Pickled asparagus with pink peppercorn and mustard seeds

Pickling is a delightful way to enjoy vegetables. It preserves their freshness and texture, and adds a juicy tanginess to them – and asparagus make super-delicious pickles! Since the spring shoots are pickled raw, they remain crunchy. Plus the pickled juices in this recipe lend their alluring flavors to the tender stems. Indeed, the asparagus turn out to be as addictive as candies.

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Olive oil-thyme Bundt cake with candied Meyer lemon peels and citrus compote

Who doesn’t love the look of a Bundt cake? They’re so dramatic and elegant that they make your mouth water in an instant! But this Bundt cake is not just about its looks. It delivers on flavor too… in spades!

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Tuscan kale chips with truffle salt

Imagine a snack that’s made with only two ingredients – kale leaves and a tiny drizzle of olive oil – yet is fun to eat, and unbelievably delicious… Well, you have kale chips! Of course, they’re even more addictive served with a sprinkle of black truffle salt, but then again, everything tastes better with truffle salt!

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Spring minestrone with green vegetables and pearl barley-scallion pesto

This soup looks and tastes as green as a spring day! Light, vibrant and massively flavorful, it is both hearty and refined. The pearl barley gives the soup a bit of heft, while the green vegetables, barely cooked, had a marvelous crunch and freshness… but what makes this soup uniquely flavorful is the scallion pesto, stirred into it just before serving.

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Buffalo mozzarella and spicy kale panini on ciabatta rolls

Spicy sautéed kale and Buffalo mozzarella, melted right into the spongy ciabatta rolls, make for a simple but sublime panini. Grated parmesan is added for a touch of savoriness. These sandwiches are super-easy to assemble, and even easier to wolf down! Serve them with this succulent coleslaw with collard greens, kohlrabi and apple.

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