Spring vegetables are some things I look forward to most after winter. Even though the mild winters of California are nothing to complain about, part of me is always glad when the days start getting longer and the days warmer.
Will’s co-worker gifted us with a bunch of green garlic from his garden. What a great guy!
Will made an omelette out of them the first night.
I made a simple topping out of chopped green garlic, portabella mushrooms, a dash of red pepper flakes, some salt, a squeeze of lemon, and pepper to taste. I used a cup of pasta water to make it have more of a sauce consistency and then tossed it with some thin spaghetti.