it feels like it wasn't even that long ago we were still bundling up just walk outside, but these past few weeks there's been a break in the cold. i've planted some sprouts on my fire escape, and frank's allergies have returned with a vengeance. this new season all seems so fresh, yet we're already looking at summer and realizing we need to make plans before it gets away from us. last year around this time frank and i were in a bit of a wedding prep daze; where our mornings, nights, and weekends were filled with runs here or there, creating invites, and even bagging coffee. this year we're looking forward to a change, to get away, and enjoy our summer and see some family. we're making plans to take a road trip down to frank's family in north carolina, and introduce our little pup to his family; as well as realizing a long awaited trip to LA to see my bro and sis-in-law, and meet their 2 furry, four-legged children. we're also stoked to have the time this summer to just chill out and do what comes our way - sometimes the best things in life happen when they're not planned at all!

much like chilling out and taking things as they come, this dish is a lot like that. on most sunday evenings you can find me cooking up a big heap of veggies, be it leftover ramp greens with spring onions and chard or kale, asparagus or green beans - it all goes in the skillet with olive oil, lemon, salt + pepper, for a light sauté. it's usually coupled with black rice or quinoa, all topped off with a bog dollop of hummus. i stir it altogether and make a big mess of it. here, i chose to restrain the messiness, and also highlight the chickpeas, but in a mashed form as opposed to the ubiquitous hummus purée. the veggies were chosen according to what was at the market that day - but can certainly be swapped for what's available to you. this dish is totally light and springy, but has the depth and heartiness for a substantial meal.