Edamame pesto and roasted beet crostini recipe

We are in the home stretch of winter, and even though it’s been one of the warmest winters in New England and the forsythia is blooming nearly 2 months early, it’s still slim pickings, food wise. We are many weeks away from garlic scapes or asparagus or peas at the nearby farms. I’ve had quite enough kale and winter squash and now I long for spring and fresh vegetables.

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