What a lovely surprise to find morels at the Union Square Farmers Market the last weekend in May.

Now the creative challenge is what to do with the 2 amazing morels I purchased. Cruising the market, I came across Riverine Ranch Water Buffalo Pasta. Ah, the menu is coming together! Fresh thyme from the garden, a little white wine and butter, sautéed morels and toss with this beautiful pasta. Finish off with a little grated parmesan, salt, pepper, and maybe chili pepper flakes. Thinking a little grated Meyer lemon might be a wonderful addition…