You don't have to be a vegetarian to love this meatless meal loaded with baby vegetables, spring herbs, and wild mushrooms.
You don’t have to be a vegetarian to love this meatless meal. It’s brimming with all those beautifully tender and sweet roots and shoots that make their appearance in the early spring, perfect for celebrating Easter or just the return of your local farmer’s market. Start with a creamy ragout of mixed wild mushrooms on baguette toasts, then tuck into fresh pasta ribbons mingled with asparagus, baby carrots, peas—whatever’s best at the market—in a brothy, buttery sauce. Wrap things up with a buttery hazelnut torte filled with a cloud of creamy strawberry filling.