Now that asparagus and ramps and spring onions and all the verdant promise of a springtime farmers market are finally inching onto our plates, how about a nice and hearty Lentil and Cabbage Bake for dinner. Does that sound good? No? Am I a little off base? Oh well, this happened last spring, too. I suppose I’m always a little reluctant to close the book on cold-weather comfort food.
This one is for ginger lovers. I finally got a copy of Plenty—having always remembered the great food I ate at Ottolenghi when I was in London a few years ago—and came across the recipe for Cucumber Salad with Smashed Garlic and Ginger. A cucumber salad will always make me perk up, but what seemed fun about this recipe was the method, in which ginger and garlic are pounded into a ragged little slurry. I’ve grated ginger, I’ve sliced it. I’ve minced it, I’ve julienned it, I’ve cut it into rounds on the bias. But for whatever reason I’ve never considered pounding it this way. It sounded fun and easy!