I love springtime because it has the best ingredients. This is one of my favorite dishes that takes advantage of the great ingredients that you can find around this time of year. Bucheron cheese, sautéed spring onions, green garlic and morel mushrooms, with fava beans and braised ramps.
I always get excited when the spring ingredients start sprouting up. As we leave the long winter, we start seeing the most exciting ingredients (at least for me) of the year.
This dish is composed of: baked halibut with spring onions, spring garlic, fava beans, fiddlehead ferns, ramps, meyer lemon- tarragon aioli, and a bulls blood salad.
Not bad for a Monday night dinner.
Spring equinox has begun and the spring produce is starting to show up here in the Bay Area. In the markets now: spring garlic, spring onions, English peas, fava beans, fresh garbanzo beans, asparagus and strawberries.