The article highlights the joy of spring cooking in Los Angeles, with vibrant produce like peas, radishes, and herbs emerging in Tejal's garden. It features a delightful recipe by Kay Chun for roasted salmon or trout, accompanied by miso, mustard, and butter-lathered peas and radishes. The writer encourages creativity with alternatives like zucchini and notes the suitability of the dish alongside mashed potatoes or miso soup. Additionally, it mentions other simple recipes, including a one-pot chicken and rice and creamy vegan tofu noodles, celebrating the ease of preparing wholesome meals with fresh ingredients.
This roasted fish with radishes and peas recipe showcases the beauty of seasonal ingredients, melding simplicity with delightful flavors in a wholesome dish.
The dish highlights the joy of cooking with fresh produce, making it a perfect spring recipe that caters to both the palate and the health-conscious.
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