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Wilted baby spinach & baby Red Russian kale, hard-boiled Black Silkie eggs, generous vinaigrette sauce.

Sauce: Country Dijon mustard [Grey Poupon], AgroDolce Bianco Delizia Estense, ground black pepper, sea salt, cane sugar, Arbequina EV olive oil [California Olive Ranch].

ETA: In case you are wondering – yes, I intentionally made the yolks hard enough to crumble into the warm spinach & sauce, and slicing the eggs thinly aided that. Texture contrast btw the nicely gooey sauce & the egg yolks partially crumbled in with chopsticks was intended.

Morels, asparagus, Andouille, pasta.

Medium-hot pan & EV oil (Arbosana [Calif. O. R.]), sliced garlic (Siberian Red [Middlefork Farm]), sliced Andouille sausage [Smoking Goose, via Goose the Market], thyme sprigs, rinsed trimmed morels [from AnnaBelle's Garden], asparagus tips [Daily Farms], just-cooked spaghetti [Rustichella d'Abruzzo], plucked parsley leaves. Fold everything in on heat. Serve.

Wilted baby spinach & baby Red Russian kale, hard-boiled Black Silkie eggs, generous vinaigrette sauce.

Sauce: Country Dijon mustard [Grey Poupon], AgroDolce Bianco Delizia Estense, ground black pepper, sea salt, cane sugar, Arbequina EV olive oil [California Olive Ranch].

ETA: In case you are wondering – yes, I intentionally made the yolks hard enough to crumble into the warm spinach & sauce, and slicing the eggs thinly aided that. Texture contrast btw the nicely gooey sauce & the crumbled egg yolks was intended.

Morels, asparagus, Andouille, pasta.

Medium-hot pan & EV oil (Arbosana [Calif. O. R.]), sliced garlic (Siberian Red [Middlefork Farm]), sliced Andouille sausage [Smoking Goose, via Goose the Market], thyme sprigs, rinsed trimmed morels [from AnnaBelle's Garden], asparagus tips [Daily Farms], just-cooked spaghetti [Rustichella d'Abruzzo], plucked parsley leaves. Fold everything in on heat. Serve.