Put your greens in the spotlight with this round-up of meat-free dishes. From tarts and pies to pilafs and pastas, there’s enough variety here to keep you going year-round.
Alto Adige-style spinach and bread dumplings with Gruyère and Parmigiano-Reggiano
Pearl barley with artichokes, pecorino and nettle butter
Farfalle with asparagus, crème fraîche and tarragon
Burrata with broad bean sott’olio and black olive paste
Roast stuffed zucchini flowers with tomato and oregano
Asparagus with blood-orange and chervil hollandaise
Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad
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