Spring is the best season to start cooking fresh vegetables that are awesome to eat and they are full of nutrition and great for boosting our immune system.
The best part is, fresh vegetables are easy to cook.
Chef Junnie would like to share some tips and quick recipe to guide you through the spring cooking season.
Fava Beans – Fave Beans and Dill rice
Garlic scapes – Garlic Scapes with Bacon
Artichoke – Steam Artichoke with Clarified butter
Celeriac – Celeriac, Potato and Leek Gratin
Fennel – Fennel and Apple Salad with Walnuts
Watercress – Watercress Soup made with bone broth
* Vegetables choices may change depending on availability.
Junnie Lai is a chef who uses her culinary talents and creativity to make beautiful, delicious and health-conscious food. Born and raised in Malaysia, she is not only well versed in her native cuisine, but also that of India, Thailand, and Vietnam. Junnie grew up in her family’s baking business, and has extensive experience in baking and pastry. She continued her education and training in the United States, and has worked in the US as a research chef in food product development, and as a pastry chef at a five-star hotel-brasserie.