Hi there! Spring is in the air here in Sonoma County, with cherry blossom trees in bloom, baby violets emerging, and daffodils glowing yellow. Today's lunch celebrates a particularly beautiful late February day with a meatball banh mi: a savory combination of garlicy meatballs layered with sriracha mayo (combined in 50/50 proportions), sliced avocado and aromatic cilantro. Snap peas and asparagus, along with edible violets keep the spring feeling going. I love this combination of spicy/herbal and cool avocado--it made for a very enjoyable lunch.
To my friends gritting through a long and snowy winter this year, spring is on the way!