Spaghetti with oil and garlic has always been a favorite pasta dish of mine. Its simplicity entrances me. Taking a cue from Waters' recipe in The Art of Simple Food, I replaced her regular garlic with green garlic, but otherwise followed the recipe closely: a simple combination of the cloves with a tiny bit of minced parsley and a pinch of red pepper flakes, cooked with plenty of good olive oil.
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On paper, this recipe for Fresh Peas with Lettuce and Green Garlic couldn't be simpler. Virtually all of the dish's ingredients are listed in the title save for salt, pepper, and butter. It's all about tender young peas, earthy leaves of wilted lettuce, mild green garlic, and enough sweet butter to bring the dish together. It's a recipe that's indicative of Reusing's approach to home cooking—simple techniques and superb use of in season ingredients.