Spring Ingredients to Build a Menu Around

One of the biggest advantages of cooking in LA is the year-round access to incredible produce. Spring is when things really get exciting at the Santa Monica Wednesday market. Here's what I'm buying right now and how to use it.

English Peas

The sweetest thing at the market right now. Eat them raw while you're shopping. For dinner: blanch 30 seconds, toss with mint, ricotta, lemon zest, and good olive oil on toast. Or make a pea soup that takes 10 minutes — shallot, peas, stock, blend, done.

Asparagus

Thick spears, not pencil-thin. Snap off the woody ends (they break where they want to). Roast at 425°F with olive oil and salt for 12 minutes. Finish with shaved parmesan and a squeeze of lemon. That's it.

Strawberries

Gaviota strawberries from Harry's Berries are the best strawberries in America — not an exaggeration. Don't cook them. Slice, add a tiny bit of sugar and balsamic, let them sit 20 minutes. Serve with whipped cream or mascarpone. Perfection.

Fava Beans

Yes, they're annoying to prep (double-shelling). But the payoff is worth it. Blanch, peel, then toss with pecorino, olive oil, and black pepper. Or mash onto crostini with mint. They taste like spring itself.

Spring Onions

Not regular green onions — these are young bulb onions, sweet and mild. Grill them whole until charred and tender. Serve alongside anything grilled, or chop raw into salads for a sweet allium kick.