Washington, D.C, chefs are snatching up fresh spring produce including ramps, peas, morel mushrooms, artichokes and asparagus to create light, nutritious meals that are a welcome escape from winter's root vegetables and hearty greens. "I try to always let the produce speak for itself," said chef Michael Bonk. "No matter what I do, it's important to not overcook, to keep it simple and let the beauty of the ingredients shine through."
Dutch researchers found a correlation between consumption of fruits and vegetables with white edible sections and a lower risk of stroke. For every 25 grams per day of cauliflower, pears, apples, mushrooms, cucumber and other white produce, the risk of stroke fell 9%.
Brining a pork loin before roasting it greatly reduces the risk of winding up with dry, chewy meat. For an impressive-looking dish, wrap the pork loin around a stuffing made with ham and shiitake mushrooms, and braise pears alongside to later reduce for a flavorful sauce.
Chef Carl Tichart of South Africa has traveled around the world and worked with Gordon Ramsay and cooked for the likes of Princess Diana and Tony Blair. His favorite recipe is a simple vegetarian dish made mostly of asparagus and artichoke. The meal includes a risotto consisting of wild mushrooms, chopped herbs and Parmesan.