Spring lunch

Transform April bounty into fresh dishes for friends|LINDA LAU ANUSASANANAN

Make your own special lunch:

In this menu

• Fresh Mozzarella and Herb Crostini
• Rustic Spring Vegetable Stew
• Warm Sausage and Potato Salad with Arugula
• Asparagus Salad with Fava Bean Sauce
• Rhubarb-Strawberry Compote
• Lattice Cookies

Contrary to the normal limits of city locations, Mary's garden is growing quite well, thank you. Actually, the land ― on San Francisco's Telegraph Hill ― belongs to the city, and the garden is tended by students of Mary Risley's Tante Marie's Cooking School. The well-kept plot gives the students ― future culinary professionals and avid home cooks ― a chance to shepherd foods from ground to plate.

This time of year, the perennial-edged space is lush with herbs, asparagus, lettuces, fava beans, artichokes, rhubarb, and strawberries ― provisions for a grand spring feast. Gather a few friends together to cook Mary's complete menu, much as she does in her classroom. Or use the recipes individually for many fresh spring meals.

Printed from:
http://www.sunset.com/food-wine/fast-fresh/spring-lunch-00400000015071/