Favorite early market makings?

We pan-fried some trout filets tonight and served with a sauce of mushrooms and lemons. Nearly perfect. What do you like to make early in the season, when it’s mostly meat and spinach at the market?


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

One thought

  1. Egg-based dishes like souffles and frittatas do really well with early produce and herbs. Spinach, asparagus, chard, chives…all these go well with eggs.

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