This soup is made with fresh spring ingredients like zucchini, fresh green peas (you can use frozen too), and wild garlic, which I am a huge fan of. Homegrown herbs like cilantro, mint and parsley and lemon, add the brightness to this soup, along with an earthiness from freshly ground cumin and coriander. Finish off with lemony crème fraiche and garnishes to give it a French bistro look that is sure to please both the eyes and the palate!
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. Moist in every bite, this olive oil cake has fresh herbal notes of thyme, the fruitiness of extra virgin olive oil, and a luxurious density from yogurt and honey. It is an effortless assembly for a cake- you'll only need one bowl and a good whisk- that delivers the perfect delight for Sunday brunch or any springtime occasion.