even though i always look forward to the hearty stews and roasts of winter i think there’s nothing better than spring and summer cooking – light and fresh and ingredient-oriented, but still substantial and of course delicious. i pan fried chicken breasts with olive oil, oregano, lemon and lots of black and pepper. i added 1 minced shallot and 1/2 bunch of asparagus, chopped into tiny, cylindrical bites. the asparagus was so fresh it also tasted divine raw. i finished with a few cloves of garlic, red pepper flakes, a final squeeze of lemon, and 1/4 cup grated parmesan. the key is to not overcook the asparagus but rather fry it at a high temperature to caramelize the flavor. the roast is simply a few baby red potatoes and 1 zucchini, diced largely, tossed with lemon juice, olive oil & herbs de provance. 30 minutes in a 400 degree oven, and i had a plateful of paradise. so light yet hearty – the perfect spring meal.