From 225: Taste the Rainbow

Bright greens, ruby reds and all the colors in between—you’re probably seeing them all at the farmers markets, and all that produce looks delicious.

In the May issue of 225, we asked a couple of local foodies about what they prepare using the best local ingredients of the season. Among the people we interviewed are author Helana Brigman, who loves sweet bell peppers; Nathan Gresham of Beausoleil, who likes to find the best lamb T-bones; and author and InRegister contributor Holly Clegg, who gave 225 a recipe for Bruschetta. Read the entire article and get the recipe here.