I don’t cook with mushrooms nearly enough.  I’ve promised myself I’d do better this year.

• monkfish from P.E. & D.D. Seafood, prepared ‘Dijon Style’ using my spring allium variation of this vintage Pierre Franey recipe; my ingredients included Shiitake mushrooms from Bulich Mushroom Farm, one stem of spring garlic from Norwich Meadows Farm, ramps from Lucky Dog Organic, and parsley from Rogowski Farm
• the young rapini from Lani’s Farm, remaining from the previous day’s salmon dinner, wilted with two garlic halves from Whole Foods which had previously sweated a bit in olive oil, all then seasoned with salt and pepper
• the wine was a French rosé, Devois de Perret Languedoc 2014
• the music was Antonio Bertali, chamber works (gorgeous)