As this lovely and verdant spring eases into summer, we are celebrating the start of the local growing season with our Spring Ratatouille. We're slow-simmering onions, tomato, local arugula, chard, and asparagus with rosemary, wine, and balsamic vinegar to create a succulent sauce. This gets poured over Polenta. Then we will top it with a generous dash of our nut-free sesame Parmesan. Enjoy each bite of this exquisite dish!