While most people who see all the young, vibrant spring produce in the markets might immediately think to blanch it quickly to preserve its bright green flavor and crisp texture, I’m a “boil it” guy.
Opus Restaurant, 2575 W. Main St., Littleton, 303-703-6787, opusdine.com When Opus executive chef Sean McGaughey was dreaming up his spring menu, he considered doing a vegetable terrine, but then ...
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