I’ve always appreciated the existence of bright colors on dining tables, and while that might be a result of my childhood love for Froot Loops, I now crave it in fresher forms (but Froot Loops are forever). I’ve shared enough about my deep love for beets (both golden and red), but around this time of year, nothing beats bright greens—because it’s spring, of course—and there are so many ways to bring them into every meal, from a slightly spicy salsa verde (delicious with skewers or seared and roasted sweet potatoes) to a smooth avocado spread that holds its perfectly ripe hue with the addition of yogurt and loads of lime juice.

Infused oils made from jalapeños, garlic, and heaping piles of herbs have made things extra beautiful lately, too. Thai green curry paste mixed with a white sauce for a pizza topped with sausage and serranos. Pesto with basil from our “garden” for another pie with mushrooms and onions. Escarole and a simple vinaigrette (featuring this specific hot mustard, recommended by a friend, with honey and poppy seeds). Fava beans and English peas, barely blanched, topping a bed of whipped cotija on fresh and warm flatbread. Broth, emulsified with both garlic and garlic chives, for pouring over grilled rockfish.

To some, so much green might seem excessive, and I get that. It’s beyond fine by me to eat a meal that’s entirely beige, but it’s much more exciting to see an edible forest of sorts growing around the table during what are often the gloomiest days of the season. Personally, I want to be scooping up tender zucchini, fresh cabbage slaws packed with fennel and tarragon, and probably warm or chilled asparagus soup, too. A cake decorated with crushed pistachios never hurt anyone, either. Here (below), I’m sharing a few other simple recipes to lean into green right now:

Green Olive Salsa Verde
Ingredients:
12-15 green olives, pitted and roughly chopped
1/2 bunch parsley, roughly chopped
1 jalapeño, finely chopped
1 fresno chili, finely chopped
Aged sherry vinegar, to taste
Extra virgin olive oil, to taste
Salt, to taste

Instructions:
Add all ingredients to a small mixing bowl, stir to combine, and taste and adjust as needed.

Little Gems with Sieved Eggs and Simple Vinaigrette
Ingredients:
For the dressing:
¼ cup extra virgin olive oil
1 lemon, juiced
1 tablespoon dijon mustard
1 tablespoon honey
Salt and freshly cracked black pepper, to taste

For the salad:
4 heads Little Gem lettuce, ends removed, washed
3 eggs, hard boiled and sieved (or grated)
½ white onion, thinly sliced
6 breakfast radishes, thinly sliced

For garnish (optional):
Grated Parmigiano
Toasted breadcrumbs

Instructions:
Prepare the dressing: Add all ingredients to a small mixing bowl and whisk until emulsified. Taste and adjust as needed. In a larger mixing bowl, add all salad ingredients. Pour the dressing over the salad (in small amounts) and toss, until well-coated. If using, top with grated parmigiano and toasted breadcrumbs and serve.

Sauteed Pea Shoots with Mushrooms and Garlic
Ingredients:
2-3 tablespoons extra virgin olive oil, to coat the pan
2-3 cloves garlic, thinly sliced
4-6 brown mushrooms, thinly sliced
1 large bunch pea shoots
Salt, to taste
Squeeze of fresh lemon or lime juice
Chili oil (optional), for garnish
Toasted sesame seeds (optional), for garnish

Instructions:
Add olive oil to a large frying pan over medium heat. Add garlic and mushrooms, and cook until tender. Add pea shoots, season everything with salt, and stir until slightly wilted. Remove from heat, add a squeeze of fresh lemon or lime juice, and, if using, garnish with chili oil and toasted sesame seeds.

Per usual, sharing here the food-related subject lines of my inbox lately:

Major League Cooking
Why We’re Eating in Bilbao, And Why Now
This just in: New Dining Room Chairs
No Garlic at the Met Gala Because Anna Wintour Said So
The (bouncy) Veggie
all about SANDWICHES
Huevos rancheros, always
STEAL THESE RESTAURANT HACKS...
another week of actual dinners!
The Perfect Mother's Day Gift: Great Food, Essential Recipes
Mexico City’s Can’t-Miss Seafood Stop
May we tempt you with a cooking class?
What kind of sicko drinks a foie gras Old Fashioned?
A very good tuna and bean salad
What our moms want to eat on Mother’s Day
Find the Best Tacos in Mexico City
The Paradox of the Restaurant Cookbook
Is Khloe Kardashian's New Protein Popcorn Stupid or Brilliant?
Maple-chilli broccoli steaks and a bavette and za’atar salad
Mint juleps, Benedictine dip and Derby pie
Heartbreak Toast