The arrival of rhubarb at the market signals that spring has fully arrived. Rhubarb is very tart and this galette embraces its intensity. This is not a sweet dessert but one that places the flavors of rhubarb front and center. I think the rich, buttery dough provides a really nice contrast to the tart rhubarb and would be delicious served with a scoop of vanilla ice cream. If you prefer the rhubarb to be a bit more subdued, increase the sugar by a ¼ cup. This is best eaten on the day it is baked.
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Asparagus Pizza with Mushrooms and Chimichurri Sauce
This pizza is a happily messy affair. The herby chimichurri sauce spooned over the top is a bit of a mess but one that is well worth it. Combined with spring asparagus this pizza is a tasty, vibrant dish.
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Spring Escarole Salad with Radish and Sprouts
The anise flavor of tarragon, the slightly bitter lettuces, and the crisp radishes make this salad a refreshing meld of winter and spring produce. The tarragon can be toned down if you don’t care for anise but it is balanced really nicely alongside the dill. This salad makes a delicious lunch or light dinner and would be perfect alongside grilled chicken.
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