Morels, baby carrots and other spring vegetables take the starring role in this meatless dinner inspired by the French countryside
In the spring, light dishes based on fresh, in-season vegetables are just what I want after a long chilly season of hearty fare. This seasonal approach is the basis of French country cooking, which gets its appeal not from exotic ingredients or complicated techniques, but from the satisfying tastes and textures of ripe, full-flavored produce. The centerpiece is a navarin, a light vegetable stew, accomanied by thin pancakes (galettes) flavored with minced greens and goat cheese. Woodsy morel skewers add a rich counterpoint that satisfies any cravings for meaty flavors.