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Photo by Maren Caruso; written by Elaine Johnson
Dungeness Crab and Garlicky Yogurt Pasta
At Saffron in Walla Walla, Washington, Chris Ainsworth fills tiny Turkish dumplings called manti with Dungeness crab and thick yogurt. We shamelessly took the easy route, with store-bought pasta, and used yogurt as a sauce. But we kept the touch of saffron and fruity Aleppo pepper.
This is a fantastic first course for a dinner party. Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves.
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Photo by Iain Bagwell; written by Margo True
Butter Lettuce and Egg Salad
If you don’t have blooming herbs for this salad—like the fennel flowers and blue borage blossoms we harvested from the Sadhak test garden—buy edible flowers like Johnny-jump-ups or nasturtiums at well-stocked grocery stores. Or just skip them; the salad will still look and taste lovely.