Simple Spring Meal

Cheese course: roquefort, goat cheese with olive oil, lemon zest and pepper.
Vegetables are becoming bountiful now. Our peas are finished, though the seed packet label says we can replant late in the summer for fall. Our tomatoes are growing, but still light green. We have herbs aplently. Sadly, the spinach never grew beyond thin green whisps.

Our CSA is delivering lots of lettuce and now new potatoes. We also got the first beets of the season. The beet greens joined the spinach in my latest batch of saag.

I recently grilled thick slices of zuchini, dressing each with peas poached quicly in a thyme-infused olive oil, basil and feta. It was delicious: