Toss in a serving bowl with the lemon juice, top with the zest.
This is a bowl brimming with the fresh clear tastes of Spring.
Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
Beans so good you will want to eat them with your fingers, one by one.
"What do I do in the middle of winter when I’m faced with eight different types of root vegetables and not much else?" says chef Lenny Russo of Heartland Restaurant and Wine Bar and author of a book by the same name.
“First of all, curry powder ain't Indian food.” Raghavan Iyer
“First of all, curry powder ain't Indian food.”