We drew inspiration for our spring meal this issue from the Mediterranean.
It was heavy on spices, garlic, fresh ingredients, and really bright colors.
It was also really delicious.
Spicy Shrimp With Garlic and White Wine
Steamed Fennel With Garlic Vinaigrette
Moroccan Spiced Carrot Salad
Strawberries With Greek Yogurt and Brown Sugar
North African Mint Tea
Find the recipes on page 38 of our spring issue!