Zucchini and Goat Cheese Stacks with Fresh Mint, Pine Nuts, and Crispy Prosciutto are as easy to make as they are delicious and impressive; they’re perfect for a spring supper or party!
I’m not one to shy away from green veggies. In fact, I’ve been known to serve fried eggs on sautéed greens as a breakfast salad, turn a bed of greens into pizza, and replace bread with leaves. But when spring rolls around, my need for the color green in my diet seems to intensify even more. From peas, to asparagus, leafy greens like spinach and watercress, leeks, and fava beans, spring brings with it a plethora of gorgeous green vegetables and fresh flavors to cleanse our winter palates.…
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
