On todays episode of THE FOOD SEEN, April Bloomfield, chef of contemporary New York classic The Spotted Pig, her restaurants that bookend the Ace Hotel, The John Dory and The Breslin, and the famed revive of the Tosca Cafe in San Francisco. In Aprils second cookbook, A Girl and Her Greens, she celebrates vegetables seasonally, with all the adoration she has for those not-so-nasty bits oh so loved in London. Growing up in England with her nans Sunday roast and her mums garden, hear how April traded in bacon sandwiches with HP sauce and a side of frozen peas, for salad sandwiches and crushed spring peas with mint. Dont worry, this show isnt just for vegetarians, theres still a bit of lardo between every slice of hasselback potatoes. From pot-roasted artichokes with white wine and capers, boiled asparagus with ramp béarnaise sauce, watercress soup with spring garlic, swiss chard cannelloni, kale polenta, and broccoli raab morning buns, you too will be eating your vegetables from the top to the tail. This program was brought to you by Bonnie Plants. Its quite easy to train your palate to appreciate the bitter [7:00] Mushrooms have that great aroma, sometimes you just want to smother your face in them. [10:00] Its about balance. Maybe you dont want to eat steak five times a month - maybe you just want one incredible steak once a month [25:00] Ive learned how to make potatoes delicious - and so can people who use this book! [30:00] -- April Bloomfield on The Food Seen