Spring Saute

Part of our Cookbook Collection: inspired by two of my favorite cookbooks, Smitten Kitchen Keepers by Deb Perelman and How to Eataly by Mario Batali and Lidia Bastianich. A celebration of fresh spring veggies from Smitten Kitchen Keepers! The sesame asparagus and carrot chop is a bright salad with everything exciting about spring (my least favorite season). Spring Saute begins with a bare base crisscrossed with every fresh and springy green I could think of, speckled with bright orange and fuchsia. Then we do a pour over of a delicate yellow green and finish with black sesame seed speckles. This item is dyed-to-order.  Please see our home page for current processing times.