This spring has been unseasonable pleasant and warm. I’ve been in the garden cleaning and planting almost every day this week. With the rhododendrons in bloom and the arugula ready for a harvest, it seemed only fitting to inaugurate patio-entertaining season.
I really don't have enough arugula, mizuna and tat soi to make a salad yet, but they make a great garnish to grilled flat-bread. Tossed with a little oil, the soft leaves brighten the crispy bread and tangy ricotta topping.
And cheese straws are a perfect accompaniment to a crisp white wine or a gin and tonic.