A make-ahead way to celebrate spring flavors.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

Citrus-Oil-Marinated Spring Vegetables

By Rachel Gurjar

Photo of marinated fava beans on polenta.

This garlicky citrus marinade from associate food editor Rachel Gurjar turns spring produce into a slightly pickled, brightly tangy condiment. Spoon it over toast slathered with ricotta or pile onto a warm bowl of polenta for the perfect taste of spring.

READ MORE

INGREDIENTS

• 1 cup shelled fava beans
• 8 oz. asparagus
• 5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled
• 4 oz. French green beans
• 2 lemons
• 1 orange
• 2 cups extra-virgin olive oil
• 5 garlic cloves
• 4 sprigs thyme
• 2 sprigs rosemary
• 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt
• 1 Tbsp. fennel seeds
• 1 tsp. crushed red pepper flakes
• 1 tsp. sugar

Top Your Toast

Image may contain: Food, Dish, Meal, Plant, and Bowl

Smoky Beans and Greens on Toast

View Recipe ►

Image may contain: Cutlery, Spoon, Food, Meal, and Bread

Sweet-Cream Coffee Butter

View Recipe ►

Photo of smoked oysters eggs spread on toast with a butter knife. A jar of oyster eggs, a tin of oysters, and a napkin on the side.

Deviled Egg Spread

View Recipe ►

Photo of Grilled Trumpet Mushroom Toasts.

Mushroom Toast With Pecorino Salsa Verde

View Recipe ►

Image may contain: Plant, Food, Cutlery, Spoon, and Vegetable

Spring Pea Butter With Shallot and Lemon

View Recipe ►

Image may contain: Plant, Food, Vegetable, Bread, Dish, Meal, Kale, and Cabbage

Grilled Greens and Cheese on Toast

View Recipe ►

Did someone forward this to you? Get COOK THIS NOW in your inbox.

(image) Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe