March 6, 2017 | Feature Features
Lasagna Verde at Osteria Morini
Vibrant spinach pasta gives this dish its name, but vegetables aren’t all you’ll find in between those tender layers. Bechamel, meaty ragu and sharp parmigiano make it a true Italian indulgence. $23, 202.484.0660, 301 Water St. SE
Zucchini Soup at Ambar
This Balkan classic is made with light, tender zucchini and creamy potato for body and richness. Chewy sun-dried tomatoes give the silky soup a sweet punch. $7, 202.813.3039, 523 Eighth St. SE
Vegetables with Green Goddess Dressing at Fainting Goat
Fainting Goat’s new Chef de Cuisine John Kerschensteiner gives salad a new meaning with this artfully arranged ring of roasted and raw vegetables surrounding a welcoming pool of creamy, herbaceous dressing. $11, 202.735.0344, 1330 U St. NW
Avocado Toast at Cork Wine Bar
Chef Jason Schreuder delivers simplicity at its finest. Buttery, bright avocado is topped with toasted pistachios, pistachio oil and sea salt in his version of the trendy toast. $12, 1720 14th St. NW, 202.265.2675
Chicken Green Masala at Rasika and Rasika West End
Warm spices are complemented with a bold punch of herbaceous tang in this Indian favorite. Coriander and mint give the dish its bright hue and pleasant freshness. $18, 202.637.1222, 202.466.2500, 633 D St. NW, 1190 New Hampshire Ave. NW
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