i have been loving the change in season not only because of the great weather, but also the yummy veggies that are coming available. there is so many more local vegetables to choose from.
so for dinner the other night, i featured all of these great early spring veggies, including the morel mushrooms that my husband found.
i kept in simple and roasted the beets, carrots, and potatoes (with herbs and green garlic) and then sauteed the beet greens and the morel mushrooms in some olive oil.
thank you spring!