is a four-time James Beard award-winning chef and author of the 1-2-3 cookbook series and Radically Simple: Brilliant Flavors with Breathtaking Ease.
By the time March arrives, most of us are ready to move past winter's last gray days into springtime's sunny-fresh flavors. Trouble is, much of the country is still firmly planted in winter, and hearty root vegetables (delicious as they are) dominate the plate. Here's a great way to coax spring flavors out of select year-round ingredients: Combine bright lemons, peppery arugula, and tender green onions for a sort of luscious compote that can be used to accompany salmon. It's a light, fresh dinner that's fantastically easy and fast to make.