Say so long to winter's stews and hello to spring with these vibrant green plates.
By this time of year the braises, roasts, and stews that are so perfect for winter's chilliest days start to feel so oppressively beige. My solution? Lush, leafy dishes that are, quite literally, green.
Scallions, cilantro, and mint lend an emerald tint to a tangy yogurt marinade and my green strata isn't just verdant, it's also a great way to use up things you already have in your pantry: milk, cheese, eggs, and bread. Don't worry if your bread is stale! In fact, it's probably even better if it's a few days old. I've used leeks, asparagus, and spinach in this version, but you could really throw in whatever vegetables you have in your crisper.
I've also included my version of chimichurri – only in Italy, we call it gremolata. The combination of parsley, garlic, and lemon zest is used on everything – meats, vegetables, even pastas. My version, made with grapefruit instead of lemon and pistachios for an extra dose of green, adds a luxurious brightness to whatever you're cooking.