Milly's Kitchen

As you’ve probably figured out from previous posts, I am not the best at keeping things short and sweet.

This is part of the reason I don’t post as often as some. I love the meandering process of creating new recipes. Paging through cookbooks. Weaving my way through the farmers market. Testing. Tweaking. Pulling linens and china and silverware to find just the right pieces to set the mood. Then photographing. And finally, finding the words to describe a memory sparked by a dish, or the grain of inspiration from which it came.

I post here to share recipes and thoughts and experiences. To encourage others to cook and travel and gather around the table with friends new and old. Part of me would like to share more. And more often.

And part of me knows that rushing the process would erode the joy. And likely the quality of what I create as well.

Right now I’m in Europe doing all sorts of marvelous things--taking a photography workshop. leading culinary tours in Paris. and doing research for a tour of Portugal in the fall. When I get back home, summer will have arrived. But I didn’t want to leave you without any spring recipe inspiration.

So here’s a recipe I put together to celebrate the tender spring produce that should be hitting farmers markets right about now. It’s my interpretation of a delicious spring vegetable slaw I had at Manolin in Seattle. (If you’re going to be anywhere near Seattle, you need to get on over there, pronto!)

This crunchy slaw is great on its own or piled high on top of a simple filet of roasted fish. Either way, it comes together in no time, short and sweet--and just right for a fresh, springtime supper.