This week we are heavy on the spring greenery: asparagus is in peak form and what a great long season for this delicacy; likewise spinach and braising greens (beet greens, arugula, kale, chard, mizuna). These vegetables came from Echollective Farm up the road in Mechanicsville, Iowa.

• (Vegan) Cheese & arugula Quesadilla & salsa with rice-asparagus-beet green pilaf.
• Tempeh rouge on seared spring greens with aloo gobi.
• Mixed spring vegetables in roasted garlic sauce with buckwheat-mushroom pilaf.
• Black bean & barley salad; roasted vegetables with mint.