Spring gifts from my garden. Wild borage. The leaves are prickly, handle with care! I often cut into thin slices and add to my salads, they have a bright cucumber flavor. Another traditional use is to cook the leaves like spinach. I was craving naked ravioli, called Gnudi. It is especially good with the spring…
Fiori Fritti- Fried Zucchini Blossoms
I adore spring and this year it came sort of late but is one of the most beautiful in years. The hills are all shades of velvety green and red poppies and yellow scotch broom add touches of color. One of my clients asked me yesterday why we fry flowers and who thought of it….