap from winter to spring. Mother Nature, we’re ready for spring!
Asparagus Spears with Burrata and Prosciutto
Baked Spinach Gnocchi with Three Tomatoes
