By Larissa Phillips
May can be disappointing in terms of fresh food. It’s spring already! Bring on the fresh local produce! In my part of the country, there’s still disappointingly little to be had from local farms. But if I’m craving fresh crisp vegetables, I’ll step outside the local boundaries and make Pinzimonio as a snack or an appetizer:
Assemble a platter of your favorite vegetables, cut into manageable pieces – radishes, broccoli, fennel, carrots, cauliflower, and anything else you like. Give everyone little dishes of your best olive oil, along with a bit of lemon or vinegar, and salt and pepper. Everyone can make their own olive oil dip. (My daughter likes balsamic vinegar with a bit of olive oil.) Add some good bread and cheese, and you’ve got a nice spring lunch.