| I have a bounty of recipes to share with you today, starting with dishes featuring carrots. Spring carrots really are special—they tend to be tender and sweeter than fall varieties, so eating them raw is recommended. I also share a few tips for growing your own herbs. Once they’ve sprouted, you can cook with them in all sorts of interesting ways, like herb-packed salads and cheesy pestos! You’ll also find a unique twist on “ice cream” and an addictive Sauvignon Blanc below.
Dig in—literally! Tanji | 
