6 Meals You Can Finally Make Now That Winter's Over
Watercress has a peppery bite, and while it's often available from spring through fall, the leaves and stems are at their peak flavor in the spring. Instead of using them in an expected salad, though, this recipe puts them to use as a terrific topping for open-faced tartine sandwiches (supporting cast: mellow mozzarella and avocado, plus herby pesto). They provide the perfect kick to a creamy, crunchy toast you can eat for breakfast, lunch or dinner.
Get the recipe: Avocado-Pesto-Mozzarella Tartines