The article highlights the joys of spring cooking, emphasizing the vibrant flavors that seasonal ingredients like asparagus, morels, wild garlic, and fresh peas introduce to the kitchen. Executive chef Ben Boeynaems and the author advocate for a philosophy of cooking that prioritizes these fresh ingredients to create bold, delightful dishes. One standout recipe shared is pea guacamole, which showcases peak-season English peas enhanced by smoky jalapeno, lime, and corianderâan embodiment of how spring's produce transforms meals from the monotony of winter vegetables into colorful, flavorful creations.
Cooking with the seasons isn't just a philosophy; itâs how my executive chef Ben Boeynaems and I get the best flavour from every ingredient.
Pea guacamole celebrates spring's exceptional ingredients, enhancing their natural sweetness with charred jalapeno, lime, and coriander, epitomizing vibrant seasonal cooking.
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