It appears Spring is finally poking it’s head out of the mud,
And with it, comes new flavors for the menu.
Like this beautiful bushel of Cabbage sprouts!
Sweet and crunchy, these succulent leaves pare nicely with the acidity of tomato,
and the nuttiness of some Black Nile Barley Papaardelle.
You are going to feel, like, soooo freakin’ healthy after eating this,
-it will totally cancel out the 47 cocktails you ( I) had over the weekend.
Ahhh, I can almost feel the vitamins coursing through my bloodstream already!
Tagliarini, with arugula, pistachio and lemon pesto.
Canelloni, suffed with pancetta, kale and fromage blanc over salsa pomadori