seasonal, modern, exuberant
I’ve always been a fan of leafy green vegetables—even prickly ones like stinging nettle. In fact, when you look at this plant, you can hardly believe that you can eat it…or even digest it. But with a little heat, the nasty needles that cover the stems and leaves soften and become harmless.
{ 7 comments }
Young, just-picked carrots (the kind you can buy with their green tops intact) are infinitely more palatable than the more common supermarket carrots—those oversized roots that come bundled in plastic bags. The latter are perfectly fine for making stocks or more hearty soups, but young carrots are de rigueur for this delicate spring soup.
{ 9 comments }
On a cold winter’s night, a bowl of this minestrone is the most warming comfort food there is! Packed with deep, earthy flavors and loaded with good-for-you nutrients, it’s superb with a slice of crusty bread – a favorite one-stop meal in this household!
{ 0 comments }
Cauliflower is, in my opinion, a vegetable that’s not celebrated nearly enough. So with this recipe, I set out to demonstrate how versatile and how incredibly flavorful this unassuming vegetable can be.
Here the cauliflower is prepared in two completely different ways: a silky-smooth, delicate soup is paired with intensely flavored roasted cauliflower florets – each bite a duo that sings in perfect harmony.
{ 8 comments }
Sweet peas are some of the vegetable kingdom’s greatest little gifts. They’re perfectly sized, vibrant and sweet – and they possess an irresistible “green” flavor. Come spring, they’re also one of the first veggies to show up at farmers’ markets or bearing fruit in your garden.
{ 23 comments }
