I love everything about summer. Salty skin, messy hair, lazy day freedom, sunset porch sittings, and-most importantly- the abundance of fresh, crisp fruits and vegetables. During this season, I cannot get enough of them. Raw, sweet peas dipped in fresh hummus, crisp arugula and watermelon salads drizzled with tart balsamic vinegar. Lately, I have spent a majority of my time exploring farmers markets, finding fresh ingredients to play with. On a recent trip I picked up these perfect asparagus, along with some pink radishes and sweet sugar snap peas. After debating what to do with them, I decided on one thing: nothing. Present them in all their glory-fresh, crisp, and at the peak of their season. This ribbon salad is delicate and cool with a surprising bite from the mustard seeds. I could (and probably will) eat it every day until the last asparagus has been plucked from the dirt. And for the bulgur salad-I just couldn’t imagine throwing away the beautiful tips of these stalks. Served them in small cups and you have the perfect pre-dinner snack. I hope yall enjoy!