Author: Chef M

People usually think of roasted root vegetables in winter, but this is a great way to use what’s coming up in the spring. Small turnips aka Tokyo turnips start popping up right around the time you get strawberries. The tender, sweet golf ball–size beets are at the market, too; and you can pretty much always find great Garnet yams.

This recipe is a great way to use leftover Seed Crackers, which are like a crouton here. Bonus points for finding a Meyer lemon for the vinaigrette. If you use a standard lemon, add the honey to give it some sweetness.

Spinach Daal is made across the country with a slight local twist.