One of the best things about the switch to daylight savings time is having fresh spring vegetables. Yesterday for lunch we had a very simple salad of raff tomatos, which I was introduced to in the Mediterranean but surely must exist elsewhere, burrata mozzarella, blanched green beans, baby fava beans and minced spring onion. I just put a teeny bit of onion on so that the kids would not object. We accompanied the salad with an egg omelet with carmelized onion (which they do eat). This will be one of my summertime favorites.

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