"Vegetables are in my blood. I grew up surrounded by them; boxes upon boxes scattered around my childhood home, a perk from my father's job as a wholesale purveyor at Sydney's Flemington Markets. Our family enjoyed an embarrassment of nature's riches; an endless supply of succulent Asian greens, rotund cauliflowers, glossy aubergine, perky spring onions, and bulging cabbages that overflowed from crates in and around the kitchen and dining room."
"The sense of feeling alive is never more present than during the transition from winter. Spring, or chun as it's called in Cantonese, is actually the first season of the Chinese Lunar Year and somehow, that feels fitting for how we should approach eating during this time of year."
"Spring is the time to be bold, take risks in the kitchen and reawaken your tastebuds. This vegetable-laden menu is perfect for just that, serving up new ways of thinking about familiar dishes."
Growing up surrounded by an abundance of vegetables and fruits shaped a lifelong connection to them. After the loss of a father, cooking became a ritual to honor his memory. Spring symbolizes renewal and inspires a bold approach to cooking, encouraging the use of fresh ingredients in innovative ways. Seasonal vegetables like celery, asparagus, and mushrooms can transform familiar dishes into exciting new experiences, highlighting the importance of creativity in the kitchen during this vibrant time of year.
Read at www.theguardian.com
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