Market Spoils: Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
Rhubarb! Asparagus! Ramps! I’ve been rejoicing in these spring produce that have been available at my local farmer’s market these past few weeks before they quickly disappear and make way for early summer fruit and vegetables. (By the way, who's ready for strawberries?!).
I often keep things simple, roasting the asparagus and ramps with a light drizzle of olive oil and a sprinkle of salt and freshly ground black pepper. I often roast the rhubarb as well, with a little lemon juice, sugar, and a vanilla bean, turning it into this beautiufl sweet-tart, melt-in-your-mouth compote that I like to top my morning yogurt with a little drizzle of honey.
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